OUR PROPOSALS
They seek to awaken our senses and connect them with our emotions; it’s so easy and yet so complicated as that. So we try to create ‘taste experiences’ -this is how we call them-, nuanced, apparently ephemeral but enduring in the culinary memory. To do this, we strongly believe in the excellence of the product. We cook the products that the orchard, the fish market, the forests, or trusted suppliers offer us… they set the pace of our dishes. Seasonal products with their own dimension, and a specifically slow maturation of our environment, because we believe that the best product is the one that is at its best moment, contributing to sustainability, one of our starting points.
Culler’s menu is a continued nod to some products, recipes and even fetish concepts. So, Summer is time for oily fish, white asparagus, baby peas and tomatoes. Autumn brings mushrooms and humidity. Winter is time for soups and stews, traditional dishes that fascinate us. And Spring offers a wide variety of herbs and sprouts. So, every season is completely different from the previous one, allowing us to interpret a territory and add it value through creativity, cooking the stations. The balance of flavours, colours, cooking or textures must prevail in our dishes; sensations that should constitute a healthy, simple contemporary menu with beautiful, harmonious and dynamic results… Dishes with soul that awaken all our senses and touch us.
We want to feed not only the stomach but also curiosity, the desire through an honest, funny, consistent kitchen; and we do it by applying the experience gained in so many hours cooking along with our own life experiences, which always enrich the culinary messages of Culler.
Menú Descuberta
A balanced menu in all its extension, our most innovative and creative bet.
Each pass traces the path that follows our house, is the horizon where we are heading towards innovating, creating sensations, tasting and enjoying each dish.
Walking from uncertainty as a starting point for discovery.
Sandwich mushrooms
Herbs from the garden. wheat and flax
Pickled vegetables and flowers
Cheese, and vegetable anchovy
Cambado’s scallop, begonia salt and kiwi balsamic
Roasted asparagus and honey flowers
Matured fish, fermented rice and tree tomato
Spider crab, its own pilpil and sorrel
“Cigala”, cheakpea broth and fern stem
Tear peas, thyme oil and tender almonds
Vilanova’s onion, salty broth and aromatic oil
Squid, celery vinagrette and reducted broth
Spinach with three broths: porkshoulder, tomato and kombu seaweed
Monk fish “a galega”
Beef tenderloin and acid herbs
Flower and honey vinagrette
Pumpkin and Bisqato whey milk
Crunch pastry, coffee liqueur and almond praliné
Price menu 170,00€
Wine pairing 75,00€ (opcional for person)
The menus have to be ordered for all the customers
The menus could change for market situation, but always it is going to be the same structure
Menú Marexada
Our intermediate step between the Ronsel and Descuberta menus.
Sandwich mushrooms
Herbs from the garden. wheat and flax
Pickled vegetables and flowers
Cambado’s scallop, begonia salt and kiwi balsamic
Roasted asparagus and honey flowers
Brown crab canelon, crustacean broth and salad herbs
Spinach with three broths: porkshoulder, tomato and kombu seaweed
Egg, San Simón cheese and breadcrumbs
Hake, meuniere sauce and monalisa potato
Beef tenderloin and acid herbs
Seaweed, potato and mushrooms
Pumpkin and Bisqato whey milk
Crunch pastry, coffee liqueur and almond praliné
Price menu 150,00€
Wine pairing 60,00€ (opcional for person)
The menus have to be ordered for all the customers
The menus could change for market situation, but always it is going to be the same structure
Menú Ronsel
It is the route left by the ships in their passage, that route occurs in Culler with the dishes that are part of our history and tradition.
Brown crab canelon, crustacean broth and salad herbs
Egg, San Simón cheese and breadcrumbs
Hake, meuniere sauce and monalisa potato
Beef tenderloin and acid herbs
Pumpkin and Bisqato whey milk
Crunch pastry, coffee liqueur and almond praliné
Price menu 120,00€
Wine pairing 45,00€ (opcional, for person)
The menus have to be ordered for all the customers
The menus could change for market situation, but always it is going to be the same structure
The proposal responds to the signs that nature is marking us in each season, thus defining the dynamic condition of the menus, always being a premise the freshness, seasonality and the changing nature of it and above all the balance and quality.
Menu
25.00€ Eggs of the farm with San Simon cheese and breadcrums
35.00€ Scallops, onion juice and laminated fatback
22.00€ Croquetas de carne de cocido
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60.00€ Hake, meuniere sauce and tear peas
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60.00€ Organic beef tenderloin, pickled beetroot and Galician cabbagge
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18.00€ Pumpkin ice cream and citrics, milk whey and seeds praliné
18.00€ Crunch pastry, “licor café” and almond praliné
*Prices on starters will be increased if choosen as main courses