This is the Rías Baixas — seafood country. The local mariscos are some of the best in Spain: spider crab (centolla), goose barnacles (percebes), razor clams, oysters from the rafts in the ría, and the celebrated Galician octopus (pulpo a feira) boiled in copper pots and dressed with paprika and olive oil. Most restaurants worth visiting in Sanxenxo and Portonovo lean into the seafood tradition.
Wash everything down with the local Albariño. The vines on the slopes around the Ría de Pontevedra produce one of Spain's finest white wines — crisp, aromatic, faintly saline, perfect with shellfish. Drink it cold, drink it young, and drink it with food rather than as an aperitif.