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
Hake longline with black rice brittle and pil pil foam 22
Grilled sole with parsnip à la meunière 27
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
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)
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.