Fogar do Santiso y su gastronomía ecológica de Galicia, Cociña da Terra
Fogar do Santiso has its own concept of ecological and sustainable Galician gastronomy, what we call “Cociña con Cultura" - Cooking with Culture. We believe in intense and original flavors, which is why we use produce from our own garden and draw inspiration for our cuisine from the heritage of traditional Galician cooking.
We exist through agroecology to create unique gastronomic experiences of socializing and enjoyment. We work with a circular economy model to improve our social, environmental, and labor environment.
We cook over organic vegetable embers that preserve the pure flavors of our organic garden, free-range livestock raised in the Galician mountains, and locally sourced shellfish and fish from our nearby estuaries.
We are a 360º gastronomic group built on our own ecological and sustainable model. As pioneers of the Farm to Table concept in Spain, our organic farm — certified by CRAEGA in 2009 — covers over 10 hectares in Teo.
Every day, we supply our restaurants with seasonal ingredients grown on our own farm.
Free-range grazing on 5,500 hectares of organic land in the mountains of Ourense
Exclusive breeding of native Galician cattle breeds
Ongoing agreement with local fishing guilds. Only small-scale artisanal fishing methods are used, respecting the balance of Galicia’s estuaries.
Fogar do Santiso is an ecological restaurant with a living menu — our “Carta Fresca” — which we update almost every week according to the cycles of seasonal produce. Our cuisine is rooted in Galician tradition and closely tied to seasonal ingredients. We believe in authentic primary flavors cooked over the grill and in seasonal dishes made with products from our own production.
We grow our vegetables on more than 10 hectares of organic gardens certified by CRAEGA since 2009.
Bread, empanadas, pizzetas and other products are made in our own organic bakery workshop.
We raise our own livestock from native Galician breeds. The animals are raised in freedom and under organic practices.
Artisanal fishing using sustainable, non-harmful methods. Ongoing agreements with local fish markets and fishing guilds.
The bread at Fogar is handmade, made with sourdough and organic whole wheat and rye flours, baked in our “Forno do Demo”—a biomass oven located in our bakery workshop in Teo.
100% handmade desserts made in our pastry workshop, and organic ice creams made from pure organic milk. Lactose-free options available.
Meigos Organic Wines, red and white. Our own Fogar wines, along with a selection from small wineries across various Denominations of Origin (D.O.)
Organic drinks and premium organic spirits. Enjoy our sangría, vermouth, vodka, or gin. The spirit of nature, distilled.
Our gastronomic project goes beyond being just an ecological restaurant. We are self-sufficient, sustainable, and craft our own organic beverages.
Discover our beer. This is the authentic beer of the Camino de Santiago. Our Rubia Galega and Fogar’s Druida Tostada.
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