Pepe Vieira
Raxó, Spain
⭐2 Stars
The Experience
From Michelin Guide
It is a miracle to find a restaurant of this standard in the middle of the countryside, but Pepe Vieira bucks this trend! In this spectacular restaurant surrounded by woods, gardens and pleasant terraces, chef Xosé T. Cannas takes a bold approach to everything, exploring new recipes and ingredients from elsewhere which he combines with superb local ingredients (particularly from the sea) on tasting menus (Romasanta, O Señor de Andrade and A Santa Elección) that take guests on a journey back to the roots of Galician cuisine which is described here as the “la última cociña do mundo”! Sustainability is the backbone of the experience, which begins with aperitifs in the garden before exploring the building’s different spaces and then moving to the dining room, which opens out onto nature via huge picture windows. The splendid wine list is based around the theme of the Camino de Santiago. Guests have the additional option of 14 individual cube-style bedrooms with an unexpected cutting-edge design that enables guests to experience their natural surroundings to the full.
Unique Things
From Visitor Experiences
Integration with Nature through Unique Accommodation
Pepe Vieira offers 14 individual cubic cabins built in modular form, distributed along the mountainside, allowing guests to stay immersed in nature with large windows connecting them visually to the surrounding landscape of the Pontevedra estuary.Combination of Tradition and Innovation with an R&D Kitchen
The restaurant emphasizes ongoing research and development in its culinary approach, blending traditional Galician recipes with modern techniques and local seasonal produce grown in its own vegetable gardens. This R&D focus is supported by a specially designed kitchen featuring Santos furniture and a contemporary layout.A Gastronomic Journey Inspired by Galician History and Mythology
Pepe Vieira's menus, such as "Romasanta," "The Lord of Andrade," and "Holy Election," take diners on an avant-garde culinary journey through the history and mythology of Galicia, offering a unique narrative experience alongside the food.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Pepe Vieira in Raxó are:
Mackerel: Served very thinly sliced like usuzukuri with a paprika marinade, mackerel is a key ingredient showcasing the restaurant's skill in delicate preparation and flavor layering.
Langoustine: Cooked in seawater and served in a crustacean broth with tapioca pearls, Albariño wine lees cream, and chive oil, langoustine is central to a complex dish that highlights seafood freshness and textural contrasts.
Hake (Celeiro hake): Perfectly cooked Roman-style or low-temperature cooked, hake is a hallmark of Pepe Vieira, emphasizing simplicity and purity of Galician fish.
Red snapper and sea bass: Both are marinated with citrus and lemongrass or served with light emulsions, reflecting the restaurant's focus on fresh, local fish with bright, clean flavors.
Albariño wine lees: Used in a light cream to accompany seafood, this ingredient adds a unique Galician touch and depth to dishes, linking the cuisine to local wine heritage.
These ingredients are significant as they reflect Pepe Vieira's dedication to Galician culinary tradition, emphasizing local seafood and simple yet sophisticated preparations that highlight natural flavors and textures.