If you're already in Galicia or planning to visit, there are some gastronomic gems you simply can't overlook. Here are some of the most recommended spots.
03 oct 2024 . Actualizado a las 13:42 h.Beyond its culture, landscapes, history, and traditions, Galicia offers its gastronomy as one of its main tourist attractions. Anyone visiting the region will surely plan a culinary indulgence, a pleasure that residents also frequently enjoy. The culinary options are endless, just like the variety offered by our raw ingredients, kitchen wisdom, and rich culinary tradition. Coastal, mountain, traditional, and avant-garde cuisine, featuring fish, seafood, meats—always with a common denominator: the utmost respect for the product. Here are eight diverse dining options, from north to south and east to west, that you should not miss when visiting Galicia.
A Pulpeira de Melide (A Coruña)
The bustling Plaza de España in A Coruña owes much of its activity to one of the city's most sought-after and acclaimed spots, A Pulpeira de Melide.
This modern version of the traditional family business combines the essence of a classic «pulpeira» with contemporary cuisine. At the helm is Gorka Rodríguez, the fourth generation of octopus cooks, who has also trained in some of the world's top restaurants, like Mugaritz, Celler de Can Roca, and Noma.
While octopus is the restaurant’s signature and most requested dish, the rest of the menu, based on fresh market produce, shouldn’t be overlooked. Offerings include simple but sublime creations like scallop and anchovy gilda, sardine empanada, pork shoulder croquettes, cuttlefish croquettes, and Galician blonde beef carpaccio.
The seafood and fish section is also noteworthy, featuring delights such as Carril clams, Lorbe mussels in escabeche, tempura rockfish, tuna tartare, and house-marinated mackerel. Special mention goes to the Betanzos-style tortilla, the second most popular dish after the octopus, and the baked cheesecake.
Restaurante San Francisco (Malpica)
The Atlantic reveals its majesty through the windows of San Francisco, and its essence is also felt in the kitchen. Situated by the sea, the restaurant draws from its local maritime bounty, with fish and seafood sourced from the nearby artisanal fish markets.
San Francisco's menu is divided into two sections: one for the restaurant and another for casual dining, though both share a foundation in traditional cooking and quality products. The restaurant prides itself on offering some of the finest barnacles from the Sisargas Islands, Nariga, Corme, and Camelle.
Recommended fish dishes include caldeirada, grilled or baked fish (by pre-order), and other specialties such as octopus caldeirada, broad beans with octopus and clams, or cuttlefish in its ink, a family recipe passed down through generations.
O Dezaseis (Santiago)
Located on the popular Rúa San Pedro, at number 16 as expected, O Dezaseis has become a classic in Santiago since its opening in 1995.
The restaurant is known for traditional flavors and local products. As manager Gonzalo Abal explains, «You won’t find fancy or rare preparations at O Dezaseis,» though creativity and innovation shine through in some dishes.
Visitors should not miss the grilled octopus, the house specialty. Other standout dishes include confit San Simón cheese, mussels in citrus escabeche, and an exquisite Galician-style hake.
Casa Rosita (Cambados)
At the heart of Rías Baixas and in the capital of Albariño wine, Casa Rosita has been a culinary institution for over 150 years. Now run by the fifth generation, the restaurant remains faithful to its culinary roots, with seafood and fish from the estuaries taking center stage.
The house’s star dish is the seafood salad, with ingredients like crab, spider crab, and shrimp freshly purchased, cooked, and shelled daily. The grilled monkfish with a hint of marinara sauce is a must-try, as are other fish like turbot, sole, seabass, and hake. When it comes to desserts, the pancakes, almond crisps with strawberries, and mascarpone cream are just as renowned.
A Fonda do Sopapo (Vigo)
Opened in June 2020 at the height of the pandemic, A Fonda do Sopapo has become a culinary landmark in Vigo’s old town thanks to its quality, uniqueness, and honesty.
The restaurant’s concept harks back to the inns of yesteryear, offering traditional homemade food. Sopapo's menu focuses on fresh, daily-caught fish from local coastal fleets. Notable dishes include sea bream, monkfish, mackerel, rib meat rice, pickled horse mackerel, and Bandeira beef. The average cost of a meal is 20-25 euros, including drinks.
A Taberna (Ourense)
Located in the interior, A Taberna in Ourense is renowned for its seafood, despite being far from the coast. Run by Javier Outomuro for over 20 years, this restaurant prides itself on serving wild-caught fish, never from fish farms.
Signature dishes include monkfish with prawns, salmon tacos, lobster or seafood rice, and kid goat. The seven-course tasting menu, featuring the restaurant’s most popular dishes, is priced at 44 euros, excluding drinks.
Pulpería A Lareira (Lugo)
In Lugo, octopus is the emblematic dish, symbolizing local festivals. A Lareira, with over four decades of history, is a key reference in Lugo’s gastronomy. Run by Marina Fraga and Teresa Díaz since 2014, the restaurant maintains its traditional spirit.
In addition to octopus, the menu includes popular dishes like Galician stew, pork shoulder with turnip greens, squid, and chipirones, all prepared in a traditional style.
El Timón Bar (Ferrol)
Ferrol’s culinary scene may be one of Galicia's best-kept secrets, but restaurants like El Timón are raising the bar. Managed by José María Jordán, the bar offers a twist on local products with creative flair.
Highlighted dishes include turbot with beet oil, steak tartare with apple, slow-cooked beef ribs with apricot compote, marinated salmon, and wok-fried basmati rice with vegetables and curry.