The story
El Hogar Gallego opened its doors in Calella in 1977. Three generations have worked its stoves since then. Today, chef Toni Gordillo Bernárdez runs the kitchen, balancing the market-driven cooking of his father, Antonio Gordillo Lavado, with the innovation he gained from training in some of Spain’s best restaurants.
The result is a seafood restaurant that feels both rooted and alive. The menu draws from the Cantabrian Sea and local markets, with dishes that speak to the family’s Galician heritage. The kitchen’s work has not gone unnoticed: El Hogar Gallego earned a Michelin Recommended award for 2026, recognition that sits alongside its Repsol Guide accolades.
The dining room is a place for long meals and serious seafood. The restaurant also offers a private chef service and hosts events in its event space, La Hacienda. A private car park makes the trip to Calella straightforward.
Toni Gordillo has spoken about the restaurant’s philosophy in interviews with Catalunya Ràdio, describing the balance between tradition and evolution that defines El Hogar Gallego. It’s a place where the cooking of the father and the creativity of the son come together on the same plate, serving Spanish cuisine with a clear sense of place.
Recognition
Ambience
Details
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