Restaurante España - Seasonal Galician gastronomy with author's notes

The Restaurant

The López brothers brought the generational blow to a restaurant already accredited in the traditional way by their father. Héctor opted for a measured, but perfectly defined, combination between the Orthodox heritage and the “aggiornamento” of a very solid pantry, the rural pantry, both in the mountains and on the coast.

The change in style coincided, in coherence, with a reform of the restaurant’s equipment and services, which, since its origins as a cafeteria, has completed half a century in splendid and irresistible ascension, the same one that its brother Francisco shares with the chef. , at the front of the room. Irresistible ascension.

In 2014, the Spanish Tourism Quality Institute (ICTE) awarded the restaurant the “Q” for Tourism Quality, an award that it revalidates again each year, and that recognizes the effort; as well as, the improvement of the López brothers’ cuisine day by day.

The surroundings of Finca Recelle and the care and pampering of the animals are the keys to the very high quality of the meat of our oxen. All our animals pass strict control programs and comply with the established regulations, thus certifying the product guarantee.

The purpose of the Finca Recelle project in Portomarín - Lugo is to highlight authentic beef, and there is nothing better to achieve this than to raise them ourselves, thus ensuring that we offer the best raw materials in our restaurant.

A few years ago we began an exciting adventure that continues today, raising oxen in semi-freedom. Today we can guarantee our product through the Protected Geographical Indication Galician Cow / Galician Ox, accrediting its origin and quality.

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The purpose of the Finca Recelle project in Portomarín – Lugo is to highlight authentic beef, and there is nothing better to achieve this than to raise them ourselves, thus ensuring that we offer the best raw materials in our restaurant.