Traditional food & drink in Galicia

Galicia has 6 regional specialities worth seeking out in its heritage towns. Many carry a DOP or IGP protected-origin mark, which ties the product to a defined area and production method.

Pulpo á feira↗

Octopus boiled in copper, snipped onto a wooden plate with paprika, coarse salt and olive oil — fair-day food.

Empanada gallega↗

A flat two-crust pie baked with tuna, cockles or pork, cut in squares and eaten warm or cold.

Percebes↗

Goose barnacles prised off the rocks of the Costa da Morte at low tide — the most dangerous harvest in Spain.

Albariño (Rías Baixas)↗

The saline, high-acid white of the Atlantic rías, grown on granite pergolas around Cambados and the Salnés.

Ribeira Sacra↗

Mencía reds from vertiginous terraces above the Sil and Miño canyons, worked by hand as they were by the Romans.

Tarta de Santiago↗

A dense almond cake dusted with icing sugar through a stencil of the cross of Saint James.