A Horta d'Obradoiro

A Horta d'Obradoiro is situated near the Cathedral of Santiago de Compostela in a 17th-century building that houses a visible kitchen at its center. The space is divided into a small bar, cozy corners, wide tables fit for groups, and a glazed veranda designed for both intimate dinners and larger gatherings. The culinary approach focuses on simple, authentic dishes that honor the product and its seasonality. The chefs prioritize natural flavors enhanced by subtle creativity, producing sincere preparations without masking the ingredients’ true taste. The restaurant is led by chefs Francisco Kike Piñeiro, Eloy Cancela, and Vanesa Vera, who have created what they describe as a "small village" of dining experiences. Their specialties include fried goose egg with roasted leek and ham cream, beef tataky with romescu sauce and soy-marinated tomato, Atlantic seaweed omelette with seafood cream and sea urchin roe, roasted turbot with codium pâté and kombu broth, Iberian pork sirloin with Arzúa cheese sauce, veal cheek with mushroom cream and crispy chickpeas, and T-bone beef with traditional fries. The dedicated team of cooks and waitstaff work together to deliver a genuine taste experience marked by hospitality. The establishment holds the BIB Gourmand distinction from the Michelin Guide for its quality and value.