The last week of 2021 marked the beginning of a new gastronomic adventure in the old city of A Coruña with the opening of A Espiga (Santiago Street, 4).It is a family and cozy restaurant with stone walls led by Jorge Trigo (along with his wife Cristina de Lima), an experienced chef who has been in the stoves in premises at national and international level.
"That people feel at home and enter even the kitchen" (something literally true since diners can see how their dishes are made from the dining room) and Galician products of zero kilometer are part of their strengths.His way of working, wheat summarizes it as "a spontaneous kitchen with specialties that are made until the end of stocks" and another of its objectives with this first hospitality adventure of its own (designed before the pandemic) is to "revitalize the old city" of theHerculin City.
At the moment they welcome maximum 25 people in each food shift so that the public is knowing calmly and the letter will have no more than 10 dishes.
Simple product kitchen with traditional base and current touches
The restaurant is called Espiga in honor of the owner's family, wheat, and was introduced into the hotel and cooking sector by family tradition, since their paternal grandparents had a bar decades ago on Galera Street and one of theiruncles was a cook."We want to offer people a place where they feel confident, with the philosophy of the houses before where everyone gathered around the kitchen," explains Trigo.
The dishes that are part of the letter are made daily with products from the market or the gastronomic fairs around A Coruña, in addition to the fish arrives directly from the city's market."We practice a spontaneous work mode, with a product cuisine without complications, a traditional base but with current touches," he clarifies.As for the entrants who have available these first days, it highlights some smoked croquettes based on Galician sausage, San Simón cheese and Celtic porco bacon, all seasoned with a smoke mayonnaise that cook with oil that drives themselves.
Another option is fresh foie carpaccio accompanied by apples with several textures or fresh pasta made in the restaurant itself with a roasted peppers and garlic cream and a spicy touch with chipotle sauce, all linked to an octopus to the beeGuanchale (La Pocadada of the Pork) "To give a different touch".One of the most striking options of the current letter is "a kind of red tuna fox", according to wheat, which is slightly spicy and served with potatoes and fried eggs.
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Among the fish, squid is recommended with a vinaigret, a japo-peruana fusion elaboration with which the squid is brushed to provide a caramelized texture to the plate.
"Vaga tortilla" and a cut of grilled meat always in letter
The so -called "vague tortilla" will be one of the halls of A Espiga, a specialty of wheat that consists of making a traditional tortilla curd.Various topping will be added on it according to seasonal products and is currently accompanied by mussels in pickle emulsified with somewhat spicy chipotles chiles.
Another fixed menu will be a cut -made meat cut, which since last week they are chops of Galician blonde with variant garnish since it depends on the vegetables that send them directly from the garden daily.As for meats, they also offer a duck cannellonPrepare the tacos and serve with cabbage and onions confit.
As for desserts, they have two: a tiramisu who want it to be "the best in the city" and an apple tatt with Canela Chantilly.The A Espiga winery bets especially for Galician wines to accompany the different dishes.In whites, a lexítimo white of Betanzos and in red La Capilla, a riverbank of the Duero.In addition, they have Riojas, Ribeiros or Godellos and Winery Wines from small producers or family businesses from Lugo and Ourense.
Also, Espiga is open to all audiences and in this first week customers are mainly in a range of between 30 and 50 years.About the quality-quality, from the family restaurant they transfer, for example, that a couple with three dishes for sharing and wine could pay between 35 or 40 euros per diner.
"Usual" food Sundays and vermú sessions
Once Espiga acquires a filming of a few months and creating their client community, those responsible are in mind to perform a "more homemade service service every Sunday", as Trigo says "Kitchen of the grandmothers".In this aspect they value traditional dishes such as calluses, roasted meat, stuffed chicken or a good salad.
In addition, to open borders and get out of their restaurant facet, they also propose on weekends "vermou sessions" different from which more details will advance during the year and thus surprise the public.