The story
In a 17th-century building just steps from the Cathedral of Santiago, friends and chefs Kike Piñeiro and Eloy Cancela have built their “pequena aldea” (small village). A Horta d'Obradoiro is the realization of a shared dream: a place where simple, authentic cooking and deep respect for the ingredient take center stage.
The kitchen here is driven by seasonality and a commitment to sincere preparations. The chefs describe their style as a cuisine of flavour and product, built as they themselves evolve, with a point of creativity that never masks the true taste of the ingredients. This honest approach has earned the restaurant a Michelin Bib Gourmand, an award that recognizes good quality, good value cooking.
The space itself is designed to feel like a small village, with the open kitchen at its heart. Diners can choose between different atmospheres—a spot for a tapa, an intimate corner, or a large table for sharing with friends. The menu, offered for sharing, reflects Galicia’s rich larder. Starters might include a fried goose egg with roasted leek and ham cream, a sweet and sour pork ear, or a beef tataky with romesco sauce. The sea is well represented, with dishes like a sea salad, Atlantic seaweed omelette with seafood cream and sea urchin roe, and clams in seafood style.
For a main course, options range from a fideuá with fish and roasted garlic ali-oli, to roasted turbot with codium pate and kombu broth, or an Iberian pork rice with artichoke and kimchee ali-oli. Desserts stay true to the philosophy, featuring a roasted apple foam with artisan cinnamon ice cream, a chocolate mousse with vanilla, and a creamy beetroot with cheese and artisan yogurt ice cream. A carefully curated wine list, strong on Galician denominations like Rías Baixas, Ribeiro, and Ribeira Sacra, complements the meal.
At A Horta d'Obradoiro, the focus remains on the product and the pleasure of sharing a meal in a space that feels both personal and welcoming.
Recognition
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