Carta

D.O. Guijuelo con pan tomate / D.O. Guijuelo Iberian Ham on bread & tomato

Carbuga beef jerky

Extra Reserve Manchego cheese

(jamón ibérico, boletus y queso de cabra) / Crunchy croquettes (made from iberian ham, porcini, goat’s cheese)

del Cantábrico en AOVE con tostas / Premium cantabian anchovies in EV olive oil, with slices of toast

Grilled Galician scallops

sobre huevo cremoso, patata violina, ajada gallega y crujiente de patata / Grilled Galician octopus on a bed of creamy egg, sliced potato, Galician garlic sauce & fried potato

al momento con huevo de corral a la romana / Biscay squid with sautéed onions and pickled free-range egg

con salsa de verduras asadas Romescu / Tempura shrimp in a Romescu roast vegetable sauce

con tomates asados y secos con Basilico veneciano / Burrata salad with tomatoes (roast & dry) with Venetian basil

ahumadas con madera de encina / Oak-smoked seasonal vegetables (Tian)

con ensalada de escarola xatonada / Smoked roast leek with a Xató endive Salad

con patatas y jamón ibérico / Organic Galician fried eggs with potato & Iberian ham

de carne seleccionada Carbuga gratinados con queso Parmesano, crema de patata y láminas de setas de temporada / Carbuga meat-filled cannelloni with Parmesan cheese gratin, mash and seasonal wild mushrooms

con pulpo, chipirones y langostinos con jugo verde / Rice with squid, cuttlefish & shrimps in a green sauce

y queso Parmesano / Wild mushroom & Parmesan risotto

alimentado con castañas, marinado y asado por nosotros sobre patatas confitadas pimentón de la Vera y aove / Roast lacon of Galician suckling pig fed with chestnuts, marinated and roasted by us on top of potato confit with paprika de la Vera and olive oil

con pollo de corral, crujiente hecho al momento, queso Parmesano rallado, bacon ahumado frito y pan crujiente a la brasa / Classic Caesar salad with freshly moment made crispy free-range chicken, grated parmesan cheese, smoked fried bacon and crispy grilled bread

sobre salteado de verduras de temporada y sal de jamón ibérico / Fresh Galician scallops grilled over sauteed seasonal vegetables and Iberian ham salt

con ventresca de atún y gambas blancas de Huelva, marinadas / Traditional kiew salad (Russian) with tuna belly and marinated white prawns from Huelva

a la crema de foie de pato sobre pastel de setas de temporada / Sauteed morel morchellas with duck foie cream over seasonal mushrooms cake

con aguacate con micromezclum / Norwegian salmon tartar with avocado and microixclum

de pimientos asados y cebolla asada con ventresca de atún / Cabo do Mundo salad of roasted peppers and grilled onion with tuna belly

con más de 30 días de maduración. A la brasa y con guarnición (Mínimo 2 personas) / Premium Carbuga T-bone (dry-age for over 30 days). Roasted and with its garnish (Minimum 2 people)

Premium Carbuga “Tomahawk”

Premium Carbuga Entrecôte

Plato ganador campeonato de España por nuestro Chef Víctor Marta: Solomillo con perlas de queso roquefort, solomillo Rossini al foie y el steak tartare / 3 classic sirloin fillets - a taster. Spanish Championship award- winning dish by our Chef Víctor Marta: Sirloin with Roquefort cheese pearls, Rossini fillet with foie, and steak tartare

del chef al gusto de picante / The Chef’s steak tartare (slightly spicy)

selección Carbuga al vino tinto con reducción y verduras / Carbuga select oxtail in a red wine reduction with vegetables

guisadas en salsa con picada y brotes tiernos de vegetales / Marinaded select beef meatballs with vegetables (diced and shoots)

piel crujiente e interior meloso con patatas a lo pobre / Roast suckling pig with pan-fried potatoes

confitada y asada a baja temperatura con patatas panaderas / Roast shoulder of baby lamb with cooked potatoes

a la parrilla en sus brasas con guarnición Pluma, lagarto y lágrima ibérico. Mínimo 2 personas (Precio por persona) / Tasting dish of grilled Iberian pork on our embers with its a garnish. Iberian pen, lizard and tear (pork). Minimum 2 people (Price per person)

o bilbaína con patatas panaderas / Grilled toad from the Galician coast, bilbaína or pil-pil way, with baker potatoes

bilbaína o pil-pil con piparrada tradicional / Cod fillet to its salt point, bilbaína or pil-pil sauce with traditional piparrada (a kind of piparrada chili sauce)

Skewered hake to taste

con tomate, ajos tiernos, almejas trufadas y mantequilla de cítricos / Braised sole with tomato, garlic shoots, clams in truffle a citrus butter

Pescados, mariscos y moluscos del puerto de Cedeira / Suggestion of the day fish, shellfish and molluscs from the port of Cedeira (Galicia) according to market

nn pan brioche. Postre ganador del Campeonato de España / French toast (with Brioche). Spanish Championship-winning dessert

Strawberries with Cabo do Mundo cream

A chocolate love affair

con cítricos y helado cremoso de limón / Pineapple carpaccio with citrus fruit & creamy lemon ice cream

Cabo do Mundo cheesecake

vainilla, chocolate, turrón, sorbete de limón y maracuyá / Ice creams: Vanilla, chocolate, caramel, lemon sorbet & passion fruit

con jalea de flores de violeta y fruta de temporada / Caramelised vanilla cream with violet jelly and seasonal fruit