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Good food culture
Try Galicia-style octopus, empanada (a thin pie), Galicia broth, chickpea casserole and shoulder of pork with turnip tops. Fish and seafood deserve special mention. Make sure you have a good plate of seafood before leaving Santiago: Dublin Bay prawns, lobster, oysters, scallops, clams, spider crabs, small crabs... all washed down with a local wine such as a Ribeiro or Albariño.
Gastronomy is one of the major attractions in Santiago de Compostela, and it is an important part of the city's way of life and identity.
Try Galicia-style octopus, empanada (a thin pie), Galicia broth, chickpea casserole and shoulder of pork with turnip tops. Fish and seafood deserve special mention. Make sure you have a good plate of seafood before leaving Santiago: Dublin Bay prawns, lobster, oysters, scallops, clams, spider crabs, small crabs... all washed down with a local wine such as a Ribeiro or Albariño.
The restaurants in Santiago stand out for offering excellent value for money. We recommend dishes made with fresh, tender regional produce.
Try Galicia-style octopus, empanada (a thin pie), Galicia broth, chickpea casserole and shoulder of pork with turnip tops. Fish and seafood deserve special mention. Make sure you have a good plate of seafood before leaving Santiago: Dublin Bay prawns, lobster, oysters, scallops, clams, spider crabs, small crabs... all washed down with a local wine such as a Ribeiro or Albariño.
In the capital of Galicia you will eat well, and plenty, because the selection on offer is hard to beat: from the most select restaurants to informal dining houses, bars, taverns and, of course, shellfish restaurants. In Santiago you will find quality cuisine to suit every pocket. For under €10 you can enjoy a set menu in a host of establishments throughout the city. For about €30, the finest delicacies of the region await you, with Galician beef and an all but endless list of shellfish being the star dishes.
Try Galicia-style octopus, empanada (a thin pie), Galicia broth, chickpea casserole and shoulder of pork with turnip tops. Fish and seafood deserve special mention. Make sure you have a good plate of seafood before leaving Santiago: Dublin Bay prawns, lobster, oysters, scallops, clams, spider crabs, small crabs... all washed down with a local wine such as a Ribeiro or Albariño.
We suggest you head for Franco and Raíña streets, in the heart of the old quarter. Here almost all the doorways lead to restaurants and bars, with windows displaying a wealth of typical dishes and produce.
Try Galicia-style octopus, empanada (a thin pie), Galicia broth, chickpea casserole and shoulder of pork with turnip tops. Fish and seafood deserve special mention. Make sure you have a good plate of seafood before leaving Santiago: Dublin Bay prawns, lobster, oysters, scallops, clams, spider crabs, small crabs... all washed down with a local wine such as a Ribeiro or Albariño.
Restaurants offering traditional, regional cuisine are not only to be found in the old town of Santiago, but also in areas slightly further out such as the San Pedro neighbourhood, Rúa Travesa street or the Ensanche, the new part of the city. Besides tapas, raciones (literally "portions") and pinchos (tapas on bread), in San Clemente and Carretas streets, as well as in the Ensanche area and in the outskirts of the city, you will also find places offering more elaborate Galician specialities. On the other hand, if meat is your thing, then make for any churrasquería. Many of these are to be found on the outskirts of the city, serving flame-grilled meats, T-bone steaks, chorizo sausage and barbecued steaks. Bear in mind that they tend to get busy, especially on Sundays. Read more
Try Galicia-style octopus, empanada (a thin pie), Galicia broth, chickpea casserole and shoulder of pork with turnip tops. Fish and seafood deserve special mention. Make sure you have a good plate of seafood before leaving Santiago: Dublin Bay prawns, lobster, oysters, scallops, clams, spider crabs, small crabs... all washed down with a local wine such as a Ribeiro or Albariño.
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Did you know?
The best time to enjoy the delicious shellfish is between the months of September and April (months with an "r" in them).
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