David Goerne

Since 2009, the same house has carried both the cooking and the wine program: David Goerne has worked as chef and sommelier at Restaurant G.a, and that pairing matters. Kitchen and cellar are not treated as separate disciplines here, but as linked parts of service, with each decision shaped by the next. He is also chef of Furancho La Zapatería, extending that same dual command into a second setting. The result is a profile built around coordination, not display.

A long stay in one room tends to sharpen a house style; here, the steadiness of the cellar and the pacing of the dining room suggest a practice that has been refined in place. Longevity is not the point on its own, but in this case it reads as evidence of a consistent hand.

The signature dishes associated with David Goerne move across textures and registers without breaking the line of the menu: octopus empanadas, grilled scallops, Galician veal entrecôte, mussels finished with mojo sauce, and lobster with lobster jus and chives. Each plate signals a different kind of control. The empanadas depend on structure and contrast; the scallops ask for a clean touch; the veal brings weight; the mussels rely on sauce for lift; and the lobster with lobster jus and chives points to finish, clarity, and restraint.

Michelin Guide one star in 2016 and Michelin Guide green star in 2020 mark David Goerne’s work at Restaurant G.a. The awards sit on top of a practice that has been built steadily over time, and they track a kitchen that has kept its standards while also treating the cellar as part of the same brief.