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Coming from the Galician Rías (Ensis siliqua), it is purchased during the months of May and June. Once 24 hours have passed, at the purification station, they are cooked and shelled by hand. 

Crispy, golden, whole and, above all, with a unique flavor.  BONILLA A LA VISTA Potatoes have something that makes them special, and the key is to choose the best raw material and prepare it with care. 

Vermouth Yzaguirre Blanco is a classic vermouth. The nose is very pleasant and particular, with notes of aromatic herbs, balsamic, spices, candied fruit, tropical notes and flowers. In the mouth it is fresh and smooth, where cinnamon and vanilla predominate. Tasty and balanced. 

DOP gamonéu cheese made by the Demués cheese factory, located in the Asturian concept of Onís.&nbsp; A cheese made with milk from the Ratina cow, goat and sheep, the latter being the most identifying.&nbsp; <P...

Under a rocky shell hides one of the greatest delights of the Galician sea. Recognized worldwide, Galician oysters are grown sustainably in baskets that hang from the rafts of the Rías Baixas. &nbsp; &nbsp; <P...

The first mussel pâté in the world made with mussels with the protected designation of origin PDO Mejillón de Galicia that certifies their Galician DNA. Made with the best mussels from Galicia, olive oil, and a careful selection of natural spices. Without preservatives or artificial colors, guaranteeing a healthy and...

Octopus is very difficult to make canned as it requires a meticulous artisanal process for the final product to be perfect.&nbsp; &nbsp; ...

The Galician spider crab needs no introduction. It is the king of Galician seafood and its flavor is unmistakable.&nbsp; &nbsp; It lives in...

Sea bass is a semi-fatty white fish that contains proteins of high biological value. At Los Peperetes we prepare this precious fresh fish, with the strictest care, manually removing bones and skin until the loins are meticulously cleaned. We apply a light cooking to achieve the desired tenderness and then we neatly pack...

Blue cheese that stands out for its unmistakable and intense smell but surprising for its softness, elegance and unctuousness. It matures in a cellar where the penicilium roqueforti is found.&nbsp; &nbsp; <P...