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
Razor shell with onion sauce
Marinated tomato, salpicón sauce and vegetal tapenade
Brown crab cannelon and crustacean broth
Vilanova’s onion, salty broth and aromatic oil
Espinach with three broths: kombu, tomato and porkshoulder
Aubergine and marrow bone
“Carneiro” and poulard broth
Burela’s tuna, meunière sauce and monalisa potato
Beef tendon and pickled vegetables
Red berries, kéfir and basil
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
Razor shell with onion sauce
Marinated tomato, salpicón sauce and vegetal tapenade
Brown crab cannelon and crustacean broth
Vilanova’s onion, salty broth and aromatic oil
Espinach with three broths: kombu, tomato and porkshoulder
Egg, San Simon cheese and breadcrums
Seabream, meunière sauce and monalisa potato
Beef tenderloin and Galicien cabagge
Red berries, kéfir and basil
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 cannelon and crustacean broth
Egg, San Simon cheese and breadcrums
Hake, meuniére and monalisa potato
Beef tenderloin and Galicien cabagge
Red berries, kéfir and basil
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€ Red berries, kéfir and basil
18.00€ Crunch pastry, “licor café” and almond praliné
*Prices on starters will be increased if choosen as main courses