Comerç

As its name suggests, this contemporary tavern offers a modern take on typical dishes from the north and west of the Iberian Peninsula, specifically the Galician and Castilian cuisine of the regions their two chefs come from, served in the city that’s welcomed them. One from A Coruña and the other from Salamanca, between them they have 25 years of experience and background in restaurants such as Carles Abellan’s Tapas 24 (where they met), Pedro Subijana’s three starred Akelarre and Karlos Arguiñano’s restaurant. A unique approach to the tasting menu formula that varies with the seasons, made with fresh, local ingredients. To get an idea: stew fritter, mar i muntanya or ‘surf and turf’ dishes combining meat and seafood, mollusc with seaweed panna cotta, fish caldeirada stew, suckling pig with cucumber and lemon, a new spin on of Santiago almond cake... All paired with natural wines. Open kitchen to catch every detail.