last time we wanted to try this restaurant but didn’t have time, so luckly we were able to squeeze it in this trip.
steak tartare and bearnaise- steak tartare of Galician blond beef tenderloin, sweet and sour pickles, anchovies and chives. seasoned with worcestershire sauce, old mustard, ketchup, tabasco and olive oil. finished with grated bearnaise sauce
Carpaccio, pickles and parmesan- Homemade sundried tomatoes carpaccio served with pickles and grated parmesan cheese
The DIning room
babies cuttlefish, green faba beans and almond alioli- green fava beans from Asturias sauteed with basil oil and dried tomato, squid ink sauce, grilled babies cuttlefish and marcona almond alioli
iberian pork boneless flank- sandwich in a roti bread. peppermint butter, iberian pork boneless flank cooked at low temperature in curry, shallots and curry finished on the grill. roasted green pepper and cumin mayonnaise
Filtered coffee
orange- grapefruit with eucalyptus, honey creme anglaise, blood orange and campari ice cream, dry meringue and lime zest
chocolate, corn and peanut- 70% chocolate with almond flour, corn crumbs and peanut ice cream with fleur de sel
what a lovely dining experience, using local ingredients but serving them with a twist. we each choose a starter, main and dessert which was plenty of food but we saw other tables with bigger groups and they were able to share more dishes therefore ending up trying more dishes. so if you want to have more of a tasting menu feel then I would recommend going with 3 or more people. but the dishes we tried were all very innovating and interesting. i think our favorites were the carpaccio and the iberian pork boneless flank but we definitely would like to come back to try their other dishes hoping that they are just as tasty and interesting.
