Anyone who has crossed the Galician borders knows they are entering a land with some of the richest culinary traditions in our country. And, if anyone knows this well, it is Toni and Manuel Simôes, brothers in life and in business.
In the pub district of Galicia, encouraged by their parents, the brothers began their knowledge of gastronomy. Toni as a chef and Manuel as a sommelier. Now, their small tavern, La Taverna del Clínica, is in the running to receive a Michelin Star.
Hours of detailed work go behind each one of the creative marvels served daily at La Taverna del Clínica and each one deserves it’s own page on the menu. Many dishes are influenced by the sea, including oysters from Normandy served with mini cucumbers and cannelloni made from river crab. However, dishes like the rabbit and scallop stuffed rigatoni are the perfect combination of land and water.
Desserts also vary depending on the ingredients of the changing seasons. In spring,
you will find a traditional french toast bathed in brown sugar with frozen yogurt from Cerdanya. In summer, you might find apricots with jasmine ice cream, a crispy meringue and a vanilla cookie.