Flavour and quality with the finest ingredients, in the heart of Santiago de Compostela, guided by the young chef
ÁXEL SMYTH
AND HIS TEAM
Our cuisine revolves around seasonal produce, applying the finest techniques to each of them.
Our menu is built based on what our producers can bring us daily. Each with their own identity.
Thanks to them, we create an ever-evolving, dynamic menu depending on market availability.
Seasonal Simpar Menu 2026
- Seasonal Snacks
- Tribut to the mushrooms
- Iberian Ham Croquette (Award for the Best Croquette of Spain 2025)
- Leis bread with AOVE Cento x Cento Figueiredo
- 2 Starters
- 2 Main courses
- Possibility to add: Tripe stew “Los callos” (12€/each)
- (Award for World´s Best Tripe 2024)
- 2 Desserts
- Petit fours (Tribute to Ecuador)
- 110€
A la Carte
- STARTERS
- Iberian Ham Croquettes (Award for the Best Croquette of Spain 2025)
- Cruciferous vegetable salad
- Mellow rice with mushrooms and black truffle (tuber Melanosporum)*
- Galician veal tortellini, foie gras and black truffle (Tuber Melanosporum)*
- MAIN COURSES
- Fish of the day at the "Galician style"*
- Fish of the day in green sauce*
- Tripe stew "Los callos" (Award for World´s Best Tripe 2024)
- Celtic rooster royal with chocolate and black truffle (tuber Melanosporum)*
- DESSERTS
- Three milk Babá
- Santiago´s cake
- Panna Cotta, flower honey and black truffle (tuber Melanosporum)
Wine selection
Our passion for wine pairs with excellence in selection. From the renowned Sherries that distill the rich winemaking history of the region, to captivating sparkling wines, fresh rosés, refined whites, seductive reds, and tempting sweet wines, our cellar is a sanctuary for wine enthusiasts in all its expressions.
Commitment, passion, youth, and nonconformity define our team, where each member makes this unique restaurant possible.