FARM & GARDENS
The countryside.
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 & GARDENS.
Casa Beatnik's greenhouse bridges Galicia's seasons, a warm, fragrant space where life never pauses.
There we grow multiple varieties of heirloom tomatoes, along with zucchini, eggplant, peppers, peas, arugula, and lettuces. We also cultivate our wild berries — blackberries, strawberries, raspberries, and blueberries — as well as kiwis, apple, pear, plum, avocado, orange, lemon, and quince trees, plus our fall and winter vegetables: grelos, Swiss chard, berza, and bimi.
Here, the culinary team experiments, cross-pollinating ingredients and ideas that later find their way to the menus at Tribu and Bambola.
GARDEN WALKS.
Our gardens wrap the estate in a mosaic of scent, color, and texture. Blooming gardenias, hydrangeas, agapanthus, orange blossom, jasmine, lavender, cycads, philodendrons, monsteras, and other tropical plants create a living landscape that shifts with the light and the passing seasons.
Fragrant pathways, dappled shade, and bursts of color invite unhurried wandering — a chance to lose yourself in a setting where nature takes center stage. Here, every corner breathes calm and beauty, extending the spirit of Casa Beatnik beyond its walls.
COMPOSTING.
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 from which it came.