restaurante muxgo por borja marrero menu

Experience innovative Canarian cuisine with a focus on local, sustainable ingredients at Restaurante Muxgo, located in the vibrant heart of Las Palmas de Gran Canaria. This menu invites food enthusiasts and curious travelers alike to embark on a memorable gastronomic journey through the island’s rich flavors and creative culinary techniques.

starters

The starters at Restaurante Muxgo offer a delightful introduction to Canarian ingredients with a modern twist. Begin your tasting with the Tartar de hierbas silvestres bañado en leche de oveja , a fresh tartar of wild herbs bathed in luscious sheep’s milk. For something uniquely local, the Corteza de pino canario showcases the aromatic bark of the Canary pine. Fans of heartier flavors will appreciate the Estofado de cabra y crujiente de millo , featuring tender goat stew paired with a crispy corn delicacy. Seasonal touches come alive in the Fruta de temporada en escabeche , where fresh fruit is preserved with pickling spices, delivering a surprising balance of sweet and tangy notes. Warmth and comfort are found in the Sopa tibia de caña barranco , a soothing soup crafted from barranco cane and fresh herbs.

mains

The main courses continue to highlight Canarian terroir with refined techniques and bold flavor combinations. Indulge in the Sopa de hierbas silvestres secas , a delicate soup infused with dried wild herbs that evokes the island’s natural beauty. The Caballa curada en corteza de pino con crema ligera de ajos asados y leche de oveja offers a sophisticated cured mackerel experience wrapped in pine bark and complemented by roasted garlic cream and sheep’s milk. For a smoky, earthy delight, the Crema de cebolla quemada y trebolina blends burnt onion cream with trebolina herbs for a rich, layered flavor. Seafood lovers will revel in the Camarón de Mogán y papa confitada en leche de oveja empanada en coral de camarón , which features succulent Mogán shrimp with confit potato in a delicate sheep’s milk and shrimp coral coating. Earthy and robust, the Remolacha con salsa de hinojo silvestre ligada con tuétano de cabra marries beetroot with wild fennel sauce and rich goat marrow for a deeply satisfying vegetarian main. Lastly, the house specialty, Nuestra sopa de queso tibia ligada con Bienmesabe , is a warm cheese soup delicately bound with the traditional sweet Canarian Bienmesabe, offering a comforting finish to your main course selection.

desserts and drinks

While the detailed dessert menu is not listed here, Restaurante Muxgo offers a selection of exquisite desserts to complete your meal, often inspired by local ingredients and seasonal flavors. Complement your dining experience with expertly curated Canarian wines, refreshing cocktails, and a variety of beverages including coffee and artisan soft drinks, all crafted to enhance the nuanced tastes of the dishes.

specials and highlights

Locally sourced ingredients with many grown on the restaurant's own farm in Tejeda, ensuring freshness and sustainability.
Innovative fusion of traditional Canarian flavors with modern culinary techniques, creating unique dishes like pine bark cured mackerel and goat marrow beetroot.
Personal touch with Chef Borja Marrero engaging guests at every table, explaining origins and the best way to enjoy each dish.

4.5