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  The Great Cuisine of Galicia
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Although Galicia has long been a favorite of European gourmands, it has yet to be discovered by gastronomy aficionados from this side of the Atlantic.

One reason is that off the rugged Galician coast, are some of the best fishing waters in the world. With over two hundred varieties of fish and 54 kinds of shellfish alone. Like Mariscos a la Plancha (shellfish simmered in olive oil, garlic and paprika) or Fideos con Pulpo (grilled octopus over pasta).

Another reason the full flavored fruits and vegetables that its rich soil provides: extra-large turnips, peppers, maize, tomatoes and mushrooms so large and luscious they’re often served as a main dish. Their unique cheeses and grass-fed meats are also known throughout Spain. Be sure to try Capon, Grandma-style (slow roasted duck in cognac) served with Grelos Gallegos (turnip greens simmered in olive oil, garlic and pimentòn).

Still another reason is the array of delectable white wines Albariños. Along its five rivers, you’ll find some of the finest vineyards in Spain. The Miño River, which flows through beautiful steep valleys, to the renowned vineyards of Ribadavia, home of the famous Ribeiro whites. The picturesque Sil, which meanders past stately chestnuts and oaks to the vineyards of Ribeira Sacra, which produces crisp whites from the Godella grape as well as lush reds from the Mencìa grape.

Your gastronomy adventure will take you to towns and villages that are off the beaten path. There you’ll stay in lovely pazos (inns), former manors and small quaint hotels surrounded by Galicia’s beautiful landscape and rich history. And you’ll partake of local favorites like Caldo Gallego (a delicious country soup made of beans, greens, turnips, onions and chorizo or pancetta) a meal in itself.

This is why some of Spain’s finest seafood chefs can be found in Galicia. Like Pepe Solla, Marcelo Tejedor, Iñaki Bretal or Pepe Vieira-Xose Canos to name a few.

 
Gastronomy of Galicia  
Gastronomy of Galicia SPACER Gastronomy of Galicia