Traditional cuisine with modern touches. It is characterized by utilizing the products of the area (excellent meat, salted fish, octopus, garden produce, fish from the nearby estuary of Vigo) combining with new flavors and textures.
He studied at the top center of Santiago de Compostela hospitality. During the early years of his career he worked in restaurants and hotels in Santiago and Madrid, until he entered chef Mario Sandoval at Coque restaurant, and later in Las Rejas, with Manuel de la Osa. From there still completing your resume and evolution along with other first swords of national and Galician landscape until the AC Hotels group offers the opportunity to become executive chef of a 5 * Grand Luxe, the AC Baqueira Lleida. Later in the restaurant Dona Branca, in the middle of Ribeira Sacra Lugo and hence becomes part of the team Nuria Cervera Chef at Pazo da Touza (Nigran). He is currently in charge in the kitchen of the new restaurant for Bodega Casal de Armán (Ribadavia) the name is Sábrego
The restaurant occupies the ground floor of Casal organized in two dining rooms
- Do Carrasca The dining room, with seating for thirty diners, he offers inn sheltered by its large fireplace
- The dining room Da Paloma is designed to host small celebrations or business lunches, with a capacity of up to eighty people. It also has a projector and screen which allows its use for presentations and similar events.
Address: C/ O Cotiño S/N, Ribadavia, Orense, Galicia, España
Tiquet average of 30 €/person
Close on Mondays