Galician Cuisine
Pulpo a feira, empanada, lacón con grelos, Santiago cake. Sea and mountain.
Galician Santiago Cake
Tarta de Santiago is Galicia's emblematic dessert and one of Spain's oldest, with documented recipes dating to the sixteenth century. Its base is ground almond, sugar, and egg — no flour, no added fat — which gives it a dense, moist texture close to a baked marzipan. It is dusted with icing sugar and the cut-out Cross of Saint James before serving. Simple, direct, and perfectly balanced.
Mussels in White Wine Sauce
Galician mussels in white wine sauce feature a tomato and onion sauce cooked with white wine that's perfect for dipping bread. The quality of the Galician mussel, which is the best in the world, does 90% of the work.
Medieval Santiago Cake
With a protected designation of origin, the Santiago cake is naturally gluten-free as it only contains ground almonds, eggs, and sugar. Its hallmark is the Cross of the Order of Santiago drawn with powdered sugar on the surface.
Galician Broth with Greens
Galician broth with greens is the Atlantic winter stew: soaked white beans, smoked pork shoulder, and lard that simmer for hours until the broth turns thick and silky, with the grelos — Galicia's bitter, leafy green — added at the end to keep their bite. An unpretentious dish that genuinely fills you up and tastes even better reheated the next day.
Galician Cuisine: cooking guide
Galician cuisine lives between sea and mountain, with a pantry that includes the best seafood in Europe and top-quality beef. Pulpo a feira with Vera paprika and olive oil is its most globally recognised dish. Empanada — tuna, cockle or meat-filled — is the food of every celebration, and tarta de Santiago closes any good meal.