Cuisine
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Cuisine
Events
History
Reserve
Contact
Cuisine
Events
History
Reserve
Contact
19 July, 2018
by
desonhos
2018
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Proso millet, coconut, sardine and oxalis pancake
Wheat bread and roasted hake’s roa
Corn pasty, conger and white ling
Chestnut Bread
O Canto da Maruxaina. Barnacle, anchovy broth, nettles and pineapple
O Canto da Maruxaina. Barnacle, anchovy broth, nettles and pineapple
Spider crab with Brioche’s bread crumb and Padron peppers
The King of the Jibaros. Salted scampi, titoté coconut and fennel.
The King of the Jibaros. Salted scampi, titoté coconut and fennel.
Traditionally pickled Hake’s roa
Mullet’s roa, two days salt-cured and two hours smoked with grapevine shoots
Cuttlefish roa hot smoked
Angler’s liver
White seabrem in stew. Tripe stew, potato and garlic
Tuna cured in citric salt with lemongrass for two and a half hours
Horse mackerel, cured in lemon salt and smoked with lemon-tree shavings
Mackerel, cured in ginger salt and coriander. Smoked with orange shavings for two hours
Mackerel, cured in ginger salt and coriander. Smoked with orange shavings for two hours
Dusky grouper
Horse mackerel, cured in lemon salt and smoked with lemon-tree shavings
Tuna cured in citric salt with lemongrass for two and a half hours.
Romasanta: All by heart
Romasanta: All by heart
Unicorn water, cow and corn
O Home Peixe (The Fish Man). Angler and leek ashes
O Home Peixe (The Fish Man). Angler and leek ashes
O Home Peixe (The Fish Man). Angler and leek ashes
Celtic rooster foie
Porktail, fermented cream and oxalis curdled juice
Wheat bread, roasted garlic and parsley
Unicorn water
Tarta de Santiago (Cake of Saint james)
Spicy and acid chocolate
Camiño da Serpe Lemon
Camiño da Serpe Lemon
Camiño da Serpe Lemon
Tahiti’s vanilla’s fritter
Eucalyptus seed
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