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A MIÑA VIAXE
mailto:?subject=Content from Tourism of Galicia: CASA MARCELO&body=I recommend you read the information CASA MARCELO extracted from the Tourism of Galicia site on page https://www.turismo.gal/recurso/-/detalle/11347/casa-marcelo?langId=en_US%26tp=24%26ctre=142
Rúa das Hortas 1
15705 Santiago de Compostela - A Coruña
A benchmark among his peers, Marcelo Tejedor is regarded as a pioneer of haute cuisine in Galicia. At the helm of Casa Marcelo, one of the most distinctive culinary offerings in Santiago de Compostela, Tejedor's opening of the restaurant in 1999 was revolutionary. It eschewed à la carte dining in favour of offering, for the first time, a tasting menu.
The restaurant has gone through various phases, including one as a gastrobar blending Galician and Japanese influences. Tejedor, an admirer of Japan's informal street food culture, allowed this passion to shape his cuisine. Celebrating its 25th anniversary, the culinary project once again gets creative, drawing inspiration from its history and focusing on Galician heritage, in the form of a tasting menu.
His culinary philosophy centres on simplicity, echoing traditional Galician cooking. For this chef, the recipe for pulpo á feira—a dish that achieves maximum flavour with just three ingredients—represents the ideal outcome. After four decades in the profession, Tejedor’s approach is to strip away the superfluous to achieve the essential, which is how he envisions gastronomy.
He sees cooking as an act of generosity, both towards diners and fellow chefs. Cooking fish at low temperature, such as his signature Celeiro hake dish, frying scorpionfish, and the emulsions made from fish collagen, like his lemon-infused pil-pil sauce, are hallmarks of the restaurant. Over the years, many colleagues have adopted these techniques.
The chef notes that Galicia now boasts a generation of highly skilled chefs who have earned the trust of diners through hard work and well-crafted proposals.
The Casa Marcelo team comprises 17 individuals working in an open kitchen connected to the dining room. A single long table invites guests to share the space, exchange impressions, and engage in conversation. The quiet rear garden awaits those who wish to linger after their meal, surrounded by a symphony of greenery.
Tejedor has played an active role in the restaurant’s distinctive décor, which features a blend of figurative and geometric illustrations. He channels his creativity into designing and self-producing ceramic pieces that will be incorporated into the tableware, as well as into exploring inspiring culinary traditions, such as Chinese and Peruvian cuisines.
Tejedor advocates teamwork. As such, the kitchen team is led by Luis Alonso from Vigo and the dining room team is led by the duo Fernando García and Marcelo Rugiero — they are the true stars of the Casa Marcelo experience.
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