Welcome to Amigos da Cociña Galega, a non-profit organization whose sole purpose is to preserve the great cultural heritage that we have inherited in the form of gastronomy.
Since our founding in 1980, we have sought to promote and defend the rich culinary legacy of Galicia. Our story begins with Pepe Solla padre, whose vision and unwavering commitment to traditional Galician cuisine laid the foundation for our Association.
In an era dominated by modern culinary trends that often focus more on elaboration and presentation, Amigos da Cociña Galega reclaims the essence for our cuisine: the best quality and the authenticity of the products. Our products. Galician quality products.
Each of us wants to be an embassy, a bastion of Galician gastronomic tradition. In our ‘lares’ we remain faithful to the recipes that we have inherited generation after generation. Here they are still alive and prepared with the same affection and respect of yesteryear.
This is our way of doing things. Our commitment to those who have gone before us and to those who are yet to come.
– Emilia Pardo Bazán
Amigos da Cociña Galega
was born as a resulto f a contest called I Semana de Gastronomia Galega (One week of Galician gastronomic) held in the province of Pontevedra (city in the South of Galicia) in 1976, in which the most prestigious Galician restaurants of the time participated.
And it was already in 1980 when it was formalized and registered in the Spanish Ministry of the Interior as a Charitable-Cultural Association, being its founding partners D. Manuel Domínguez Limeres, of the Restaurant Combarro in Madrid, D. Ramón Porto Vilas of the Restaurants Casa Vilas and Anexo Vilas in Santiago de Compostela, D. José González Solla of Casa Solla of Poio, D. Jorge Victor Sueiro, journalist, D. Santiago Martínez Gonzalez of the Restaurant Sanmiguel in Ourense, D. José Simón Pintos González from Casa Simón in Cangas de Morrazo, Mr. Alberto García García from Mesón de Alberto in Lugo, Mr. Jerónimo Riera Besada from Restaurante Cíes in Canido (Vigo), Mr. José Rodríguez Prieto from Restaurante La Barra in Lugo, Mr. Argentino Aguiar Boullosa from Restaurante Puesto Piloto Alcabre in Vigo and Mr. Cándido Iglesias-Barciela from Restaurante Rías de Galicia in Barcelona.
After an initial stage in 1993, Mr. José González Solla, Pepe solla padre, took over the presidency and leadership of Amigos da Cociña Galega, which, together with the main founding members, developed a fruitful and prosperous activity aimed at promoting Galicia, its traditional cuisine, and its wine cellar. From the edition of récipe books to the participation in talks, round tables, conferences and culinary demonstrations in Gastronomic Festivals, Congresses, and International Fairs with the help of the General Secretariat for Tourism of the Xunta de Galicia, FROM, Turespaña…
The Galician Pavilion in the EXPO’92 in Seville was run by Amigos da Cociña Galega, achieving the 2nd Prize among all the establishments installed in the exhibition, and the unanimous recognition for the quality of its products, the presentation of the service and attention to the public.
In 2020, Don Pepe passed away and with him disappeared one of the greatest representatives and defenders of the culinary tradition of Galicia. A loss that, undoubtedly, leaves Amigos da Cociña Galega orphaned.
The Association is a member of AREGALA -Asociación de Restaurantes, Enólogos y Gastronómicos de América Latina y España-, based in Peru.
Many awards and distinctions have been granted to Amigos da Cociña Galega, among which we highlight the following ones:
In October 2016 a new board of directors will take over the difficult task of honoring and keeping alive all that we fought for Solla padre: The traditional cuisine of Galicia.
A team that is trying, pandemic by pandemic, to return to be the reference of Galician cuisine in the world, and thus live up to its name.
President · A Taberna de Ourense
Vice President · Pulpería a Feira de Ourense
Secretary · Restaurante Trives
Amigos da Cociña Galega é unha entidade sen ánimo de lucro que ten, coma único fin, o de preservar o grande patrimonio cultural que herdamos en forma de gastronomía.
