XIADA PULPEIRA
CARTAS
CONTACTO
IDIOMAS
WITH SPRING ONION SAUCE, BACON, WHITE WINE AND VIRGIN OLIVE OIL
HOMEMADE AND CAREFULLY MADE
STEAMED MUSSELS WITH A CHEERFUL SAUCE WITH A SPICY TOUCH
WARM SALAD OF ROASTED PEPPERS AND AUBERGINES WITH OLIVE OIL AND ANCHOVIES
STUFFED WITH THEIR HEADS AND STEWED WITH MASHED POTATOES AND TENDER SPROUTS
PANCETTA OF IBERIAN PORK CONFIT AND ROAST WITH FOIE GRAS AND ORANGE JAM
SEMI-BONED COOKED PORK'S TROTTERS WITH MASHED POTATOES AND WILD ASPARAGUS
COOKED OCTOPUS CARPACCIO WITH LIME AND MINT BALSAMIC VINAIGRETTE, REDUCTION OF ITS JUICE AND TROUT EGGS
MELLOW RICE WITH PARSLEY, CORIANDER AND RED ONION, GARNISHED WITH CUTTLEFISH, BLACK PUDDING AND A TOUCH OF AIOLI
CREAMY RICE WITH BOLETUS, PARMESAN CHEESE AND TRUFFLE-FLAVORED SOY SAUCE
STEW OF TRIPE AND LEG OF VEAL IN THE TRADITIONAL STYLE WITH CHICKPEAS
CLASSIC STEW IN THE TRADITIONAL STYLE
TRADITIONAL GALICIAN DISH OF OCTOPUS COOKED WITH VIRGIN OLIVE OIL, SALT AND PAPRIKA
COOKED OCTOPUS ON A BASE OF COOKED POTATO SEASONED WITH A GARNISH OF PAPRIKA, PEAS AND SPRING ONION.
SANTOÑA PREMIUM ANCHOVY (10 LOINS)
ROAST IBERIAN PORK WITH TRUFFLED POTATO PURÉE, FIVE PEPPERS AND BALSAMIC VINEGAR CREAM
GALICIAN BEEF LOIN WITH 30 DAYS OF MATURATION ACCOMPANIED BY FRIED POTATO GARNISH
