Cooking at the World's End

In 2003, nine young chefs joined their forces and their knowledge to transform the cuisine of their land: in Galicia, Grupo Nove was born.

Along with a new generation of producers and farmers, the Grupo Nove developed an idea of gastronomy grounded in traditions, attached to the land and the product, though using radically new cooking techniques.

Grupo Nove is now composed of twenty chefs and in a short period of time, Galicia multiplied its international recognition: 8 Michelin stars, 19 Soles Repsols earned by names such as Pepe Solla, Xosé Cannas, Yayo Daporta, Beatriz Sotelo, Javier Olleros...

This is a silent revolution through gastronomy, between tradition and modernity, in a land full of contrasts. Now audiences can discover this new culinary world in the same way they did with Anthony Bourdain in shows such as Parts Unknown and No Reservations.