Galician cuisine is built around what comes out of the sea. More than 80 types of fish and 50 shellfish species pass through the region's restaurants and taverns, from humble octopus boiled and dressed with paprika and olive oil (pulpo á feira) to razor clams, barnacles, spider crab, and scallops in countless preparations. Hake, turbot, and sea bass are the most prized white fish, served grilled or Galician-style.
Away from the coast, the food is heartier: slow-cooked pork, hearty stews of greens and chorizo (caldo gallego), and the local tetilla and San Simón cheeses. Finish with a tarta de Santiago — an almond cake dusted with powdered sugar and marked with the cross of St James.
Albariño from the Rías Baixas is the obvious match for seafood. For red wine, look for Mencía from the Ribeira Sacra or Bierzo. After dinner, expect a shot of orujo — the local grape spirit, sometimes served flaming in a clay bowl as a queimada.