Galician Cuisine on the Camino: What to Eat at Every Stage

Galician cuisine on the Camino de Santiago

The Camino de Santiago through Galicia is as much a culinary journey as a spiritual one. Every town has its own specialities, local produce and wines. Here is your guide to what you absolutely must try.

Pulpo á feira: the star of Melide

The most iconic dish in Galicia awaits you in Melide, at the midpoint of the Palas de Rei to Arzúa stage. Prepared with paprika, olive oil and coarse salt, served on a wooden board, pulpo á feira (Galician-style octopus) is a mandatory stop.

• Where to try it: Pulpería Ezequiel (the most famous, expect queues in high season), A Garnacha or Pulpería Antón
• Average price: 12-16 EUR per serving
• Tip: Order it with cachelos (boiled potatoes) and village bread to soak up the oil

Arzúa-Ulloa cheese

When you arrive in Arzúa, you are in the capital of Galician cheese. Arzúa-Ulloa cheese holds a Protected Designation of Origin and is recognised by its round shape, thin rind and creamy paste. Mild, slightly acidic and delicious with quince jelly.

Caldo gallego (Galician broth)

The quintessential Galician soup. A hearty broth made with turnip greens (grelos), potatoes, white beans and unto (pork fat). Perfect for the cold and rainy days on the Camino, which in Galicia are frequent.

Empanada gallega (Galician pie)

The Galician empanada is nothing like South American empanadas. It is a large, flat pie with a thin, crispy pastry crust filled with tuna, cockles, zorza (marinated pork) or cod. Sold at bakeries and bars in every town along the Camino. Ideal to take along as a packed lunch for the stage.

Lacón con grelos

A traditional Galician winter dish: lacón (cured pork shoulder) boiled with turnip greens, potatoes and chorizo. Hearty and comforting. Available mainly from November to March.

Galician wines

Galicia is a land of exceptional white wines and increasingly recognised reds:

• Albariño: The most famous Galician white wine, from the Rías Baixas region. Fresh, fruity, perfect with seafood and fish.
• Ribeiro: A light, young white wine from the Ourense area. Traditionally served in small white ceramic cups.
• Ribeira Sacra: Red wines made from Mencía grapes grown on impossibly steep terraced vineyards above the Sil River. Just 1 hour from Palas de Rei.
• Mencía: The quintessential Galician red grape. Elegant wines with medium body and red fruit notes.
• Godello: A full-bodied, floral and mineral white wine. Increasingly fashionable among wine lovers.

Galician desserts

• Tarta de Santiago: An almond cake marked with the Cross of Saint James in icing sugar. Found throughout Galicia, but it tastes best in Santiago at the end of the Camino.
• Filloas: Galician crêpes, traditionally made during Carnival but available year-round in many restaurants. Filled with cream, chocolate or honey.
• Bica: A spongy cake typical of the Lugo area. Simple and delicious with coffee.

If you want to explore Galician gastronomy with a local guide, OurWay.Travel organises food experiences along the Camino — markets, wineries and restaurants off the tourist trail.