Óscar Vidal

Óscar Vidal's culinary philosophy is deeply rooted in an unwavering commitment to exceptional Galician product and the transformative power of the brasa (grill). He champions a hyper-local, kilometer-zero approach, sourcing most ingredients—from lamprea and chocos to percebes and premium Rubia Gallega beef—from the immediate vicinity of Padrón, often from family-owned sources or long-standing trusted suppliers. This reverence for high-quality, seasonal raw material is central to his 'essentialist' cooking, where products are allowed to shine with minimal intervention, yet maximum flavor. A signature element of Vidal's style is the masterful use of acidity, a preference he discovered in childhood. He incorporates vinegar and sometimes rhubarb into pre-preparations for fish and bivalves, and uses a special acidic oil blend to elevate freshness and balance the richness of grilled items. His technical prowess with the grill is self-taught, involving a nuanced understanding of different woods—oak and vine for meat, holm oak and fruitwood for seafood—and precise control over the fire to impart a delicate smoky touch without overwhelming the natural flavors. He also employs modern techniques like fish maturation, with specific aging periods for various species, and has embraced fermentation, inspired by global pioneers, to create complex accompaniments using local produce. Ultimately, Vidal's vision is to represent Galicia on the plate with authenticity and naturalness, celebrating its abundant land and sea. Despite his accolades, he maintains a humble, customer-centric approach, emphasizing that the client's satisfaction and their return are the greatest recognition for his dedicated work, rather than personal acclaim. Óscar Vidal's signature approach is a masterful fusion of traditional Galician grilling with refined, contemporary techniques. He is a self-taught parrillero who meticulously controls heat, employs various woods (oak and vine for meats; holm oak and fruit for fish and bivalves), and uses specific tools to achieve precise cooking points that respect the unique character of each ingredient. His technical style includes specialized fish maturation, with species like mero aged up to 15 days, and an innovative use of local ferments as dressings, inspired by the likes of Noma. His dishes are characterized by clean plating, allowing the pristine Galician product to be the focal point. Flavor profiles often feature a distinct, bright acidity—a childhood discovery—which he integrates through vinegars and specific acidic blends, enhancing the freshness of grilled seafood and balancing richer meats. The grill's touch is always present but subtle, imparting a delicate smokiness rather than overpowering the ingredient. Signature dishes include: * **Lura (calamar) con vinagreta de 'garum'** * **Pimiento relleno de calamar de Ribeira** * **Anchoas Sanfilippo sobre un pan pasado por la brasa** * **Magnífica vieira con una meunière de garum** * **Centollo y erizo de temporada** * **Grilled bivalves:** such as navajas, longueirones, volandeiras, escupiñas, and zamburiñas, often sourced to be single-tendon for optimal grilling. * **Salpicón (off-menu):** a continuously re-versioned dish made with lobster heads and legs. * **Katsu sando de ventresca y un garum de atún rojo:** featuring lightly grilled tuna belly and a tartare-like emulsion. * **Lubrigante cocinado por partes (lobster cooked in parts)** * **Porca da casa e xema (house pork and egg yolk)** * **Chuleta de vaca rubia gallega de Bandeira:** a cornerstone dish, aged and grilled to perfection, representing the pinnacle of Galician meat cooked over fire. * **Choco de Rianxo con su tinta** * **Tartar de calamar con pimiento rojo asado**

Mentored by Bittor Arginzoniz (Etxebarri), Aitor Arregi (Elkano), Iván Domínguez (Casa Marcelo).