It’s been 20 years since I started as a chef and I am still amazed at the harshness and beauty of this profession. I’ve been able to find a language which is natural to me and I feel comfortable with. I always listen to the “message” of the product. Pure poetry. I like to think that the seasoning of my dishes is the common sense, a virtue not too valued nowadays I inherited from my mother. I’m also influenced by the audacity and forward-looking character of my father, the atlantic breath and the greenness and melancholy of this land. I would like Casa Marcelo to be a small temple for the succulent. I propose for that my tasting menu, brand image of the restaurant.
Location,just down the hill from the Plaza de Obradoiro.