Restaurant in Serra de Outes, Spain
A rural detour that earns the drive.
O Secadeiro is a Michelin Plate-recognised farm-to-table restaurant in rural Galicia, run by a husband-and-wife team out of a restored farmhouse with its own kitchen garden. A single seasonal vegetarian menu at the €€ price point, with a 4.9 Google rating, makes this one of the more compelling value propositions in northern Spain for couples or small groups who want serious cooking without the formality of a tasting menu restaurant.
The most common mistake people make with O Secadeiro is approaching it like a conventional dining-out experience. It isn't. Fernando and Eva have converted her grandmother's house in the rural hamlet of Banzas, in Serra de Outes, into something closer to a private dining room for strangers: a handful of covers, a single seasonal vegetarian menu, produce pulled from their own garden and greenhouse, and a level of personal attention that no city restaurant at this price tier can replicate. Michelin has awarded it a Plate in both 2024 and 2025 — recognition that what's happening here is technically serious, not just charmingly rustic. If you've been once and ate the menu without much expectation, going back with a clear understanding of what O Secadeiro is designed to deliver changes the experience significantly.
The visual experience at O Secadeiro starts before you sit down. The setting is a restored rural house in Galicia's Atlantic interior, surrounded by the kitchen garden that supplies the menu. The room itself carries the logic of the building: domestic in scale, personal in tone, without the formal cues of a destination restaurant. Plates arrive as the product of a closed loop , grown here, cooked here, served here , and the cooking reflects that proximity. Michelin's inspectors specifically called out the roasted aubergines with miso as a dish worth noting, which is a useful signal: this is contemporary technique applied to hyperlocal vegetarian produce, not a tasting menu built around luxury ingredients. At the €€ price point, that positioning is significant.
Eva manages the dining room as well as cooking, which means the service has a character that hired staff rarely achieve. The format sits between a private dinner and a chef's table: intimate enough that the room functions as a single shared experience rather than a collection of separate tables. For a couple returning after a first visit, the recommendation is to lean into that format. Request any menu notes or dietary context ahead of time, and let the meal unfold without trying to pace it like a conventional restaurant. The kitchen runs one menu for everyone , that's the product, and it works leading when you meet it on its own terms.
The scale of O Secadeiro makes it function, in practical terms, like a private dining experience even when it isn't formally booked as one. The seat count is not confirmed in available data, but the format , a single menu, a converted family home, a husband-and-wife team running both kitchen and floor , points to a very small room. For groups, that has real implications. A table of four or six here will likely represent a significant share of the total covers for the service, which means the attention-to-table ratio is genuinely different from larger venues. This is not a place to bring a group that wants a la carte flexibility or multiple menu options. It is an excellent choice for a small group that wants to eat well together without the logistics of a formal tasting menu restaurant: no dress code pressure, no sommelier theatre, no pacing imposed by a 20-course format. For special occasions with a group of two to four, O Secadeiro is one of the more interesting options in Galicia at this price tier precisely because the intimacy is structural, not just atmospheric.
The absence of confirmed booking method data in our records means you should plan to contact the venue directly and do so early, particularly if you're travelling to Serra de Outes specifically for this meal. The location in Banzas is rural enough that an unsuccessful booking would meaningfully affect the trip. Check our full Serra de Outes restaurants guide for alternatives if O Secadeiro is unavailable on your dates.
Comparing O Secadeiro directly against Spain's flagship creative restaurants is less useful than it might seem, but the contrast is instructive. El Celler de Can Roca in Girona, Arzak in San Sebastián, and Azurmendi in Larrabetzu are all operating at €€€€, require advance planning months out, and deliver a fundamentally different kind of occasion: formal, high-ceremony, built around technical ambition at scale. O Secadeiro is not competing with them on those terms. It is a different proposition , smaller, more personal, considerably more affordable, and structured around a single vegetarian menu rather than multi-course prestige dining. If you are specifically in Galicia and want the contemporary Spanish fine dining experience with maximum technical firepower, you are looking at the wrong venue. If you want serious seasonal cooking in a setting that no city restaurant can reproduce, O Secadeiro earns its Michelin recognition at a fraction of the price.
Within the farm-to-table category specifically, the comparison that matters is between O Secadeiro and similarly positioned rural producers elsewhere in Europe. Au Gré du Vent in Seneffe and Wein- und Tafelhaus in Trittenheim operate in comparable territory: small teams, kitchen gardens, single menus, rural settings. O Secadeiro's 4.9 Google rating across 166 reviews is an unusually consistent signal of satisfaction for a venue this size and this remote , it suggests the experience reliably lands for the people who make the effort to get there.
For those planning a wider Galicia or northern Spain itinerary, Quique Dacosta in Dénia, Mugaritz in Errenteria, and Martin Berasategui in Lasarte-Oria are logical additions if your appetite runs to formal tasting menus , but they require much earlier booking and a substantially higher budget. O Secadeiro works leading as the anchor of a Galicia-focused trip rather than a stop on a Spain's-greatest-hits tour. See also our guides to Serra de Outes hotels, Serra de Outes bars, and Serra de Outes experiences if you're planning a full visit to the area.
| Venue | Price | Value |
|---|---|---|
| O Secadeiro | €€ | — |
| Quique Dacosta | €€€€ | — |
| El Celler de Can Roca | €€€€ | — |
| Arzak | €€€€ | — |
| Azurmendi | €€€€ | — |
| Aponiente | €€€€ | — |
Comparing your options in Serra de Outes for this tier.
At €€ pricing, O Secadeiro sits well below what you'd pay for comparable creative cooking in Spain, and the Michelin Plate recognition in both 2024 and 2025 confirms the quality is there. The single seasonal vegetarian menu means you're not choosing — you're trusting Fernando and Eva, and their produce comes from their own garden. For the price point, this is one of the clearest value cases in rural Galicia.
Yes, but with a specific caveat: this works best for occasions where the setting and intention matter more than formality. Fernando and Eva have restored her grandmother's house — the atmosphere is personal and intimate rather than grand. If your group wants white-tablecloth ceremony, Arzak or Azurmendi better fit that brief. If the occasion calls for something quieter and more considered, O Secadeiro is a strong choice.
There is no bar dining format documented for O Secadeiro. The venue is a restored rural farmhouse running a set seasonal menu, which typically means a seated, coursed experience for all guests. Walk-in bar seating is not a realistic expectation here — book in advance and plan for the full menu format.
The venue is a converted farmhouse in a rural Galician setting, and the cooking is rooted in garden produce and seasonal simplicity. Relaxed but considered dress fits the context — think clean casual rather than formal. Arriving overdressed would feel at odds with the surroundings; arriving too casually would still be fine.
Book as early as you can. O Secadeiro is a small rural operation with limited covers, and Michelin Plate recognition in consecutive years has raised its profile beyond the local area. No specific booking window is published, but given the format and scale, treating it like a destination booking — at least two to four weeks out — is sensible, and more if you're targeting a weekend.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
