Pilgrim, new restaurant in Liverpool\u2019s Duke Street Market, Pilgrim, launched with a sell out soft launch period and has now opened its doors to all customers.\r\n\r\n\r\n\r\nThe food is based on an ancient pilgrimage to Santiago de Compostela in Galicia which has taken place since the ninth century. With starting points in France, Spain and Portugal, Pilgrim has set out to be \u201cmore than just another typical Spanish restaurant\u201d.\r\n\r\nThe restaurant is seasonal with ethically sourced regional produce and a big focus on the live-fire BBQ flavour. It has 40 covers and a bar overlooking the open kitchen as a focal point of the venue, set on a mezzanine and terrace.\r\n\r\nFounded by managing director, Jamie Duffield; chef director Dave Bone and brand and marketing director Anthony Power, Pilgrim saw off the competition on the hit BBC show My Million Pound Menu.\r\n\r\nPower said: "We are stoked to announce that Pilgrim restaurant is now open at Duke Street Market and the first few weeks have been incredible. We've had lots of guest's through the doors and everyone is loving our contemporary take on classic Spanish and Iberian flavours, all cooked over wood charcoal on our centre-piece live fire hearth.\r\n\r\n\u201cWe'll be continually changing and rotating the menu to showcase the season's best produce with a carefully curated wine and drinks offering that matches the ever-changing menu. We hope that Pilgrim can show our guests there is so much more to Spanish cuisine than just tapas and look forward to making our mark on Liverpool's burgeoning food scene."\r\n\r\n\r\n\r\nThe menu will be mainly small plates made for sharing and includes a four-course tasting menu, with an optional beverage accompaniment. The centerpiece of the restaurant will be an open fire kitchen, cooking up dishes including wood-roasted pork chop and fennel emulsion, Chargrilled sardines with black olive crumb, scallops with smoked butter and barbecued octopus tentacle with guindilla pepper salsa. The small plates range from \u00a39 to \u00a312, with four-course tasting menu at \u00a335. Desserts and bar snacks are also available.