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GALICIA - SANTIAGO DA COMPOSTELA - O CURRO DE PARRA

O CURRO DA PARRA

This restaurant is located in a the old part of town in the historic city of Santiago de Compostela, very close to the old market, the Mercado de Abastos de Santiago (from which they stock on a daily basis).

This trendy and contemporary restaurant has two areas. A casual, wine and tapas bar on the ground floor

And a more formal, small but cosy dining room on the first floor of this old house

From here you can enjoy a new take on Galician dishes from the open kitchen. Also, there is a small outside patio to sit for a pleasant lunch or evening meal when the weather lets you.

Some of the tapas available were:-

Brochetas de polo e kikos ó curry (Chicken kebabs with kikos ó curry)

Habas del país con liebre guisadas en vino Mencía (stew of white beans and wild hare cooked in Mencía red wine)

Galician spring rolls

Croquetas cremosas de jamón (Creamy ham croquettes)

Salmón marinado e guacamole ( Marinated salmon and guacamole)

Mini burgers de vaca vella Galega, foie caramelizado e ali-oli trufado (mini Galician beef burgers, caramelised foie gras and truffle garlic mayonnaise)

Amongst the mains were:-

Bacalao con calamare tinta (Cod in squid Ink sauce)

Merluza del pincho, caldo de sus espinas, berberechos y verdinas (supreme of hake, seaweed and seafood jus, cockles and baby green beans)

Albóndigas de gallo celta guisadas en su jugo, cremosos de patata y berza rizada (Celtic rooster meatballs cooked in its own juice, potato fine purée and collard)

Cordero, su propio jugo y bulgur (Galician lamb terrine, in its own juice and bulgur)

Solomillo de vaca gallega, jugo de carne, patata asada al romero y shiitake botón (supreme Galician sirloin steak, roasted rosemary potato and baby shiitake mushrooms)

For Dessert

Coulant de Santiago (coulant de almendra, nata agria y crumble de cacao (coulant de Santiago (hazelnut coulant, sour cream and cacao crumble)

Cheesecake 2010, galleta garrapiñada, espuma de frutos rojos y lima (cheesecake 2010, crispy biscuit, wild berries foam and lime

Helado sellection (ice cream selection) with Don P.X. 2015, To Albalá, DO Montilla-Moriles

There is also a decent choice for vegetarians, which is not always the case in Spain.

The excellent wine list concentrates on local wines so it's a good place to try something new.

They are very good at introducing you to new regions and grapes.

Some of the owners used to work at the renowned London restaurant Cambio de Tercio, so they know all about Spanish food with a modern twist.

On a recent flying visit in 2018 we had

Lagostinos pil-pil, sal de allo, jalapeños ceboliño (prawns pilpil in its own juices, garlic salt, peppers & spring onion)

Berberechos en salsa mariñeira (cockles Galician style)

Alcachofa con huevo (artichoke with egg)

Wine, was a bottle of Bodegas Merencio Ribeiro L'Ombre Treixadura 2016

We even bumped into one the owners, Sergio, in a bar later that evening.

The service is impeccable and friendly.

O CURRO DA PARRA

Rúa Travesa 20, 15704

+34 981 556 059

Twitter @Ocurrodaparra

www.ocurrodaparra.com

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