Uploaded December 2024 | Updated September 2026, 3 days ago
In 2003, nine young chefs joined their forces and their knowledge to transform the cuisine of their land: in Galicia, Grupo Nove was born.Culinary revolution already emerged in other Spanish regions but Galicia remained known for its excellent products, not for its cooking techniques or for its chefs’ talent. Something had to change! Along with a new generation of producers and farmers, the Grupo Nove developed an idea of gastronomy grounded in traditions, attached to the land and the product, though using radically new techniques.Grupo Nove is now composed of twenty chefs, the veterans training the new generation. In a short period of time, Galicia multiplied its international recognition: 8 Michelin stars, 19 Repsol soles earned by names such as Pepe Solla, Xosé Cannas, Yayo Daporta, Beatriz Sotelo, Javier Olleros…This is a silent revolution through gastronomy, between tradition and modernity, in a land full of contrasts. --A film by Alberto Baamonde Bello (2015)
In 2003, nine young chefs joined their forces and their knowledge to transform the cuisine of their land: in Galicia, Grupo Nove was born.Culinary revolution already emerged in other Spanish regions but Galicia remained known for its excellent products, not for its cooking techniques or for its chefs’ talent. Something had to change! Along with a new generation of producers and farmers, the Grupo Nove developed an idea of gastronomy grounded in traditions, attached to the land and the product, though using radically new techniques.Grupo Nove is now composed of twenty chefs, the veterans training the new generation. In a short period of time, Galicia multiplied its international recognition: 8 Michelin stars, 19 Repsol soles earned by names such as Pepe Solla, Xosé Cannas, Yayo Daporta, Beatriz Sotelo, Javier Olleros…This is a silent revolution through gastronomy, between tradition and modernity, in a land full of contrasts. --A film by Alberto Baamonde Bello (2015)
