Surrounded by the lush gardens and vineyard of Casa Beatnik Hotel, a bold transformation of an 18th century Galician pazo, Tribu is a six-table restaurant offering guests the perfect setting to experience the best the region has to offer, from Rubia Gallega beef and spectacular seafood to rare vegetables, wild game and wine.

Located inside our new destination hotel, Casa Beatnik, which is nestled in Spain’s Rías Baixas wine region, 20 minutes outside of Santiago de Compostela, Beatnik Country House, like its older siblings in Chicago (Beatnik West Town and Beatnik On The River) is named after the bohemian freethinkers of the 1950s and ’60s and celebrates their spirit and artistic legacy.

A native of Valencia, the coastal Spanish city where paella’s signature rice is grown and hence the birthplace of the dish, Marcos Campos grew up spending his Sundays with family — and always a paella or two.

At Porto, we are trying to create something that no one else in the country is doing,” says Marcos Campos, executive chef of Porto and Bonhomme Hospitality partner.

If ever there was a dish to convince conserva-phobes that these preserved tinned products are the real deal, it’s Navajas & Esparragos Blancos at Porto, a recent Michelin-star recipient.

West Town’s Porto gives the Atlantic coast of Spain and Portugal the attention it has long deserved, taking guests on a journey that combines the freshest and finest ingredients available, with multiple wood-burning ovens and grills, and ancient preservation techniques