In 2021, Brais Pichel launched his culinary venture, situated opposite A Ribeira beach in his hometown of Fisterra. With only two years of experience, Terra's culinary proposal has earned acclaim from specialised critics and stands as the latest addition to the array of Galician restaurants honoured with a Michelin star.

    The name Terra has a triple meaning: it pays tribute to local place names, refers to the origin of resources, and highlights the importance of remaining down-to-earth.

    With Gabriel Díaz as his right-hand man, this chef seeks inspiration from the seasonal products. The fish and seafood, sourced from the fish market located just a few meters from the restaurant, are essential in his proposal, as well as the vegetables and greens, which play a fundamental role in the design of each dish. The importance given to vegetables is set to increase with the introduction of a greenhouse, dedicated to cultivating more uncommon crops not typically found in the market. 

    Guests at Terra will savour a menu comprising around fourteen courses tailored to product availability, as the chef aims to attain the highest level of flavour by exploring nuances.

    With this in mind, the kitchen delves into creating ferments, vinegars, and macerations, such as squid ink garum, black chickpea miso, and incorporating fig, pine, or beer leaves. These meticulous preparations not only promote the efficient use of resources but also provide a wealth of flexibility in refining dressings and sauces.

    Pichel places great importance on establishing direct connections with small-scale suppliers and producers, from whom he sources the highest quality bread, lamb, and vegetables. Applying the same discerning criteria, he curates the wine list, featuring references from Galicia, the Canary Islands, and France, and handpicks artisanal pottery crafted in Buño, a significant ceramics hub on the Costa da Morte.

    Fascinated by the gastronomic movement in Central Europe, characterised by simplicity and a direct affinity with nature, this chef chooses to collaborate with a small team. He upholds punctuality, embraces the unique traits of each location, and supports decentralisation as a platform that, from his perspective, opens up numerous possibilities for cultivating initiatives similar to the ones he champions.