Best Dishes at Galerna

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.

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.

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.

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.