Diego Novas
Cooking demonstration
Diego Novas got his culinary training at CIFP Manuel Antonio in Vigo. This young chef gained experience in the kitchens of Mesón Aguia, Osushi and Maruja Limón. In the latter restaurant he coincided with Marcos Blanco, with who he had also studied. Together, in 2016, they decided to take on the project Barrabasada, a kitchen concept they call “bastard kitchen” located in the Urban Market in Vigo.
Their offerings are dynamic and full of improvisation, depending on the fresh produce that is found at the Mercado del Progreso market that day. Their proposal is based on tapas with high quality Galician ingredients, but with flavours linked to the whole world, achieving an innovative, fusion cuisine.
He will take part in the SAL A Coruña Atlantic Flavours Festival in an Atlantic Jam Session alongside Carlos Villar (Abikore) and Adrián Felipez (MIGA).
