Alabaster

Flip

Alabaster’s success is thanks to their commitment to quality Galician products combined with the creativity of chef Iván Domínguez in a “good kitchen that shows off our history as Galicians.”

All their seafood products come directly from the fish markets of A Coruña without any middlemen to complicate delivery or compromise freshness, and they have direct contact with the market or garden that produces their vegetables. Ivan speaks with his producers and explains why they collect their produce in the morning rather than at night (to maintain their freshness). What benefits the producers benefits him, his dishes, the consumer, and finally the reputation of Galician products.

Ivan is also interested in transforming unwanted and forgotten ingredients into something delicious. Alabaster shows us that fish like sardines can be a part of haute cuisine. Their expertise extends beyond the sea; they get Celtic roosters from David Sueiro, a local breed of free range rooster that is fed grapes, chestnuts and acorns to give it the perfect ratio of meat to fat. Paired with Ivan’s culinary creativity and techniques, the rooster neck is an amazing dish that melts in your mouth.

All this forms the foundation of Alabaster – a kitchen featuring Atlantic as well as something close to Scandinavian cuisine. It seems complicated, but it becomes simple once you raise your fork to your mouth.