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The Oleoteca de Vigo and the Talasso Atlántico in Onda Cero

On April 30, on the terraces of Talaso Atlantico, in As Mariñas de Mougas, the “union” of La Chinata products with Thalasso was celebrated. During the event there was a tasting and pairing created by Chef Javier Fins and Sommelier Jacobo, with the creation and presentation of nine tapas, which will be a tasting menu during the month of May.

The basic protagonist are the creations of the oleoteca, pepper jam, chocolate cream, pate boletos edulis, Himalayan salt, mango vinegar or oil. All this paired with oysters, requesón das neves, lamb giblets or tuna.

Among the attendees, Tyales Veiga (two-time sommelier champion), the mayor of Baiona, the management of the Hotel with Maria and Carmen in charge, and the gastronome Pepe Cadavedo, who carried out a live program for all of South Galicia with his program Gastronomia en la Onda where the event was discussed as the main theme.

The marriage between the Thalasso Atlantico and La Chinata is thus consolidated. From now on, those who enjoy the facilities will be able to taste the spring menu in the restaurant and as amenities the products of La Chinata from the Natural Edition line.

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