Fangst
Greenland Halibut w/ Arctic Thyme
Deep-water halibut with wild-harvested Arctic thyme, made for potatoes
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Fangst
Deep-water halibut with wild-harvested Arctic thyme, made for potatoes
La Curiosa
Piquillo, two hot peppers, sherry vinegar and brandy in one brava
La Curiosa
Albacore belly lightly smoked with natural smoke, rare for ventresca
La Curiosa
Rope-grown Arousa estuary mussels with real weight, best in pasta
La Curiosa
Warm the tin, then spoon the chili-garlic zamburiñas onto crusty bread
La Curiosa
Small-size Galician cockles in garlic-chili oil worth mopping up
La Curiosa
Open-flame char meets earthy truffle on Rías Gallegas sardines
La Narval
Pole-and-line albacore belly caught at peak fat, made for tomato salad
La Narval
Batea mussels packed in purified seawater from the rías they grow in
La Narval
Rías Gallegas batea mussels in a spiced escabeche, great on bread
La Narval
Guild-gathered volandeiras in garlic-chili oil, best on crusty bread
La Narval
Family-farmed batea mussels from the plankton-rich Rías Gallegas
La Narval
Octopus vulgaris caught one by one in nasas, in classic marinera sauce
La Narval
Trap-caught, hand-cut octopus in garlic-chili oil, great on toast
La Narval
Rías Gallegas xouba, hand-cleaned and toasted, made for crusty bread
Sardinha
A delicate curry infusion lends aromatic warmth to the olive oil
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