Béchamel-based croquettes filled with shredded jamón, fried until crispy. The contrast of hot cream inside and crunchy exterior is the point. Reviewers consistently call these out as a must-try—chef Ruiz's Michelin training shows in the precise technique.
Tips from diners
Order croquetas hot from the kitchen. They lose their crispness quickly as they cool. Eat immediately.
Jamón serrano aged 36+ months, sliced to order. The meat develops a complex, mineraly flavor from the aging process. Ruiz sources from producers in his native Basque region. Reviewers note the meat's silken texture and subtle sweetness that makes each slice worth savoring.
Tips from diners
Eat the jamón as your first course before other flavors dominate. The nuance gets lost if eaten after something heavy.
Poached octopus sliced and arranged on a plate, finished with fruity Spanish olive oil, a pinch of smoked paprika, and fleur de sel. The simplicity lets the octopus's sweetness shine. Ruiz's technique ensures the octopus is tender, not rubbery—a sign of proper cooking and high-quality product.
A thick-cut ribeye grilled hot and finished with fleur de sel and fresh lemon. The meat's quality comes through in the simplicity of preparation. A signature dish for carnivores—reviewers who order this rarely branch out to other mains.
Thin eggplant slices fried until creamy inside, crispy outside, then drizzled with good honey. The sweet-savory contrast is Basque in origin. Reviewers note this is a vegetable dish that even meat-lovers don't skip—Ruiz's refinement elevates a humble preparation.
Galerna is a contemporary Spanish restaurant in the 20th arrondissement near Père Lachaise cemetery, helmed by chef Iñigo Ruiz Rituerto from the Basque country. Ruiz honed his craft in 3-star Michelin restaurants in northern Spain before opening this intimate bistro with Canadian partner Raphael Hinton. Dark wood and brick interior, open kitchen, and a focused wine list featuring natural and Spanish producers create a warm neighborhood setting.
Book ahead, especially for weekends. This is a small neighborhood spot, and tables fill quickly in the evenings.
The wine list focuses on natural and small-production Spanish producers. Ask staff for a Basque Country recommendation to pair with your dishes.
Lunch menus are €19 or €23, a good value compared to evening prices. The quality of ingredients and technique is identical to dinner.
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