The entrance hall of Maruja Limón is dominated by an abstract artwork crafted from the wood of old barrels, creating a cosy atmosphere that pervades the entire space. It transmits a contemporary feel through the use of wooden and metal furniture, enhanced by a warm light, which illuminates each table in the living room.

    This gastronomic project is an endeavour of Rafa Centeno, who has been running it for more than twenty years. Being self-taught, this chef characterises his proposal as a cuisine of memories tailored for local customers. Despite relocating four times to different parts of the city, his customers have remained loyal. The offerings on the menu, as well as the two set menus, Esencia Maruja and Maruja en estado puro, draw inspiration from the products, both seasonal and local, sourced from the Vigo estuary and the Galician countryside.

    Centeno's self-teaching has enabled him to navigate his career with flexibility and evolve with the city and his customers, in whom he also observes an acquisition of gastronomic culture. The culinary tradition of homemade recipes forms one of the foundations upon which this action is built. Revitalising a dish like caldeirada, a traditional fish stew, while preserving its essence is a method of invoking memories for those who dine at Maruja Limón.

    It is worth noting the increase in recent years in the number of diners keen on experiencing gastronomy from different perspectives. This relates to the transformation of the restaurant industry towards a more holistic approach, where importance is not only placed on the kitchen but also on the dining room and various other aspects. Recognising the contributions of each team member is given priority in this transformation.

    Although local products are preferred in cooking, they also occasionally incorporate resources from other cuisines that they adapt to their own identity. This is emphasised through collaborations with craftsmen from Vigo and Galicia as a whole, such as the cesteiros, when designing pieces of crockery or utensils used in the presentation of the shows.

    The restaurant is committed to offering wholesome cuisine, which is the primary objective on which they base their menu. This is why they steer clear of trends and analyse the benefits of each food, such as the use of seaweed in dishes.

    Centeno describes the present state of the Galician restaurant industry as magical, offering numerous opportunities in terms of products, food and wine for those pursuing a professional career in this sector, with an increasingly receptive clientèle. This circumstance, complemented by the rich natural and cultural heritage, makes Galicia an increasingly attractive destination for visitors.