Restaurant Terra (Fisterra)

El Restaurante Terra is a novel proposal carried out by the young chef Brais Pichel who, after training in several different categories of restaurants, returns to his land to manage his small family place and convert it into a great culinary experience.

A small space for just 15 diners, located on the Atlantic coast of the “Costa da Morte” and where you can take it is the best option. A single menu based on the product and sencillez as pillars. A small trip that talks about the surroundings and the stations. Acids, bitters and spicy flavors appear on the menu from start to finish. Small producers that are all possible are here.

A menu that captures the essence of the moment, guided by the movement of the stations. Choosing the best product in your best season. A selection that varies depending on market availability. Searching for the essence and respect for what surrounds us. Free-range lamb, artisanal fish, vegetables and vegetables with a name. The same respect has a coliflor and a lubina.

He only had to open his doors and receive the praise from specialized critics.

According to the Michelín guide “The young chef Brais Pichel, after graduating from award-winning establishments such as Casa Marcial (La Salgar, in Asturias) or Mina (Bilbao), has returned to his home to give a complete spin to the family business, transforming it into a contemporary space that stands for coherence. tasting, with a modern flavor, which changes every day and seeks to exalt the work of local producers (there is never a lack of fish here).

According to the Repsol guide: “Pichel has transformed the old family bar into a renowned restaurant with contemporary and market-oriented Gallegian cuisine. There, right in front of the urban beach of Ribeira, a lot of thousands of tasty topics relating to the treatment of fish and seafood on the Costa da Morte are highlighted and elaborate intense backgrounds as a leader of a proposal that only enjoys a fifth of diners in each service. Please do, in addition, with good attention and careful execution times.”