Seafood Epiphany

Explore the remote and wild beauty of Galicia, immerse in its Celtic culture and feast on the most sublime and delicate seafood you could ever imagine

Best time to go

All year-round
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Suggested Length

6-8 days

Ideal Traveller

Explorer
Glutton

A coastline marked by the rampage of brutal waves, endless, deserted beaches, thick and moist forests filled with myths and Celtic legends, an endless supply of the best possible quality products. A traditional and simple cuisine, which manages to extract the purest, cleanest and most immaculate flavours.

The forests of Galicia might still be inhabited by meigas -witches- and mouros -supernatural beings that live underground-, according to some Galicians. Celtic culture is still deeply rooted in Galicia, to the extent that it shapes their personality and life. The Moors refused to enter these lands, only the Romans had the courage to set foot in this wild territory. It is a highly traditional society, strongly attached to their landscapes and nature, which is reflected in an almost insane obsession for searching for the simplest and purest flavours.

Simplicity and quality is what defines Galician food culture. Heavy rainfall pours almost all year, giving way to the greenest, richest pastures that feed sublime breeds of cows and superb vegetables. Freezing Atlantic currents hit the Galician coast, bringing a massive stock of nutrients for all kind of seafood wonders. Galicians -who love to indulge in Pantagruelian food festivals to pay respect to their products- barely manipulate these divine ingredients, it is fundamentally about the concoction; it is about pure, untouched flavour.

Gooseneck barnacles might be the jewel of the crown in the seafood kingdom but velvety oysters, delicate clams, juicy razor clams, fatty mussels, impossibly tender octopus and many more delicacies also conform the universe of divine seafood. From the land, the Rubia Gallega is the queen of read meats, the porco celta (Celtic pig) fed with chestnuts is a strong competitor to its southern cousin, the acorn-fed Iberian pig; smoky and creamy cheeses; fantastic white wines (Albariños, Godello, Mencía…), a constellation of food delicacies treated with the utmost respect and simplest techniques.

The Experience

Wander the impossible orography of the Galician estuaries, impregnated by the smell of the Atlantic Ocean, storming the fresh seafood reserves from one village to another, mariscada (seafood feast) after mariscada.

Explore the enchanted Galician forests, feeling like a character in Celtic legends, searching for the magicians who breed Rubias Gallegas and Celtic pigs, and taste these meat jewels in their original
terrain.

Savour the authentic local cuisine in furanchos, private garages and warehouses, where the homeowners serve their traditional dishes irrigated with the wine harvest surplus.

Discover secret wineries in remote Galician sceneries, tasting special wines made from grapes that have adapted to the humid soil and climate, perfect to pair with any good seafood dish.

Walk, surrounded by oysters of all sizes, along Calle de las Ostras (literally Oysters Road) in Vigo. Take a tray, fill it with these blunt delicacies and eat in any bar accompanied by a glass of Albariño wine.

Experience a real Galician food festival, Obelix-style, a bacchanal of food and primitive consumption of huge quantities of seafood, fish, meat, wine, cheese…
a wonderful barbarism.

Lie on one of the infinite deserted beaches of the Galician coast and simply look at the sky and listen to the waves breaking on the shore, with no one around you. Wild virgin paradises to discover.

PLAN YOUR JOURNEY

A taste of the route

	Percebes: goose barnacles
	Queimada: ancient traditional punch
	Potato omelette
	San Simón da Costa: artisan smoked cow’s milk cheese
	Berberecho: cockles
	Arzúa-Ulloa: artisan soft cow’s milk cheese
	Porco Celta: breed of pig native to Galicia

	Pimientos de Padrón: local variety of small peppers
	Razor clams
	Empanada: traditional stuffed pastry
	Carneiro o espeto: lamb cooked over pit coal
	Scallops
	Polbo a feira: octopus with potatoes, paprika and olive oil
	Spider crab