Culinary ideology and philosophy
To talk about Lucía Freitas's work is to talk about region, culture, heritage, but above all, markets. The four basic pillars of her cuisine: the sea, the countryside, the garden, and heritage.
Lucía Freitas defines her culinary philosophy as "primary avant-garde," a constant search for the essence, coherence, and truth of cuisine, and a valorization of context, memories and stories, the primary sector, and the sublimation of Galician produce in all its splendor. All of this is reinterpreted by the vision, creativity, and technique of this avant-garde mastermind.
I cook a territory, Galicia, and its memory. And I translate it into a dish.
I believe that haute cuisine is heading towards a path of regression, a return to the origins thanks to technology and that we chefs are increasingly realizing that in addition to being storytellers, we are also cultural carriers.
We chefs must value our products, our markets, and the most ancestral cuisines, giving new life to those recipes that are being forgotten. We must rediscover and bring a degree of innovation to tradition so that it remains alive. Cooking with science and conscience is here to stay. That is the future.”
Food Market
Lucía Freitas's culinary offering is anchored in Galicia through her dishes and the Santiago de Compostela Market, which functions as an extension of her restaurants: fish from our seas, fruits and vegetables from our land, and meat raised on our farms. Her products merge culture, heritage, and gastronomy.
The Market presents products from Galicia that stand out for their high quality.
Garden: “Galician Cuisine”
With Galician coastal produce and gardens at the heart of her cuisine, the chef revives ancestral cuisines through tradition, local ingredients, evolving methodologies, and research.