Friday 22nd Guest chef and music event

Chef Lino Fervenza is a well-known Spanish chef celebrated for his expertise in traditional meat preparation, particularly at his restaurant, Taberna A de Lino in Galicia. He is recognized for reviving the local specialty, chuletón de Moaña—a unique, high-quality beef cut that Fervenza sources and ages with meticulous attention to detail. His approach to meat preparation involves time-honored techniques, like slow aging and careful grilling, which bring out the natural flavors and ensure a memorable dining experience for guests. Fervenza treats his craft as an art form, comparing his care for meat to that of a carpenter working with fine wood.

Beyond traditional dishes, Fervenza’s culinary contributions extend to creating his own brand of Galician products, including a wine named Cencerro, which pairs well with his famous meat dishes. His work has helped position Taberna A de Lino as a top destination for meat enthusiasts in Galicia, combining local flavor with an immersive gastronomic experience.