{"id":558,"date":"2024-12-18T16:07:28","date_gmt":"2024-12-18T15:07:28","guid":{"rendered":"https:\/\/elgallinerdelantiquari.net\/the-letter\/"},"modified":"2025-09-28T18:10:00","modified_gmt":"2025-09-28T16:10:00","slug":"the-letter","status":"publish","type":"page","link":"https:\/\/elgallinerdelantiquari.net\/en\/the-letter\/","title":{"rendered":"The letter"},"content":{"rendered":"\n
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MENU<\/h2>\n\n\n\n

Welcome to Galliner de l’Antiquari, discover the menu. <\/p>\n<\/div><\/div>\n\n\n\n

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Tapas del Galliner<\/strong><\/h2>\n\n\n\n

Glass bread with tomato<\/strong> 3,9\u20ac<\/em><\/p>\n\n\n\n

Padron peppers<\/strong> 7,9\u20ac<\/em><\/p>\n\n\n\n

100% acorn-fed, hand-sliced Iberian Ham<\/strong> 18,5\u20ac<\/em><\/p>\n\n\n\n

Duck Bao Bread with mayonnaise and kimchi 2 pcs.<\/strong> 12\u20ac<\/em><\/p>\n\n\n\n

Truffled potatoes with truffle and Gruyere cheese reduction<\/strong> 11,5\u20ac<\/em><\/p>\n\n\n\n

Buffalo style chicken wings<\/strong> 8,9\u20ac<\/em><\/p>\n\n\n\n

Patatas bravas with kimchi aioli and parsley mayonnaise<\/strong> 7,5\u20ac<\/em><\/p>\n\n\n\n

Fresh anchovies from the fish market in Andalusian style with tartar sauce<\/strong> 11,5\u20ac<\/em><\/p>\n\n\n\n

Bluefin tuna tartar balego with avocado and egg yolk<\/strong> 22,5\u20ac<\/em><\/p>\n\n\n\n

Grilled artichokes with crispy Iberian ham<\/strong> 12,5\u20ac<\/em><\/p>\n\n\n\n

Foie gras with toasted bread and red fruit jam<\/strong> 18\u20ac<\/em><\/p>\n\n\n\n

Mussels with red shrimp and lime<\/strong> 22,5\u20ac<\/em><\/p>\n\n\n\n

Belgian style mussels with leek confit in milk cream<\/strong> 12,5\u20ac<\/em><\/p>\n\n\n\n

Steamed mussels with garlic, lime and parsley mojito<\/strong> 10,5\u20ac<\/em><\/p>\n\n\n\n

Torreznos de Soria with padron peppers and salt flakes<\/strong> 10,5\u20ac<\/em><\/p>\n\n\n\n

Codfish fritters with honey, lime and sesame min 4 und<\/strong> 2,25\u20ac\/u<\/em><\/p>\n\n\n\n

Iberian ham croquettes min 4 und<\/strong> 2,25\u20ac\/u<\/em><\/p>\n\n\n\n

Pulled pork croquettes min 4 und<\/strong> 3\u20ac\/u<\/em><\/p>\n\n\n\n

Mushroom croquettes min 4 und<\/strong> 2,25\u20ac\/u<\/em><\/p>\n\n\n\n

Tripe with Cap and Squid in the Galliner’s style<\/strong> 10,9\u20ac<\/em><\/p>\n\n\n\n

Mini beef hamburger with mayo-kimchi 2 pcs.<\/strong> 12\u20ac<\/em><\/p>\n\n\n\n

Burgos blood sausage with tomato jam and baby squid<\/strong> 11,9\u20ac<\/em><\/p>\n\n\n\n

Focaccia bread with salt flake and A.O.V.E.<\/strong> 3,9\u20ac<\/em><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Starters<\/strong> <\/h2>\n\n\n\n

Angus carpaccio with arugula, parmesan and cherry cheese<\/strong> 15,5\u20ac<\/em><\/p>\n\n\n\n

Burrata with cherry confit and pistachio and basil vinaigrette<\/strong> 16\u20ac<\/em><\/p>\n\n\n\n

Octopus carpaccio with citrus vinaigrette, arugula and parmesan cheese<\/strong> 17,9\u20ac<\/em><\/p>\n\n\n\n

Salmon and mascarpone<\/strong> 17,9\u20ac<\/em><\/p>\n\n\n\n

Marriage of anchovies and anchovies<\/strong> 13\u20ac<\/em><\/p>\n\n\n\n

Camembert au gratin with nuts and raspberry vinaigrette<\/strong> 11,5\u20ac<\/em><\/p>\n\n\n\n

Garlic shrimp carpaccio<\/strong> 17,9\u20ac<\/em><\/p>\n\n\n\n

Tricolor salad with avocado, tomato and buffalo mozzarella cheese<\/strong> 15\u20ac<\/em><\/p>\n\n\n\n

Artisan cheese board<\/strong> 18,5\u20ac<\/em><\/p>\n\n\n\n

Warm goat cheese salad with dried fruits and raspberries<\/strong> 12,5\u20ac<\/em><\/p>\n\n\n\n

Scrambled eggs with Iberian ham<\/strong> 14,5\u20ac<\/em><\/p>\n\n\n\n

Scrambled eggs with truffle and foie gras<\/strong> 14,5\u20ac<\/em><\/p>\n\n\n\n

Scrambled eggs with artichokes and crispy iberian ham<\/strong> 14,5\u20ac<\/em><\/p>\n\n\n\n

Scrambled eggs with tripe<\/strong> 15,5\u20ac<\/em><\/p>\n\n\n\n

Scrambled eggs with Iberian ham and foie gras<\/strong> 17,5\u20ac<\/em><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Main and side dishes<\/strong><\/h2>\n\n\n\n

Grilled low loin matured beef T-bone steak 400 gr approx.<\/strong> 23\u20ac<\/em><\/p>\n\n\n\n

Grilled octopus leg with creamy potato and bell pepper sauce<\/strong> 24\u20ac<\/em><\/p>\n\n\n\n

Sant Sebastian cod supreme with pistachio muslin<\/strong> 22\u20ac<\/em><\/p>\n\n\n\n

Maxi duck cannelloni with truffle and foie gras with fig jam<\/strong> 17,5\u20ac<\/em><\/p>\n\n\n\n

Balfeg\u00f3 tuna tataki with teriyaki and plankton mayonnaise<\/strong> 24\u20ac<\/em><\/p>\n\n\n\n

Grilled Galician beef tenderloin steak 1 kg<\/strong> 66\u20ac<\/em><\/p>\n\n\n\n

Beef tenderloin with foie gras and creamy potato sauce<\/strong> 28\u20ac<\/em><\/p>\n\n\n\n

T bone grilled 0,8 kg<\/strong> 48\u20ac<\/em><\/p>\n\n\n\n

Grilled marinated chicken sirloin steak<\/strong> 14\u20ac<\/em><\/p>\n\n\n\n

Grilled corn on the cob<\/strong> 4\u20ac<\/em><\/p>\n\n\n\n

Potato al caliu<\/strong> 4\u20ac<\/em><\/p>\n\n\n\n

Teriyaki vegetables<\/strong> 4\u20ac<\/em><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Desserts<\/strong><\/h2>\n\n\n\n

Cheesecake El Galliner<\/strong> 6,5\u20ac<\/em><\/p>\n\n\n\n

With raspberry coulis<\/p>\n\n\n\n

Chocolate coulant<\/strong> 6,5\u20ac<\/em><\/p>\n\n\n\n

With vanilla ice cream<\/p>\n\n\n\n

“Look mom” an egg!<\/strong> 10\u20ac<\/em><\/p>\n\n\n\n

Vanilla egg, white chocolate, mango sauce and creme anglaise<\/strong><\/p>\n\n\n\n

Grilled pineapple<\/strong> 6,5\u20ac<\/em><\/p>\n\n\n\n

Caramelized, with coconut ice cream<\/strong><\/p>\n\n\n\n

Three-milk torrija<\/strong> 6,5\u20ac<\/em><\/p>\n\n\n\n

Brioche bread torrija in tres leches cream with nougat and cinnamon ice cream.<\/strong><\/p>\n\n\n\n

Nut musician<\/strong> 6,5\u20ac<\/em><\/p>\n\n\n\n

With moscatell<\/strong><\/p>\n\n\n\n

Amalfi style lemon sorbet<\/strong> 6,5\u20ac<\/em><\/p>\n\n\n\n

With Brut Nature cava<\/strong><\/p>\n\n\n\n

Cheese platter<\/strong> 18,5\u20ac<\/em><\/p>\n\n\n\n

Artisanal cheeses with garnishes<\/strong><\/p>\n\n\n\n

Ice cream per scoop<\/strong> 3\u20ac<\/em><\/p>\n\n\n\n

Vanilla \/ Nougat \/ Coconut \/ Chocolate \/ Lemon<\/strong><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"class_list":["post-558","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/pages\/558","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/comments?post=558"}],"version-history":[{"count":3,"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/pages\/558\/revisions"}],"predecessor-version":[{"id":1082,"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/pages\/558\/revisions\/1082"}],"wp:attachment":[{"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/media?parent=558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}