STARTERS
Avocado Gazpacho with Smoked Eel  | 12 |
“Morriña” potato salad  | 11 |
Scorpion fish cake, marmita sauce and toast | 11 |
| Pickled partridge cake with salmorejo (tomato and bread purée) and toast | 11 |
| Dressed real tomato (homegrown) | 10 |
| Creamy Iberian ham croquettes | 12 |
Creamy Ibérico Cheek Rice with Seasonal Vegetables | 16 |
Galician beef steak tartar | 18 |
| Anticuchera meat pasta pocket | 3,50 / ud |
FROM THE GARDEN TO THE EMBERS
| Charcoaled pepper salad | 8 |
| Eggplant with cane honey | 9 |
| Sweet potato with green mojo | 9 |
Grilled avocado with ceviched fish of the day | 15 |
| Artichoke flowers (seasonal) | 12 |
FROM THE FISH MARKET TO THE DISH
Clams in Marinara sauce | 20 |
| Octopus with Clams in Garlic Sauce | 22 |
Celeiro hake in seafood sauce | 21 |
| Grilled Celeiro Hake with Seasonal Vegetables | 21 |
| Grilled Celeiro hake tail | 42 |
| Grilled fish of the day | M/B |
PAELLA
| Black paella with squid and prawns | 36 |
| Iberian lagrima and wild asparagus paella | 36 |
| Octopus and zucchini paella | 36 |
| Daily Fish paella with clams | 36 |
| Toasted Fideuá with Scarlet Shrimp and Squid | 42 |
MEATS
| Grilled Iberian lágrima | 16 |
| Grilled Galician veal rump cap | 18 |
| 12-hour roasted pork knuckle | 21 |
| Grilled Galician beef tenderloin | 23 |
| Grilled Galician cow loin | 43 (kg) |
| Cachena Beef Ribeye Steak | 56 (kg) |
OUR HOMEMADE DESSERTS
| Egg-based flan | 5.5 |
| Thin apple pie with vanilla ice cream | 5.5 |
Textured chocolate with red fruits | 5.5 |
| Our oven cheese cake (weekends only) | 5.5 |
| Caramelized french toast with vanilla ice cream | 5.5 |
- Paiosaco bread and Isbilya oil service: 1,30€ per person.
- Terrace prices will increase by 1€.
