Dave,
Just a quick note to say thankyou to you and your team for helping us make Reuben's Stag such a great weekend.
All nine of us came back buzzing from the weekend. The stag had a particular big smile on his face. Everybody was suitably impressed with the quality of the accommodation, even if we only really used it for sleeping.
Thanks for helping make a great weekend.
Mark from Berkshire
more client comments...
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Galician Seafood Feed in Madrid
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This is the savy Madrileño’s
favourite eating out option, and the Galicia region in the North-west
supplies arguably the best seafood in the world. A land of legends,
witchcraft, and superstitions (not to forget Deportivo La Coruña),
Galicia’s rugged coastline makes the ideal habitat for a variety
of delectable crustaceans, fish and shellfish. And the Madrid people’s
love of seafood is such that everyday the pick of the catch is immediately
sent south to arrive fresh in restaurants of the landlocked capital. |
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This will almost certainly be the freshest, most delicious
and abundant seafood you have ever tried; washed down with one of the best
white wines of the region, such as a crisp Ribeiro. Your meal will begin
with a selection of the tasty tapas that are unique to the Galicia
region - octopus in oil and paprika (pulpo), cured pork shoulder
(lacon), or the delicious meat and pepper pasty (empanada). |
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Don’t over do it on the tapas, as there’s
plenty to come. You’ll be getting a taste for the excellent cold
wine, as the waiters hustle past with great platters full of orange and
red crustaceans. For the second course, depending on the season, you’ll
have a selection chosen from: Norway lobster, velvet swimming crab, European
spiny lobster, crawfish, crayfish, Creat red shrimps, soft shell crab,
stone crab, giant clams, large shrimps, baby shrimps, king crab,
giant oysters and Galician sea urchin. |
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A full Galician meal wouldn’t be complete without a Queimada !
Forget dainty liqueur glasses with burning Sambucca and a coffee
bean! This is a great pottery bowl full of Orujo, Spain’s
answer to Grappa, which the waiter will set fire to without batting
an eyelid. |
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Watch it burn like the witches cauldron for a while as you
finish your wine and feel the sense of expectation grow. Then the brew
is served with coffee, and downed fairly rapidly after a toast. The experience
brings whole new warmth to the cockles (and muscles) of your heart. The Queimada guarantees
that you’ll leave the restaurant in pretty jolly mood, ready to head
for a few select bars suggested by the guide, and perhaps compare notes
on who got lucky with the juiciest clam. |
Please
complete the form below to check prices and availability for the Galician Seafood
Feed in Madrid.
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Senor Stag's Suggestion :
"Do as the locals do, use your hands, as well as the pincers, pliers and
utensils supplied to break down these juicy little monsters and suck out the
goodness!"
 SUGGESTED
TIMINGS:
20:30 - 02:00+
INCLUDED: Senor Stag guide for the evening,
variety of Spanish and Galician tapas as starters, large helpings of varied
seafood depending on season: lobster, fresh crab, prawns, crayfish, octopus,
clams, goose barnacles, and others, traditional Galician dessert, a special
burning cauldron (queimada) of the local liqueur, Orujo with coffee, guide
to take you out afterwards, free nightclub entry.
NOTES:
Non connoisseurs of seafood may substitute the seafood course with a high-quality
steak or fish choice at no extra cost.
Get an INSTANT
QUOTE for current prices.
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