Menu — Seafood, Fish & Galician Cuisine | Rías Bajas Playa del Inglés

i. Starters

A proper beginning

Galician aperitifs, select charcuterie and the house classics.

Pulpo a la gallega Galician-style octopus, with potatoes and paprika

MP

Octopus cooked to the point, Galician potato and La Vera paprika. Extra virgin olive oil.

Gluten-freeHouse classic

Galician empanada of the house Whole portion or slice

MP

Thin pastry, tuna or spiced-pork filling, baked every day.

Galician charcuterie board Lacón, chorizo, salchichón

MP

A selection of cured Galician charcuterie with oven-baked bread.

Homemade Iberian ham croquettes

MP

Silky béchamel, cured Iberian ham, lightly fried. Made by hand.

Salt-cod croquettes

MP

Traditional recipe with desalted cod and a touch of slow-cooked onion.

House ensaladilla Spanish potato salad

MP

Potato, tuna, ventresca belly and mayonnaise made to order.

Acorn-fed Iberian ham board

MP

Hand-carved, with artisan picos breadsticks and olive oil.

Padrón peppers

MP

Fried in olive oil with flaky salt. As they should be.

Gluten-free

ii. Shellfish

Fresh from the Atlantic

From the Galician rías. Alive until the last minute. Priced per kilo, weighed at the table.

Lobster Live · baked, grilled or in soupy rice

MP/ kg

Selected live lobster, prepared as you prefer. We recommend it baked.

Galician spider crab Boiled

MP/ kg

Cooked in sea water — sweet and delicate. For those in the know.

Brown crab

MP/ kg

Boiled whole or picked and served in a casserole. A generous piece to share.

Velvet crabs Nécoras

MP/ kg

Boiled to the point. Small, tasty and full of sea flavour.

Clams a la marinera

MP

Galician clams in an onion, white wine and parsley sauce. Bread for dipping.

Grilled razor clams

MP

Flash-grilled with garlic, parsley and olive oil. Fresh every day.

Gluten-free

Gooseneck barnacles Percebes — subject to the day’s catch

MP/ portion

Only when a good haul arrives. Boiled in salted water. The most Galician taste of the sea.

White / red prawns

MP

Grilled or boiled. Size according to the market.

Grilled langoustines

MP/ portion

Flaky salt, olive oil and lemon. Very little fire, very little interference.

Rías Bajas seafood platter For 2 / 4 people

MP

The day’s selection: lobster, spider crab, clams, razor clams, prawns and velvet crabs.

House classicTo share

iii. Fish

By weight, on the chalkboard

Whatever came in today. Ask the team — we show you the piece before cooking it.

Wild sea bass Butterflied · baked · salt-baked

MP/ kg

Whole piece. The cleanest preparation to appreciate the produce.

Wild turbot

MP/ kg

Baked with olive oil, garlic and baker’s potatoes. One of the jewels of the house.

Line-caught Cantabrian hake

MP/ kg

Grilled, in green sauce with clams, or fried a la romana.

Monkfish

MP/ kg

Grilled, in garlic or in a caldeirada stew. Firm, clean flesh.

Wild gilthead bream

MP/ kg

Salt-baked or oven-baked with seasonal vegetables.

Bacalao a la gallega Galician-style cod

MP

Cod loin with potatoes, paprika and olive oil. Pure tradition.

Grilled red mullet

MP

Small fish, intense flavour, flash-grilled.

Catch of the day See the chalkboard

MP

Whatever came in fresh today. We show you the piece before cooking it.

Chalkboard

iv. Meats

Aged and chargrilled

For when you fancy something else. Selected meats, respected cuts, cooked to the point.

Aged ox chuletón Approx. 1 kg

Aged for at least 30 days. Chargrilled, with flaky salt and Padrón peppers.

House classic

Beef tenderloin

Grilled, with garnish and a reduction. Cooked to your liking.

Chargrilled entrecôte

Embers, salt and good olive oil. Served with potatoes and peppers.

Roast suckling lamb Traditional oven roast

Slow-roasted with lard, salt and rosemary. A speciality of the house.

House classic

Lacón con grelos

The Galician winter classic: cured pork shoulder, turnip greens, potato and chorizo.

Chargrilled Iberian presa

Acorn-fed Iberian pork, flash-grilled. Juicy and full of flavour.

v. Rice dishes

Slow-cooked, made to share

Minimum 2 people. Preparation time: 30 minutes. Made to order.

Soupy lobster rice

Live lobster, house fumet, bomba rice. Served in its pot at the table.

House classic

Black rice with squid and aioli

Squid ink, slow-cooked sofrito, mild aioli on the side.

Seafood fideuá

Fine noodles, sofrito and the day’s shellfish. Served with aioli.

Caldeirada of the day

Fish, potato, paprika and unto. Galician home cooking as it has always been.

Creamy fish rice

Halfway between dry and soupy, with the day’s fish and vegetables.

vi. Desserts

Homemade daily

The lifelong classics and a few of our own.

Tarta de Santiago The Galician classic

Almond, egg, sugar and the cross of Saint James. Homemade.

Filloas with cream

The Galician crêpe, filled with pastry cream.

Homemade egg flan

The lifelong recipe, bitter caramel and whipped cream.

Cuajada with honey and walnuts

Artisan milk curd, local honey and toasted walnuts.

Galician cheese board

Tetilla, San Simón, Arzúa-Ulloa and Cebreiro with quince paste.

Artisan ice creams

A selection of flavours. Ask the dining-room team.

vii. Wine cellar

Selected wines

A wide selection for fish, shellfish and meat. Ask the team — they know their wines.

Villa Sandi · Il Fresco Prosecco DOC Treviso — Brut

A fresh, elegant Prosecco by Villa Sandi, made in Treviso from Glera grapes using the Charmat method, with a second fermentation in autoclave. Pale straw yellow with a fine, persistent perlage.

Denomination: Prosecco DOC Treviso
Producer: Villa Sandi
Grape: Glera 100%
Origin: Treviso, Veneto (Italy)
Style: Sparkling brut
ABV: 11% vol.

Tasting notesFloral notes, green and ripe apple, pear and citrus on the nose. Fresh, flavoursome and balanced on the palate, with lively acidity and a clean finish with a light hint of yeast.

PairingIdeal as an aperitif and with starters, shellfish, steamed or grilled crustaceans and light fish dishes.

Bottle of 828 Rioja Crianza, red wine with DOCa Rioja

828 · Ochocientos Veintiocho Rioja Crianza — DOCa Rioja

A Rioja red in its crianza version. Under the DOCa Rioja rules, a crianza red ages for at least twenty-four months, of which at least twelve are spent in oak barrels.

Denomination: DOCa Rioja
Style: Red crianza
Origin: La Rioja (Spain)

PairingChargrilled red meats, roasts and hearty stews.

Albariño Rías Baixas House selection

The natural partner for shellfish. Saline, fresh, Atlantic grape.

Godello Valdeorras

A full-bodied Galician white, perfect with baked fish.

Mencía Ribeira Sacra

A fresh, mineral Galician red. Perfect with octopus and caldeiradas.

Rioja Reserva

A classic red for meats and stews.

Ribera del Duero

Full-bodied Tempranillo with elegant tannins for the chuletón.

House Champagne / Cava

To start well, or to celebrate whatever the occasion.

Full wine list

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Ask the team for denominations, vintages and recommended pairings.

viii. Suggestions

Today’s arrivals

Fresh produce according to the market, off the menu. Ask the dining-room team.

Piece of the day

MP

Today’s arrival. Ask the team or check the chalkboard when you arrive.

Freshly arrived shellfish

MP

Depending on the day’s flight and arrivals.

The chef’s dish

MP

Whatever the head chef recommends today.

Fresh produce,
honest cooking

A proper beginning

Fresh from the Atlantic

By weight, on the chalkboard

Aged and chargrilled

Slow-cooked, made to share

Homemade daily

Selected wines

Today’s arrivals

Book a table — we’ll be waiting