{"id":1833,"date":"2025-02-04T19:21:47","date_gmt":"2025-02-04T18:21:47","guid":{"rendered":"https:\/\/balboacomunicacion.com\/?post_type=works&p=1833"},"modified":"2025-02-07T11:18:09","modified_gmt":"2025-02-07T10:18:09","slug":"pepe-vieira","status":"publish","type":"works","link":"https:\/\/balboacomunicacion.com\/en\/works\/pepe-vieira\/","title":{"rendered":"Pepe Vieira"},"content":{"rendered":"
\n
\"pepe<\/figure>\n<\/div>\n\n\n

Pepe Vieira is one of the foremost figures in Galician cuisine, and with his concept “A \u00faltima coci\u00f1a do Mundo”, which focuses on roots, quality ingredients, and innovation without artifice, he was awarded 2 Michelin Stars in 2022. He was also one of the first chefs to receive the Green Star for his environmental commitment.<\/p>\n\n\n\n

In 2023, he opened a small hotel, Relais Ch\u00e2teaux, located near the restaurant, consisting of 14 glass cabins that open to the R\u00eda de Pontevedra and the Galician landscape, enhancing the overall experience and deepening the connection with the natural surroundings.<\/p>\n\n\n\n

Scope of our work:<\/strong> Communication and Press.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pepe Vieira is one of the foremost figures in Galician cuisine, and with his concept “A \u00faltima coci\u00f1a do Mundo”, which focuses on roots, quality ingredients, and innovation without artifice, he was awarded 2 Michelin Stars in 2022. He was also one of the first chefs to receive the Green Star for his environmental commitment. 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