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Eclectic is our HOME, we receive sixteen people by service for whom we buy, cook, finish the dishes live and serve. We have been in the Michelin Guide since 2019, hold 1 Sol Repsol and sustainable practices certified by Biosphere sustainable.
We offer a Tasting Menu where we use modern cooking techniques combined with ancestral processes to bring is life a different gastronomic experience that connects you to the local culture with historical touches.
We work with local, seasonal and proximity ingredients. Prioritizing the circular economy and sustainability of our urban and rural surroundings, speciality caring for the culture and tradition of this land.
In our kitchen you will find product, technique, creativity, recognizable flavors and history.
We offer a Tasting Menu where we use modern cooking techniques combined with ancestral processes to bring is life a different gastronomic experience that connects you to the local culture with historical touches.
We work with local, seasonal and proximity ingredients. Prioritizing the circular economy and sustainability of our urban and rural surroundings, speciality caring for the culture and tradition of this land.
In our kitchen you will find product, technique, creativity, recognizable flavors and history.
VICTORIA / TOTORA
VICTOTIA 96,00€ (ROUGE ET NOIR) TOTORA 82,00€ (NOIR) APÉRITIF GAZPACHO À LA TOMATE VERTE ET MAQUEREAU DOÑA EMILIA TARTELETTE SARDINE, FRAISE ET CRÈME PÂTISSIÈRE ALGUES, JUS D'AGRUMES ET ENTRÉES CURRY AU POIVRE PADRON FERMENTÉ. COURGETTE (ZUKINNI) SOUPE DE TOMATE AU PERSIL ET MAYONNAISE, TOMATE DÉSHYDRATÉE, SARDINE FUMÉE ESPARDEÑA, (CONCOMBRE DE MER) VINAIGRETTE DE LEVURE GRILLÉE, LENTILLES AU CAVIAR NOIR ET JUS DE CORINCHONS. RIZ AUX HERBES AOROMATIQUES, JUS DE FRUITS DE MER ET CUISSES DE CALMARS. TARTARE DE CALMAR LA RIA, AIL FERMENTÉ, HUILE D'OLIVE POISSON * BONITO (THON BLANC) OLIVE ET PIPARRAS VIANDE FILLET DE VACHE, THYM CITRON, YAOURT BIOLOGIQUE DE CASA GRANDE DE XANCEDA RIS DE BEAU VACHE, FROMAGE TETILLA ET ALBARIÑO GLACE ESCABÈCHE À LA CAROTTE DESSERT PERSIL, AGRUMES, CONCOMBRE, POMME, AMANDES ET CÉLERI CASA GRANDE XANCEDA YAOURT, VAINILLE - PIMENT AUX FRAISE PETIT FOUR GUMMY MIEL ET CITRON DE GALICE NUAGE D'AGRUMES TARTE AUX AMANDES EQUIPE DU CUISINE: THAKESI TEJADA TOLA, FRANCISCO CHICÓN, SERGIO MUSSO. |
VICTORIA / TOTORA
VICTORIA 96,00€ (BLACK AND RED ITEMS) TOTORA 82,00€ (BLACK ITEMS) SNACKS GAZPACHO WITH GREEN TOMATO DOÑA EMILIA TARTELETTE 1866 SADINE, STRAWBERRIES AND SARDINE PASTRY CREAM SEAWEED AND CITRUS JUICE STARTER ZUCCHINI, PADRÓN PEPPER FERMENTED,, PEANUTS, TRURNIP GREEN, CURRY “GAZPACHUELO” (EMULSIFIED SOUP WITH PARSLEY AND MAYONNAISE) SMOKE SARDINE, POTATO, ROASTED GARLIC CREAM AND TOMATOES. ESPARDEÑA (SEA CUCUMBER) IN TWO TEXTURES, TOASTED VINAIGRETTE, BLACK CAVIAR LENTIL IN PICKLE JUICE RICE WITH AROMATIC HERBS, SEAFOOD JUICE AND SQUID LEGS. SQUID TARTAR, FERMENTED GARLIC, OLIVE OIL, SQUID INK CRUMBS FISH BONITO (WHITE TUNA) OLIVE AND PIPARRAS (CHILLI) MEET COW, LEMON THYME AND SNOW PEA BEEF SWEETBREADS , TETILLA CHEESE AND ALBARIÑO CARROT PICKLED ICE CREAM DESSERT PARSLEY, ALMOND, CUCUMBER, CITRUS, CELERY CASA GRANDE XANCEDA YOGUR, VAINILLA-CHILLY GEL, STRAWBERRIES PETIT FOUR CREAM AND WALNUTS ALMOND TART HORNEY GUMMY. CITRIC Team, Thakesi Tejada Tola, Paco Chicón y Sergio Musso "What has ennobled the organic demand for nourishment is aesthetics, poetry, sociability." Emilia Pardo Bazán |