i. Biography
Roberto Filgueira Alonso’s work at O Balado in Boqueixón, Spain, is built on Traditional Galician cooking, with local produce and lareira smoking as its defining tools. The kitchen reads as a continuation of place rather than a break from it, keeping the food close to the ingredients, methods, and flavors that give Galician cuisine its memory and groundedness.
Coming Up
At O Balado, Roberto Filgueira Alonso’s role is the frame for the cooking: chef, in Boqueixón, with the restaurant’s identity carried through a disciplined return to local produce and lareira smoke. The work stays within the language of Traditional Galician cooking, using restraint to keep the regional character clear and legible.
Where They Are Now
In Boqueixón, Roberto Filgueira Alonso leads O Balado through a specialty rooted in Galician tradition, local produce, and smoke from the lareira. The restaurant’s present tense is built from those elements, with nearby ingredients and familiar smoke giving the food its shape and register. The result is a kitchen that holds to regional practice without flattening it, keeping each part of the plate direct and readable.
Signature
Roberto Filgueira Alonso’s signature dishes include Viaxe and Travesía. The names suggest movement, but the cooking remains anchored in the same frame as the rest of his work: Traditional Galician sensibility, local produce, and a measured contemporary presence at the table. They sit within the restaurant’s voice as markers of that discipline, not departures from it.
Profile updated August 2026
FAQ
Asked of Roberto
What is Roberto Filgueira Alonso's current role?
As of 2026, Roberto Filgueira Alonso is Chef.
What is Roberto Filgueira Alonso known for?
Traditional Galician cooking built around local produce and lareira smoking.
