Lucía Freitas
Lucía Freitas | A Tafona* Santiago de Compostela, Spain
Biography
Lucía Freitas is at the helm of A Tafona, the restaurant she opened in 2009 in Santiago de Compostela, her home city. Trained at the Escuela Superior de Hostelería de Artxanda in Bilbao, she developed her career in kitchens including Mugaritz, El Celler de Can Roca, El Bohío and Restaurante Tàpies, where she was head pastry chef. These experiences helped shape a cuisine closely linked to Galician produce and territory.At A Tafona, she develops an approach based on seasonality and local raw materials, with a particularly close relationship with Galicia, its coastline and its vegetable gardens. Santiago's food market and her own vegetable garden are part of her everyday work and of a creative process that seeks to highlight products and preparations rooted in the territory. The restaurant received its first Michelin star in 2018.
Her gastronomic project also extends to Lume, in Santiago's Mercado de Abastos, a more informal space. Freitas also promotes Amas da Terra, an initiative focusing on women working in Galicia's primary sector — farmers, fishermen, shellfish gatherers, livestock farmers, craftspeople and winegrowers — and on creating networks among them.
Sessions
17:00h
Talk |
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Regional cuisines
Returning to Our Roots
Lucía Freitas
A Tafona*
Chef
Speaker
Carme Gasull
Journalist
Presenter
15:00h
Round table |
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Women in the kitchen: tradition and cookery books
Lucía Freitas
A Tafona*
Chef
Speaker