COSTIÑA MENU 85​

140€* 85’s Menu
Price per person
Drinks not included
The menu is served for the entire table
*.Includes VAT

Costiña’s menus are balanced preparations suitable for different types of palates, with flexibility to adapt to the needs of our diners, as well as food intolerances or allergies reported at the time of the reservation.
This menu may undergo alterations by the Chef imposed by the seasonality of the product

BACKROOM

Real Amur-Beluga Caviar tartlet and trout emulsion from the Xallas River
Lyra Rock Octopus (Costa da Morte) in its juice
Cachena beef steak tartare matured in sea water
Santoña anchovy and tempered oil
Stew of wings and cod tripe on glass bread
Filloa with stone, cashew, turnip greens and paprika
Foie macaron, smoked eel and caramelized apple


DINING ROOM

Tripe from the fair
Tomatoes and aromatics Villa Regina
Cambados scallop, seafood sauce, coral air and Osetra caviar
Lobster splash
Roasted grouper, bone broth and roasted pepper
Three-cooked squab, sweet potato, beet and cherry
Caipiroska
Millennium
WOLFRAM

Homemade breads with native wheat and rye
Artisan butter and olive oil Mansa and Brava varieties

TABLE ROOM

Costiña Chocolat
Pistachio bonbon
Almond and candied orange financier
Citrus and mint cream fritter
Tangerine and cardamom jelly

€140* Costiña Menu 85
Price per person
Drinks not included
The menu is served to a full table.
*.Includes VAT

Costiña’s menus are balanced preparations suitable for different types of palates, with flexibility to adapt to the needs of our guests, as well as food intolerances or allergies communicated at the time of reservation.
This menu may undergo alterations by the Chef imposed by the seasonality of the product.

Manuel Costiña has been delving into the family’s culinary memories and having long conversations with his parents, Chucho and Pastora to distill the basic philosophy that gives life to the restaurant’s new menu. The idea was clear: select the emblematic dishes they made their grandparents and parents and take them to a new gastronomic dimension, covering them and giving them their personal touch.

And he is the heir to a gastronomic tradition that has been passed down from father to son since 1939.