The story
Villa Verde’s story begins in 1990, when sisters Gloria and María Jesús, together with Fernando, opened a restaurant in Cacheiras (Teo). In 1999, they moved to their current location in Ponte Ulla (Vedra), where they have built a reputation for traditional Galician cuisine with a renovating touch. Their philosophy is rooted in quality and seasonal products, letting the ingredients speak for themselves.
The seasonal menu at Villa Verde changes with the harvest, featuring dishes like seta (mushrooms), capón de mos (a local capon), cocido (the classic Galician stew), and caza (game) by prior order. This commitment to the rhythm of the land has earned the restaurant a Michelin Recommended distinction for 2026, a recognition of its consistent, honest cooking.
The atmosphere is warm and unpretentious, with air conditioning for comfort, and the restaurant offers both lunch and dinner service. Parking is available for guests, and the space can also be booked for private catering events. At Villa Verde, the focus remains squarely on the plate—a reflection of Galicia’s seasonal bounty.
Recognition
Ambience
Details
Location
