Xune Andrade

Chef Xune Andrade's culinary philosophy is deeply rooted in an unwavering commitment to his Asturian homeland, specifically the Cuenca Minera (Mining Basin), and a dedication to a profoundly intimate and authentic dining experience. His ethos, expressed through his restaurant Monte, is to be a "refugio" – a rural, meticulously cared-for space that offers a unique gastronomic journey to a select number of guests (10-12 per service). This deliberate choice for small capacity underscores a focus on excellence over volume, allowing for an intensely personal connection to both the food and the diner. Andrade champions the "Red de Territorio" project, a revolutionary sourcing model where 90% of the raw materials are procured within a mere twenty-kilometer radius of San Feliz. This hyper-local approach extends to exclusive use of regional river fish like trout and salmon, and a direct engagement with local artisans, farmers, ranchers, and butchers, fostering a symbiotic economic relationship where 90% of Monte's revenue is reinvested in Lena. This isn't merely a trend but a profound act of cultural and economic reaffirmation, elevating the local community and its produce. His vision is to be a "center of rural research," where the environment, culture, and tradition serve as an inexhaustible wellspring of inspiration for each seasonal menu. Beyond ingredient sourcing, Andrade seeks a culinary expression that is "more proprietary, not so tied to tradition—sometimes too purist—and much more free." This progressive stance allows him to continually evolve his dishes, pushing creative boundaries without resorting to radical shifts, always striving to understand and adapt to the realities of his producers and the changing environment. Coupled with Delia Melgarejo's leadership in the front of house, Monte offers a holistic hospitality experience, from bespoke vermouths and beverages to carefully curated coffee rituals, ensuring every detail reflects the honest, respectful, and creative spirit of their kitchen. Xune Andrade's technical mastery at Monte is defined by a sophisticated yet humble approach to elevating the often-overlooked bounty of his Asturian surroundings. His style is characterized by applying refined techniques to "humble, rudos" (rustic) products, transforming them into haute cuisine. He notably employs smoke and slow cooking methods to bring out the maximum expression of ingredients like foraged nettles, wild forest fruits, and other collected plants from the immediate environment. This results in dishes with "fondos profundos" (deep, rich sauces) that are intensely flavorful and reflective of the earth. While initially focused solely on the land, Andrade's approach has evolved into a "more free" and less purist style, allowing for thoughtful integration of select Cantabrian marine elements, such as Asturian and Galician oysters, which now coexist harmoniously with the restaurant's foundational carnivorous and vegetable essence. This demonstrates a flexible creativity rooted in deep respect for tradition but unbound by its strictest interpretations. Although specific dish names are not mentioned, his dedication to the "Red de Territorio" where only local trout and salmon are served, alongside the elevation of wild, foraged produce, are central to his signature offerings. The experience also commences with a house-made vermouth, setting the tone for a meal that is both an homage to the land and a testament to meticulous craftsmanship.