Asparagus from Navarre with bone marrow gravy and its creamy and roasted broth     19
Galician Beans from Lourenzá with fried razor shell and lemon-lime-vealjus      17
Beef tartar with sparkled foie gras   25
Dim Sum stuffed with partridge, kale sprouts and creamy partridge sauce    19
King prawn carpaccio with green apple and citrus fruits   17
Suhi’s dish of the day   25
Cockles in green foamy sauce    19

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Hake longline with black rice brittle and pil pil foam    22
Grilled sole with parsnip à la meunière    27
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Tenderloin with smoked rolled San Simón cheese, Galician celtic pork bacon and Domenicus beer  22
Cannelloni stuffed with free range rooster served in its stew sauce  19
Roasted rabbit leg with grilled loins, grilled calamari and vermouth   17
Shallots and turnip leafs glazed leg of lamb  29
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Cheese board  [15 –  ½   8]

Estevo cheese: raw cow milk from Narón, Becerreá (Galice).
Taleggio cheese: raw cow milk from Bérgamo( Italy).
Nabiza cheese: Pasteurised cow milk from Albá, Palas de Rei (Galice).
Savel cheese: raw milk from Jersey cows made in Chantada, Lugo (Galice).
Añejo cheese: Raw goat’s milk from, Gran Canaria (Canary Islands)
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Torrija made with brioche White chocolate and coffee   8
“Something closer to a Sacher Torte”     8
Foamy crème brulée with biscuits, orange and lemon    8
Almond mousse with Amaretto and pear        8

Our Menu is filled with new dishes to match the season. If you want some more information of today

dishes and menu, please, do not hesitate to phone or mail us, we will delighted to share with you all the information.