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Chef Pablo and I Share Lunch

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The exquisite and unforgettable Chef Pablo and I shared lunch under the ebb and tide decorative influences of La Galerna:

White Wine: Rias Baixas refreshing Terras Gaudas 2010
Ceviche of Crevettes
Steak Tartar served with Cassava Chips
The grilled Red Tuna (to perfection)
The Ray Fish & French Violet Potatoes

1st Dessert: Macademia in all its textures
2nd Dessert: Cheese platter & Quince Jelly

The bilingual bill of fare has a section for sharing and some of the other
house specialties are :

Iberian acorn fed ham D.O. Guijuelo (11 Euros half portion)
Ventresca albacore tuna belly salad (7 Euros half portion)
Pear Gazpacho (5 Euros)
Torta del Casar sheep cheese salad with caramelized pinenuts (8 Euros half portion)
The Cod fish Pil Pil  (full portion 17 Euros)
The La Galerna Filet Mignon ( full portion 22 Euros )
The La Galerna Hamburger topped with mushrooms & Cheddar (12 Euros half portion)
Baby Lamb Chops (half portion 9 Euros)
*** The Laboral Daily Lunch menu is 19 Euros and the Executive carte is 29 Euros.

Restaurant La Galerna de Pablo
Calle San Bernardo 115
Metroline 2: Quevedo
Reservations Highly Suggested: 91.446 0899
Website: www.lagalernadepablo.com

Face to Face with Chef Pablo

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Mar: Tell us about your culinary philosophy?

Chef Pablo: As a restaurateur and working Chef, a place where my wife Ana and I want to go. Dynamic. Traditional Spanish combining evolutionary market, however, our signature favorites with international touches. For example: Ceviche which is Peruvian however, with Galician crevettes (carabineros) and Steak Tartar served with Cassava chips and a mint cream for dipping.

Mar: Could you tell us, how does La Galerna translate into English?

Chef Pablo: The northwest winds of Galicia follow hand in hand with the ebb and tide.

Mar: Mentors and influences?

Chef Pablo: Firstly, since I was ten years old, my grandmother and my mother. Then, fast forward, Consultant and Chef Xavier Pellicer of Restaurant Can Fabes in Celoni, Barcelona.

Mar: The product, raw materials?

Chef Pablo: I was born in Madrid, however, in parallel I was raised in La Coruña, Galicia, in northwestern Spain, so I have always been influenced by the sea and its tenants, fish, seafood and shellfish, the kings of the table, the delicateness, a challenge. Furthermore, it started in Galicia, my grandmother and my mother. My restaurant shares family favourites in a carte that is from the lands which they hail from with a touch of evolution without changing the flavors worthy of their own individual properties.

Mar: Goals 2010 – 2011?

Chef Pablo: We opened La Galerna on the 30th of December 2010, and thus, are happily satisfied and returning customers with word of mouth recommendations.

Mar: Both you and Ana speak proficiency level English. Where have you both studied?

Chef Pablo: We lived in Riverside, California for 10 years.

Mar: How did the two of you meet?

Chef Pablo: We fell in love on a plane getting ready to do a parachute jump.

Mar: This is quite a recipe!

Restaurant La Galerna de Pablo
Calle San Bernardo 115
Metroline 2: Quevedo
Reservations Highly Suggested: 91.446 0899
Website: www.lagalernadepablo.com


La Galerna de Pablo: The Sea of Love

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Opening up a 40-seat restaurant is a huge commitment during hard economic times, says, Chef Pablo of Restaurant La Galerna de Pablo, located 75 metres from the well known Quevedo Plaza of Madrid. We make less money than restaurants that turn more tables however, we love coming to work, for this is our second home.

Pablo and his lovely wife Ana Maria, have always been inspired by the sea, gastronomy and where they are not caught up in a rat race. The bill is only presented, when asked for. Upon entering, one shall begin to feel all the unwinding before them in this extraordinaire blonde wooden, brick and ocean turquoise blue green duplex with floor to ceiling windows. One would expect to find this jewel box restaurant in their imaginations, thus, being on the rugged coast of La Coruña, Galicia, Sonoma, California, Montauk Point, New York or Nagshead, North Carolina. Chef Pablo is a firm believer in the old Italian adage: A TAVOLA SI STA SEMPRE IN ALLEGRIA, which translates to AT THE TABLE, ONE IS ALWAYS HAPPY…

Restaurant La Galerna de Pablo
Calle San Bernardo 115
Metroline 2: Quevedo
Reservations Highly Suggested: 91.446 0899
Website: www.lagalernadepablo.com