Lucía Freitas

Lucía Freitas: Galician cuisine between market and tradition

The gastronomic project of Lucía Freitas is articulated around Galicia, its culture and its heritage, with the market as central axis. The proposal is linked to the market of Abastos de Santiago de Compostela and takes as its base the Galician product of the coast and the orchard. The chef works from ancestral cuisines, tradition and local raw material, incorporating the evolution of methodologies and research.

Chef's path

Lucía Freitas was born in 1982 in Santiago de Compostela (Galicia, Spain). At the age of 19 she began her studies at the Higher School of Hospitality in Artxanda, Bilbao, a starting point for continuous training. The chef herself describes her philosophy of life and work as permanent in time, while the concept of her cuisine grows and changes as she evolves and matures.

Recognition and presence in the media

The professional career of Lucía Freitas has been covered by media including El Comidista (El País), which places her as the Galician chef of the moment and highlights her passage from menus of the day to the Michelin guide, also mentioning difficulties of conciliation, economic problems and a disease in her path.

Restaurants and spaces

The project brings together the restaurants A Tafona and Lume, along with a shop and the Amas da Terra initiative. The website allows you to book and give away, and has current and contact sections.

European support and sustainability

LUCIA FREITAS, S.L. has benefited from European Funds aimed at strengthening sustainable growth and competitiveness of SMEs. In 2024 it launched an Action Plan with this objective, with the support of the Sustainable SME Program of the Santiago de Compostela Chamber of Commerce.