A workshop where you can experience how and why flavours change, intensify, and become complex with just salt, smoke, air, and time. An immersion in the history and heritage of rediscovered Galician gastronomy. You'll learn how food was preserved and how these age-old preservation methods (salting, smoking, pickling, and fermenting) enhance the flavour of fish and shellfish from the Galician estuaries. We'll then move on to tasting these products already prepared by our chef in 6 savoury dishes that will surprise you. We'll wrap up the workshop by tasting a delicious dessert.