• A Tafona Achieves the Highest Distinction and Reinforces the Position of Galician Haute Cuisine

Galician gastronomy has once again positioned itself at the forefront of the national scene after the awarding of the third Repsol Guide Sun to A Tafona in Santiago de Compostela. In total, Galicia now boasts 49 restaurants recognized in the 2016 edition, consolidating its presence on the Spanish gastronomic map.

At the helm of the Santiago de Compostela restaurant, chef Lucía Freitas leads a project deeply connected to the land, local produce, and the network of small Galician producers. The awarding of the third Sun not only recognizes culinary excellence but also a model based on identity, sustainability, and harmony with the environment.

• New incorporations and territorial growth

The 2026 edition also brings good news for the entire community. Seven Galician restaurants join Sol, expanding the presence of proposals spread across four provinces and reinforcing the dynamism of the sector in different territories.

1. Marna (Pontevedra)
2. Alberte (Vigo)
3. O Secadeiro (Outes, A Coruña)
4. El de Alberto (A Coruña)
5. Gunnen (A Coruña)
6. Vértigo (Sober, Lugo)
7. Miguel González (O Pereiro de Aguiar, Ourense)

Not only Spain and Andorra, a guide outorgou 83 new Soles, I reflect on a moment of transformation in haute cuisine.  The increase in the number of recognized establishments in Galicia confirms the evolution of the gastronomic sector as a two strategic pillars of tourism in the community. A combination of tradition, innovation and commitment to territory continues to position Galicia as a reference gastronomic destination.

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