Lucía Freitas is a leading figure of contemporary Galician cuisine, widely recognised for her deep commitment to territory, local producers and a form of gastronomy rooted in culture, nature and identity. Trained in both Spain and abroad, she has developed a sensitive, intuitive and expressive culinary language in which product, seasonality and culinary memory play a central role. She is the chef-owner of A Tafona, in Santiago de Compostela, awarded one Michelin star, a restaurant that fully embodies her vision of sustainable, emotional and engaged cuisine. Beyond the kitchen, Lucía Freitas is an influential voice in the Spanish gastronomic landscape. She actively advocates for the visibility of women in food and hospitality and is a driving force behind AMAS DA TERRA, an informal collective of women chefs, producers and artisans committed to the land, transmission of knowledge and Galician cultural identity. Chef, cultural activist and storyteller, Lucía Freitas represents a contemporary gastronomy in which taste, ethics and territory are inseparable.
Movement
Amas da Terra
AMAS DA TERRA est un mouvement collectif informel né en Galice, initié notamment par la cheffe Lucía Freitas. Il rassemble des femmes engagées (cheffes, productrices, paysannes, artisanes, actrices culturelles) autour d’une vision commune : défendre la terre, le territoire et les savoir-faire locaux, tout en rendant visibles le rôle des femmes dans l’alimentation et la transmission. Sans statut juridique, AMAS DA TERRA se définit comme un espace de parole, de réflexion et d’action, qui s’exprime à travers des rencontres, événements, prises de position publiques et projets culturels. Le mouvement promeut une approche féministe, écologique et culturelle, profondément ancrée dans l’identité galicienne, la durabilité et le respect du vivant.
