Marcelo House in Santiago de Compostela
finish the Santiago's road on the Obradoiro Square is undoubtedly exciting. People from all over the world fill this imposing space and make it an overwhelming mix of cultures.
A few meters further down another path begins in Santiago de Compostela, gastronomic in this case , which starts from Galicia and in which countries, languages and ingredients are also united under a single slogan: feed very well.
Marcelo Weaver completely modified the concept of his restaurant in 2013 after several comings and goings with the Michelin and reinvented House Marcellus . He changed haute cuisine corseted to a tasting menu for a tavern in which you can enjoy small (big) dishes freed from ties and routine.
Foie and mushroom tartar from Casa Marcelo
The space is conceived as something completely informal. You can choose share a high table , enjoy the spectacle of witnessing the rhythm of cooking from the bar or go one step further and sit at a table in the kitchen itself where, despite how uncomfortable it may seem, you can enjoy a unique experience.
To coordinate a restaurant of these characteristics, a agile and determined service that is perfectly led.
At Casa Marcelo this role of captain is performed masterfully Martin Vazquez, an authentic Galician whirlwind capable of creating the perfect menu for each client, obeying his tastes and supervising that everything leaves the kitchen precisely.
Casa Marcelo's offer consists of a letter of little more than 20 dishes whose format invites you to share to take advantage and taste as many as possible.
The best way to organize the order is to intersperse light dishes such as bonbon tomatoes in salad where the sweet and delicate point of the tomatoes contrasts with the smooth texture of the salmorejo at the base with other more forceful ones such as Crusty Pork Bao.
This crispy crust bun keeps inside a juicy mixture of pork and to round it off it is covered with a creamy béarnaise with a spicy touch , to eat with full hands.
You can't stop asking for the Hake from Celeiro with green pepper and jalapeño broth : optimal cooking point for the fish with a juicy result and whose flavor mixes with that of the broth, resulting in a perfect set of flavors in a classic that remains on the menu year after year.
The scorpion fish and red chili pilpil It is a show that well deserves to be devoured to the last thorn while you suck your fingers, without complexes, the fine frying of the whole piece invites it.
The " Bounty” coconut-choco is a clear example of how to finish off such a tribute, a combination of flavors that, due to their silky texture, cold temperature and chocolate sweet tooth becomes an ideal choice.
A peculiarity of this format is that they do not accept reservations except for groups of 8 or more people, in any case the dimensions of the premises and the rotation of the tables mean that getting a place is not a big problem. And the enjoyment is well worth it, that's for sure.