CONGRATULATIONS to all my friends in Culler de Pau Restaurant for there well deserved Michelin Star

17 chefs were awarded michelin stars across spain but for me there is only one star and that is Javier from Culler de Pau.

The very first time I went to eat at Culler de Pau I knew this is special and was shocked he never received a star for his outstanding work
The land around O Grove is so special and everything he sources if from directly around him. He is surrounded by special growers who work naturally with the land, he has the sea and rivers and forests. It is completely a dream to be like Javier with all this nature around him.
But even more then this he has something so unique when it comes to cooking, it is a special galician natural and instinctieve magic. He has such a perfect sense of balancing flavours, textures and ideas that I fail to capture this in words, his work is so incredibly outstanding.
He is the kind of chef that never gets other people to do his job and he is without fail always at the front cooking and plating working with Taka-san on his side. They all have worked so hard and finally this recognition is unbelievably appropriate.
At Culler de Pau it is all family style and they all work together to make this work. You will not believe what 3 chefs in the kitchen can do, It is magic.
I hope now people will truly realize his incredible talent that he has. I wish him to shine very bright.
I want to congratulate him and his family and all the people in his team at culler de pau, a special dedication for Taka-san who is Javiers soul in the kitchen from day one.
We are so incredibly happy for all culler de pau!
A.Martinez – Grove Javier Olleros difficult to forget yesterday’s date. He has received one of the highest recognitions  that all chefs aspire to anywhere in the world: a Michelin Star. Culler de Pau, is in O Grove. Hours after the news, Javier Olleros was at home with his family,  he agreed to answer some questions but not before warning that he was repeatedly stunned. “The phone has not stopped ringing for a minute.”

Javier: Receive Michelin Star is a great joy. I’m still stunned.

Martinez: How did you hear of the news and what did you feet to hear?

Javier:I called a friend who told me in the afternoon, and the truth is I’m still assimilating.

Martinez: How would you describe the cuisine Culler de Pau?

Javier:Is a cuisine deeply rooted to the land. The restaurant is in a rural area of ​​O Grove. We are 200 meters from the river and surrounded by gardens, so I did not get very complicated when it comes to deciding where we should focus our kitchen. In Culler de Pau we focus on much seafood and many vegetables.

Martinez:  What are the cooks who have influenced you or that interest you?

Javier: ‘It’s a difficult question to answer, because I can forget some, but Pepe Solla, for example, is someone who helped me and still helping me. Andoni Aduriz is a huge inspiration and so is Ferran Adria  who is so important for my development as a chef because he inspired me to cook freely. But my greatest teachers are my parents, Isabel and Pepe.

Martinez: Michelin star must also be a very heavy slab weight to bare on your shoulders?.

Javier: It is a responsibility, yes, but mostly it is a recognition of work well done and a very motivational boost. It also involves a greater commitment to our work. The Star is a joy, a recognition, but not the goal. The aim is to defend my food and enjoy my work. For me Culler de Pau is a very personal commitment, and I love my job.

Martinez: O Grove is a town well known in the rest of Spain for its seafood and good hospitality, but lacked a Michelin Star. Now O Grove has it. Is this a prize for everyone who works at the stoves in your region of Spain?

Javier: I love O grove. I positioned my here restaurant because it is here where I am comfortable, where I know the products and suppliers. I think the Michelin Star will help people come to this town. O Grove is a charming place to discover, not just in summer. For me, the best months to enjoy O Grove are spring and fall.

Javier is a great chef but most of all he is the kindest and biggest hart in the kitchen.

E. OCAMPO / EFE – VIGO / MADRID Michelin gastronomic Constellation yesterday joined a new star.   The restaurant “Culler de Pau” located in O Grove, joins the popular red guide.

The chef and owner of Culler de Pau, Javier Olleros (O Grove, 1974), welcomed the award, which will be used “to bring people to our land.” The business opened in April 2009, with the philosophy of “freshness and roots” as a flag. The head room, Amaranta Rodriguez stressed the distinction surprise “that you never expect.”

Presenting Michelin Spain and Portugal 2013 was held without removing any stars for quality loss, despite a year of crisis. Yes they removed eight Spanish restaurants and two others had a Portuguese from the same category for closure or change of the business concept.

Therefore, Galician Michelin stars are so far Maruja Limon in Vigo, Silabario in Tui, Casa Solla in Poio, Casa Marcelo in Santiago, Yayo Daporta Cambados, A Season in Cambre, Retiro da Costiña Santa Comba, Malpica As Garzas and Alborada in A Coruña.

From the point of view of the three stars, Quique Dacosta, that named his restaurant in Denia (Alicante) and Eneko Atxa of Azurmendi (Larrabetzu, Vizcaya), amounted to the Olympus of the three Michelin distinctions, thus Already seven Spanish settlements that enjoy the highest distinction of the Red Guide.

Thus, the list of Spanish triestrellados complete with Juan Mari Arzak (Arzak, San Sebastian), Martin Berasategui in their “house mother” of Lasarte (Guipúzcoa), Carme Ruscalleda (Sant Pau in San Pol de Mar, Barcelona), Pedro Subijana (Akelarre, San Sebastian) and Joan Roca (El Celler de Joan Roca, Girona).

Two new stars were awarded to Catalan chef Paco Pérez in the Enoteca (Barcelona), in addition to the two that keeps in Miramar (Llançà, Girona) – and Raul Balam (Moments, Barcelona), sharing the lead with Carme Ruscalleda gastronomic , which added five between Spain and Tokyo.

Therefore, Spain has again with 17 restaurants with two Michelin stars. Alongside newcomers remain Can Fabes (Sant Celoni, Barcelona), Aduriz (Mugaritz, Renteria) and Jordi Cruz (ABAC Barcelona).

Also Diego Guerrero (Club Allard, Madrid), David Muñoz (Diverxo, Madrid), Paco Perez (Miramar in Llançà, Girona), Ramón Freixa (Madrid restaurant with his name), Dani García (Calima in Marbella, Málaga), Oscar Velasco (Santceloni, Madrid), Paco Roncero (La Terraza del Casino, Madrid), Sergi Arola (Madrid) Casa Marcial Arriondas (Asturias), Lasarte (Barcelona), Atrium (Cáceres) and Les Cols in Olot (Girona).

Besides the establishment of O Grove, got their first star Les Magnolies (Girona), Barcelona’s Two Sticks, and Koy Shunka Nectari; Lluerna (Santa Coloma de Gramanet, Barcelona), Mina (Bilbao), Ars Natura (Cuenca), the gijonenses Alejandro G. Urrutia and Port and Kabuki (Guía de Isora, Tenerife). Together with José Carlos García (Malaga), Els Brancs (Roses, Girona), Chiron (Valdemoro, Madrid), Ricard Camarena (Valencia), La Prensa (Zaragoza) and in Portugal, Belcanto (Lisbon).