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