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The past 8 April, Spain is Excellence (SIE) held an exclusive event aimed at luxury incoming travel agencies: a gastronomic workshop with the special collaboration of A Quinta da AugaSIE member hotel, the only Relais & Châteaux in Galicia and a national benchmark in sustainable tourism.
The meeting took place in the elegant Alma Sensai Club The event brought together a select group of professionals from the sector for an unforgettable sensory experience, marked by the authenticity and excellence of the Galician proposal.
Located in Santiago de Compostela, A Quinta da Auga is much more than a hotel: it is a project of conscious hospitality that has been able to recover a former 18th century paper milltransforming it into a sophisticated ecohotel surrounded by nature. On the banks of the river Sar, this establishment combines the charm of historic architecture with a clear commitment to the environment.
The hotel has been pioneer in the implementation of sustainable technologiesas electricity and hot water micro-CHP systems, solar panels y geothermal energyThis has led to a significant reduction in its energy footprint. Its commitment to the environment has positioned it as one of the world's leading the most sustainable hotel in SpainThe company integrates a deep respect for nature into every detail of its operations.
With 48 uniquely decorated roomsa oriental-inspired spa and a serene setting, A Quinta da Auga offers an experience of conscious and relaxing luxuryperfect for those in search of wellness, authenticity and sustainability.
The hotel chef, Federico Lópezwas in charge of guiding the attendees through a practical workshop to prepare a authentic Galician empanadaThe hotel's restaurant serves a traditional recipe every day, Watermark. This activity allowed the guests to connect with the cuisine with Galician roots and learn about one of its most representative dishes.
The restaurant Watermarkone of the gastronomic pillars of A Quinta da Auga, is characterised by its proposal based on organic and zero-kilometre productsmerging the traditional Galician cuisine with contemporary techniques. This culinary philosophy, which combines respect for the product, creativity and sustainability, has positioned Filigrana as a benchmark in Galician haute cuisine.
While the empanadas were baking, the experience continued with a carefully prepared Galician wine tasting directed by Guillermo Garciasommelier of A Quinta da Auga. Through a selection of references that ranged from sparkling whites to full-bodied redsthe attendees embarked on an oenological journey through the diversity of the galician designations of origindiscovering its aromatic richness and expressiveness.
This event, organised by Spain is Excellencenot only made it possible to experience the gastronomic and oenological excellence of Galicia at first hand, but also to highlight the value of the the importance of promoting sustainable destinations and experiences in luxury tourism.
Through collaborations such as this one, SIE reaffirms its commitment to promoting a tourism model that is committed to authenticity, respect for the environment and excellence in every detail.
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