Mature, positive and happy, Lucía Freitas runs Santiago de Compostela's Michelin-starred restaurant, A Tafona, with a sensitive touch, where she delights diners with chromatisms and an expert sense of localness. Because this chef works mostly with the produce of her own plantation and her sea, the sea around Galicia. Because there's nobody more Galician than her. “Diners have to feel your region, its products, its producers ... you have to let them live out an experience so that they understand where they are”.

This is the logic that will be accompanying Freitas at the star-studded meal arranged once more by S.Pellegrino and Acqua Panna at Gastronomika to continue the examination of the role of mineral water in today's cuisine. The Galician chef's recipes will act as a guide to a harmonious tasting of various water along with a selection of wines and cavas by the President of the Spanish Sommeliers' Academy, Juan Muñoz.