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Where to eat. Recipes

Bacalao al Pil – Pil (Salted cod with olive oil, garlic and chillies)

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Grilled Monkfish and King Prawn brochette

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Quince Cannelloni with Arzúa Cheese

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Ox t-bone steak (cooked at the table)

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Rabbit

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Warm scallop salad with courgette and spinach in Local Cheese sauce

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Spaghetti with sun-dried tomato vinaigrette and goat´s cheese

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Free range eggs with elvers

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Braised beef hock and steamed potatoes

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Hake Cheeks and Elvers cooked Pil – Pil style (with olive oil, garlic and chili)

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Pork hock stuffed with truffles served with pepper confit

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Lasagne with salt cod purée and black olive tapenade

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Milk pudding with Banana Ice-cream

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Lubina a la espalda (sea bass in white wine, garlic and chili)

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Sea bass and turnip greens confit

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Hake millefeuille flavoured with oregano oil and balsamic dressing

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Pomfret in almond sauce flavoured with saffron

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John Dory cake with langoustine tails

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Chard leaves stuffed with seafood

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Grilled octopus

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Grilled rump of beef

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Baked monkfish with with sautéed potatoes

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John Dory with green beans, white asparagus and mustard caramel

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Potato, tomato and sardine stack

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Baked cheese cake with nutella sauce and hazelnuts

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Grilled octopus tentacle with grilled potatoes and roasted peppers

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Seafood platter

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