Ceibe
Ourense, Spain
⭐1 Star
The Experience
From Michelin Guide
If you’re searching for a dining experience that encapsulates the essence of Galician cuisine, make sure you book a table at Ceibe, an adjective that describes someone “who is able to choose and manage the way they act and think”. The escabeches, pickles and marinades on offer here are the signature of this restaurant close to the cathedral in which the striking and traditional stone walls combine with a minimalist look and a kitchen that is very much part of the dining room. Here, Lydia del Olmo and Xosé Magalhaes are keen to ensure the flow of guests’ dining experience, as part of an interesting culinary journey across Galicia that includes emblematic dishes such as the “boliño de cocido”. Its tasting menus, Xeito (only available for lunch from Tuesday to Friday), Enxebre, and Esmorga, all have close ties with the local terroir and both start with a traditional “queimada” – a typical Galician drink. For a supplement, you can also add extra aged meat dishes to any of Ceibe’s menus.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Ceibe in Ourense, highlighted by their titles:
1. Signature Escabeches, Pickles, and Marinades
Ceibe is distinguished by its focus on escabeches (a type of marinated dish), pickles, and marinades, which are considered the restaurant’s signature offerings. This emphasis on these traditional preservation techniques is a defining feature that sets it apart from other Michelin-starred venues, showcasing a deep connection to Galician culinary heritage.
2. Open Kitchen Integrated into a Traditional Stone Setting
The restaurant is housed near the cathedral in a space where striking traditional stone walls meet a minimalist design. The kitchen is open and very much part of the dining room, allowing guests to observe the cooking process firsthand. This layout creates a homely, transparent atmosphere reminiscent of traditional Galician houses where the kitchen was the heart of social life.
3. Culinary Journey Rooted in Local Terroir with Traditional Queimada Ritual
Ceibe offers tasting menus that are deeply tied to the local Galician terroir, including emblematic dishes like the “boliño de cocido.” Each menu begins with a traditional “queimada,” a typical Galician drink prepared with a ritualistic flair. This blend of local flavors and cultural ritual provides an immersive and authentic regional experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ceibe in Ourense are:
Pickled and marinated seafood and vegetables: Escabeches (pickled dishes) and various marinades are a hallmark of Ceibe, reflecting traditional Galician preservation techniques that add depth and balance to the flavors.
Seasonal fish and seafood from the coastal village of Muxía: These fresh local ingredients highlight the connection to Galician terroir and are often prepared using traditional methods such as salting or stewing.
Meats used in the “boliño de cocido” dish: This signature dish is a tribute to the Galician stew (cocido), featuring a double-leavened sweet bread filled with meats and a cabbage wafer, served with broth flavored with Galician fat called unto. The meats are central to this emblematic dish that celebrates regional culinary heritage.
Traditional Galician fat (unto): Used to flavor broths and dishes, unto is a key ingredient that imparts authentic regional taste and richness, especially in the signature “boliño de cocido”.
Home-made fermented foods and pickles: These are incorporated into dishes to aid digestion and cleanse the palate, enhancing the overall dining experience with traditional Galician culinary techniques.
These ingredients and preparations are integral to Ceibe’s creative Galician cuisine, combining local produce with traditional methods to create a distinctive and honored culinary identity.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 12 Course Menu (lactose-free): €250
- 8 Course Menu: €180
A La Carte
- Cocido Galego: €45
- Viera Con Cítricos: €35
- Boletus: €42
- Bocadillo de Piel de Bacalao: €32