O'Peregrino
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THE PRODUCT · A JOURNEY

5 COASTS.
ONE TABLE

Galicia, the Cantabrian coast, the Costa Brava, the Columbretes and Cádiz. The product makes the journey. We set the table for it.
they don't look for the restaurant. we go looking for them.

THE PRODUCT

There's a menu.
And there's the sea

The menu is the base. Product that's always — or nearly always — there, handled the way it should be.

What changes is what arrives. Every day, the suppliers tell Alejandro what's turned up. Sometimes it's a piece most people have never seen. Sometimes it's a prawn a little bigger than usual. Sometimes there's nothing new, and the menu is enough.

That's why you come here to eat well. And, if the day allows, to discover something too.
book a table
The menu holds.
The sea surprises.
Santiaguiños
Lamprea
Cigalas del Cantábrico
Bonito del norte
Percebe
Rodaballo salvaje
Coquina
Navaja
Anchoa
Gamba roja de Palamós
Merluza de pincho
Centollo
Buey de mar
Santiaguiños
Lamprea
Cigalas del Cantábrico
Bonito del norte
Percebe
Rodaballo salvaje
Coquina
Navaja
Anchoa
Gamba roja de Palamós
Merluza de pincho
Centollo
Buey de mar
Santiaguiños
Lamprea
Cigalas del Cantábrico
Bonito del norte
Percebe
Rodaballo salvaje
Coquina
Navaja
Anchoa
Gamba roja de Palamós
Merluza de pincho
Centollo
Buey de mar
Santiaguiños
Lamprea
Cigalas del Cantábrico
Bonito del norte
Percebe
Rodaballo salvaje
Coquina
Navaja
Anchoa
Gamba roja de Palamós
Merluza de pincho
Centollo
Buey de mar
Not everything is here every night.
That's why you have to come.

HOW WE WORK

Touched as little as possible

Four principles. Three techniques. If a recipe needs more, it isn't ours.

the hard part is doing nothing.

01

Arrives whole

Unhandled, uncut, unfrozen.

02

Shown first

Before it's cooked, it comes out to the table. You see the piece.

03

Minimum cooking

Griddle, oven or raw. Never a technique that hides the product.

04

No rush

The table sets the pace. It ends when it ends.

Grill

Coarse salt. High heat. 30 seconds a side.

Langoustine · Prawn · Razor clam

Oven

Surrounding heat. A large piece. Time.

Turbot · Octopus · Scorpion fish

Raw or barely warm

Nothing. Or almost nothing.

Oyster · Wedge clam · Red prawn

ALEJANDRO

Twenty years building these relationships

That's why Alejandro gets the call when something rare turns up.

What reaches the table begins long before. At a fish market in Burela, on a boat in Palamós, in a small craft in Carril. We work with people who know their sea. Fishermen, shellfish gatherers, trusted markets. People who call when something out of the ordinary appears.

We have no middlemen. We have relationships built over years. That's the only reason the product we serve today is what it is.

twenty years calling the same numbers.
Coasts

5

Coasts

Middlemen

0

Middlemen

years of relationships

20+

years of relationships

twenty years calling the same numbers.

Now you know what you're eating

NO RUSH. NO FUSS. WHATEVER'S HERE TODAY.
Book a table
the menu holds. the sea surprises.