The ecological and sustainable restaurant model created by Xosé Santiso and Chús Vázquez in Galicia started at Fogar do Santiso, Teo, in 2007, with agroecology as its core principle.
An eco-friendly restaurant is not just one that uses certified products, but one that sees gastronomy as part of a sustainable cycle. This involves a full commitment to the environmental, social, and cultural surroundings.
From day one, Fogar do Santiso was born with the purpose of dignifying the Galician countryside, preserving our culture, and highlighting Galicia’s ethnographic heritage.
For us, gastronomy is a tool for change. Today, when we talk about Fogar do Santiso, we are talking about six restaurants based on an agroecological project.
Real Km 0 and Organic Production
We began by cultivating our family farms and gradually restored neighboring unused or abandoned lands, eventually reaching 10 hectares of organic crops certified by CRAEGA in 2006.
Our gardens, located just 300 meters from the Teo restaurant, are the green heart of Fogar.
Free-Range Organic Livestock
Sustainable Fishing
We also run our own organic livestock farm, where animals roam freely in the Galician mountains. In addition, we maintain long-term partnerships with local fishing guilds that practice sustainable and environmentally responsible fishing.
Caring for the estuaries and their biodiversity is essential to ensure the future of our seas.
Sustainable Choices
At Fogar do Santiso, we follow a model of responsible practices, taking into account the social, environmental, and economic impact of our actions.
We produce organic food and beverages, promoting a fairer and more conscious economy.
We apply the principles of:
- Reduce: produce only what is necessary, avoiding waste of raw materials and soil depletion.
- Reuse: we extend the lifespan of objects and give them new purposes. This principle is applied throughout the bioconstruction and design of our restaurants — it’s one of the foundations of the Fogar Universe.
- Recycle: separate and make the most of waste to close the production cycle. During the high season, we handle up to 1,200 kg/week of organic kitchen waste using the Big Hanna T240 composter.
In the image, Xosé Santiso explaining how the composter works.
Our goal is to balance people’s well-being with respect for the planet, promoting sustainable and self-sufficient development.
Organic Food Production Center
Our philosophy is coherent because we put it into practice. That’s why we have a Food Production and Processing Center in Teo, which ensures the traceability, quality, and sustainability of every dish.
In this space, we carry out the washing and drying of vegetables from our gardens, the bread and pastry workshop, and various cooking stations that supply all of our restaurants.
Our "Carta Fresca" reflects this daily work and changes with each season, offering seasonal products with all the flavor of Fogar
Dignifying the Countryside
The defense of rural life is in the DNA of Fogar do Santiso. Learn more about our values in this blog article.”
Staying in the countryside is a way to invest in the territory, generate sustainable economic activity, and support local producers, who are also our neighbors.”
Farming, agriculture, and livestock… these are the roots that sustain us.
Through our work, we seek to give value and recognition to everything that rural life represents: identity, memory, and sustenance.
Circular Model – Closing the Loop
Our circular economy model is based on closing the production cycle, focusing on sustainability, self-sufficiency, and respect for the environment.
Self-Sufficiency
Most of our ingredients come from our own gardens and farm, reducing transportation and ensuring a sustainable value chain
Energy Self-Consumption
We use renewable energies (biomass, solar, and other clean sources) to power our spaces and processes, aiming for energy self-sufficiency.
Comprehensive Waste Management
We apply the principle of ‘zero waste’ by separating, composting, and reusing. Organic waste is turned into compost for our gardens, closing the natural food cycle.
Innovation and Environmental Education
We promote environmental awareness through Fogar Consultores, our consultancy specialized in sustainability and innovation. One of our most notable projects is the implementation of INDITEX Corporate Dining Halls. In addition, we provide training and educational activities, spreading the value of the circular economy and agroecology.
We have spent 30 years cultivating a dream: to show that another way of doing gastronomy is possible. At Fogar do Santiso, we believe that gastronomy can change the world, and we work to make it a reality from Galicia, drawing strength from our land and our people.
Product, Planet, and People. These are the roots that sustain our gastronomic group.