Fish

Fresh John Dory, with fine white flesh. We can prepare it in the oven or on the griddle.

Monkfish sautéed with tender young garlic.

Wild sea bass that we can prepare over embers, in the oven or baked in salt.

Wild sole that we can prepare on the griddle or in the oven.

Scorpionfish from our coast. We can prepare it in the oven or on the griddle.

Fresh monkfish cooked on the griddle with a garlic and parsley dressing.

Red mullet from Galicia that we can serve fried or griddled.

Red pomfret, also known as virrey, a very fine rock fish. We can prepare it in the oven or on the griddle.

Bluefin tuna belly, the fattiest and juiciest part of the fish. We can cook it on the griddle or over embers.

Turbot from Galicia that we can prepare in the oven or over embers.