What a fantastically run service you have - I'm impressed. Not only was Dave the most helpful person I've ever spoken to abroad but both yourself and Christian have both got back to me.
I will remember that when it comes to my hen night !
Angela from Beaconsfield
more client comments...
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Hen Activities in Madrid: Galician Seafood
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This is the savvy Madrileño’s
favourite eating out option,
and the Galicia region
in the North-West supplies
arguably the best seafood
in the world. A land
of legends, witchcraft,
and superstitions,
Galicia’s
rugged coastline makes
the ideal habitat for a
variety of delectable crustaceans,
fish and shellfish. And
the Madrid people’s
love of seafood is such
that everyday the pick
of the catch is immediately
sent south to arrive fresh
in restaurants of the landlocked
capital.
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This will almost certainly
be the freshest, most delicious
and abundant seafood you
have ever tried; washed
down with one of the best
white wines of the region,
such as a crisp Ribeiro.
Your meal will begin with
a selection of the tasty tapas that
are unique to the Galicia
region - octopus in oil
and paprika (pulpo),
cured pork shoulder (lacon),
or the delicious meat and
pepper pasty (empanada).
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Don’t over do
it on the tapas,
as there’s plenty
to come. You’ll
be getting a taste for
the excellent cold wine,
as the waiters hustle
past with great platters
full of orange and red
crustaceans.
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For the second course,
depending on the season,
you’ll have a selection
chosen from: Norway Lobster,
Velvet Swimming Crab,
European Spiny Lobster,
Crawfish, Crayfish, Creat
Red Shrimps, Soft Shell
Crab, Stone Crab,
Giant Clams, Large Shrimps, Baby
Shrimps, King Crab, Giant
Oysters, Galician
Sea Urchin , oh and of
course Pollicipes Cornucopiae
!
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A full Galician meal
wouldn’t be complete
without a Queimada !
Forget dainty liqueur
glasses with burning Sambucca and
a coffee bean! This
is a great pottery bowl
full of Orujo,
Spain’s answer
to Grappa, which the
waiter will set fire
to without batting an
eyelid.
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Watch it burn like
the witches cauldron
for a while as you finish
your wine and feel the
sense of expectation
grow. Then the brew is
served with coffee, and
downed fairly rapidly
after a toast. The experience
brings whole new warmth
to the cockles (and muscles)
of your heart. The Queimada guarantees
that you’ll leave
the restaurant in pretty
jolly mood, ready to
head for a few select
bars suggested by the
guide, and perhaps compare
notes on who got lucky
with the juiciest clam.
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What do I get for my money ?
| A variety of Spanish and Galician tapas as starters. |
| Large
helpings of varied seafood
depending on season: lobster,
fresh crab, prawns, crayfish,
octopus, clams, goose barnacles,
and others. |
| Non connoisseurs of seafood may substitute the seafood course with a high-quality steak or fish choice at no extra cost. |
| Traditional
Galician dessert. |
| A
special burning cauldron
(Queimada) of the local
liqueur, Orujo with coffee. |
Typical Schedule
Henorita's Hint
Please email us for current prices.
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