Our Ingredients

Galicia is land and sea and the best of both worlds appears in our extensive menu, with more than a hundred and fifty different dishes.

Early every morning, our specialists select in the market the best fish and seafood, which, at the beginning of the morning, we display in our windows and place inside modern cold stores to retain their freshness. The best white bream, grouper, sea bass, red gurnard, cod, gilt-head bream and hake compete in quality with seasonal produce. Unique barnacles, incredible crayfish, scallops, oysters, razor clams, clams, cockles, variegated scallops, spider crabs and lobsters complete our range of seafood.

Many of our clients are attracted by our meat dishes. These are the result of direct contact with the provider, who selects the best Galician cattle in the Bandeira (Silleda) slaughterhouse, carving up the order and supplying the restaurant with impeccably matured and handled meat.

We do not overlook rivers, which provide a great supply of lampreys and eels, or the countryside, whose hunting season gives us the best boars and roe deer.

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