PRECIO MÍNIMO GARANTIZADO

Santiago de Compostela in five gastronomic stops

30/07/2015

Finally happened: after years being a place of visitors “come&go”, Santiago de Compostela opnes its turistic field and become a culinary destination. No more tourist asking where is the Cathedral, for a quick sight first and take the road to the coast second. No. Today is quite possible that outsiders will look for this restaurant or, better still, looking with devotion for the Praza de Abastos and, probably, they'll have the knowledge: the best day to visit is on Tuesday and Thursday. Even the Skyscanner site puts Santiago as the second best city in Spain to eat. It may be that the gastronomic Compostela is happening after many years of work but... Where do you go? We're introducing Santiago de Compostela in five gastronomic stops.

Mercado de Abastos: everything began here. This historic area of the city, where the people of the parishes and the coast approached to sell agricultural&sea products, also became a tourist attraction and a sentimental education for many chefs who spent their youth and training in the Galicia's capital. If you read at a restaurant "market cuisine" it is not just a label, is a locative indication that points the exact place where the food comes. Distributed in buildings that reminds us to the Asturian Romanesque architecture, and held abroad by raleiras -women who come from parishes to sell products harvested or raised in home-- the Market has become the second most visited monument in the city and near the trade, now home to more business and, of course, eating establishments.

Abastos 2.0: we have not yet finished with A Praza (well known to food market in the city). The Abastos 2.0 opened as a gamble for more than five years: a kitchen installed in the forefront but that acantonaba at first: your kitchen would not leave us any creation that were made with products from the square. The duo of Mark Cerqueiro and Iago Pazos triumphed and his ministry is required in gastronomic events throughout the Kingdom and the concept of Abastos 2.0 grew up with a Ghalpón (local opposite boxes of Abastos 2.0) and Loxe, a restaurant in Vilagarcía de Arousa What can we eat you ask? Grilled octopus with foam cheese San Simon and shitakes, clams steamed and meat pie. And for drink albariño, of course.

Abastos 2.0 restaurant

A Moa: the number 32 of the Rua de San Pedro (artery of one of the districts with more personality and excitement of the city) is reserved for a culinary concept that keeps the essentials of Galician tradition, such as its rich polbo á feira (octopus with olive oil and paprika, just like that) but it also plays with innovative flavors and dishes to renew some dishes with new ingredients and feelings that one is not expected. And of course, which is located to the Belvis Park, a small corner of rest and relaxation in the city. Besides the octopus, we recommend cod salad or pumpkin ravioli with pesto. And what more they desire dela dessert menu: are all real good.

A Horta do Obradoiro: Western pole of the city we live. Western reserve the Obradoiro Square traditional architecture, the rural essence of Compostela and a handful of restaurants worth visiting. The latest addition is A Horta do Obradoiro, a project in which Kike Pineiro, Vanessa Avola and Eloy Vera Cancela, though amply seasoned young chefs conjured. The space renovated old houses in Hortas, which was formerly reserved for workers of the Cathedral. For example, it says that the space Horta house was an old temple musicians Compostela. A renewal takes advantage from a narrow space and honors at all times to wood and barbanzano spirit of its founders and one in which kitchen basics, the fundamentals, the stews, and the new proposals go hand in hand. Recommend any choice of traditional menu, please take advantage of the summer and enjoy the desktop in your garden terrace.

Pedro Roca Restaurant: we continue in the western part of the city and that is, if we think, a few places worth visiting are attached: Casa Marcelo, A Horta, the Don Quixote ... We stood with Pedro Roca because we striking reading, nuanced and very personal, which makes the Rock master of the seasonal cuisine. All the ingredients are in season in which we find ourselves and the concept of tavern that works at the local finds a counterpoint in the reinterpretation of the dishes seasoned with the vast experience of Rock. Mushrooms and fungi have a special place in the heart of this illustrated tavern.

Pedro Roca restaurant

This concludes this first walk through the Compostela astronomical offer. We hope to return to share with us another walk in the Galician apostolic gluttony.

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15704 Santiago de Compostela