Carta en inglés

We bake them every day. They are elaborated with a dough that does not contain yeast, it's stretched giving it a very fine thickness and it’s filled with previously cooked salty ingredients.

It’s usually served at room temperature

The flavours we make:

-Beef meat

-Tuna with tomato and roasted bell peppers

The same concept as the typical spanish omelette (Made with eggs, potatoes and onions)

But made with our Galician recipe that includes pork, chorizo and turnip greens

Boiled octopus drizzled with olive oil, sprinkled with coarse salt and both sweet and spicy  paprika. It's our star dish since 1982

Ingredients include cabbage, collard greens, sweet turnip greens, potatoes, white beans, chorizo and ham

Bread crumbed and fried stuffed with bechamel sauce, chorizo, ham and turnip greens

Beef tripe, which is the lining of ​the beef stomach, is called callos in Spanish. It is used to make a very traditional dish in Madrid and has been served in taverns and on family dining tables for centuries. It is a meal perfect for cold winter days

A variety of peppers from the municipality of Padrón in the province of A Coruña, Galicia. Northwestern Spain. Their peculiarity lies in the fact that, while their taste is usually mild, a minority (10-25%) are particularly hot. It's like a Russian roulette

With a sprinkle of Iberian ham

Our recipe for this famous dish includes potatoes, hard boiled egg, peas, carrots, tuna and mayonnaise

-Queixo do Cebreiro
-Queso de Tetilla
-San Simón da Costa
-Néboa
-Queso Lara & Sara

With french fries and padrón peppers