Carta

con pan de cristal, tomate triturado y A.O.V.E. / Iberian Ham A.O. Guijuelo with crystal bread, crushed tomato, and Extra Virgin Olive Oil

Vacuum cured beef jerky Carbuga

nacionales, gran reserva con picos artesanos / Assortment of various national cheeses, grand reserve with artisan breadsticks

a la plancha con aliño de ajada / Galician grilled scallops with garlic dressing

o con salsa marinera / Clams in the pan or with marinara sauce

o en salsa picantona / Galician rock mussels steamed or in spicy sauce

del cantábrico en A.O.V.E. con tostas / Artisan cantabrian anchovies in extra virgin olive oil with toasts

en su punto crujiente / Assorted homemade croquettes, crispy perfection

con reducción de oporto y mermelada de manzanas maceradas al Cava / Foie micuit with porto reduction and macerated apple jam in Cava

de pimientos y cebolla asados con taco de bonito en escabeche / Cabo do Mundo salad with roasted peppers and onions, with marinated tuna

de atún y picada de cebolleta fresca / Seasonal tomato with tuna belly and fresh spring onion

con pollo de corral, crujiente, lascas de queso, bacon ahumado, mahonesa de anchoas y pan crujiente / Classic Caesar salad with crispy free-range chicken, shaved cheese, smoked bacon, anchovy mayonnaise, and crispy bread

con salmón ahumado y huevas de tobiko / Traditional russian salad with smoked salmon and tobiko roe

con aliño de asadillo / Roasted and smoked leek with roasted dressing

confitadas a la brasa con sal de escamas y aceite de A.O.V.E. / Grilled confit artichoke flower from Tudela with flaked salt and Extra Virgin Olive Oil

y huevo escalfado trufado / Baby broad beans with baby squid and truffled poached egg

Stewed verdines seafood style

a la crema de foie de pato sobre pastel de setas y boletus / Sautéed morchella mushrooms in duck foie cream, on mushroom and boletus cake

con patatas fritas y Jamón Ibérico / Galician organic broken eggs, with fried potatoes and Iberian Ham

confitado, cebolla pochada y piparras / Lazy cod omelette with confit onion and piparres

a la brasa sobre pure de cachelos / Grilled galician octopus leg on mashed potatoes

con salsa de Maho-Churri / Shrimps in crispy tempura, with Maho-Churri sauce

y aceite de su tinta / Pot squid in onion and ink sauce

especial Carbuga sobre salsa cremosa de mostaza, aceite de albahaca y queso parmesano / Special Carbuga beef tenderloin carpaccio, on creamy mustard sauce, basil oil, and parmesan cheese

con queso parmesano y trufa / Mellow rice with boletus, cheese, and truffle

y mariscos del cantábrico / Brothy rice with cantabrian fish and seafood

de carne seleccionada Carbuga gratinados con parmesano y crema de puerros / Stuffed cannelloni with selected Carbuga meat, gratinated with parmesan and leek cream

Premium Carbuga Tomahawk

con más de 30 días de maduración a la brasa / Premium Carbuga T-bone steak with over 30 days of charcoal aging

Irish Black Angus T-bone

Special premium Carbuga T-bone

certificado a la brasa 300gr / Certified japanese Wagyu beef ribeye steak grilled 300gr

a la brasa / Special Carbuga beef tenderloin on the grill

con perlas de roquefort / Special Carbuga beef tenderloin with roquefort pearls

con salsa de foie y reducción de oporto / Special Carbuga beef tenderloin with foie sauce and porto reduction

en tres clásicos. Plato ganador campeonato de España por nuestro Chef: Solomillo con perlas de queso roquefort, solomillo Rossini al foie y steak tartare / Tasting of three classic beef tenderloins, championship winning dish by our Chef: Roquefort cheese pearls tenderloin, Rosini tenderloin with foie and steak tartare

a la brasa, especial Carbuga 500 gr (2 personas) / Special Carbuga beef Chateaubriand on the grill 500 gr (2 people)

del chef al gusto de picante / Chef's steak tartare, spicy as desired

D.O. Castilla a la parrilla / Grilled A.O. Castilla lamb chops

300gr / Grilled lean Iberian beef fillet 300gr

al vino tinto / Braised beef tail in red wine

D.O. Castilla asada a baja temperatura, con patatas panadera / Roasted A.O. Castilla lamb shoulder, slow-roasted, with baker potatoes

con su piel crujiente e interior meloso / Roasted suckling pig with crispy skin and juicy interior

Marinated red tuna tartare

con ajonjoli negro y salsa de ostras / Red tuna tataki with black ajonjolí and oyster sauce

o bilbaína con patatas panaderas / Galician coast monkfish grilled or bilbao style with baker potatoes

Skewered steak to taste

al gusto / Salted cod loin to taste

Pescados, mariscos y moluscos del puerto de Cedeira / Daily suggestion: Fish, seafood, and mollusks from Cedeira´s port (According to Market)

The best chocolate cake in the world

de Pedro Ximenez / Sponge cake Pao de Lo with Pedro Ximenez´s ice-cream

y crema casera con láminas de almendras tostadas / Our Arab cake with homemade cream and toasted almond slices

con helado de vainilla / Caramelized brioche bread torrija with vanilla ice cream

con nueces y helado de viloeta / Creamy chocolate ingot with walnuts and violet ice cream

con mango y ciruela almibarada / Soft cheese cream with mango and plum syrup

con mermelada de frutos rojos / Cabo do Mundo cheesecake with red fruit jam

con helado de plátano y salsa de maracuyá / Natural pineapple carpaccio with banana ice cream and passion fruit sauce

Strawberries with homemade cream

vainilla, chocolate, violeta, turrón, plátano, canela, sorbete de limón, Pedro Ximenez / Ice creams (vanilla, chocolate, violet, nougat, banana, cinnamon, lemon sorbet, Pedro Ximenez)