The Ogrelo Menu: Seafood and Galician Cuisine in Madrid

Over a bed of tomato and olive oil.

Thin slices of monkfish over a bed of tomato jam.

Gratinated spider crab over a bed of sea urchin.

With confit onion.

Russian salad with tuna.

With leek and cream sauce.

With poached egg, Pedro Ximénez reduction and reinette apple.

Country-style omelette with vegetables and chorizo.

Galician-style with cachelos potatoes, grilled with smashed potatoes, or pan-seared with red onion.

Small butterflied sardines, fried, with Padrón peppers.

Your choice: grilled, boiled, bellavista, salpicón, Balearic-style or American-style.

Grilled cod loin with vinegar, red onion, boiled egg and olives.

Cooked pil-pil style, in green sauce, grilled or breaded.

Oven-baked with red prawn sauce.

Breaded hake bites.

Hake steak over boiled potato with garlic and paprika sauce.

Grilled monkfish and prawn delights with garlic and butter.

Cut from the upper part of the tuna.

Tarantelo cut.

Fish and seafood caldeirada stew.

With chickpeas and chorizo.

With clams and prawns.

Gin, Campari and red vermouth.

Aperol and cava.

Vodka, espresso coffee, coffee liqueur and hazelnut liqueur.

Tomato juice and vodka.

Lime, mint, aged rum and red berries.

Lime, mint, aged rum, cava and red berries.

Tequila, Cointreau, amaretto and lime.

Aged rum, coconut syrup and pineapple juice.

Bourbon, angostura and ginger ale.

Gin, lime, syrup and soda.

Scotch whisky, lime, syrup, egg white and angostura.

Cachaça, lime and mango syrup.

Vodka, lime juice, Grand Marnier, cranberry juice and syrup.

Vodka, cranberry, rose syrup, lime and egg white.

Lime, mint, red berries and soda.