Menus
Bido’s menu is written by the seasons. Fish from the auction, seasonal vegetables, noble meats. Dishes that change with each season and others that have been here from the beginning because there is no reason to take them off. And all of them also available as a half portion.
A selection of Galician and Spanish wines, signature cocktails and the timeless classics. For a meal, for a glass, to stay a while.
À la carte
A Coruña, 2026
The season shows the way. Care, intention and good craft, the horizon.
STARTERS
EMPANADA
homemade, of the day · 18
CROQUETTES
seasonal · 22
DUCK FOIE GRAS TERRINE
Mencía wine reduction, pear confit with Macallan whisky, brioche bread · 25
HAKE COLLAR SALPICÓN
emulsified escabeche, strawberries, tender leaves · 19
TUNA GILDAS
physalis, sun-dried tomato and ponzu sauce · 28
GALICIAN BEEF STEAK TARTARE
pickles, tartare emulsion, Galmesano cheese · 24
FREE-RANGE COCKEREL CANNELLONI
San Simón da Costa cheese pesto, seasonal mushrooms, roast jus · 22
MAINS
CELEIRO HAKE
langoustines, sparkling langoustine and aniseed jus · 33
CHARGRILLED FISH OF THE DAY
fresh verdina beans, squid, basil and codium pil-pil, salt-cured tomatoes · 34
CHARGRILLED NORTHERN BONITO LOIN
roasted and smoked aubergine, Herbón peppers · 30
BEEF ONGLET
chargrilled, creamy potato, roasted and fermented cabbage, red wine sauce · 28
PIGEON COOKED TWO WAYS
roast breast, confit leg, grain and mushroom risotto · 29
CONFIT AND ROAST SUCKLING PIG SHOULDER
apricot, carrot with its escabeche, parsnip cream · 29
All prices include VAT.