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 pumkin and flowers

White asparagus, mushroom like an anchovy and chervil

Japanese hommage: mature fish, whey “sake” and fermented rice

Tear peas, fern stem and honey flower oil

Spider crab and Arousa flavours

Vegetables from the garden with a acid onion sauce

Mackerel, vegetable broth and purslane

Vilanova’s onion, salty broth and aromatic oil

Scallop, plum vinaigrette, oyster sauce and salicorn

Espinach with three broths: kombu, tomato and porkshoulder

Turbot, meunière sauce and mizuna salad with pickled sea fennel

Tender lettuce, “salpicón” sauce and vegetal tapenade

Matured cachena’s veal, sour cream and chilly herbs

Porks ear and cabbage

Magnolia, rosemary, celery and kiwi

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

White asparagus, mushroom like an anchovy and chervil

Japanese hommage: mature fish, whey “sake” and fermented rice

Spider crab and Arousa flavours

Mackerel, roasted vegetables broth and Padron pepper oil

Scallop, plum vinaigrette, oyster sauce and salicorn

Espinach with three broths: kombu, tomato and porkshoulder

Egg, San Simon cheese and breadcrums

Turbot, meunière sauce and mizuna salad with pickled sea fennel

Beef tenderloin and Galicien cabagge

Magnolia, rosemary, celery and kiwi

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

 

Mackerel, porkshoulder broth and tender leeks

Egg, San Simon cheese and breadcrums

Hake, meuniére and monalisa potato

Beef tenderloin and Galicien cabagge

Magnolia, rosemary, celery and kiwi

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

30.00€ Vegetables from the garden with a acid onion sauce

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60.00€ Turbot, 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€ Magnolia, rosemary, celery and kiwi

18.00€ Crunch pastry, “licor café” and almond praliné

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