We are Galerna

We are a restaurant with product cuisine, with flavor, smell and color. We work with small producers of vegetables, farmhouse eggs, select meats and fresh fish from local markets. Our obsession is to give prominence to the roots and the environment, rescuing ‘forgotten’ and even gastronomically undervalued products.

 

We look with respect to the sea, we touch the fertile land and we remember our childhood, like those traveling flavors that we have discovered throughout time. And we cook it all over low heat and with love, to create a menu and tasting menus that change throughout the year. We move without ties, to the sound that nature marks.

Rebeka Barainka

Rebeka Barainka (Ciudad Real, 1991) is  the soul of Galerna, which opened its doors on July 29, 2016 with a clear philosophy: creating a space for few diners focused on the essence, the environment , the wines and the local product. He was 27 years old. Her 25. It was a dream come true after ten years working in different restaurants in Euskadi, the land that has welcomed them and that they feel is theirs. The stoves crossed their paths and have been, since then, fellow travelers and companions for life.

 

She defend a way of understanding young and rebellious cuisine, which has already earned them several recognitions, such as the nomination for Revelation Chefs at Madrid Fusión 2019, participation in the Young Talent Forum organized by the Basque Culinary Center, with the 100 figures most promising gastronomic restaurants under 30 years of age, the BIB Gourmand distinction from the Michelin Guide since 2016 or the Sol Repsol that arrived in February 2020.

What they say about us…

  • A contemporary style, with open minds, capable of harmonizing local ingredients with others from far away.

    - El País -

  • Their rainbow trout pintxo with pickled emulsion, their roe and tomato ice cream is well worth an irrintzi.

    - Traveler -

  • Rebeca Barainca and Jorge Asenjo run one of the coolest gastronomic spaces in the coolest neighborhood of San Sebastián.

    - Cinco Días -

  • Knowledge of culinary roots and recipes full of love for the local product and respect for traditions, while continuing to innovate and put personal character on it.

    - ElDiario.es -

  • They defend ancestral values of the kitchen, such as stew and slow fire, patience and worked sauces, tasty broth and bottom of casserole, stir-fry and affection.

    - Guía Repsol -

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