summer escapade

Probably this was a very light escapade. I am not even sure it qualifies as such, but I definitely had a couple of exciting hours during our second visit to Culler de Pau (wooden spoon), in the tiny place of Reboredo.

It all started with a refreshing intro based on a restructured gazpacho concept.

The first bite per se, opened this little feast with an appropriate marine flavour: crocante de arroz con crema de anchoa, afumados e flores de verán. 

The early stages of this fixed menus are usually supposed to feed some notion of intrigue, which I always look for. And even the wine had this element. Without knowing it, I was glad to taste this wine again, after maybe two years since the last bottle we opened.

The Albariño that used to be known as Leirana Barrica is now called Leirana Finca Genoveva, named after the block where the grapes for this wine grow. It comes with an unadventurous label, but I still prefer it to its rather chaotic and ugly predecessor.  

Tomatiños aliñados con sopa de aceite de Entrimo con herbas frescas came next.

I think this Boi de mar con vinagreta de espinacas e espumoso de salpicón was the first big hit of the afternoon.

The Espárragos brancos "da ulla" con emulsión e millo were nothing but mindblowing.

An Ovo "Da Casa" á Carbonara de Queixo San Simón e migas de pan was ok, but at the end of the day it was no more than an egg.

A very elegant sargo (white seabream/diplodus sargus), which happens to be a protandrous hermaphrodites, starting life as males and some becoming female later on, was our Pescado con prebe das súas espiñas, pataca nova e chicharros. 

Our table by the window had a beautiful far view with plenty of bateas, where mussels grow.

The meaty component was this Lombo de tenreira ecolóxica co seu prebe aromatizado, iogur, cereixas, e vinagreta de allo tenro.

The sweet time started with a Sopa de frores, cítricos con sorbete de amorodo e herba luisa, which was a tremendously refreshing combo.

A confusing xeado de brioche con chocolate e leite cru extended this last part of the meal.

The last bite of this enjoyable lunch was a cremoso de chocolate con laranxa, xeado de té verde e leite cru. The required cortado added the final flavour of another entertaining trip to the surroundings of O Grove.