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.

DEGUSTATION

MENÚ RONSEL

Mackerel, “escabeche” and carrot

Egg, San Simón cheese and breadcrumbs

Hake, “meuniere” sauce and monalisa potato

Beef tenderloin, spinachs and fresh herbs vinaigrette

Kéfir, red fruits and basil

Carameliced french toast, coffee, cocoa and raw milk


precio menú 90,00€

maridaje 35,00€ (opcional, for people)


Los menús se servirán por mesa completa

Los menús pueden variar por cuestiones de mercado, pero siempre manteniendo la misma estructura

MENÚ DESCUBERTA

Tender lettuce. Mushrooms and cabbage

Wheat toast, herbs from the season and pickled beetroot

Santiago’s black tomato, ink sauce and nasturtion

Molluscs with stone broth

Maturated fish, rice and “verdinas”

Velvet crab, mature yolk and Padrón peppers seeds

Spinach with three soups: pork shoulder, kombu and tomato

Mackerel, “escabeche”, stem sauce and oyster leaf

Boletus, roast vegetables sauce and agastache

Hake, “meuniere” sauce and Carballo’s potato

Beef tenderloin, white aubergine and mushroom tapenade

Iced raspberry, sorrel and beetroot vinaigrette

Garden herbs cream, “oreja” and sage


Price menu 130,00€

maridaje 60,00€ (opcional for people)


Los menús se servirán por mesa completa

Los menús pueden variar por cuestiones de mercado, pero siempre manteniendo la misma estructura

 

Meal

22.00€ Pork shoulder croquetas

22.00€ Eggs of the farm with San Simon cheese and breadcrums

30.00€ Season vegetables with smoked cheese sauce

30.00€ Scallops, onion juice and laminated fatback

30.00€ Pulpo “a feira”

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50.00€ Hake, meuniere sauce and monalisa potato

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55.00€ Organic cow tenderloin, spinach and fresh herbs vinaigrette

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15.00€ Caramelised French toast, coffee, raw milk and cocoa

15.00€ Kéfir and red fruits

15.00€ Galician cheese

 

*Prices on starters will be increased if choosen as main courses