Eva Fares

Chef Eva Fares, at the helm of As Garzas, orchestrates a culinary philosophy deeply rooted in honesty, balance, and a profoundly personal expression. Her approach avoids extremes of overt creativity or strict adherence to tradition, instead focusing on meticulous execution and the inherent quality of the ingredients. The overarching ethos is to allow the product to be the undisputed protagonist of each dish, supported by refined technique that enhances, rather than overwhelms, its natural essence. The restaurant's isolated location on the Costa da Morte, often described as a place that forces disconnection, directly influences this philosophy. It cultivates an immersive dining experience where diners can fully concentrate on the cuisine and the dramatic ocean views. This translates into a commitment to 'kilómetro cero' sourcing, celebrating the excellence of Galician products with a contemporary perspective. Key ingredients are sourced locally, such as the renowned 'guisante lágrima de Coristanco,' 'solomillo de vaca vieja gallega,' and fresh 'ostra gallega,' alongside other premium seafood and produce from areas like Laxe. Eva Fares and her team meticulously reinterpret these traditional Galician ingredients, ensuring that their culinary creations are a direct reflection of the surrounding land and sea. Ultimately, As Garzas under Chef Fares seeks to offer an authentic and therapeutic culinary journey. It’s a modern kitchen that draws deeply from its Galician heritage, elevating local produce through thoughtful preparation, and creating a balanced, harmonious, and memorable experience that resonates with the wild beauty of its unique coastal setting. Chef Eva Fares demonstrates a technical mastery characterized by precision, subtlety, and an unwavering focus on the core ingredient. Her culinary style, while modern in its execution, firmly grounds itself in traditional Galician roots, aiming to exalt local products. She employs 'buena y cuidada técnica' to support the product, often manifesting in delicate textures and refined presentations, such as giving a 'forma de manzana a la espuma' for a dish like the 'Ostra gallega con hinojo y espuma de manzana verde.' Fares is known for her 'perfecto punto de cocción' and a philosophy that every ingredient on the plate must contribute meaningfully, resulting in 'platos redondos' where only the indispensable remains. Among her legendary signature dishes and notable creations are the 'Mousse de sardinas,' praised for its pure taste of the sea; the aforementioned 'Ostra gallega con hinojo y espuma de manzana verde,' celebrated for its refreshing finesse; and the 'Guisante lágrima de Coristanco,' frequently featured with delicate accompaniments like 'pil-pil de algas.' Her 'Solomillo de vaca vieja gallega' is revered for its impeccable doneness and product quality. Eva Fares also showcases creativity with desserts and transitions, presenting Galician cheeses like San Simón, Queixo da Josefa, and Savel in an elegant 'formato de bombón.' The Michelin Guide specifically highlights the 'Salmonete, pil-pil de algas y guisante lagrima de Coristanco' as a dish exemplifying her contemporary approach to Galician excellence.

Career

• Head Chef at As Garzas, Barizo