Culler de Pau
Updated on the day: 12/17/20. Elaborations of delicate aesthetic that anticipate the subtlety with which they are made and that are reaffirmed on the palate. without shrillness and knowing how to give prominence to each product.
In the kitchen **Javier Olleros and his #equipocullerdepau **, as they define themselves, they work in a committed way both with the diner and with their environment, something that is perceived in each dish playing with the ingredients to offer its best version.
The producers are also one more member of this great family and represent the nexus of union between what the Galician land offers and the diner.
They do a great job with them. learning and research . Adelina and her organic garden next to the restaurant or Santi Pérez and his Finca los Cuervos They are clear examples of how Culler de Pau gives its own name to the products it uses.
#CullerVegetable
You can try any of their two tasting menus or choose a la carte which includes classics such as the egg, San Simón cheese and breadcrumbs.
The dishes speak for themselves and the balance of textures, temperatures and flavors is a fundamental part of each of them always looking for the surprise and curiosity.
The **Culler de Pau room** helps to create that atmosphere where time stands still and there is only space left to enjoy contact with Galicia through its gastronomy and the beautiful views of the estuary: total connection between origin and destination. The large windows and enough space between tables help create an intimate and quiet atmosphere that predisposes the greatest enjoyment.
The views from the tables of Culler de Pau
That haven of peace is only "disturbed" by a room diligently commanded by amaranth that she always looks for the greatest comfort of the guests.
A interesting wine list in which we can find the perfect companion on this trip through the tastiest Galicia, the one that through the windows of Culler you can eat bites.
Interpretation of the cake of Santiago de Culler de Pau