Salads<\/p>\n<\/div>
YOU CAN SEE THE VARIETY IN THE LETTER SECTION<\/a><\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/li>\nPizzas<\/p>\n<\/div><\/div>YOU CAN SEE THE VARIETY IN THE LETTER SECTION<\/a><\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/li>\nStuffed beef roll<\/p>\n<\/div>Supreme veal born and raised in Galicia<\/p>\n<\/div><\/div>Unit<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nSteamed ham<\/p>\n<\/div>20 hours of low-temperature cooking<\/p>\n<\/div><\/div>Piece of approximately 9kg.<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nHam in red wine<\/p>\n<\/div>16 hours of low-temperature cooking with Barrantes wine<\/p>\n<\/div><\/div>Piece of approximately 9kg.<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nSlow-roasted ham hock<\/p>\n<\/div>8 hours of slow roasting accompanied by marinated roasted potatoes.<\/p>\n<\/div><\/div>Ration<\/span> \/ <\/span> Piece of approximately 7kg.<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nLamb shoulders<\/p>\n<\/div>Suckling lambs of Castile<\/p>\n<\/div><\/div>Unit<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nSeafood salad<\/p>\n<\/div>Ready to eat in 2 hours<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nRoasted pork knuckles<\/p>\n<\/div>11 hours of low temperature roasting<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nMonkfish in green sauce<\/p>\n<\/div>...and bought directly from ships in Ortegal<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nWhole roasted chicken<\/p>\n<\/div>2.5 kg of free-range chicken born and raised in Galicia<\/p>\n<\/div><\/div>Unit<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nHake fillets<\/p>\n<\/div>Hake from the Cantabrian Sea, as it could not be from anywhere else<\/p>\n<\/div>Steamed in carrot sauce<\/p>\n<\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nRoast veal<\/p>\n<\/div>Supreme veal born and raised in Galicia<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nHomemade meatballs<\/p>\n<\/div>Homemade and made with 100% Galician beef<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nConfit cod in two sauces<\/p>\n<\/div>Mustard sauce and tomato jam. Perfect pairing.<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nOctopus Galician style<\/p>\n<\/div><\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nChurrasco with Creole<\/p>\n<\/div>Served with sauces<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nLentils<\/p>\n<\/div>Just like grandma's<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nTripe with chickpeas<\/p>\n<\/div>Our signature dish, maintaining the original recipe year after year.<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nWhole tortilla<\/p>\n<\/div>Plain, with onions, with peppers, with garlic, with mushrooms, with chorizo, with cheese...<\/p>\n<\/div><\/div>12 eggs<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nGalician Broth<\/p>\n<\/div><\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nCooked<\/p>\n<\/div>With turnip greens, potatoes, ham hock, chorizo, chickpeas,...<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nHomemade croquettes<\/p>\n<\/div><\/div>lac\u00f3n or cod with seaweed<\/p>\n<\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nStew soup<\/p>\n<\/div>With chicken, beef, ham and vegetables<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nFabada<\/p>\n<\/div>With broad beans grown in my village<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nSeafood paella<\/p>\n<\/div>Paella ready to eat in 60 minutes<\/p>\n<\/div><\/div>Minimum 4 servings<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\n
Pizzas<\/p>\n<\/div>
YOU CAN SEE THE VARIETY IN THE LETTER SECTION<\/a><\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/li>\nStuffed beef roll<\/p>\n<\/div>Supreme veal born and raised in Galicia<\/p>\n<\/div><\/div>Unit<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nSteamed ham<\/p>\n<\/div>20 hours of low-temperature cooking<\/p>\n<\/div><\/div>Piece of approximately 9kg.<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nHam in red wine<\/p>\n<\/div>16 hours of low-temperature cooking with Barrantes wine<\/p>\n<\/div><\/div>Piece of approximately 9kg.<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nSlow-roasted ham hock<\/p>\n<\/div>8 hours of slow roasting accompanied by marinated roasted potatoes.<\/p>\n<\/div><\/div>Ration<\/span> \/ <\/span> Piece of approximately 7kg.<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nLamb shoulders<\/p>\n<\/div>Suckling lambs of Castile<\/p>\n<\/div><\/div>Unit<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nSeafood salad<\/p>\n<\/div>Ready to eat in 2 hours<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nRoasted pork knuckles<\/p>\n<\/div>11 hours of low temperature roasting<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nMonkfish in green sauce<\/p>\n<\/div>...and bought directly from ships in Ortegal<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nWhole roasted chicken<\/p>\n<\/div>2.5 kg of free-range chicken born and raised in Galicia<\/p>\n<\/div><\/div>Unit<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nHake fillets<\/p>\n<\/div>Hake from the Cantabrian Sea, as it could not be from anywhere else<\/p>\n<\/div>Steamed in carrot sauce<\/p>\n<\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nRoast veal<\/p>\n<\/div>Supreme veal born and raised in Galicia<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nHomemade meatballs<\/p>\n<\/div>Homemade and made with 100% Galician beef<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nConfit cod in two sauces<\/p>\n<\/div>Mustard sauce and tomato jam. Perfect pairing.<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nOctopus Galician style<\/p>\n<\/div><\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nChurrasco with Creole<\/p>\n<\/div>Served with sauces<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nLentils<\/p>\n<\/div>Just like grandma's<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nTripe with chickpeas<\/p>\n<\/div>Our signature dish, maintaining the original recipe year after year.<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nWhole tortilla<\/p>\n<\/div>Plain, with onions, with peppers, with garlic, with mushrooms, with chorizo, with cheese...<\/p>\n<\/div><\/div>12 eggs<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nGalician Broth<\/p>\n<\/div><\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nCooked<\/p>\n<\/div>With turnip greens, potatoes, ham hock, chorizo, chickpeas,...<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nHomemade croquettes<\/p>\n<\/div><\/div>lac\u00f3n or cod with seaweed<\/p>\n<\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nStew soup<\/p>\n<\/div>With chicken, beef, ham and vegetables<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nFabada<\/p>\n<\/div>With broad beans grown in my village<\/p>\n<\/div><\/div>Ration<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\nSeafood paella<\/p>\n<\/div>Paella ready to eat in 60 minutes<\/p>\n<\/div><\/div>Minimum 4 servings<\/span><\/div>\n<\/div>\n<\/div><\/div><\/li>\n
Stuffed beef roll<\/p>\n<\/div>
Supreme veal born and raised in Galicia<\/p>\n<\/div>
Steamed ham<\/p>\n<\/div>
20 hours of low-temperature cooking<\/p>\n<\/div>
Ham in red wine<\/p>\n<\/div>
16 hours of low-temperature cooking with Barrantes wine<\/p>\n<\/div>
Slow-roasted ham hock<\/p>\n<\/div>
8 hours of slow roasting accompanied by marinated roasted potatoes.<\/p>\n<\/div>
Lamb shoulders<\/p>\n<\/div>
Suckling lambs of Castile<\/p>\n<\/div>
Seafood salad<\/p>\n<\/div>
Ready to eat in 2 hours<\/p>\n<\/div>
Roasted pork knuckles<\/p>\n<\/div>
11 hours of low temperature roasting<\/p>\n<\/div>
Monkfish in green sauce<\/p>\n<\/div>
...and bought directly from ships in Ortegal<\/p>\n<\/div>
Whole roasted chicken<\/p>\n<\/div>
2.5 kg of free-range chicken born and raised in Galicia<\/p>\n<\/div>
Hake fillets<\/p>\n<\/div>
Hake from the Cantabrian Sea, as it could not be from anywhere else<\/p>\n<\/div>
Steamed in carrot sauce<\/p>\n<\/div>
Roast veal<\/p>\n<\/div>
Homemade meatballs<\/p>\n<\/div>
Homemade and made with 100% Galician beef<\/p>\n<\/div>
Confit cod in two sauces<\/p>\n<\/div>
Mustard sauce and tomato jam. Perfect pairing.<\/p>\n<\/div>
Octopus Galician style<\/p>\n<\/div>
Churrasco with Creole<\/p>\n<\/div>
Served with sauces<\/p>\n<\/div>
Lentils<\/p>\n<\/div>
Just like grandma's<\/p>\n<\/div>
Tripe with chickpeas<\/p>\n<\/div>
Our signature dish, maintaining the original recipe year after year.<\/p>\n<\/div>
Whole tortilla<\/p>\n<\/div>
Plain, with onions, with peppers, with garlic, with mushrooms, with chorizo, with cheese...<\/p>\n<\/div>
Galician Broth<\/p>\n<\/div>
Cooked<\/p>\n<\/div>
With turnip greens, potatoes, ham hock, chorizo, chickpeas,...<\/p>\n<\/div>
Homemade croquettes<\/p>\n<\/div>
lac\u00f3n or cod with seaweed<\/p>\n<\/div>
Stew soup<\/p>\n<\/div>
With chicken, beef, ham and vegetables<\/p>\n<\/div>
Fabada<\/p>\n<\/div>
With broad beans grown in my village<\/p>\n<\/div>
Seafood paella<\/p>\n<\/div>
Paella ready to eat in 60 minutes<\/p>\n<\/div>