ORGANIC FARM & GARDENS
ORGANIC FARM & GARDENS.
Casa Beatnik’s organic farm and gardens are a living expression of Galicia’s generosity — where Atlantic rains, granite soils, and patient hands shape the ingredients that define our kitchen. Each season follows its own rhythm of planting, pruning, harvesting, and composting. From earth to table, the cycle reminds us that good food begins long before it reaches the plate.
Chicken Coop.
Our chicken coop was created in collaboration with Galo Celta, Galicia’s most respected purveyor of organic, free-range poultry and eggs, admired across Spain and beyond. Their lineage of native Galician hens roam freely among our orchards, yielding rich, golden-yolked eggs that inspire many of Chef Marcos Campos’ dishes.
greenhouse.
Casa Beatnik's greenhouse bridges Galicia's seasons, a warm, fragrant space where life never pauses. In winter it shelters baby lettuces, mizuna, spinach, arugula, and citrus seedlings; in spring, tomatoes, peppers, and zucchini take root alongside basil, tarragon, and chervil. Summer hums with melons, eggplants, and sweet herbs, while autumn nurtures radishes, mustard greens, and late flowers for garnish. Here, the culinary team experiments, cross-pollinating ingredients and ideas that later find their way to the menus at Tribu and Bambola.
Gardens.
Our gardens blur the line between kitchen and landscape. Rows of heritage tomatoes, kale, fennel, and wild strawberries weave through beds of nasturtium, calendula, lavender, and chamomile. Fruit trees – fig, quince, pear, apple and citrus – punctuate the paths. In spring and summer, gardenia, orange, mint, rosemary, lemon verbena, and sage scent the air; by autumn, pumpkins and Swiss chard color the terraces. Guests are invited to wander, harvest, and taste – an invitation to reconnect with the land that sustains Casa Beatnik’s flavor.
COMPOSTING & SOIL.
At Casa Beatnik, nothing goes to waste. Ashes from the wood-fired ovens, oyster shells from the kitchen, coffee grounds, and garden trimmings return to the compost, enriching the soil that nourishes next season’s crops. This regenerative rhythm – elegant, old-fashioned, and profoundly local – ensures that every meal gives back to the land it came from.