Restaurant
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Restaurant
Hotel
Events
History
Contact
Book
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Restaurant
Hotel
Events
History
Contact
Book
.
21 June, 2021
by
Pepe Vieira
2021
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Brown Crab. Cañita de “O Carballiño”, pickles, seaweed powder
Grilled scallop. Fermented vegetable syrup and cream of millo miudo
Fried lobster. Lemon peel cream and pickled Padrón´s peppers
Razor Shell. Smoked sardine butter, lemon verbena
Crayfish. Albariño lees emulsion
Fried Hake 2011. Tribute to the 10th anniversary
Pigtail. Pickled citrus, arugula and nébede
Cow matured 60 days. Garum de xouba and San Juan bouquet garní
Cow matured 60 days. Garum de xouba and San Juan bouquet garní
Milk lamb handlebars. Sheep’s cheese béchamel and wakame
Milk lamb handlebars. Sheep’s cheese béchamel and wakame
Milk lamb handlebars. Sheep’s cheese béchamel and wakame
Caldeirada de peixe de roca. Creamy celeriac and seaweed
PEPE VIEIRA33-min
Fixó refrigerators. Strawberries, buttermilk and phenthos
La Vincha 2021. Bandullo’s reinterpretation
Ginger and Apple Kombucha
Paris – Hazelnut Brest
Chocolate eclair
Noisette butter bread
