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Martín Berasategui: “the Meat That Enters My Restaurants Is From The Bandeira Slaughterhouse”

Martín Berasategui: “the meat that enters my restaurants is from the Bandeira slaughterhouse”

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Martín Berasategui, one of the best chefs in the world, whose restaurants are distinguished by ten Michelin stars, visited Galicia these days and gave an interview to the newspaper El Correo Gallego. Here we leave you a short review and below we leave the link where you can read it in its entirety.

I have a veneration for the cuisine that is being made in Galicia, for the products that you have and for the temple of the raw material that I see every time I come. I’ve been here a few weeks ago, in Negreira, with my friend Rogelio, from Casa Barqueiro: he made a meal that moved me; The next day I had another that also touched me, differently, in Culler de Pau. I went to a dinner with seafood that was spectacular. And I have great friends, like Rogelio or like Javier Olleros, who already excelled when he studied in my house. In addition, I know many producers: the meat that enters my restaurants is from the Bandeira slaughterhouse; and also come from Galicia vegetables and many products of the sea. We are facing the best health moment Galician cuisine has ever had. I made 4 meals, the four different ones, and they all touched the palate and the heart.

On more than one occasion we have had the honor of receiving Martín Berasategui at the facilities of Frigoríficos Bandeira.

Here you can read ⇒ the interview with Martín Berasategui at Correo Gallego

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