Lunches and dinners
were
taken at local restaurants. This gave us the opportunity to
sample the local specialities and delicacies together with some
excellent local wines. The meals were as excellent as they were
varied with a strong emphasis upon local produce, particularly fish
and shellfish. Many of the meals were spectacular and gave us an
opportunity to participate in local customs.
Perhaps the most memorable meal was dinner at El Restaurante Louzao at Viveiro where "Seafood in Season" turned out to be a plate of large crabs with roe in a thick sauce, followed by small crabs, followed by gambas a la plancha, followed by large langostinos. The main course was an excellent steamed hake served with potatoes and leeks in a saffron sauce. Dessert was an almond tart followed by queimada which is aguadiente, sugar and apple, flamed and served hot. The meal was prepared with extremely fresh ingredients and simply prepared. There was a choice of Galician white wine (Ribadeo) or Rioja red followed by a choice of liqueurs (aguadiente, coffee cream or licor de hierbas). |
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![]() We were invited into the Restaurante los Templarios in Villalcazar de Sirga to sample a pilgrim's meal. |
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![]() The Albada soup looks interesting |
![]() House style black pudding and pickled pork loin. |
![]() Cheese and hard pork sausage. |
![]() Baby lamb roasted in a wood oven. |
Santiago de
Compostela - Parador |
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Viviero - Restaurante Louzao |
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Ribadeo -
Parador |
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Luarca - Restaurante Villa Blanca |
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Oviedo -
Restaurante El Raitan |
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Gijon -
Restaurante Bellavista |
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Niembro
(Llanes) Restaurante San Pelayo |
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Santillana
del Mar - Parador |
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Santander -
Restaurante La Mulata |
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Bilbao -
Restaurante Zuria |
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Mercadillo -
Restaurante La Peņa |
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Villalcazar
de Sirga - Restaurante Los Templarios |
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Cisternia - Restaurante La Arquilla |
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