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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 

Classic Panettone, in a 100-gram mignon format, is a soft dough dessert obtained through natural fermentation with sourdough and is the result of 72 hours of patient artisanal preparation. The classic mini panettone has a soft, well-risen dough, garnished with juicy candied orange peels and raisins. A slight note of...

Musical Carousel Tin (160 g)  Orange-filled mille-feuille 

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

Knife cut  120g 

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. 

White Navarra asparagus, without fibers and with the characteristic soft bitter point of the Denomination. Always grown near our facilities, the climate and fertile soil of the Navarrese banks of the Ebro give them unique characteristics. At the Cathedral of Navarra we make them in the traditional way, blanching them...