Solla
San Salvador de Poio, Spain
⭐1 Star
The Experience
From Michelin Guide
Anyone who has grown up in the kitchen of a family-run restaurant with its customary hustle and bustle becomes used to the passion and excitement that comes with it. Pepe Solla, who has hospitality coursing through his veins, is the perfect example of this, becoming part of the history of the restaurant and vice-versa. His love for cooking came from his father (who was awarded a Michelin star at Casa Solla in 1980), and he has run the family business to the highest standard while continuing to evolve, in particular thanks to his obsession with immense flavours, and a focus on creative cooking inspired by the culinary traditions of Galicia. His menus (Trasmallo and Piobardeira), which champion ingredients sourced from the local area and the sea, showcase simplicity while still seeking to develop new concepts. On Sundays in summer, he hosts combined food and music events in the garden – a fun and highly enjoyable experience that begins with brunch and ends with live music.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Solla in San Salvador de Poio:
1. Short and Distinct Set Menus
Solla offers a concise menu format with two set menus: a shorter one that summarizes the main menu and a longer one featuring dishes and recipes that differ from the general menu, allowing diners to experience a curated and varied tasting journey.
2. Modern Interpretation of Traditional Galician Cuisine
The restaurant is renowned for its innovative approach, blending traditional Galician ingredients with contemporary culinary techniques, creating a modern take on regional flavors.
3. Semi-Open Kitchen with Spacious and Well-Managed Setting
Solla features a semi-open kitchen design, allowing guests to observe the kitchen operations, complemented by a spacious dining area with ample room between tables, reflecting a well-organized and customer-focused environment.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Solla in San Salvador de Poio reflect its focus on modern Galician cuisine with high-quality local products. Key ingredients include:
Galician seafood: Fresh, local seafood is central to Solla’s dishes, showcasing the rich marine bounty of the region. It is often prepared with contemporary techniques that highlight its natural flavors.
Local Galician meats: Traditional meats from Galicia are used thoughtfully in refined preparations, connecting the cuisine to its roots while elevating the dining experience.
Seasonal vegetables and herbs: Carefully selected seasonal produce from Galicia complements the dishes, adding freshness and balance.
Ancestral raw materials: The restaurant emphasizes the soul of its cuisine through ancestral ingredients, reflecting a deep respect for traditional Galician culinary heritage.
These ingredients are skillfully combined in signature dishes that blend tradition with innovation, offering a modern interpretation of Galician gastronomy.
In The Media
Five of the best: family-run restaurants in Spain
Jun 12, 2015 ... Chef Pepe Solla grew up in the restaurant and recalls falling asleep ... Avenida de Sineiro 7, 36005 San Salvador de Poio, Pontevedra, Galicia; ...
ft.com
Northern Spain: insiders' guide | Spain holidays | The Guardian
Apr 16, 2010 ... Galician food, Pontevedra ... Restaurante Solla (+34 986 872 884), Avenida Sineiro 7, San Salvador de Poio, near Pontevedra. Tasting menu €75. The ...
theguardian.com