Koki Gastrobar implements circular cuisine model in Vigo

Koki Gastrobar in Vigo is implementing a circular cuisine model focused on innovation and the maximum utilization of local products. Led by Michelin-trained chef Alberto Fernández Rodríguez, the establishment emphasizes sustainability by using every part of the ingredients, such as pickling beet stalks to minimize waste.

The gastrobar offers tapas priced under 20 euros and has already earned a recommendation in the Macarfi Guide. The culinary approach avoids products like soy, instead favoring traditional elements such as sofrito, laurel, and paprika, while applying advanced techniques to local ingredients.