Lydia Del Olmo

Chef Lydia Del Olmo, alongside Xosé Magalhães, anchors Ceibe's culinary philosophy in a profound reverence for Galicia, its rich culture, enduring traditions, and diverse territory. For Del Olmo, cooking is an ultimate form of self-expression, a conduit for both her own happiness and that of her guests. Ceibe, meaning "free" in Gallego, embodies this liberation, translating to a kitchen where every detail, from the ambient music to the language spoken, unequivocally breathes Galicia. The core ethos emphasizes "identidad, sencillez, el sabor," striving to infuse each bite with the essence of their Galician identity and lived experiences. This commitment extends to ingredient sourcing, where an unwavering loyalty to seasonality and product quality is paramount. While deeply rooted in local Galician produce, their approach is not dogmatically restrictive; the pursuit of the finest ingredients may lead them to source elements like French pichons for game dishes, ensuring an elevated and attractive culinary proposition. Their comprehensive tasting menus, ENXEBRE and ESMORGAN, are meticulously structured as journeys through product categories: installations and curations, followed by vegetable, fish, seafood, and finally, meat courses, with the distinction between the menus lying in the breadth of product showcased. Ultimately, Ceibe's overarching vision is to deliver a "gastronomía muy meditada, muy pensada" that deeply resonates with guests. Del Olmo believes in the continuous evolution and refinement of dishes, allowing them to mature organically within seasonal cycles. The restaurant eschews the pursuit of accolades, instead focusing on authenticity, guest satisfaction, and the sustained happiness of the team. For Lydia, Ceibe is a long-term project with her partner, dedicated to representing Galicia's soul through an evolving concept built on superior product and service, ensuring guests consistently "revivan la experiencia que les gustó." Chef Lydia Del Olmo's approach at Ceibe is characterized by a dynamic blend of ancestral and cutting-edge techniques, driven by an imperative to "crear, en ponerse a prueba, en experimentar y fusionar." The kitchen is a crucible for transforming cherished memories and the freshest products into refined culinary expressions. Initially, their style was more spontaneous and experimental, marked by a rapid rotation of dishes. However, with the restaurant's maturation, Del Olmo and her team have embraced a more deliberate process of refinement, "sacando más pinceladas" from each dish and allowing it to evolve gracefully through its seasonal lifespan, ensuring its perfect farewell from the menu. Their philosophy for flavor and plating is rooted in profound simplicity and meticulous thought, ensuring "cada bocado se respire Galicia." Each "bocado" or "plato" is conceptualized to tell a story within the tasting menu. For instance, the initial courses on their menus often pay homage to inland Ourense's culinary heritage, showcasing traditional preservation techniques like curing, salting, and escabeche. Subsequent courses transition to celebrate the bounty of Galicia's coast, featuring diverse fish and seafood. While specific named signature dishes are not detailed, their repertoire consistently highlights key seasonal ingredients such as lamprea, and the mejillón (mussel) holds a special place, often featuring prominently, reflecting Lydia's early culinary successes. The restaurant offers two distinct tasting experiences: the ENXEBRE menu, comprising 16 courses that encapsulate the rural essence, and the more extensive ESMORGAN menu, a 22-course "party" designed to showcase the full spectrum of their culinary ambition.

Career

• Chef at Disfrutar, Barcelona
• Chef at Culler de Pau, O Grove
• Chef at Lú Cocina y Alma, Jerez de la Frontera
• Chef at Casa Solla, Poio
• Chef-Owner at Ceibe, Ourense