Menu

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

 

Snack mushroom

Herbs from the garden, wheat and flax

Pickled vegetables and flowers

Prawns, escabeche broth and aromatic herbs

Spider crab, anemone and its natural leg

Sea urchin, corn foam and oxallis

Scallop, turnip and tender leafs

Leaks and misos sauce

Espinach with three broths: kombu, tomato and porkshoulder

Roasted peppers and fermented rice

Monk fish, meunière sauce and monalisa potato

Monk fish liver, mushrooms broth and nasturtion

Monk fish skin, callos sauce and pickled vegetables

Beef tenderloin, beetroot and plum

Pumpkin ice cream and citrics, milk whey and seeds praliné

Crunch pastry, “licor café” and almond praliné

 


Price menu 170,00€

Wine pairing 70,00€ (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

 

Snack mushroom

Herbs from the garden, wheat and pickled beetroot

Pickled vegetables and flowers

Prawns, escabeceh broth and aromatic herbs

Spider crab, anemone and its natural leg

Roasted peppers and fermented rice

Scallop, turnip and tender leafs

Espinach with three broths: kombu, tomato and porkshoulder

Egg, San Simon cheese and breadcrums

Hake, meunière sauce and monalisa potato

Beef tenderloin, beetroot and Galicien cabagge

Pumpkin ice cream and citrics, milk whey and seeds praliné

Crunch pastry, “licor café” and almond praliné


Price menu 150,00€

Wine pairing 55,00€ (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

 

Brown crab canelon, crustacean broth and tender leafs

Egg, San Simon cheese and breadcrums

Hake, meunière sauce and monalisa potato

Mos’ poulard, beetroot and Galicien cabagge

Pumpkin ice cream and citrics, milk whey and seeds praliné

French toast, coffee, cocoa and raw milk


price menu 100,00€

wine pairing 40,00€ (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

 

 

 

 

 

Meal

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 cow tenderloin, pickled beetroot and Galician cabbagge

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18.00€ Caramelised French toast, coffee, raw milk and cocoa

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