The dishes are announced on a computer screen at the end of the restaurant as they are brought to the table in their exquisite, dainty glory: minced Galician pork sausage empanada; berberechos espresso — or fresh
cockles steamed for just seconds in an espresso machine; mackerel that has been marinated for eight hours in oil and soy and served with wasabi seaweed with
pickles and garlic; razor clams with lemon; red mullet with black noodles; octopus risotto with Galician parmesan.