Mussels "en escabeche" on a base of mushrooms, was the first of our nine dishes.
Given the rainy season we are going through, although not on this first day of winter, mushrooms had a multiple presence on the menu. And their second arrival was under a very creamy "cappuccino" format.
A quite unusual homage to a local chef gave name to a plate of mackerel sashimi plate: Toni Vicente.
Oysters under a light couliflower cream became our fourth element of this gastronomic pilgrimage.
Fish "caldeirada" comes from the Galician word "caldeiro", which means bucket. That's where the local fishermen used to cook their fish meals. In this case we had five different types of fish, including a few of my favourites: hake and red mullet.
One more piece of fish came over to join this unexpected ocean parade: mero.
"Pichon" or pidgeon on a slice of kaki fruit was our meat moment of the day.
Meringue ice cream with lemon was our first dessert, followed by their very own Santiago Tart.
Walking back from a lunch that was finished close to 6pm, it was fun to see the xmas decoration lights hanging from the city hall building, in the Obradoiro square. Quite a different view from last time I was there during the Bendra & Ronphen Spanish summit back in September.
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