The bar of O Portiño, a remote and hidden parish of the city of A Coruña that rises on the wild Atlantic coast, is only known by the most A Coruña. It is a place where one would go to enjoy the force of the ocean, the sunsets (or sunrises) and the freedom that comes from being in a place away from the hustle and bustle of the city. That bar and that philosophy closed, but this weekend it reopens with the help of Hijos de Rivera, the production company of Estrella Galicia, and under the La Tita Rivera line of restaurants, which has an establishment in Madrid and another in Vigo. Its schedule will be from 11 a.m. to 11 p.m.
Tita Rivera O Portiño
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The purpose of La Tita Rivera O Portiño is to regenerate what exists, claiming the essential sustainability of our social community in coexistence and respect for our sea and our land. A space that invites us to rethink attitudes such as reuse, repair, recycling, reduction, and values such as Proximity, Collaboration and Sustainability. Becoming a strategic enclave for We, The sustainability Project Vazva e Hijos de Rivera’s sustainability platform.
Thus, both the decoration and the offer have sustainability as a flag, reused furniture, others made with work formwork wood, benches made with recovered batea wood or the bar made of glass from Estrella Galicia bottles.
The commitment to rural areas and sustainability have been reflected since its inception with its support for the Mercado de la Cosecha (Social Commitment Initiative of Corporación Hijos de Rivera, whose purpose is to transform rural areas into a more prosperous, sustainable and healthy environment) . Now, and maintaining some “classics” of the house, it reinforces its commitment to local suppliers: Mussels from Lorbé, cockles from the estuary from sustainable fishing, organic vegetables from Horta Millarada, potatoes from Coristanco, ice cream from Bico de Xeado, Celtic pork from Pata Celta, are just some of the products that will be part of a live menu, in constant movement.
In addition, on the first Sundays, the Pulpeira de Melide will be added to the local offer, thus inaugurating an initiative that seeks to incorporate “guests” who provide a differential value to the gastronomic proposal.
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