Fogar do Santiso: from family restaurant to sustainable restaurant model
To understand how Fogar do Santiso became the sustainable – or as Xosé Santiso says, sustentable – restaurant it is today, we must go back to May 1996. That year, Fogar do Santiso opened its doors as a family restaurant, a project where gastronomy was the means to highlight local culture, rural life, and Galician traditions.
By using gastronomy and ancestral traditions, Fogar connected with people’s emotions and raised collective awareness, achieving resounding success both in visits and in its business model.
Over the years, Fogar do Santiso established itself as a cultural and gastronomic reference in Galicia.
Fogar do Santiso 2007: sustainable restaurant model
In 2007, the project took a turn towards real sustainability, creating a 360º restaurant model to ensure its own long-term future. That was the moment when a new model of gastronomy was born, focused on dignifying rural life and the people who inhabit it.
An ecosystem of self-sufficiency was created, based on agroecology and with organic production at its core, promoting the creation of a production network linked to origin, locality, and seasonal zero-km products.
This rethinking brought about the vision of a Fogar projected for 100 years, where sustainability, the promotion of Galician culture, responsible local consumption, environmental protection, and the recovery of agricultural traditions became the fundamental pillars for building a more sustainable future for our land.
Thus, Fogar do Santiso developed a business model based on bioeconomy, a real example of circular economy seeking to generate a positive social and ecological impact. The goal has always been to close the circle comprehensively: produce, transform, nourish, and recycle, achieving a minimal ecological footprint and almost zero waste.
Fogar do Santiso: ecological and sustainable gastronomic group
Our approach not only improves the wellbeing of the planet, but also of the people who inhabit it. This commitment to sustainability and circular economy continues to be the core of our philosophy: a gastronomic model that not only feeds, but also respects and protects our environment and the traditions that define us.