The Epitome of Fine Dining

 

Today is a special day. It is our last day on our Galician food tour and we are going to commemorate it by dining at a Michelin two star restaurant. The restaurant has also been awarded a green star for sustainability. This is going to be a treat. 

I was curious about how Michelin starts are awarded. From the Michelin website:

One MICHELIN Star is awarded to restaurants using top quality ingredients, where dishes with distinct flavours are prepared to a consistently high standard.
Two MICHELIN Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.
Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.

The MICHELIN Green Star is an annual award which highlights restaurants at the forefront of the industry when it comes to their sustainable practices. They hold themselves accountable for both their ethical and environmental standards, and work with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain.

Pepe Vieira is a lovely restaurant and hotel. Once we arrived, we were ushered down to the wine cellar where we had three different appetizers. 

Horse Mackerel 
Grilled on vine shoots and garlic

Corn Chula
Trumpet of the dead and truffle

 When that was finished we moved upstairs and the true feasting began. 

O Reí dos Xibaros
Fried Lobster trunk and padrones

Lobster head, coconut and green curry

Photo:Ed Kim
The Mother of Wine
Albariño and crayfish lees emulsion

Photo: Cressida McKean

Photo: Cressida McKean
Fried hake with lemon egg yolk coating

A little bit of meat

Photo: Cressida McKean
Red Mullet

Photo: Cressida McKean
Broth for red mullet with citrus and creamy celeriac

We finished our main courses and we were then escorted into the kitchen where we met the chef himself, Pepe Vieira. He explained how he develops his dishes which was interesting. The kitchen itself was spotless – all stainless steel and cooks all dressed in black chef hats. 

Photo: Austin Bush
Pepe Vieira

Four types of fish, laid out in each corner of the table,
 presenting their sushi contributions for our enjoyment. 

 We finished the day, back at the table indulging in dessert after dessert.

Sheep's milk with candied shallots and wakame, wildflowers

These were refreshing.  You would take the lid off and sip the liquid inside.

Photo: Ed Kim
All the different wines that were served

I mentioned that there was a hotel here also.  We did not see the hotel but I found these pictures on the web.  There are only fourteen rooms, each in their own building.  It is very minimalistic.

Thus is the end of the Barnacles, Bluffs and Brine: A Galician Seafood Pilgrimage/ March 10-18, 2024.

I was so impressed with the tour and Paula the guide was stupendous. I could get used to this upscale way of life.  I am going to keep this company in mind for future adventures.  They have trips like this all over the world.

Culinary Backstreets