Paprica

The story

Paprica in Lugo – Contemporary Michelin-Recommended Restaurant in Galicia

Philosophy and Sourcing

At Paprica, the guiding principle is simple: "Trying not to leave a footprint." Every vegetable and fruit used in the kitchen is organic and sourced from the local market. All meat comes from farms where animal welfare is a priority. This commitment to sustainability and proximity defines the restaurant’s approach to contemporary cuisine.

The Chef and His Origins

Chef Álvaro Villasante, a native of Palas de Rei in Lugo, brings a wealth of experience to his kitchen. His career has taken him from Lugo to Lleida, Tenerife, Miami, and Barcelona, where he worked alongside celebrated chefs including Sergi Arola, Ramón Freixa, and Ángel Palacios. He is a member of Grupo Nove Cociñeiros, an association that promotes the modernity and vigor of Galician gastronomy while respecting tradition. Since opening in 2007, Villasante has earned several accolades, including the Q de Calidad Turística (the first restaurant in Lugo to hold it) and a consistent annual mention in the Michelin Guide.

The Menus: Seasonal and Ever-Changing

The kitchen balances traditional and modern techniques, letting the quality of the product take center stage. The carta offers medias raciones – half portions designed for sharing – alongside a full à la carte. Two curated paths highlight the best of each season:

• Menú de Temporada (Seasonal Menu): Available Tuesday to Friday at lunch, this menu shifts with the market. An example winter lineup includes Atlantic bonito with sushi rice, a croqueta de merluza (hake croquette), braised Celta pork terrine with a citrus picada, and artisanal requeixo (fresh cheese) with early walnuts, Malvasía pear, and roses. €45 including water, bread, and coffee.

• Menú Degustación (Tasting Menu): This menu changes daily based on the finest market produce. It features a snack aperitif, four starters, fish and meat courses, a cheese selection, and dessert. Past dishes have included a tiradito of mussels, grilled bonito with beans, and braised veal cheeks with creamy potato and a Madeira-chocolate finish. €65 including water, bread, and coffee.

Both menus can be enjoyed in the main dining room or on the terrace when the weather permits.

Spaces and Atmosphere

Paprica offers several settings for its contemporary cuisine. The main restaurant is elegant and intimate, with a private room available for exclusive events. The terraza provides an outdoor option in the center of Lugo, perfect for al fresco dining. The restaurant also hosts private parties, weddings, and celebrations, designing personalized experiences.

Recognition and Awards

Michelin has consistently Recommended Paprica in its guide, a testament to the restaurant’s dedication to quality, seasonality, and ethical sourcing. This, combined with the Q de Calidad Turística, makes Paprica a standout destination for contemporary cooking in Lugo.