Biosphere Restaurants
In 2019, the first group of Biosphere Restaurants was trained and evaluated. These restaurants meet a series of requirements related to: quality and professionalization, facilities and services, good environmental management, usage of raw materials from the territory and also involved with the training offered by the Biosphere Reserve and the continuous improvement of its businesses.
The Ecotourism Association of the Biosphere Reserve was established in 2019 as a result of this work with the sector. This entity, made up of entrepreneurs from the tourism sector, improved the public-private collaboration and participation in tourism planning.
The sixteen restaurants certified with the Biosphere Reserve Quality Mark are the following ones:
- Abegondo: Mesón- Museo Xente no Camiño.
- Bergondo: Restaurante San Isidro.
- Betanzos: A Artesa da Moza Crecha, A Cova do Frade, Casa do Queixo, Mesón O Pote, Restaurante Casanova, Restaurante Os Arcos, Restaurante San Andrés y Restaurante Vega.
- Carral: Casa Juanito.
- Coirós: Caserío de Tión.
- Irixoa: Restaurante O Garfo.
- Oza – Cesuras: Parrillada Terranova y Rectoral de Cines.
- Paderne: Casa de Sixto.
In the following link you can download restaurant guide from Mariñas Coruñesas e Terras do Mandeo Biosphere Reserve.
BIOSPHERE RESTAURANTSDiscover the promotional campaign “Biosphere Recipes”
BIOSFERA RECIPE VIDEOS
The Biosphere Cookbook:
Lolo Mosteiro from the restaurant A Artesa da Moza Crecha elaborating “Bacallau á Betanceira”
“BACALLAU Á BETANCEIRA”
Carlos Boado from the restaurant El Caserío de Tión elaborating “Salteado da Biosfera”
“SALTEADO DA BIOSFERA”
Araceli López from the restaurant A Casa do Queixo elaborating “Petiscos de Queixo”
“PETISCOS DE QUEIXO”
María Esther Blanco from the restaurant San Andrés elaborating “Robaliza ao Forno “
“ROBALIZA AO FORNO”
Elena Mosquera from the restaurant Casanova elaborating “Carré de Cordeiro lechal con cuscús de verduras “
“CARRÉ DE CORDEIRO LECHAL CON CUSCÚS DE VERDURAS”
Olga Sánchez y Manolo Acha from the restaurant Parrillada Terranova elaborating “Bacallau á Grella “
“BACALLAU Á GRELLA”
Paula Martínez from the restaurant A Artesa da Moza Crecha elaborating in Casa de Sixto a “Guioza de Lombarda encurtida en falso Kinchi con galina da Biosfera “
“GUIOZA DE LOMBARDA ENCURTIDA EN FALSO KINCHI CON GALIÑA DA BIOSFERA”
Fernando Cortés from the restaurant Vega Comer y Picar elaborating a “Cocido de Repolo”
” COCIDO DE REPOLO”
Alberto García from the restaurant Mesón O Pote elaborating a “Bacallau confeitado con crema de cabaza”
” BACALLAU CONFEITADO CON CREMA DE CABAZA”
Inés Mourón from the restaurant San Isidro elaborating in some “Lombos de pescada con Langostinos e Zamburiñas”
” LOMBOS DE PESCADA CON LANGOSTINOS E ZAMBURIÑAS”
