These two regions offer all the characteristics that have earned Galicia its well-deserved
place on the culinary map: top quality produce and mouth-watering dishes.
The rugged and rich coastline produces magnificent goose barnacles, the exquisite As Pías clams, the spider crabs that live in the Rías Altas area and magnificent fish, such as bream, turbot or gilthead. The fer tile land produces excellent vegetables including O Couto peppers and the turnip greens of Cerdido, as well as succulent meats such as the famous semi-free range A Capelada veal.
In short, this is the ideal destination for visitors that wish to sample truly exquisite culinary delights, making their choice between restaurants and specialised seafood restaurants, and small taverns or traditional inns.
The region´s restaurants and taverns are also renowned for the superb wines they offer to accompany the mouth-watering dishes that are guaranteed to delight even the most demanding of palates.