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Our Luras (or Squid/Calamari) in their own ink are one of the greatest treasures that our estuary offers us. Wild, vibrant, delicate and tasty. The Luras or squid in their own ink awaken all the flavour of the sea. Prepared in their own ink with all the love of our traditional recipe. 

These chocolate rocks are made, one by one, in our artisan workshop in A Coruña, from cocoa beans from small farmers around the world. 

This extra virgin is an early Picual harvested in the month of October, 2024/2025 campaign.    Pairing: Fish, seafood, salted,...

100% Iberian Bellota Pork Loin 1/4 piece with canister (Range 250 - 350gr)  Iberian acorn-fed loin: With a slow curing process and perfect fat infiltration, the Iberian acorn-fed loin stands out for its smooth and juicy...

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. 

With a wide reddish shell and two large claws, the brown crab is one of the most popular crustaceans in Galician cuisine. We carefully select the freshest and highest-quality brown crabs from local fish markets.  ...

5 duck legs confit in their own butter with a little garlic and salt (serves 2). We recommend emptying the contents of the can into a pot or ovenproof dish, heating on the stovetop or oven, respectively, and serving with the desired garnish. The butter that accompanies the pieces can be used to cook garnishes (fried...

Contains 2 fattened duck legs cooked in their own fat 

100% Bellota ham sleeve of 120g 

Matured cheese, with a semi-cooked, natural curd made with raw milk.    A good mouthfeel. Intense and persistent flavor, very...

Also known as chicharrillo or chincho, this oily fish is traditionally considered "poor man's food" but is very rich in protein, vitamins, and Omega-3 fatty acids.    <span style="font-family:...