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Whitebait belly caught at the best time of year for whitebait, in Costera.  A culinary delight made with the finest whitebait and extra virgin olive oil. 

Flor de Caña 5 años is a premium rum aged for five years, with a medium body and an incredible bright mahogany color. It has a fresh aroma with notes of red berries, caramel, and plum. The flavor offers notes of intense vanilla, tropical fruits, and chocolate, with a light, dry finish. It can be enjoyed with tropical...

Mature, full-fat Quejo cheese made with raw sheep's milk, Val do Rexo    Made from Latxa sheep from the Val do Rexo farm. As our...

Don Crisanto's San Simón da Costa Bufón cheese is made from pressed pasta from pasteurized whole cow's milk. It is cured for a minimum of 30 days and smoked with birch wood. 

Pecorino Moliterno al Tartufo is a raw sheep's milk cheese, interwoven with generous veins of black truffle.    Something unusual...

A Ventresca made with fresh Northern Albacore fish from the Burela fish market, hand-packed fillet by fillet and accompanied by an exclusive butter, handcrafted by the Lugo cheese factory Airas Moniz from the raw milk of its flock of grazing jersey cows. 

The whole natural Lodosa piquillo pepper from La Catedral de Navarra is processed, peeled by hand, without any use of water.    ...

The La Catedral de Navarra candied piquillo peppers are red peppers from Navarra ready to taste. These are peppers confit at low temperature with olive oil and salt following the traditional Navarrese recipe and without any added sugars. Candied piquillo peppers made in Mendavia, perfect to enjoy alone or as an...