Terra

Part of the region near La Coruña known as the Coast of Death, Fisterra has reinvigorated its culinary options thanks to this restaurant occupying a former bar overlooking Da Ribeira beach. Having trained in award-winning restaurants such as Casa Marcial (La Salgar, in the Asturias region) and Mina (Bilbao), young chef Brais Pichel has returned home to take his turn at the helm of the family business, transforming it into a contemporary space with a highly consistent culinary approach in the kitchen. Just a single tasting menu is on offer here, one which is modern in approach, changes almost daily, and showcases the labours of local producers, with fish featuring prominently. The cuisine will definitely leave a lasting impression thanks to the delicious and subtle dishes with a constant focus on the local area. The miniscule wine list is also a welcome surprise, with its emphasis on single-varietal, unfiltered natural wines from small-scale local producers.

• The restaurant occupies a former bar overlooking Da Ribeira beach, part of the Coast of Death stretch of Galicia.
• Chef Brais Pichel returned home after training at Casa Marcial and Mina, turning a family business into a contemporary kitchen with a consistent point of view.
• Michelin’s description centers on a single tasting menu that changes almost daily, with fish featuring prominently, and a small wine list focused on unfiltered natural wines from local producers.
• The restaurant has announced a 2026 format change toward an à la carte concept.

• Fish, the most prominent strand in the menu and the clearest expression of local sourcing.
• Seafood from small local producers on the Galician coast, treated with a modern, minimal hand.
• Seasonal ingredients from the surrounding area, a day-to-day driver of what appears on the menu.

A contemporary restaurant on the Costa da Morte, in a former beachside bar overlooking Da Ribeira. The kitchen has been shaped by chef Brais Pichel’s training in high-level Spanish restaurants, then brought home into a tight, consistent style. Michelin’s listing describes a single tasting menu that changes almost daily and leans heavily on local producers, with fish prominent. The restaurant has announced a shift in 2026 toward an à la carte format.