The story
In the heart of the Ribeira Sacra, in the small village of Sober, Berso is a testament to how contemporary cuisine can be both forward-looking and deeply rooted. Chef Martín Mantilla transformed a family house on Calle Progreso into a restaurant that feels like a natural extension of the landscape. The name itself is a playful inversion of “Sober,” a nod to the place that gives the kitchen its identity. This is a restaurant that earned a Michelin Recommended distinction for its honest, product-driven cooking.
Berso’s kitchen is inseparable from its huerta. Certified organic by CRAEGA, the garden supplies vegetables, herbs, and aromatics that follow the seasons. Boletus mushrooms, abundant in the Galician forests, appear frequently, their intense aroma and texture treated with respect. The menu changes with the harvest, celebrating the cycle of the land. “Recipes with memory, technique with intention, product that speaks for itself,” reads the restaurant’s motto – and it’s evident in every dish.
Mantilla’s approach is one of precision and restraint. Light batters, fine cuts, and careful contrasts let ingredients express their natural character. Fish is sourced daily, vegetables are handled with care, and every plate is the result of hands that know the craft. The dining room, with its quiet warmth and views of the surrounding countryside, reflects the same philosophy: simple, comfortable, and attentive to detail.
Guest reviews consistently mention the quality of the produce and the welcoming atmosphere. Whether it’s the chipirones with garden pisto or the perfectly cooked bacalao, the food speaks of a kitchen that listens to the land. Berso is open for lunch and dinner, with a private room available, and the terrace invites lingering on warm days. For those exploring the Ribeira Sacra, it’s a destination that honors both tradition and the present.
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