The meat comes from the cattle you own
Delve into deep Galicia, that which is outlined through luscious and shockingly green forests and where the sun caresses your face only on exceptional days, is to move to the Celtic culture.
Most of the celtic languages they were lost over the years, leaving only four or five in the Middle Ages that, to this day, still struggle not to fall into ostracism.
Galician still has memories of those languages but, despite being a fetish land of this ancient culture, it is left out of the six nations that make up the International Celtic Congress.
In reality, it matters very little to be left out of a cultural recognition based on a linguistic heritage, since when one steps on the land of the Coruña town of Teo begins to understand the passage of the Celts through Galicia.
from the orchard to the table
Through the forests of Teo the air whistles between the pines and the eucalyptus trees, those who once were gods for the Celtic druids who lived there, and whose worship of nature was religion and way of life, was the reason for things, was culture.
Today, more than three millennia of history later, the druids once again heed the call of the forests of Teo. The reason: Or Fogar do Santiso.
O Fogar do Santiso appears as a meeting place for those who love nature above all, as the Celts did.
A space outdoor where, in addition to enjoying the fresh air, we find a gastronomic project with a seal of identity based on the ecological product and sustainability. For more than two decades they have been transforming what they produce with care in their garden, into fresh dishes that satisfy even the most demanding palates.
A meeting place to eat in the middle of nature
We have been lucky enough to tour the orchard with Xosé Santiso, at the head of the project and confessed in love with the products of his land.
Xosé shows us the different varieties of tomatoes that are grown on his land, as well as the strawberries, aubergines, peppers, radishes and an almost endless list of fruits and vegetables that grow surrounded by wild fruits such as raspberry or blackberry.
We find aromatic herbs that remind us of wasabi or ginger, pumpkins and a space reserved for one of the great forgotten: corn. In total, more than ten hectares of orchards 100% organic farming, as it has been done all my life.
Part of Fogar do Santiso belongs to the forest. You can even see a space where they celebrate celtic weddings and other events that share certain paganism.
Ecological product and sustainability: the hallmark of O Fogar do Santiso
It is advisable to open your eyes wide so as not to bump into a stone druid that almost seems to watch over the forest with his lost gaze.
We enter the restaurant , with a lot of movement on weekends as it is a place of pilgrimage for many lovers of organic product.
The wooden benches They almost make you imagine that Odin's own banquet in Valhalla could well be held there, possibly the first known slow food event.
Because it is a space that obliges not to involve the God of Time for these purposes, you are not invited to this party.
The bread, also homemade
And it is an eminently gastronomic festival, which whets an appetite with its famous turnip greens croquettes and his corn patty.
The moment of the appetizer also has its own distinctive since, since the project began Green Mixology They produce their own organic vermouth.
Nothing better than a Negroni to pair with a “pica pica” before paying homage. The tribute can be presided over by his fabulous dried meat or a source of pepper to open mouth.
Without a doubt, the octopus is one of the dishes that is essential along with a fabulous tempura of those wonders of his orchard.
Tempura: flavor, flavor and more flavor
For lovers of meat there is also a gap, basically because the pieces of meat on the card belong to the owned cattle, that grazes in the more than 5,500 hectares that they have for pasture.
The bread , it is also self-made, as it was done in the old days and from the oven to the table. Simply excellent.
One of the best ways to close the menu is without a doubt going to their pancakes and their homemade ice cream. Here we may already play in another league.
In addition, Xosé tells us that they love discovering new flavors or rediscovering more conventional ones.
They have more than ten hectares of 100% organic farming
It is also a good time to put the finishing touch with another of the great contributions of Green Mixology, his gin and his vodka.
And it is that in Fogar do Santiso they have not wanted to allow themselves the luxury of losing one of the after-meal moments that we lovers of good drink most appreciate, that of enjoy a digestif in the form of a gin and tonic.
We could say that Fogar do Santiso has become a true benchmark when it comes to sustainability.
They produce their own organic vermouth
That and the possibility of eating ecological product without frills or disguises, as it was done in the old days.
And you could name a lot of other curious things that are done there like the ritual of the queimada, the concerts or the events around the Celtic culture.
One thing is clear, if there is something that has attracted the spirits of the druids, it is undoubtedly the smell of your kitchen. In that, we are all pagans.
The ritual of the queimada: unmissable