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Pontevedra: the great cuisine from the estuaries
Pontevedra's cuisine is defined by the abundance of products that the estuaries provide in the region of Rías Baixas, a fish and seafood paradise.
But the wealth of the region is not limited to the estuaries: the Miño River, at its end, is the source of many valued species, from eel to salmon, not to mention lamprey. Pontevedra, like the rest of Galicia today, offers a varied cuisine that beautifully combines tradition with the newest trends, always managing to bring out the exceptional quality of the local products.
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 | Anglerfish
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| Baby goat from Moaña
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| Beef
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| Clams from Carril
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| Cockles
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| Cuttlefish from Redondela
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| Eel from the Miño River
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| Lamprey
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| Liqueurs from Albariño grapes
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| Lobster from A Guarda
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| Mussels from the Arousa Estuary
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| Norway lobster from Marín
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| Octopus from the Galician estuaries
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| Oysters from Arcade
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| Salmon from the Miño River
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| Sardines (xoubas)
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| Sausages
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| Scallops
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| Shrimp from Sanxenxo
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| Sole
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| Spider crab
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| Turbot
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| Turnip tops from O Rosal
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| Turnip tops from O Rosal
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| Variegated scallops
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| Velvet swimcrab
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 | | Don’t forget to try...... |
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| Casseroles
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| Conger eel stew
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| Flame-grilled horse mackerel
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| Grilled fish
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| Grilled steak
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| Lamprey with sauce
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| Roasts
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| Sardine savoury pie
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| Savoury pies
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| Where to eat (Campsa Guide selection) |
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