The gastronomic history of our restaurant must remain inherent to the marine and vegetable world in each dish every day more present, leading the way of balance between flavors, fragances, textures, environments, and species.
From the village of Reboredo in O Grove, our kitchen opens its doors day by day to the outside, with small actions, firm steps, creating the story that defines us around this landscape that continues to be inspiring, in this gesture of opening architectural barriers, we find as a fundamental scenario the garden and greenhouse of Culler, a space that gives us the knowledge, experience and sensitivity necessary to be creative and understand the product with which we work. Our vision is increasingly focused on the green and the ways to take advantage of the potential that we have around us and that ends up being reflected in the table.
The responsibility we have acquired by establishing our home in this magnificent territory, makes it grow as our desires and our projects evolve.
Every cause always starts from a visible head; commanded by Javi Olleros and Amaranta Rodríguez, the whole team of Culler de pau assumes the commitment acquired as an intrinsic part of their lives, each person is part of a gear properly aligned for everything to work, each of the tasks are assumed individually as if it were a small piece of Lego, but that individuality is always transferred in the collective benefit.
