Simpar

The story

Simpar, Santiago de Compostela: Michelin-Starred Contemporary Cuisine by Chef Áxel Smyth

Simpar: Contemporary Cuisine in the Heart of Santiago de Compostela

In the historic center of Santiago de Compostela, on Rúa do Vilar, Simpar brings a focused, contemporary vision to the table. The restaurant, led by the young chef Áxel Smyth, operates on a simple principle: let the product speak. The kitchen revolves around seasonal ingredients, with menus built daily around what local producers bring to the door. This creates a constantly evolving proposal, a direct reflection of the market’s availability.

The dining experience is structured through tasting menus. The "Simpar de Temporada 2026" offers a progression of seasonal snacks, starters, mains, and desserts, with the option to add a portion of their celebrated tripe dish. The team’s commitment to technique and creativity is evident in every course, from the bread made with Leis flour and Figueiredo olive oil to a pastry finale that pays homage to Ecuador.

Recognition has come swiftly. The team’s croqueta de jamón ibérico was named the best in Spain, and the restaurant itself was awarded its first Michelin star in November 2024. This acknowledgment sits alongside a Sol from Repsol and a T de Oro for the most important restaurant in Galicia. These accolades are woven into the story of a young, passionate team that defines itself by commitment, a refusal to be complacent, and a deep respect for the product.

The wine list is curated with equal care, spanning from the sherries of Jerez to sparkling, white, and red selections, designed to complement the contemporary cuisine. Simpar is a place where the energy of a young team and the rigor of fine dining meet, creating a genuinely singular experience in the heart of Galicia.