Solla

Pepe Solla almost grew up in the kitchen and has hospitality coursing through his veins, hence the beginning of a life in which "he began to be part of the restaurant’s history and vice-versa”. The chef, whose love for cooking came from his father (who was awarded a Michelin star at Casa Solla in 1980), has brought the restaurant more up to date, running the family business to the highest standard while continuing to evolve, in particular thanks to his obsession with flavour, and a focus on creative cooking inspired by the culinary traditions of Galicia. On his maritime-inspired Trasmallo and Piobardeira menus (named after techniques used in fishing) we thoroughly enjoyed dishes entitled “spider crab, spider crab” and “sea urchin, codium”, with options separated into different sections (Fósiles, Intro, Mar, Huerta, Lo último etc). Meat dishes are not listed on the menus but need to be requested (at a supplement) when booking your table.