How can the flavours created in Casa Celia’s kitchen be best described? The most qualified people to answer this question are our loyal clients. Here are their recommendations.

To begin, our starters …

• - Seafood croquetas
• - Seafood Salad
• - Clams in ‘marinera’ sauce
• - 'Callos’ (tripe, sausage, chorizo and chickpea stew) - only on Sundays and bank holidays

To continue, our mains …

• - Casa Celia’s Sea Bass
• - Salt-baked Sea Bass
• - Hake from nearby Rías Baixas
• - Our Chef’s Signature Turbot
• - Mixed fish and seafood grill
• - Traditional ‘Aforcado’, a local style hanging beef and veal skewer served with rice
• - Roast meat
• - Beef rib-eye on the bone
• - Traditional pork ‘Cocido’ stew in two servings i) cocido broth ii) carious pork cuts – pork shoulder, ears, cheeks, ribs, chorizo and cabbage, potato and turnip tops.

To finish, our desserts…

• - Flambéed crepes
• - Custard with ice cream
• - Homemade molten chocolate fondant
• - Cheesecake
• - Homemade custard
• - Traditional Galician pot brewed coffee