LaKasa claimed authenticity of Galicia octopus Instagram

The independent restaurant Lakasa wants Gallego claim indigenous product and is getting through Instagram. It home like and, they are demonstrating their reactions users, the social network of visual excellence.

Galician octopus, especially, It is in the spotlight. Lakasa has delighted audiences with the image of a succulent dish This marine mollusk to illustrate the defense thereof, extol their qualities and explain why its prestige. And Instagram users liking them.

“The unknown Gallego octopus… Recently we learned that a year only a 3% Octopus we consume comes from Galicia, while they imported around 5 million tons from the Moroccan Bay”, argues the business, located in Madrid, in your account Instagram, in which leaves us the link to your blog, where deepens its claim.

The unknown Gallego octopus… Recently we learned that a year only 3% Octopus we consume comes from Galicia, while they imported around 5 million tons from the Moroccan Bay. Today, our blog, We know the Galician octopus, their qualities and why its prestige…. http://lakasa.es/pulpos-1359

A shared publishing Restaurante Lakasa (@lakasa) he Mar 14, 2018 at 6:37 PDT

Grilled octopus with sweet potato puree and ginger vinaigrette…

A shared publishing Restaurante Lakasa (@lakasa) he Jun 23, 2017 at 7:43 PDT

The connection with the seafood is one of the strengths of this restaurant's kitchen, so it stands out with different videos and images on your account Instagram. He Sea Galicia and the Cantabrian coast are focus of the gastronomic and digital work de Lakasa.

Here are some examples for your viewing pleasure we leave.

The achievements in Lakasa, connect our kitchen with the coast is one of the best… We show this morning.

A shared publishing Restaurante Lakasa (@lakasa) he Mar 20, 2018 at 4:51 PDT

I had the recipe for curried mussels: Ingredients: mussels. red curry. Lemon grass. Kaffir lime leaves. Onion. Tomato. Coconut milk. it. Ginger. . Elaboration: first we made curry sauce. For it, low heat sauté onion in brunoise with kefir lime leaves and lemon grass until a texture of jam; We add the red curry and help to mix well. Crush tomato, we add the stew cooking and continue to evaporate liquid and concentrate juices; it is time to introduce coconut milk; in a frying pan, We fry the whole garlic with laminate ginger and add it to the sauce; We reduce the set and triruramos. When Pass, in a saucepan we open the mussels to heat the sauce made; emplatar and serve immediately.

A shared publishing Restaurante Lakasa (@lakasa) he Sep 12, 2017 at 3:32 PDT

Lampreas en Lakasa, a digital notes…

A shared publishing Restaurante Lakasa (@lakasa) he Mar 1, 2018 at 5:07 PST

I had the recipe for curried mussels: Ingredients: mussels. red curry. Lemon grass. Kaffir lime leaves. Onion. Tomato. Coconut milk. it. Ginger. . Elaboration: first we made curry sauce. For it, low heat sauté onion in brunoise with kefir lime leaves and lemon grass until a texture of jam; We add the red curry and help to mix well. Crush tomato, we add the stew cooking and continue to evaporate liquid and concentrate juices; it is time to introduce coconut milk; in a frying pan, We fry the whole garlic with laminate ginger and add it to the sauce; We reduce the set and triruramos. When Pass, in a saucepan we open the mussels to heat the sauce made; emplatar and serve immediately.

A shared publishing Restaurante Lakasa (@lakasa) he Sep 12, 2017 at 3:32 PDT

Cockle Noia estuary porcini cream and garlic oil. All info. about this new dish, recipe included, on our web.

A shared publishing Restaurante Lakasa (@lakasa) he Nov 15, 2017 at 3:36 PST

I had the recipe for curried mussels: Ingredients: mussels. red curry. Lemon grass. Kaffir lime leaves. Onion. Tomato. Coconut milk. it. Ginger. . Elaboration: first we made curry sauce. For it, low heat sauté onion in brunoise with kefir lime leaves and lemon grass until a texture of jam; We add the red curry and help to mix well. Crush tomato, we add the stew cooking and continue to evaporate liquid and concentrate juices; it is time to introduce coconut milk; in a frying pan, We fry the whole garlic with laminate ginger and add it to the sauce; We reduce the set and triruramos. When Pass, in a saucepan we open the mussels to heat the sauce made; emplatar and serve immediately.

A shared publishing Restaurante Lakasa (@lakasa) he Sep 12, 2017 at 3:32 PDT

Hedgehogs in Lakasa…

A shared publishing Restaurante Lakasa (@lakasa) he Feb 7, 2018 at 1:10 PST

In the restaurant Lakasa, in Madrid, prepare a seated on a kitchen rigorous search and selection Product. Along with the care and service and warmth of the environment, sesudamente form a proposal designed to enjoy the gastronomy.