For the people of Galicia, our cuisine is among the best in the world. This is not an exaggeration, but a reflection of our confidence in the quality of the ingredients and our passion for pure flavours, which sets it apart from other traditional Spanish cuisines.
It is an honest cuisine based on extraordinary yet unpretentious produce, where the flavours of the sea and the land take centre stage. The region has three restaurants with two Michelin stars, 14 with one star, and 19 Bib Gourmand restaurants. It also has two restaurants with three suns, 13 with two suns, and 28 with one sun in the Repsol Guide.
But what do chefs from other regions think?
Read on to find out what the most internationally renowned chefs have to say about Galician cuisine.
David Muñoz
(Madrid, Spain)
In 2015, David Muñoz — holder of three Michelin stars and named the world’s best chef for three consecutive years — said: “You have a pantry that will dazzle the world.”
Many of its creations include Galician product at its centre but he has also re-invented some of the most traditional recipes. He is a passionate advocate of the Betanzos omelette, a dish with a history spanning over 100 years.
He often visits Galicia. During his most recent trips, he has been spotted enjoying the cuisine at the Loxe Mareiro restaurant in Carril and at Pepe Vieira (two Michelin stars and one green star) in Raxó, both of which are located in the province of Pontevedra.
Martín Berasategui
(Basque Country, Spain)
The chef describes Galicia as a cornucopia and says that Galician cuisine always leaves him speechless. He has even said that “I wouldn’t be the chef I am if Galicia didn’t exist”.
One of the star products he offers in his restaurants comes precisely from Galicia: hake (merluza) from Burela.
In Galicia, he has been seen at the Pingallo restaurant in Ourense.
Gordon Ramsay
(UK)
Gordon Ramsay has stated that Galician meat is the best in the world and that Galicia is one of the places he respects most gastronomically, “not only for the food, but also for the wines”.
The Michelin-starred chef has praised Galician cuisine on several occasions and has even said that he would love to open a restaurant there.
He has visited Galicia for various TV programmes, including Uncharted (season 4, episode 3) and Gordon, Gino & Fred: On the Road (season 4, episode 2).
José Andrés
(Spain – US)
Chef José Andrés is a regular visitor to Galicia and has just recently completed the northern route of the Camino de Santiago, visiting Mesón do Campo in Vilalba along the way.
“When travelling the Camino de Santiago, there is nothing more emblematic than the Spanish omelette, especially in Galicia. Many places, even the most modest, serve good, if not excellent, omelettes!”
He has also featured Galicia in some of his programmes. For example, you can see this in his series Made in Spain.
Ferran Adrià
(Catalonia, Spain)
He has said from one of his most recent trips to Galicia: “I have had one of the best gastronomic experiences in the world.”
He was been spotted at Culler de Pau and D’Berto, both in O Grove (Pontevedra).
Adrià highlights that Galician cuisine undoubtedly boasts the finest seafood and some truly exceptional vegetables. Galicia is also his chosen gastronomic destination for the next couple of years.
Rick Stein
(UK)
The Spanish series by Rick Stein began in Galicia, where he ventured to Santiago de Compostela and beyond the tourist trail to savour empanada, seafood, cocido stew and other authentic local dishes.
In the documentary from 2011, he draws parallels between Galician cuisine and Japanese food, highlighting the shared emphasis on minimalist cooking techniques.
*Saboroso means tasty. There are many words to describe how much we like a dish. From rico (rich) to exquisito (exquisite), there are many degrees, all of which are positive in Galician.
However, if you’re travelling to Portugal, avoid using the word ‘exquisite’, as it can cause misunderstandings when crossing the border.
If you’re looking for a different kind of trip to Galicia, come and share a meal with us.
Be part of it,
join one of our expeditions
PAN: Gastronomic Camino Portuguese Route SE
Connect the route with the iconic flavours of each stop of the Way
WHEN: Spring and Summer. Maximum one group per running week.
IDEAL LENGTH: Tui, O Porriño, Redondela, Pontevedra, Caldas de Reis, Padrón
PRICE: from 2.000€ pp (flights and accommodation not included)
AMEIXA: of wine and sea in Arousa
A trip to experience the best of wine and seafood of Rías Baixas
WHEN: best for spring, summer and autumn seasons
IDEAL LENGTH: recommended 4 days / 3 nights
PRICE: from 1752€ pp excluding flights (based on 2 people sharing)
