Travelling through the Rías Baixas also means taking time to enjoy the local food. Here, the Atlantic shapes much of a cuisine based on local produce, traditional recipes and a close connection with the sea. If you want to discover Galicia through its flavours, these three must-try specialities are an excellent place to start.

Seafood from the rías, a taste of the Atlantic

Talking about gastronomy in the Rías Baixas means talking about seafood. Mussels, clams, oysters, scallops, queen scallops, razor clams and goose barnacles are just some of the wide variety of products that make their way from the rías to local markets and restaurants.

O Grove is one of the best-known places to experience this seafaring tradition and hosts its popular Festa do Marisco every autumn. If you’re staying at BLUESEA Costa Norte, make the most of your holiday to visit the town and discover some of the most representative flavours of the Galician coast.

Pulpo á feira, a true Galician classic

Few dishes are as closely associated with Galicia as pulpo á feira. This simple and unmistakable recipe puts octopus centre stage and can be found in numerous restaurants and at gastronomic festivals throughout the region. Octopus is, in fact, one of the most highly prized products from the Galician rías.

The perfect excuse to take a break during your excursions and enjoy one of the dishes that forms part of Galicia’s culinary identity.

Galician empanada, tradition in every filling

Another must-try speciality is Galician empanada. Its wide variety of fillings means there is something for every taste, from seafood-based recipes to versions filled with meat or vegetables. In the Rías Baixas, it is so deeply rooted in local gastronomy that there are even food festivals dedicated to this traditional recipe.

From BLUESEA Costa Norte, you can explore the villages, markets and towns of the Rías Baixas and make gastronomy another highlight of your trip.

Seafood, pulpo á feira and Galician empanada are three flavours that offer the perfect introduction to a cuisine deeply connected to its land and sea. Because the Rías Baixas are also best enjoyed one bite at a time.