i. Biography
Aitor Prieto carries a family restaurant forward with the discipline of training and the obligations of inheritance. At El de Alberto in A Coruña, Spain, that means third-generation continuity without stagnation: Modern Galician cooking used as a working language, with tradition and revision held in the same hand.
Coming Up
Training at Culler de Pau gave Aitor Prieto the foundations for his work: quiet precision, purpose, and the kind of control that shows up in the finished plate rather than in the telling. That formation reads through the kitchen at El de Alberto, where the job is not only to cook but to steward a family name with measured confidence.
Where They Are Now
At El de Alberto, Prieto works in Modern Galician cooking, keeping Galicia as the source while treating the expression as current and exact. The family restaurant is the setting for that balance, and his cooking sits inside it with a practical clarity that values restraint as much as direction. The menu dishes tied to his work show that balance in direct terms. The Michelin Guide has highlighted marinated mackerel with a spring onion and wasabi salsa, a combination that places Atlantic fish against a sharper, greener register. It has also pointed to hake on a bed of Galician-style potatoes, a plate that stays close to familiar local grammar and lets restraint do the work. Another Michelin-noted dish, sirloin with cep mushrooms and foie gras, brings more depth and richness into the same frame. And the dish a reviewer identified as the best, solomillo de corzo a baja temperatura, parmentier de patata y reducción de sus jugos, pushes the same logic through a slower register: roe deer cooked at low temperature, with potato parmentier and a reduction of its juices, built around patience and exactness. Taken together, those plates describe a chef attentive to regional identity, contemporary expression, and the demands of carrying a family table forward.
Signature
Aitor's signature dishes include Marinated mackerel with a spring onion and wasabi salsa, Hake on a bed of Galician-style potatoes, Sirloin, and cep mushrooms and foie gras.
Profile updated July 2026
FAQ
Asked of Aitor
Where did Aitor Prieto train or study?
Aitor Prieto trained at Culler de Pau.
What recognition has Aitor Prieto received?
Michelin Bib Gourmand (2024).
