Contracting

The proposal revolves around the marine cuisine, "with fresh products, fresh from the sea and cooked with all tradition as was done in the ports of old," explains Miguel González Rodríguez, general director of the Group. The raw material that comes from suppliers all over the country and that has its driving thread on the coals. Thus, by the tables of a living room with clear marine inspiration, decorated with white and blue tones, they pass fish to the oak coal brase like the ravened lubina, the blue mackerel of season (specialties of the house) or the seaside pargo to the grill; fritures such as rabas, bokerones, adobo bowl, pajotes and reds; classic dishes such as the ham croquettes of the Auntie Sole and the octopus to the grill. The letter also contains a remarkable section of rice and peas: black paella with grilled choco; roast chicken or artichokes and ham (at least three for two people) and a marine pot - "like that made on the boat the fish" - and a fish stew, chickpeas and egg. As seconds, cod in carabineros suquet; hake in the green sauce of master Arzak and, as they say some meat must have, solomil and intercot of Galician veal.

Phone:+34 912 00 13 33

Links:contramar.es

Latitude:40.418090·Longitude:-3.734540