O'Peregrino

Pork foot carpaccio with pistachios and fig jam.

Cantabrian anchovy served with tomato and toasted bread.

Amur Imperial caviar with citrus brioche and noisette butter.

Shrimp and goose barnacle omelet accompanied by trout roe.

Scallop wrapped in Iberian pork cheek with filo pastry, apple and ponzu sauce.

Fresh baby squid prepared grilled or Andalusian style.

Fresh squid cooked grilled or Andalusian style.

Blue estuary lobster prepared grilled, boiled or flambéed.

Espardeñas with Mediterranean sea cucumber.

Boneless sea bass loin.

Dish prepared grilled without side dish.

Grilled dish with porcini cream and seasonal vegetables.

Grilled dish with sautéed vegetables and pea cream.

Dish prepared with garlic, chili and vinegar.

Baked dish with baker's potatoes, onion and white wine.

Fried dish with gratinéed prawn carpaccio.

Rubia Gallega fillet with foie, sautéed mushrooms and Port sauce.

Hand-cut Rubia Gallega beef fillet steak tartar.

Irish duck magret with orange chutney.

Orejas with Galician fried dough.

Cheesecake with hazelnut praline.

Milk chocolate and hazelnut praline.