Galician gastronomy

Galician cuisine is characterised by its great variety and its use of high quality natural products. The Galician Rías offer a wide variety of fish (mostly eaten boiled or grilled) and seafood (oysters, goose barnacles, spider crabs or small edible crabs), which attract many tourists to Galicia. The most popular sauce is the so-called "ajada" or "allada", made with garlic, olive oil and paprika.

We would recommend Galician white wines such as Albariño, Condado, Rosal or home-made wines to accompany Galician fish and meat. When buying meat, ask for Galician veal with guarantee of origin.

Galician specialities include:

  • Pies (empanadas or empanadillas) stuffed with meat, cod and raisins, tuna, sepia, baby scallops, etc. The dough used is either normal fine pastry dough or dough made from corn flour (typical).
  • Cocido gallego (Galician stew): different types of meat (pork, veal and poultry).
  • el caldo gallego (Galician broth): turnip greens, potatoes, meat and pork fat.
  • el lacón con grelos (boiled ham and turnip greens).
  • la caldeirada de pescado: potatoes and different types of fish (monkfish, ray, etc.)
  • el salpicón: boiled fish and seafood, served as a cold dish, with vinegar dressing.
  • pimientos de padrón.: small green peppers from Padrón.

Cheese and home-made desserts are served after meals. Tetilla, a Galician cheese variety, is usually eaten with quince jelly. Other typical desserts are: Tarta de Santiago (almond cake), filloas (regional variety of crêpes) with honey or cream, cañitas (rolled pastry filled with custard or cream and covered with icing sugar and cinnamon), different types of doughnuts, leche frita and rice pudding. And to accompany desserts, spirits such as aguardiente or the typical queimada are served.

Nuestro marisco y pescado: our seafood and fish
Centolla: spider crab
Mejillón: mussel
Nécora: velvet swimming crab
Percebe: barnacle
Buey de mar: king crab
Rodaballo: turbot
Ostra: oyster
Lenguado: sole
Almeja: clam
Mero: grouper
Vieira: scallop
Salmonete: red mullet
Berberecho: cockle
Calamares: squid
Cigala: norway lobster
Lubina: seabass
Langostino: white shrimp
Merluza: hake
Lubrigante: European lobster
Rape: monkfish
Gamba: shrimp
Pulpo: octopus
Camarón: prawn

Tapas is a very traditional way of eating out at dinner time both in Galicia and in the rest of Spain. It involves entering in several bars or small restaurants, one after another, and having small bites of food, usually the specialty of each place, and a glass of wine. Sometimes, tapas can last so long that they may replace lunch or dinner.

Rectoría | University Campus | C.P. 36.310 Vigo (Pontevedra) | Spain | Tlf: +34 986 812 000 |            Accesibility | Site map | Legal Advise