{"id":558,"date":"2024-12-18T16:07:28","date_gmt":"2024-12-18T15:07:28","guid":{"rendered":"https:\/\/elgallinerdelantiquari.net\/the-letter\/"},"modified":"2026-05-13T13:33:43","modified_gmt":"2026-05-13T11:33:43","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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THE LETTER<\/h2>\n\n\n\n

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

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

Fresh anchovies from the fish market Andalusian style with Galliner’s tartar sauce. 13,9 \u20ac<\/em><\/p>\n\n\n\n

Padr\u00f3n peppers. 7,9 \u20ac<\/em><\/p>\n\n\n\n

Chicken wings in BBQ sauce. 12\u20ac<\/em><\/p>\n\n\n\n

Patatas bravas with aioli and salsa brava del galliner. 8,5 \u20ac<\/em><\/p>\n\n\n\n

Truffled potatoes with truffle and gruy\u00e8re cheese. 12,9 \u20ac<\/em><\/p>\n\n\n\n

100% acorn-fed, hand-sliced Iberian ham. 23\u20ac<\/em><\/p>\n\n\n\n

Grilled artichokes confit with crispy Iberian ham sprinkles. 13,5 \u20ac<\/em><\/p>\n\n\n\n

100% foie gras ingot with toasted bread and jams. 18 \u20ac<\/em><\/p>\n\n\n\n

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

Belgian style mussels with leek confit reduction in milk cream. 15,5 \u20ac<\/em><\/p>\n\n\n\n

Steamed mussels with garlic, lime and parsley mojito. 12,5 \u20ac<\/em><\/p>\n\n\n\n

Calamari tempura a la Romana with citrus aioli. 16,9 \u20ac<\/em><\/p>\n\n\n\n

Garlic shrimp. 15,9 \u20ac<\/em><\/p>\n\n\n\n

Torreznos de Soria with padr\u00f3n peppers and salt flakes. 11,5 \u20ac<\/em><\/p>\n\n\n\n

Low temperature duck Bao bread with mango mayonnaise and kimchi (2 pcs). 12 \u20ac<\/em><\/p>\n\n\n\n

Codfish fritters with honey, lime and sesame (min 4 und). 2,50 \u20ac\/u.<\/em><\/p>\n\n\n\n

Iberian ham croquettes (min 4 und). 2,50 \u20ac\/u.<\/em><\/p>\n\n\n\n

Pulled-pork croquettes (min 4 und). 3 \u20ac\/u.<\/em><\/p>\n\n\n\n

Mushroom croquettes (min 4 und). 2,50 \u20ac\/u.<\/em><\/p>\n\n\n\n

Glass bread with tomato. 4,9 \u20ac<\/em><\/p>\n\n\n\n

Focaccia bread with A.O.V.E. and salt flakes. 4,9 \u20ac<\/em><\/p>\n\n\n\n

Mini Galician beef burger grilled with mayo-kimchi. 12 \u20ac<\/em><\/p>\n\n\n\n

Burgos blood sausage with tomato jam and crispy squid. 12,9 \u20ac<\/em><\/p>\n\n\n\n

Scrambled eggs with 100% Iberian ham. 15,5 \u20ac<\/em><\/p>\n\n\n\n

Scrambled eggs with truffle and foie. 15,5 \u20ac<\/em><\/p>\n\n\n\n

Scrambled eggs with artichokes and crispy Iberian ham. 15,5 \u20ac<\/em><\/p>\n\n\n\n

Scrambled eggs with 100% Iberian ham and foie. 18,5 \u20ac<\/em><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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

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

Angus carpaccio with arugula, parmesan shavings and cherry tomatoes. 16,5 \u20ac<\/em><\/p>\n\n\n\n

Shrimp carpaccio with black garlic caviar and wasabi mayonnaise. 17,9 \u20ac<\/em><\/p>\n\n\n\n

Marinated salmon tartar with mango and avocado. 18,9 \u20ac<\/em><\/p>\n\n\n\n

Tricolor salad with avocado, tomato and buffalo mozzarella. 15,9 \u20ac<\/em><\/p>\n\n\n\n

Warm goat cheese salad with dried fruits and raspberry balsamic vinaigrette. 13,5 \u20ac<\/em><\/p>\n\n\n\n

Burrata with candied cherry tomatoes, pistachio vinaigrette and basil. 16 \u20ac<\/em><\/p>\n\n\n\n

Camembert au gratin with nuts and raspberry balsamic vinaigrette. 12,5 \u20ac<\/em><\/p>\n\n\n\n

Marinated salmon with creamy mascarpone and toasted bread. 19,5 \u20ac<\/em><\/p>\n\n\n\n

Marriage of anchovies and anchovies. 15 \u20ac<\/em><\/p>\n\n\n\n

Andalusian Salmorejo with crispy ham shavings and grated hard-boiled egg. 9,5 \u20ac<\/em><\/p>\n\n\n\n

Andalusian salad with prawns, crab and salmon caviar. 13,5 \u20ac<\/em><\/p>\n\n\n\n

Monterosa tomato salad with creamy Feta cheese and black olives ash from Aragon. 15 \u20ac<\/em><\/p>\n\n\n\n

Monterosa tomato salad with tuna belly and figueres onion. 15 \u20ac<\/em><\/p>\n\n\n\n

Main<\/strong><\/h2>\n\n\n\n

Maxi cannelloni of duck confit with truffle and foie gras gratin with gruyere cheese. 18,5 \u20ac<\/em><\/p>\n\n\n\n

San Sebastian cod au gratin with pistachio muslin. 22 \u20ac<\/em><\/p>\n\n\n\n

Grilled octopus leg with creamy potato sauce. 24 \u20ac<\/em><\/p>\n\n\n\n

Grilled low loin matured beef T-bone steak in tataki (400 gr). 24 \u20ac<\/em><\/p>\n\n\n\n

1 kg Galician beef tenderloin steak grilled on a hot stone. 66 \u20ac<\/em><\/p>\n\n\n\n

Grilled tomahawk in tataki with hot stone. 58 \u20ac<\/em><\/p>\n\n\n\n

Grilled beef tenderloin with foie gras and creamy potato. 28 \u20ac<\/em><\/p>\n\n\n\n

Boneless and marinated grilled chicken thigh and thigh against thigh. 15,5 \u20ac<\/em><\/p>\n\n\n\n

Grilled tuna with teriyaki vegetables. 23 \u20ac<\/em><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n

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Rice<\/strong><\/h2>\n\n\n\n

Galician T-bone steak rice in tataki, henhouse style. 26 \u20ac<\/em><\/p>\n\n\n\n

Octopus rice with grilled artichoke and romesco sauce. 24,5 \u20ac<\/em><\/p>\n\n\n\n

Tarragona red shrimp rice with grilled scallops. 23,5 \u20ac<\/em><\/p>\n\n\n\n

Black rice with baby squid and Tarragona red shrimp. 23,5 \u20ac<\/em><\/p>\n\n\n\n

Vegan rice with seasonal vegetables and grilled artichokes. 20 \u20ac<\/em><\/p>\n\n\n\n

Garnishes<\/strong><\/h2>\n\n\n\n

Grilled corn on the cob 4,9 \u20ac 4,9<\/em><\/strong><\/p>\n\n\n\n

Potato al caliu 4,9 \u20ac 4,9<\/em><\/strong><\/p>\n\n\n\n

French fries natural 4,9 \u20ac 4,9<\/em><\/strong><\/p>\n\n\n\n

Teriyaki vegetables 4,9 \u20ac 4,9<\/em><\/strong><\/p>\n\n\n\n

Padron peppers 4,9\u20ac 4,9<\/em><\/strong><\/p>\n\n\n\n

Green salad 4,9\u20ac 4,9<\/em><\/strong><\/p>\n\n\n\n

Sauces<\/strong><\/h2>\n\n\n\n

Alioli sauce 2,5 \u20ac 2,5<\/em><\/strong><\/p>\n\n\n\n

Salsa brava 2,5 \u20ac 2,5<\/em><\/strong><\/p>\n\n\n\n

Romesco sauce 2,5 \u20ac 2,5<\/em><\/strong><\/p>\n\n\n\n

Mustard sauce 2,5\u20ac 2,5<\/em><\/strong><\/p>\n\n\n\n

Ketchup\/Mayonnaise\/BBQ 1,5\u20ac.<\/em><\/strong><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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

Caramelized brioche bread torrija with nougat and cinnamon ice cream. 7,5 \u20ac<\/em><\/p>\n\n\n\n

Creamy cheesecake in the Galliner’s style. 7,5 \u20ac<\/em><\/p>\n\n\n\n

Chocolate coulant with Madagascar vanilla ice cream. 7,5 \u20ac<\/em><\/p>\n\n\n\n

Artisan cheese platter. 18,5 \u20ac<\/em><\/p>\n\n\n\n

“Vanilla and white chocolate with mango and passion fruit yolk in an English sauce. 10 \u20ac<\/em><\/p>\n\n\n\n

Caramelized grilled pineapple with tropical coconut ice cream. 7,5 \u20ac<\/em><\/p>\n\n\n\n

Ice cream by the scoop. 3 \u20ac<\/em> ball<\/p>\n\n\n\n

Chocolate \/ vanilla \/ nougat \/ coconut<\/p>\n\n\n\n

Lemon sorbet with cava. 4,5 \u20ac<\/em><\/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":5,"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/pages\/558\/revisions"}],"predecessor-version":[{"id":1177,"href":"https:\/\/elgallinerdelantiquari.net\/en\/wp-json\/wp\/v2\/pages\/558\/revisions\/1177"}],"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}]}}