Estrella Galicia dinner & beer pairing with Chef Yago
Galician cuisine is genuinely extraordinary. Join us on 11th April at Brindisa Battersea (7:30pm) to enjoy a Galician dinner with 6 mouth-watering traditional dishes from Head Chef Yago paired with Estrella Galicia beer and in conjunction with Great British Chefs.
6 traditional Galician recipe dishes paired with Estrella Galicia beers:
1- Empanada de Bacallau con pasas
Estrella Galicia 0.0% Alcohol
A classic dish from Galician pie filled with the unique combination of salt cod and raisins
2- Vieira á galega
Estrella Galicia Gluten Free
Scallops cooked au gratin in their shell topped with salty-sweet diced Iberico ham and tomatoes
3- Salpicón de polbo á grella con crema de aguacate
Estrella Galicia Premium.
Diced octopus with a fresh Galician spring salad and avocado puree
4- Ramen de Lacón con grelos
Estrella Galicia Premium bottle.
Lacon is a cut of salted pork shoulder unique to Galicia. Chef Yago pairs it with grelos (turnip tops) and serves it ramen-style for a modern twist
5- Taco de Zorza
1906 Reserva Special.
Diced and spiced pork meat marinated with paprika and olive oil, served on a traditional Galician crêpe.
6- Coulant de tarta de Santiago
1906 Black Coupage.
A melt-in-the-middle almond tart served with a scoop of silky vanilla ice cream and orange jam.
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ABOUT HEAD CHEF YAGO
Born in Ferrol, a small city in the very north of Galicia and facing the vastness of the Atlantic Ocean, Yago´s culinary skills are very much influenced by the
Northern Spanish cuisine.
He started to work in the kitchen when he was 16-year-old during the weekends, several years after he decided to become a professional and studied Kitchen Management at Carlos Oroza Cookery School in Coruña.
After 7 years in London he joined Brindisa in 2017 to take over the direction of Casa Brindisa South Kensington and in 2018 he opened the kitchen of our new restaurant Tapas Brindisa Battersea and he regularly contributes to creating new dishes for all Brindisa restaurants.
Yago loves the traditional Spanish cuisine that he learned when younger cooking with his grandmother and from iconic places in Galicia but he enjoys adding some little touches from modern cuisine. The menu that he has created today has been inspired by his origins taking recipes from his hometown.
Book your table now
Book your table now