The gastronomic delicacies of Galicia along the Way
When pilgrims arrive in Galicia they face the last days of the Jacobean Route to Santiago de Compostela. From the twenty-fourth stage, the Way enters Galician lands and allows you to taste the delicacies of the sea and the most traditional Galician cuisine.
Recipe: Octopus á feira
Octopus is one of the main ingredients of Galician gastronomy. The Cantabrian Sea and the Atlantic Ocean offer Galicia exquisite seafood that forms part of the traditional recipe book.
Recipe: The queimada
Queimada is a drink made from marc and magic. It forms part of the gastronomic tradition of Galicia. It is believed to have its origins in Celtic culture, although there are theories that claim that it entered the peninsula with the arrival of the Muslims during
Recipe: Lacón with turnip tops
Pork is one of the most used and prized meats in Galician gastronomy. Lacón is extracted from the front leg of the pig and is one of the main ingredients in traditional Galician recipes.
Recipe: Milk filloas
Filloas are one of the most typical sweets in Galician gastronomy. They can be savoury or sweet, and some say that they are the origin of French crepes, which arrived in the country thanks to the Way of Saint James.
Recipe: Santiago’s Cake
Among the typical sweets of Galician gastronomy, specifically, that of A Coruña, Santiago's cake stands out. When the pilgrim finishes the Pilgrim's Way, eating a slice of Santiago's cake is the best celebration.
Recipe: Galician broth
After a long stage, the Galician broth is the dish of traditional Galician cuisine that most satiates the pilgrim. A way to combat the cold in the winter months and the best way to replenish energy. The origins of this dish are uncertain, however, it embodies
Recipe: Galician pie
The pie is one of the most representative dishes of Galician gastronomy. It is a pastry filled with various products ranging from pork loin to cod or cockles. However, what can never be missing inside is a good sofrito made with onion, pepper and tomato.
Recipe: Clams of Carril “a la marinera”
Galicia's geographical position means that the region's gastronomy is rich in seafood. Seafood is one of the main ingredients in Galician recipes. The clams from the fishing village of Carril are raised in the waters of the Arousa estuary.
Recipe: Lamprey in Albariño wine
Among the fish from the area of Pontecesures (Pontevedra) and Lugo, the lamprey stands out. A fish with a cartilaginous body that stands out for its very fine flesh. Along with octopus, it is one of the star products of Galician gastronomy.
