Eduardo Daporta Castro

Yayo Daporta's culinary philosophy is deeply rooted in honesty, simplicity, and a profound respect for his Galician heritage and the exceptional produce of the Ría de Arousa. His family's long-standing tradition in seafood cultivation instilled in him an innate understanding and appreciation for marine ingredients, which form the cornerstone of his cooking. He aims to offer "todo el mar en un bocado" (all the sea in one bite), focusing on ensuring that the client experiences the unique flavors and essence of the region through his dishes. While trained in "cocina de vanguardia" and applying "conocimientos del nuevo siglo," Daporta maintains a delicate balance, keeping his cuisine "a caballo entre lo tradicional y las vanguardias." He doesn't strive for creativity for its own sake, instead prioritizing "el buen gusto y el sentido común." This means taking traditional Galician recipes, like caldo gallego or gallo en pepitoria, and reinterpreting them with refined techniques and an original touch, ensuring they resonate with contemporary palates while honoring their roots. His auto-exigency drives him to constantly improve, making each dining experience more enjoyable for the guest. The core idea is that through his dishes, the client instinctively understands "donde está" (where they are), immersing them in the culinary landscape of Cambados. Chef Daporta's technical style is characterized by a refined treatment of products, honed during his time in various esteemed Spanish restaurants. He applies modern culinary knowledge to traditional Galician ingredients, particularly emphasizing seafood and fish from the Ría de Arousa, always adhering to seasonal availability. He often introduces diners to less common fish varieties, prepared with an original and distinctive touch. His approach to flavor and plating is guided by "buen gusto y el sentido común," aiming for dishes that are both aesthetically pleasing and profoundly delicious. He's known for creatively reinterpreting classic Galician dishes. Signature dishes and preparations include: * Ostras naturales sobre royal caramelizada de coliflor y maracuyá y vinagreta de zanahoria * Escacho asado con gelatina de moluscos y raviolis de mejillón * Su versión del cocido gallego * Mejillones en tempura sobre crujiente de arroz y algas con espuma de su cocción * Bacalao confitado con sus callos al pil-pil en ajada * Carrillera de buey estofada con vino de Espadeiro y tallarines de pasta fresca * Kokotxa de merluza en tempura de olivas * Dorada asada con guisantes de temporada y crujiente de calamar * Mousse helada de queso de tetilla con espuma de membrillo y licor de café * Reinterpretations of gallo en pepitoria and anguila guisada.

Mentored by Pepe Solla (Casa Solla), Alejandro, Carmen Guasp (El Amparo).