A Coruña, April 10, 2023.
Within the framework of World Parkinson’s Day, Manuel Costiña and his team take a tour of the most applauded gastronomic proposals in his long career, through a menu with fourteen passes. The solidarity meal will be held on April 26 with full collection in favor of ACEM, Compostela Association of Párkinson and Multiple Sclerosis. Only 36 people will be able to enjoy this menu that will be sold for €150/person. The places will be filled in order of reservation. There will also be a Row 0
Only 36 lucky people will be able to enjoy the tasting menu that Manuel Costiña and his kitchen team have designed for the solidarity meal that he will offer at the restaurant on April 26. To collaborate with ACEM, the Multiple Sclerose Association of Santiago, and within the framework of the celebration of World Parkinson’s Day, Costiña proposes a selection of gastronomic proposals that have surprised its clients for forty years and recovers them for this so special menu It is a unique opportunity to enjoy the flavors of the past and the most current ones again. One hundred percent of the amount raised is destined to ACEM, the Multiple Sclerosis Association of Compostela, the non-profit organization that seeks to contribute to improving quality of life of people affected by multiple sclerosis, Parkinson’s and other neurodegenerative diseases. To receive diners, Costiña will prepare its Coristanco Potato, a dish that was designed to be incorporated into the current tasting menu. In addition, and among other appetizers, their Clams opened in the heat of the oven and subtly impregnated with an emulsion of olive oil, reineta apple and old vintage Pedro Ximénez vinegar. You could not miss an eternal classic from the house, the Anchovy from Santoña and warm oil. The reception will be crowned with the Octopus with fine herbs and the Macaron of foie and eel. The main courses will begin with the leek of the house, confit, with ajoblanco, piparra and tomato emulsion with dentelle, which will lead to the tasting of the famous and selected Crab and its textures, the king of the sea for Costiña. After the Eels, black garlic, eel emulsion and candied pepper and the fish of the day, the table will receive the Galo Celta stew and parsnip cream. The Selection of Galician cheeses from the Cortes de Muar cheese factory opens the dessert shift, with two of the most renowned sweets: Millenium and Terra: recreation of a forest. This menu will be harmonized with the white wine from D. O Rías Baixas, Pedralonga Barrica, made with 100% Albariña grapes from 30-year-old vines aged in oak fine-grain French Allier, and with the red wine Marqués de Riscal XR Reserva, D. O. Ca. Rioja, a wine made with Tempranillo and Graciano. The breads made with native wheat and rye, artisan butter and virgin olive oil of the Cobransosa variety complete an attractive and supportive gastronomic offer. This meal will have the invaluable collaboration of Bodegas Herederos de Marqués de Riscal, Adegas Pedralonga, The Macallan, Frutería Maricarmen, Galero Pescados y Mariscos, Angulas Río Miño, Carbonicas Landeira, the Cortes de Muar cheese factory, Galo Celta David Sueiro, Villa Regina, Cafés Veracruz and Distribuciones Domínguez. For reservations (in strict order of reservation): Fogón Retiro da Costiña Restaurant. Tel. 981 880 244To collaborate with Fila Cero: Transfer: La Caixa: ES66 2100 2186 9502 0011 6714; BIZUM Code: 04099; Online: http://www.acemsantiago.org/doazon/ACEM. The Multiple Sclerosis Association of Compostela (ACEM) is a non-profit organization created in 1995 with the aim of contributing to improving the quality of life of people affected by this disease, as well as that of their families and caregivers. In 2007, it was recognized as a public utility. ACEM has more than 25 years of experience in the service group for people with disabilities and dependency. For three years it has incorporated people affected by Parkinson’s. Retiro da Costiña. Since 1939 this house has been a reference in the art of hospitality. And since 2008 it has been renewing the confidence of the Michelin Guide with its Star. Its cuisine is based on the balance between raw materials, mainly local, and the know-how of the team in the kitchen. Respect for flavor and the innate elegance of the products, their flavors and textures predominate, together with technical perfection in the execution of each process, without artifice, without author delusions, resulting in an effective combination of tradition and innovation. It offers light dishes, full of flavour, intense, but without excess fat, dishes at the right point, in which each ingredient enhances, but never masks the original flavor of each preparation. It is a market and contemporary kitchen in the constant search for the art of offering the best of the products that Galicia offers.
Contact Contact name: Alicia Huidobro Contact description: Alicia Huidobro Contact phone: 629647315
