Open by placing in a pot with water at the…
The tub gurnard is steamed and served with a cream…
First, the monkfish is seasoned and lightly fried and then…
Place a little guacamole, marinated horse mackerel, organic flowers and…
The octopus is cooked using the traditional method, then left…
This is a cold dessert that is made in several…
Clean the sea bass and remove the bones, cut it…
We use tinned Burela bonito in this salad. The goat’s…
Cook the velvet crabs in salt water for 5 to…
Sear the scallops on the grill along with the prawns….
A garnish is prepared made from golden potato rounds and…
Place golden potato rounds and previously poached vegetables in a…
Prepare the sea bass on the grill, for between 10…
Sea bass from Malpica de Bergantiños is used for this…
The wrasse and potatoes are cooked over medium heat for…
The black Queen scallops from Cambados are cooked on the…