🍽 Food of Ferrolterra
🦞 From the sea
The ría and the Cantabrian Sea give famous shellfish: gooseneck barnacles from Cabo Ortegal and Cedeira, mussels, clams, cockles, velvet crab, spider crab and razor clams. In Mugardos, polbo á mugardesa — octopus in a paprika, garlic and bay-leaf sauce — even has its own festival in July.
🦈 Cedeira's marraxo
Cedeira's most emblematic dish is marraxo: a shark with firm, juicy, meat-like flesh that even wins over people who rarely eat fish. It's cooked Cedeira-style and handed down through generations in the town's bars.
🥘 From the land
Inland it's caldo galego (Galician broth), lacón con grelos (the Carnival dish), cachelos (boiled potatoes) and the grelos and nabizas from the garden. Meat and cheese round off the rural table.
🥧 Empanada & sweets
Galician empanada — with scallops, tuna or meat — is never missing. For dessert, filloas (crêpes) and orellas at Carnival, and the chestnuts of the magosto in autumn. For bread, pan de Neda is renowned.
Many specialities have their own festival or season: check the comarca agenda.