Galician cooking is among the best in Spain. La Coruña has access to some of the finest shellfish in the world — the Rías Altas produce percebes (goose barnacles), nécoras (velvet crabs), and zamburiñas (queen scallops) that appear on menus across the city. The old town and the fishing port have the highest concentration of good restaurants, though the side streets of the Ensanche hide excellent tapas bars too.