We offer our customers good variety and affordable set menu both for lunch and dinner. As starters we recommend the Galician soup ‘caldo’, ‘callos’ (tripes) with chickpeas or Galician style octopus (covered with olive oil and paprika). Second course of meat plates like lamb, veal, wild boar or venison and butelo (typical of the area based on pork ribs and skins marinated with paprika, salt and garlic, hangs on and cured 15 days with oak wood) and for dessert the famous A Fonsagrada cake (almond) or our homemade desserts.