Manuel Costiña

Chef Manuel Costiña's culinary philosophy is an authoritative testament to emotion over impression, deeply rooted in the Galician territory, its memory, and its rich history. He champions the mantra of "menos es más," placing product purity at the absolute core of every creation. His grandmother's wisdom, "A cociña é cariño" (cooking is love/affection), serves as his unwavering compass, guiding a style he defines as "cocina gallega contemporánea: sincera, elegante, respetuosa." He doesn't seek complication but rather harmony, truth, and depth, aiming for a "simplicidad sofisticada" where seemingly humble dishes are imbued with profound technique, historical memory, and heartfelt emotion. His dedication to ingredient sourcing is unwavering and intensely local. Most of his provisions, from "pescados y mariscos atlánticos" to "verduras de productores locales" and "carnes gallegas," are sourced from within a 50-kilometer radius of Retiro da Costiña. He reveres the "sabor mineral del marisco gallego"—from percebes to bogavantes—and champions often-underestimated ingredients like "repollo" (cabbage) and the indispensable "cebolla chata de Betanzos." His ultimate luxury is a "tomate recién recolectado," which he describes as "el mejor caviar del mundo," underscoring his belief that true opulence lies in natural perfection and close relationships with growers like Regina, who cultivates a dedicated garden for his restaurant. He actively reintroduces the "aroma de los olivos" to Galician cuisine, incorporating local olive oil and artisanal bread into his offerings. Costiña's overarching vision transcends mere dining; it's an immersive "viaje emocional por Galicia." He masterfully blends tradition with innovation, transforming a generations-old "casa de comidas" into a two-Michelin-starred establishment, proving that "tradición y excelencia no son opuestas, sino complementarias." Integral to this journey is the "sobremesa," the cherished after-meal conversation, which he elevates to an essential cultural experience within the menu. His commitment extends to "sostenibilidad profunda"—beyond aesthetics—encompassing waste management, energy efficiency, and responsible fishing practices. Looking ahead, Costiña is establishing a training division to nurture new talent, ensuring the enduring legacy of quality and passion within Galician hospitality, and expanding Retiro da Costiña into a multi-day culinary and wellness retreat, further embedding guests in the region's natural and gastronomic heritage. Chef Manuel Costiña's technical mastery is encapsulated in his guiding principle: "quitar, no en añadir" (to remove, not to add), a sophisticated approach that prioritizes "silenciar lo accesorio" to let the pure essence of the product speak. His culinary style, a "simplicidad sofisticada," conceals intricate technique behind seemingly humble presentations, ensuring that "la técnica está al servicio del sabor" and emotion. He meticulously observes the Galician territory, translating its nuances into harmonious, truthful, and profound flavors on the plate. His approach to flavor and plating is characterized by elegance, sincerity, and respect for the product's innate purity. Dishes are designed to be an "emocional viaje por Galicia," with each component carefully considered to evoke the region's rich tapestry of tastes and aromas. The plating is clean, allowing the quality of the ingredients to shine without unnecessary embellishment. Among his legendary signature dishes that embody this philosophy are: * **Merluza de Pincho en Caldo de sus Espinas y Grelos**: A dish he identifies as defining his own culinary language, showcasing a profound respect for the sea and local produce. * **Vieira Braseada con Caldo de Alga Codium y Aire de Corales**: An exquisite exploration of Galician seafood, highlighting the ocean's mineral complexity and Costiña's refined technique. * **Bogavante en Dos Cocciones con Emulsión de su Concha**: A testament to his commitment to utilizing every part of the ingredient, extracting maximum flavor and presenting the lobster in a luxurious yet pure form. * **Pichón en Tres Cocciones con Boniato y Remolacha**: Demonstrating his command over land-based ingredients, presenting game with subtle complexity and harmony. * **Postre Terra**: A dessert that transports diners to the Galician forests, with chocolates aromatized with hinojo, eucalipto, and almendra, connecting the culinary journey back to the surrounding nature.

Career

• Chef-Owner at Retiro da Costiña, Santa Comba, A Coruña

Mentored by Abuela Costiña, Padre Costiña.