At Ceibe, everything revolves around the kitchen, much like in traditional Galician homes where it was the heart of the household -  where people gathered, talked, and lived, especially in colder seasons. The open workspace connects seamlessly with a bright, airy dining room, inviting diners to engage with the chefs as they prepare the meals.

    Located in the historic centre of Ourense, this restaurant is led by Lydia del Olmo and Xosé Magalhães. The name, Ceibe (Galician for "free"), underscores their commitment to carving their own path.

    The dining space is a tranquil oasis of stone and wood amidst the city’s bustle. Every detail pays homage to traditional crafts: from lamps made with potato-harvesting baskets to a table supported by a Castilian threshing board, linen napkins hand-sewn by Xosé’s mother, and ceramic tableware from Niñodaguia. Every element embodies the project’s identity.

    Once seated, diners embark on a culinary journey through Galicia’s geography, with a particular focus on interpreting lesser-known inland recipes. They can choose between the Enxebre or Esmorga menus but only receive a detailed description of the dishes at the end of the meal. In autumn and winter, guests may savour game meats, mushrooms, or seasonal vegetables, while in summer, the focus shifts to fresh vegetables, fish, and seafood from the coastal town of Muxía.

    Collaboration with small-scale producers allows the team to ensure the quality of ingredients, which are then enhanced using traditional Galician techniques, such as salting mackerel, cod, or meat for stews, and pickling mussels. Homemade pickles and ferments are also incorporated into the menu, lightening digestion and refreshing the palate between courses.

    Since opening in 2020, one dish remains a firm favourite: the Boliño de cocido. This dish, a tribute to Ourense and inland Galicia, reimagines the traditional cocido in the form of a sweet bread roll with two fermentations, filled with meat and a cabbage wafer, accompanied by broth seasoned with unto (a fat that defines the flavour of Galician stews).

    This and other dishes make dining at Ceibe a bridge between generations—connecting those who remember the flavours of their childhood with those discovering the evolution of contemporary cuisine rooted in tradition.