Muiño de Rudiño

Chef Teo Iannotta’s culinary vision at Muiño de Rudiño is an improvisational dialogue between his Neapolitan heritage and the rugged Galician coastline. Operating without a fixed menu, the kitchen follows the daily rhythm of the local market, ensuring each plate reflects the absolute peak of seasonality. The experience often begins with a delicate octopus carpaccio, where the briny aroma of the Atlantic meets the sharp, clean notes of premium olive oil. Hand-rolled pasta serves as the primary canvas for this fusion, particularly the silken ravioli stuffed with local cheese or sweet langoustines. Each parcel is a masterclass in texture, offering a supple bite that yields to rich, savory fillings. Iannotta’s technique is rooted in the "cocina de mercado" philosophy, where traditional braising and precise searing elevate humble ingredients to high-art status. It is a parade of Italo-Galician flavors.