Eating in Ferrolterra: produce and dishes
Ferrolterra's cooking is born of the sea and the Atlantic vegetable garden. These are the products and dishes that define the comarca — and the festivals where you taste them.
From the sea
Polbo á mugardesa is the emblem: boiled octopus dressed with paprika, garlic and good oil, served with cachelos (potatoes). The Costa Ártabra yields prized wild goose barnacles (Cedeira, Cariño, Ortigueira), and the rías give mussels, clams and crab.
From the land
Grelos (turnip tops), potatoes and peppers accompany winter dishes like lacón con grelos or caldo galego. Neda's bread is famous and has its own festival. Galician empanada is ever-present.
Sweet and to drink
Filloas and orellas at Carnival, and to finish, orujo, coffee liqueur or a house augardente. Galician wines from the nearby DOs (Ribeiro, Ribeira Sacra) pair well with seafood.
Food festivals
Mugardos Octopus Festival (July, of Tourist Interest), goose-barnacle festivals on the Costa Ártabra, mussel and Neda bread festivals. Check the agenda for each year's dates.