Best restaurants and what to eat
Spain
Santiago de Compostela, the spiritual heart of Galicia, is a city where Atlantic seafood, rural meats, and pilgrim fare meet in a distinctly Galician kitchen. Its gastronomy is marked by pristine shellfish from the Rías Baixas, hearty dishes built for cooler weather, and simple preparations that let exceptional ingredients speak for themselves.
Small green peppers from the Herbón area, famed for their thin skin, juicy bite, and the pleasant surprise that some are mild while others turn hot. They are usually pan-fried in olive oil and finished with coarse salt, making them a classic companion to seafood, eggs, and grilled meats.
A soft, buttery cow’s-milk cheese with a smooth ivory paste and a delicate lactic tang. Its melt-in-the-mouth texture and gentle flavor make it ideal with quince paste, honey, or a simple piece of crusty bread.
One of Galicia’s most beloved cheeses, lush and creamy with a milky sweetness and a supple, almost spreadable interior when young. It is excellent on its own, warmed over potatoes, or paired with membrillo and rustic bread.
A distinctive mountain cheese with a fresh, lightly acidic profile and a texture that can be crumbly or creamy depending on age. Traditionally shaped like a small mushroom cap, it is often enjoyed with honey or preserves.
Galician honey is prized for its floral depth, ranging from delicate wildflower notes to darker, more resinous tones. It is used to glaze desserts, sweeten cheeses, and enrich traditional pastries.
A savory filled pie with a golden crust and generous fillings of tuna, sardines, cod, meat, onions, and peppers. In Santiago, it is a staple of family tables and pilgrim lunches, best served at room temperature so the filling flavors fully bloom.
The signature white wine of nearby Rías Baixas, bright and aromatic with citrus, stone fruit, and saline freshness. It is traditionally served well chilled and is an ideal match for shellfish and grilled fish.
A historic Galician wine style, usually white and blended, with lively acidity, orchard-fruit notes, and a lightly herbal edge. It is a classic table wine for everyday meals and festive seafood alike.
Galician red wine made from the Mencía grape, typically fresh, medium-bodied, and marked by red berries and mineral tones. In the Santiago area it is often poured with pork, cured meats, and richer stews.
A distinctive white wine from northwestern Spain, increasingly associated with Galicia for its texture, floral aromas, and mineral finish. It is elegant with seafood, especially shellfish and delicate fish dishes.
Sparkling Albariño from Galicia, combining crisp effervescence with the grape’s signature citrus, green apple, and sea-breeze notes. It is a celebratory aperitif and a refined pairing for oysters and fried seafood.
A beloved Galician coffee liqueur made by infusing spirits with coffee, sugar, and often subtle spice. Rich, sweet, and warming, it is commonly served after a meal in small glasses.
The emblematic Galician octopus dish, served in thick slices over potatoes and finished with olive oil, paprika, and salt. Simple but highly expressive, it showcases tender texture and pure Atlantic flavor.
Scallops baked in their shells with a savory sauce of onion, ham, breadcrumbs, and seasonings. The result is aromatic and slightly gratinated, with a balance of sweetness from the shellfish and depth from the soffritto.
A filled Galician pie made with small scallops, onions, peppers, and a well-seasoned olive oil base. Its flaky crust and juicy seafood filling make it one of the region’s most prized party dishes.
A classic winter dish of cured pork shoulder cooked with turnip greens and potatoes. Hearty, savory, and deeply comforting, it is a cornerstone of Galician home cooking and festival tables.
A rustic Galician soup of greens, potatoes, beans, and pork, simmered into a nourishing and deeply satisfying broth. It is the archetypal cool-weather meal, humble in appearance but rich in flavor.
Tender cubes of pork marinated with garlic, spices, and often a touch of wine, then pan-fried until golden. Served with fries or bread, it is a beloved tavern dish with savory intensity.
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