O Sendeiro Menu

Thinly sliced octopus with natural paprika, sea salt, and a drizzle of smooth olive oil that makes it shine.

One bite and you’ll understand why this is one of our most-ordered dishes. The natural sweetness of chestnuts, the smoky touch of chorizo, and their crispy coating—the secret lies in the meticulous reduction of the béchamel sauce.

Here, we prepare them spicy, which is why they’re known as «angry tigers,» a classic from the old town of Santiago. Our version uses Galician mussels, Pan da Moa broa bread, chorizo, and just the right amount of spice.

Langostinos poached at low temperature with passion fruit vinaigrette and fried corn. A taste of the sea and tropical freshness.

1. We start with the Moura cheese from Cortes de Muar in Silleda, a cured cheese with notes of nuts and caramel. 2. Next, we’ll try the Galmesán from Arzúa, known as the Galician parmesan. 3. Then, the Marienne cheese from Cortes de Muar in Silleda, aged in hay, giving its rind a floral aroma. 4. Finally, the Savel cheese from the Airas Moniz Dairy in Chantada. A blue cheese that surprises with its smoothness and creaminess.

Salmon marinated in-house, pomegranate seeds, Xiros cheese from Queixería Bisqato in Lugo, with a yogurt and mustard sauce dressing. The freshest dish on our menu.

The hot grill is the perfect place for a slice of San Simón Da Costa cheese, creating a crispy layer. This semi-cured cheese with D.O. stands out for its aroma and the smoky aftertaste of birch. Accompanied by a citrus gel.