Casa RIA in Santiago de Compostela, led by David Chipperfield, is transforming a historic site into a hub for sustainable agriculture. The project focuses on reviving native Galician vegetables and engaging both staff and students.
In the heart of Santiago de Compostela, a historic property has been transformed into a model of sustainable agriculture under the direction of renowned architect David Chipperfield. Casa RIA, now the headquarters for his foundation and studio in Galicia, is home to an urban garden that is reviving native Galician vegetable varieties once at risk of disappearing. The initiative stands out for its meticulous approach: every detail, from the straight lines of the planting beds to the labeling of local produce, reflects a commitment to both tradition and precision.
The garden, established on land previously buried under debris, now boasts over fifty types of vegetables, including local oranges, lettuce, tomatoes, peppers, eggplants, and rare peas. The project is not just about cultivation; it is a collective effort involving more than 30 staff members who rotate weekly to work the soil, offering a break from office routines. This hands-on participation extends to visiting students from Yale University, who join in the agricultural work during their stay at Casa RIA.
Guidance for the garden comes from Santiago Pérez, a Galician farmer known for reviving the native 'guisante lágrima' pea. Pérez, who once worked as a pilot in Florida, returned to Galicia to focus on agriculture and has since become a key figure in the region’s push to recover lost crops. His collaboration with Casa RIA began in 2025, and he describes the project as his “premium passion,” noting the discipline brought by working alongside architects. The garden’s design, shaded by a chestnut and a centuries-old tulip tree, helps conserve water and creates a unique microclimate for the crops.
Chef Iago Pazos, who leads A Cantina de Casa RIA, integrates the garden’s daily harvest into the menu for both staff and the public. Pazos, also known for his work at Abastos 2.0, adapts his dishes to the changing availability of produce, reinforcing the project’s focus on local, seasonal ingredients. Meanwhile, architect Lucía Escrigas oversees the documentation of plant growth and the creation of educational materials, ensuring that both diners and visiting school groups learn about the origins and characteristics of each vegetable.
The Casa RIA project is part of a broader movement in Galicia to reclaim agricultural biodiversity. The team is already in contact with the germplasm bank at CIAM (Centro de Investigacións Agrarias de Mabegondo) to begin cultivating even more rare and forgotten varieties, such as local lettuce, tomatoes, peppers, and onions. Their goal is to restore flavors and crops that have nearly vanished from the region’s fields and markets.
Urban gardens like the one at Casa RIA are not uncommon in Santiago’s historic center, where many buildings hide small plots for self-sufficiency. However, the scale and ambition of Chipperfield’s project set it apart, combining architectural heritage with agricultural innovation. The garden’s success has inspired pride among staff and has become a symbol of how historic spaces can be repurposed for contemporary challenges, including climate change and food sustainability.
Efforts to recover traditional crops in Galicia echo similar initiatives across Spain, where local communities are increasingly turning to sustainable agriculture and heritage varieties. This trend reflects a growing awareness of the importance of biodiversity and food security, themes that have also surfaced in other regions facing environmental and economic pressures. For example, recent reports have highlighted how communities adapt to changing conditions, as seen in the response to natural disasters in other parts of the country, such as the mobilization efforts described in coverage of civil society action after earthquakes in Venezuela.
Casa RIA’s urban garden demonstrates how a blend of architectural vision, community involvement, and agricultural expertise can breathe new life into forgotten traditions. As the project prepares to introduce even more rare Galician varieties, it stands as a reference point for sustainable development and cultural preservation in Spain’s regions.
