Cousins Daniel Guzmán and Julio Sotomayor reminisce about their constant exchange of notes during their separate years of training and learning. It was from this common ground that the idea of opening Nova in 2012 originated.

    The restaurant is located in the centre of Ourense, a city that in the last decade has changed, as has Galicia, at a gastronomic level. According to these chefs, there has been a shift towards a varied menu featuring innovative proposals rooted in the exceptional quality of a unique product that has been, and is, the main potential of the community.

    On the wall at the entrance to the premises the following phrase can be read Cociña de raíces, emphasising the search of traditional flavour as a primary goal of this culinary project. The project presents three menus — Raíces, Nova, and Cima — adapted to the changing seasons and ephemeral availability of products like sugar snap peas or varieties of tomatoes which are available for only a few days a year.

    The name Nova refers to the adaptation or the weekly renewal of the menus. It is the incessant exploration that particularly appeals to a clientèle primarily from Galicia and northern Portugal, although increasingly international, coming from Europe, the United States and South America.

    Overhead, down spotlights illuminate each individual wooden table in the room. Daniel and Julio prefer bare tables, as they want the customer to focus on the dish. Therefore, the selection of products from local suppliers is essential to obtain the highest quality, allowing for the extraction of unique flavours and textures. The choice of tableware contributes to this, where materials such as olive wood, marble, granite or ceramic pieces by craftsmen, such as Verónica Moar, Celso Ferreiro or Armaior, decorate the different presentations.

    The inspiration for Nova's cuisine is organic. It is found in travel, but also in the memory of the land. This leads them to produce their own smoked delicacies, including duck ham, ceboleiro chorizo, or cachucha pork. They employ traditional techniques that were applied in the lareiras (fireplaces in traditional Galician homes) where sausages or fish were air-dried, suspended from the fumeiro (a structure designed for hanging food to be smoked).

    Mushrooms and chestnuts, both typical of this inland region, are a safe bet, as is the excellent work and products of the bakers of the village of Cea. The wine cellar, made up of Galician selections, complements the commitment to sourcing locally. Roots and innovation make up a project that delves into a haute cuisine that, in the opinion of Guzmán and Sotomayor, should maintain its mystery in order not to die of success.