Nestled within the greenery of the Camiño da Serpe region, the Pepe Vieira restaurant emerges as an island dedicated to research and creativity, with gastronomy at its core. Leading the project for 22 years is Xosé T. Cannas, known as Pepe Vieira, with Óscar Abal as executive chef.

    For five years, Vieira has been collaborating with the anthropologist Rafael Quintía in the construction of his own culinary universe, called “A última cociña do mundo". Rooted in the land, it comprises recipes, narratives, and characters that converge in a distinctive narrative, forming a unique culinary proposal.

    This process has led the R&D department and the kitchen team to develop the most conceptual proposals, dedicating several months of work to each dish. This allows them to offer customers a more holistic experience, conducted through a welcoming ritual which enhances the overall experience.

    Vieira argues that to create beauty you have to be surrounded by it. Everything in the restaurant is conceived under this idea, from the presentation of the dishes to the contemporary architecture of the building, including the design of the typography that gives it its visual identity. This scenography helps to emphasise the purity that the restaurant wishes to transmit through its gastronomic proposal.

    This enclave rises above the land, providing privileged views of the Pontevedra estuary, its main pantry where fish and seafood take precedence in the menus. They like to play with garden produce, taking advantage of their various stages of growth. This is the case with turnip greens, where they work with the seed, the germ, the sprout, or the leaf to obtain different flavour nuances and textures.

    This project serves to make the rural environment more visible and constitutes an economic hub where the constant flow of suppliers and customers also contributes to boosting other businesses in the area.

    A hotel, integrated into nature and comprised of fourteen individual buildings, known as galpones, is located next to the restaurant. It offers its guests the possibility to enjoy this environment for longer periods of time and to take part in activities designed exclusively for them, such as excursions along the estuary or routes through the mountains to discover the region's ethnographic heritage.