Casa Solla is approached through an orchard filled with trees and a traditional hórreo (a Galician granary), a feature once common in traditional Galician homes. It was here that the parents of Pepe Solla opened their restaurant, which he has been running for around 20 years.

    The chef’s approach to cooking is firmly rooted in the quality of the ingredients, local identity, and the surrounding landscape. A key part of his work involves carefully selecting the resources he uses. Solla believes it is impossible to achieve excellence in a dish without absolute certainty that the ingredients are of the highest quality.

    His close relationships with small-scale producers, such as A Horta de Adelina in O Grove, Artesáns da Pesca in Ribeira, or the Airas Moniz cheesemakers in Chantada, function as a form of R&D. Daily exchanges of ideas help not only the producers, fishers, and shellfish harvesters but also Solla’s own team to continuously improve. From the moment a fish is caught, ensuring it experiences minimal stress, controlling the method of bleeding, and transporting it correctly all contribute to the final texture and flavour of the dish.

    The restaurant’s offering is closely tied to the sea and the land, with menus designed to showcase the full potential of Galicia’s pantry. Behind every dish lies intricate work, aimed at delivering a result that appears deceptively simple. Guided by the motto, “It’s easier to add things than to take them away,” Solla advocates for a process that leads to minimalism, where a carrot or a pea can evoke the same emotional response as a lobster.

    The kitchen opens onto the dining room through a large window, enabling almost choreographed coordination between the kitchen and front-of-house teams, who carefully pace each table’s experience. Customer care is one of the defining features of Casa Solla. The dining experience is further elevated by a carefully curated selection of handcrafted tableware created by artisans such as Ana Tenorio and an innovative wine pairing that often surprises diners with lesser-known labels.

    The chef notes that in recent years, society has invested more time and money in acquiring gastronomic culture. He sees children dining at his tables as a sign of this shift, reflecting an interest in educating the palate from a young age. The evolution of his clientele mirrors the development of culinary offerings in gastronomic restaurants like his, which he describes as achievable luxury.