Clúster

• Indómito, Nordestada, Meloxeira Praia, and Marmurio do Río are the new Galician Repsol Suns.

Galician culinary excellence continues to rise with the addition of four new restaurants to the prestigious Repsol Guide 2025. This recognition not only reaffirms the golden age of Galician cuisine, but also highlights a growing trend: the rise of eateries and the revaluation of gastronomy in small towns.

The new award winners are Indómito (Santiago), Nordestada (Portosín), Meloxeira Praia (O Grove) and Marmurio do Río (Allariz), each with a unique offering that fuses tradition with creativity.

• Indómito (Santiago de Compostela)

Martín Vázquez, former head chef at Casa Marcelo, has turned Indómito into a benchmark for market-fresh cuisine without a fixed menu. With a menu that changes according to the season and the quality of the available produce, he impresses with dishes such as monkfish with caper grenoblesa, xurelo with charred peppers, or ribs with ginger jus.

• Nordestada (Portosín, Porto do Son)

Located in the Old Market, Nordestada is a temple of seafood cuisine with fresh fish prepared on the grill or using traditional recipes. Under the direction of Nel Parada, the restaurant pays homage to Galician fishing traditions with escabeches, pilpiles, and á feira dishes that reflect the essence of the Atlantic.

• Meloxeira Praia (O Grove)

This beach bar fuses Galician and Asian flavors with a surprising menu reminiscent of a family book. “Foie that is crayfish” and “the seven chocolate sins” are some of the creations of Álvaro Fuentes and his team, who focus on a well-selected wine list and fresh, relaxed cuisine.

• Marmurio do Río (Allariz)

Luis Moreno left Madrid to return to his grandparents’ village and capture his culinary memories at Marmurio do Río. Their offerings revolve around traditional stews, incorporating locally harvested ingredients into tasting menus that evolve with the seasons.

With these four new Soles, Galicia now has a total of 43 restaurants distinguished in the Repsol Guide, consolidating its position as a leading gastronomic destination. The trend is clear: more and more Galician chefs are committed to strengthening the local fabric, collaborating with producers and artisans to bring the best of the land and sea to the table.