In summary: Pepe Solla (Casa Solla, Poio, 1 Michelin star) is a world reference for contemporary Galician cuisine with seafood. His treatment of Galician octopus combines traditional technique (shocking, natural fire) with modern presentation. Paired with Albariño Rías Baixas.
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Who is Pepe Solla
José Ramón Solla Cousiño (Poio, Pontevedra, 1971) is the chef and owner of Casa Solla, a family restaurant founded by his father in 1962, which he reopened with a contemporary vision in 2003. 1 Michelin star since 2009. Ranked in the national TOP 50 for a decade.
Casa Solla is considered a benchmark for "contemporary Galician cuisine": absolutely local produce + modern techniques + minimalist presentation. Specializing in seafood and fish from the Galician estuary.
His philosophy with octopus
Solla considers Galician octopus to be "the most generous ingredient of the sea": a single piece can yield 3-4 different dishes depending on the cut and technique. His treatment respects the traditional Galician cooking method (45 min, shocked 3 times, Maldon salt, EVOO) but presents it in unconventional ways.
Key philosophy: NEVER reinvent what is already perfect. Classic Galician-style octopus cannot be improved – it can only be complemented with side dishes that respect the product.
Signature octopus dishes at Casa Solla
"Shocked octopus with potato cream": Galician octopus leg, shocked and grilled. Served on Galician potato cream (Kennebec variety) with arbequina EVOO. Smoked Vera paprika upon serving. Most well-known dish on the menu.
"Octopus carpaccio with seaweed vinaigrette": thinly sliced cold cooked octopus + vinaigrette made with wakame seaweed extract + EVOO.
"Deconstructed octopus empanada": thin puff pastry + sliced octopus + classic empanada sofrito (onion, pepper, tomato). Basque-Galician dish.
"Octopus and bonito caldeirada": traditional fish stew adapted with clear broth and whole octopus.
His octopus technique: 5 secrets
1. ALWAYS fresh octopus, bought at the Marín fish market (5 min from Casa Solla) the same morning.
2. Freeze for 48h at -20°C before cooking (breaks fibers, ensures tenderness).
3. Shock 3 times: submerge and remove from boiling water 3 times before cooking. A ritual with large tongs.
4. Cook WITH CORK: a trick of Galician octopus vendors. 1 wine cork inside the cooking water. Myth or science, they've been doing it this way for decades.
5. Rest 15 min off-heat after cooking. The fibers relax and the texture becomes silky.
Frequently asked questions
How many Michelin stars does Casa Solla have?
How much does it cost to dine at Casa Solla?
Does Pepe Solla cook daily?
Does he sell retail products?
Is the cork trick in octopus cooking real?
Wine pairing with Albariño?
To conclude
Pepe Solla teaches that perfect Galician octopus is made with respect for tradition + precise technique. There is no "Solla secret" — there are 5 careful steps. Traditionally cooked Galician octopus bought from a quality supplier gives you 90% of the Casa Solla result without having to go through 4-6 hours of preparation and the risks of the technique.
