Omakase (A Coruña) and Terra (Fisterra) have their first Sun, and O Camiño do Inglés (Ferrol) and O Pazo (Padrón) now have two.

Culler de Pau (O Grove), which already has three suns, has received one of the Sustainable Sun #AlimentosdEspaña awards from the Repsol Guide for 2023.

Galician restaurants and chefs played a prominent role in the gala held last Monday 27 February in Alicante by the Repsol Guide to award the Suns that recognise the best establishments in the country. Four restaurants from our land were the protagonists of the day for making their debut in this distinction or moving up in a ranking reserved for just over 700 establishments from all over Spain.

Both O Camiño do Inglés, the casual but careful restaurant run in Ferrol by the chef Daniel López, and O Pazo, the steakhouse where the brothers Manuel (maître) and Óscar Vidal (chef) conquer the diner from Padrón with grilled delicacies, have climbed to the second position on the podium of the Repsol Guide by winning their second Sun. Meanwhile, Omakase, the sushi bar run by Adrián Figueroa in the heart of the city of A Coruña, and Terra, the restaurant that has brought the young Brais Pichel back to Fisterra, joined this select club with their first Sun.

In addition, the gala also served to pay tribute once again to the restaurants distinguished in 2023 with the Sustainable Sun #AlimentosdEspaña awards of Guía Repsol created to vindicate “the gastronomic proposals that are committed to sustainability focused on the fight against climate change and the responsible use of the product”. In this case, although the names of the winners had already been announced on 13 February with an event held in Elche in the presence of the winners, they met again in Alicante on 27 February. Javier Olleros was there to collect the prize awarded to his restaurant, Culler de Pau (O Grove), which can also boast three Repsol Suns.

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