To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
To understand the significance of @desde_1911 and its owner, fish wholesaler @pescaderias_corunesas heritage, one must delve into the pivotal role of MaragaterÃa’s muleteers, who facilitated trade between the coast and inland areas, supplying crucial goods to the Kingdom of Castile. Their ingenuity included creating snow-filled pools along the route for preserving fresh fish, a breakthrough enabling Madrid’s access to seafood in the 19th century. The rise of the railway marked the decline of the muleteers, leading some to relocate to Galicia, South America, or prosper as fishmongers in Madrid, like Pescaderias Coruñesas founder Evaristo GarcÃa. Evaristo, born in the small town of Combarros near Astorga, faced the challenge of its tough land, became a fish and seafood deliveryman in Madrid, dedicating sixteen-hour days navigating unfamiliar streets under harsh conditions while carrying a heavy basket of produce on his back. In a memorable incident at the Hotel Palace, his workload was exemplified when he was weighed with his basket, revealing it to be 58 kilograms, heavier than his own 53-kilogram weight. Progressing in professional responsibilities, Evaristo aimed to expand his father Norberto GarcÃa’s legacy, eventually taking over PescaderÃas Coruñesas in 1956 at just over twenty years old. The rest is history… Below some highlights from my lunch at Desde 1911 last week. Opened just few years ago, it can be easily considered one of the best fish restaurants in Spain at the moment. This was a fabulous meal from really the best ingredients one can get in Spain. – Galician clawed lobster salad with a perfect “cocktail” sauce – The fish and ingredients of the day – Beluga caviar with brioche and beurre – Cádiz gilthead bream, brushed with white soy sauce and served with trout roe – Giant langoustine, simply grilled on asador – Baby octopus with St George mushrooms and potato parmentier – Rice with ses cucumbers and morels – Wood over grilled turbot served with its bone jus sauce – Arrtichokes, onions and mini potatoes from Tenerife – Rum baba with mascarpone chantilly
