The story
At A Espiga in A Coruña, the cooking begins the moment you walk in. The open kitchen sets the rhythm of each service, with fire and energy on full display. Chef Koke Trigo, after years in the hospitality world, has built his own space here—a family-run restaurant where respect for product, consistency, and a passion for gastronomy drive everything.
Koke Trigo describes his cuisine as a place where tradition and innovation shake hands proudly. The menu changes daily, shaped by what the market offers and the season dictates. There is no fixed script—just the product and the moment. The atmosphere leans into rock & roll, fun, and letting go, making each meal feel less like a formal dinner and more like a gathering at a friend’s house who happens to cook at a very high level.
A Espiga follows a farm-to-table approach, sourcing ingredients directly and cooking them with clarity. The daily carta del día gives a quick look at what is being served that day—a snapshot of the kitchen’s current rhythm. Whether you come for lunch or dinner, the experience is built around seasonality, proximity, and a service that stays warm and close.
A Espiga appears in the Michelin Guide as a recommended restaurant in A Coruña, Galicia. It is also listed in the Guía Repsol. These recognitions reflect the consistency and quality of a kitchen that lets the product speak first.
Reservations are encouraged, and the restaurant opens for both lunch and dinner Tuesday through Sunday. There is also a gift card option for those who want to share the experience. A Espiga is a place to bring your people, take your time, and let the cooking do the talking.
Recognition
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