Culinary reflections of galicia

“Galicia is a chef’s paradise,” says Javier Olleros, the visionary behind the prestigious Culler de Pau restaurant just off the Galician coast, in the beautiful scenery of the Arousa estuary. Chef Olleros considers the sea the basis of his inspiration. The town of O Grove is known throughout Spain for its lobsters, mussels, crabs and langoustines. Culler de Pau is a testament to this culinary heritage, which Javier Olleros reinterprets through a contemporary lens. The acclaimed chef’s philosophy centres around a deep respect for nature, with each dish reflecting the rhythm of the seasons and the bounty of the local landscape. He believes that the best product is the one that is at its best moment, thus contributing to sustainability – one of the restaurant’s starting points.

Space is also a crucial part of Culler de Pau’s culinary discourse: the team see themselves as interpreters of their territory, letting diners feel the ground by using products that come from it. The menus and dishes are meant to be a reflection of the environment, an extension of the sea and the land. The freshest ingredients sourced from local producers, the fish market, the orchard or the forests are transformed into a meticulously curated menu that takes guests on a journey through the rich flavours and textures of Galician cuisine. Javier Olleros and his team want to feed not only the stomach but also curiosity. They seek to create true taste experiences – nuanced, seemingly ephemeral, but lasting in the culinary memory.

Martin Klein meets Javier Olleros at Culler de pau, O Grove, Pontevedra, Spain

Opened in 2009, Culler de Pau was awarded its first Michelin star in 2012 and a second in 2020. The Michelin Guide also presented the restaurant with a Green Star for its organic garden and sustainable practices. For Javier Olleros, Culler de Pau’s success is based on three pillars:

Craftsmanship, commitment and passion are equal parts of the Culler philosophy. On this basis, we practice a local, natural cuisine, without fundamentalisms, rooted in the products of the environment and influences of the world. It is therefore a very intuitive approach, the result of reflection and knowledge, nourished by what we feel, our origins, our influences and our tastes.
Javier Olleros

The restaurant’s name, which translates as “wooden spoon”, also reflects this down-to-earth ethos.

Don’t miss this opportunity to experience the unique flavours of Galicia at Restaurant Ikarus in June 2024. Witness the culinary artistry of Javier Olleros’ exceptional cuisine, where taste is essential, but since all the senses are interconnected, they all matter when it comes to eating, tasting and having a good time at the table.

Menu of Javier Olleros

Snacks

Bulgur toast – Beetroot – Smoked cheese
Caldo verde
Portobello sandwich
Lacto-fermented asparagus

Scallop – Cauliflower – Salicorn – Kiwi – Begonia
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Vegetables & Herbs – Tomato – Mussel jelly
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Spinach – Green almond – Three broths
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The perfect organic egg – Croutons – Smoked cheese espuma
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Monkfish
Fried – Sauce Meunière – Herbs
The skin baked with Piparra sauce
Pickled – Laurel – Yuzu Kosho – Sugar snap
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Breast & Leg of Bresse Poularde – Gnocchi – Tatsoi
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Strawberry – Elderflower – Basil – Grain
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Torta – Caramel – Coffee liqueur – Milk ice cream

€ 265,00

Shortened menu EUR 225
(without spinach and strawberry)

* Wine Pairings EUR 225,00
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Melon – Gazpacho – Basil
Eggplant – Kombu – Wasabi
Eggplant – Teriyaki – Burnt leek oil

Pointed bell pepper
Tofu – Wasabi
Un-rolled Hand Roll – Piparra
Olive – Jalapeño – Tofu
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Amela Tomato
Salicorn – "Oyster Cream"
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Organic Egg
Miso – Green Beans – Onion
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Sweet potato
Sugar peas – Green Curry
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Cauliflower
"Thaidoori" – Satay
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Celery
Black truffle – Hazelnut
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Summer Roll
Oyster Mushroom – Hoisin Sauce
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"Caesar Salad"
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Colorful Lentil Burger
Sourdough – Pickled Cucumber
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Ynyshir Birch
Banana
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Medjool Date
Sticky Toffee Pudding
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Milk
Passionfruit – Alphonso Mango