#IbizaSabor18 – Discovering the Unique Flavours of Ibiza and the Balearic Islands

The Spanish island of Ibiza is one of the few places in the world that needs little introduction – its renowned clubbing scene, gorgeous sandy beaches and breathtaking sunsets have been attracting large crowds for decades.

But scratch a little deeper, and you will find that Ibiza has more to offer than its clubbing scene and perfect beaches – Ibiza and indeed the Balearic Archipelago, which include Mallorca (the largest of the islands), Formentera and Menorca, have a fascinating history and unique local cuisine very much worth exploring.

And there is no better place to learn about the archipelago’s cuisine and local ingredients than during the #IbizaSabor Festival taking place between early April and late May each year. The festival involves many of the islands major restaurants (this year 54 restaurants took part) and local food and wine producers who offer special festival menus, host workshops, cookery demos, and tastings using native Balearic ingredients.

#IbizaSabor is a great opportunity for visitors to seek out and try a number of traditional Ibizan dishes and produce. To find out more about the festival, 2019 dates and the participating restaurants, check out their website here - http://www.ibizasabor.es/en/.

I went to Ibiza to attend the Mediterranean Gastronomy Forum (#IbizaSabor18), one of the main activities of the festival, with a group of international journalists and bloggers at the invitation of the Ibizan Tourism Board. The London Foodie however maintains complete editorial control over the content published on the site as always.

The Gorgeous Ibiza Old Town

The Ibizan Tourism Board handpicked a number of outstanding restaurants for us to visit during our stay; I will be writing more about them, including my top 5 restaurant recommendations in a separate feature in the following weeks. So as you plan your trip to Ibiza, bookmark this page and the one that is to follow for my top foodie recommendations on the island.

Balearic Cuisine, Produce and Dishes

Unsurprisingly, fish and seafood play a major role in Balearic gastronomy, as do pork and various types of game including mutton and sheep. Due to the lack of cattle, beef is not widely available in the archipelago.

Sustainability - All Ibizan fish are labelled Peix Nostrum to certify they are Ibizan local fish

In Ibiza, excellent quality extra-virgin olive oil, dried almonds and honey are produced, as well as liquors such as the popular ‘Hierbas Ibicencas’ which we had a go at making ourselves (more on this later), sheep and goat cheeses, and their much loved ‘sobrassada’ a lightly spicy, cured and soft pork sausage (akin to an Italian Ndjua), that is very much at the heart of Balearic cooking.

Delicious Sobrassada, the star of Balearic cooking

Balearic dishes are hearty and generous, for example ‘Bullit de Peix’ is a magnificent local fish stew made with different types of fish and seafood, tomatoes, onions and potatoes cooked in a flavoursome stock heavily scented with saffron. 

The beauty of bullit de peix is that the leftover, concentrated stock is also used to cook rice and make a 2nd dish called ‘Arroz a Banda’, which is served after the stew. I enjoyed both dishes immensely, and found a good recipe for them here - http://www.ibizafoodie.com/en/home-2/recipe-the-bullit-de-peix-at-cana-sofia/.

‘Arroz a Banda’ by José Ferrer from S’Espartar

Café Caleta is ubiquitous in Ibiza –traditionally made with burnt wheat as coffee was a scarce and highly prized commodity. Today it is prepared with coffee beans, spices including cinnamon and cloves, lemon, sugar and plenty of brandy. It is a warming and strong coffee that you are likely to experience at the end of many a meal on the island.

Greixonera (a local bread and butter pudding made with 'ensaimada' breakfast bread) and Flaó (an open goat cheese, hierba buena and aniseed tart) are two of the most traditional and popular of Ibizan desserts I got to try on this visit, and I discuss both in more detail in the sections below.

Noteworthy also was discovering Ibizan wines – the island has a number of vineyards including the pioneer Sa Cova, Can Maymó that makes red wines steeped in thyme, Can Rich an organic winery that combines both Ibizan and French grapes, and Ibizkus, a boutique vineyard that uses the Monastrell grape, one of the traditional Ibizan varietals.

Ibizan local varieties are Monastrell and Garnacha grapes for red wines, while the most important variety for white wine is Malvasia. Ibizan wines are made and produced in the areas of San Mateu, Buscastell, and Sant Josep - they are medium to full-bodied, complex and well-structured. Vins de la Terra is the geographic indication that collects all wine production in Ibiza according to EU regulation. When visiting Ibiza, try to order these local wines, they are of excellent quality and comparable to other top Spanish labels.

III Mediterranean Gastronomy Forum - #IbizaSabor18

One of the highlight activities of the two-month long #IbizaSabor Festival is the Mediterranean Gastronomy Forum. In its third year, #IbizaSabor2018 was a great event that brought together some of the biggest names of Spanish cooking from the Balearic Islands and beyond as well as local food and wine producers.

This year’s forum had particular focus on the sustainability and biodiversity of the Balearic sea through gastronomy and the pioneering female chefs of the region. Of the various cookery demos that took place throughout the day, Silvia Anglada’s of Es Tast de na Silvia restaurant really brought home the subject matters of this year’s forum.

A pioneering female chef from Menorca, her doughnut of Picarel (a local fish) was served with a delectable beetroot marmalade, with every part of the fish being used to create the final dish including the bones.

Noteworthy was also Chef Cristian Periscal’s ravioli of squid and sobrassada sausage in a jet black sauce made from the seafood’s own ink. I enjoyed the mix of two of the region’s main staples – Balearic seafood and sobrassada (pork) and the gorgeous presentation of the dish.

We also had the opportunity to learn about one of the island’s famous dishes ‘Guisat de Peix’ -  similar in style to a ‘Bullit de Peix’ as discussed earlier, both are local, hearty fish stews, with Chefs Carles Cardona from Atzaro Beach Cala Nova and Carmen Tur from Pescados Algar.

We attended an epic 12-course lunch with dishes supplied by 12 different restaurants and food associations – each dish highlighted native Balearic ingredients used in traditional or reinterpreted recipes.

Sobrassada croquettes with Ibizan honey by Javier Cardona from Formentera Restaurant

There were so many favourites – Paul Barba’s of Can Domo (one of my top restaurant recommendations on the island) was a delicious dish of lamb gizzards with squid and fish skin soufflé potatoes.

Maki sushi by Moises Machado from Can a Soffia was an intricate rice roll with Can Rich vermouth, orange sobrassada, medlars, Ibizan carob teriyaki and amberjack – I loved the use of Ibizan flavours in such a novel way.

Another magnificent rice dish was prepared by Emilio Benitez from the Fishermen’s Guild of Ibiza – this had Picarel fish and cauliflower and tasted delicious.

We ended the meal with ‘Greixonera’ by Claudio Vidal of Es Rebost de Can Prats – Greixonera is a traditional dessert much like a British bread and butter pudding but made with day old ‘ensaimada’, a local breakfast pastry. The Greixonera was dense but creamy served with a lightly bitter sugar caramel. I found a good recipe for Greixonera here - http://www.ibizafoodie.com/en/home-2/the-greixonera-recipe/.

Besides the informative chef demos and tasting lunch, the Mediterranean Gastronomic Forum was a good opportunity to meet local food and wine producers. Most Ibizan wine makers had their own stands at the conference including Can Rich.

Discovering about Ibizan wines was one of the most interesting aspects of #IbizaSabor18

One of the outstanding wines I was lucky enough to try on more than one occasion during my visit was Can Rich’s Ereso – an organic wine made from the Malvasia grape, it was full bodied and with great complexity – an ideal wine to go with the robust seafood and rice dishes we enjoyed in Ibiza and I highly recommend it.

The wonderful Eresa wine, 100% Malvasia grape by Can Rich

Law Gin was founded by friends Wolfgang, Luna and Alexander in 2013. They distill their gin using 100% botanicals from Ibiza Island, with some unusual additions including padron peppers and prickly pear. The gin is highly aromatic but refreshing and makes for a perfect gin & tonic. If you are a G&T fan, look out for Law Gin in your next trip to Ibiza.

Antonio Adelino and Catalina Ribas Torres, 87 and 82 years old, started making fishing pots soon after retiring. They were one of the many local producers at the forum. They have 7 children and 11 grandchildren, and have been married for 63 years.

The Mediterranean Gastronomic Forum takes place annually; it is an all day, free event open to everyone, professionals or food enthusiasts. If you are travelling to Ibiza between April and May, the forum is a great opportunity to learn about the local cuisine, food and wine produce with some of the biggest names in the industry. For more information, visit their website here - http://www.ibizasabor.es/en/

#IbizaSabor Festival – Workshops and Cookery Demos 

In addition to the network of restaurants in the region offering special menus and the Mediterranean Gastronomic Forum, the festival also offers a number of workshops and cookery demos that are open to the public.

Flaó is one of the most traditional of Balearic desserts, particularly in Ibiza where historical records show it being made since the 13th century. Flaó is an open tart made with a filling of fresh goat and/or sheep cheese, eggs, sugar, orange peel, aniseed and Herba Buena (similar to peppermint but more aromatic) in a shortcrust pastry casing laced with lard.

We had a Flaó recipe demo at Can Berri Vell Restaurant, where we learnt about this exotic tart. The prominent flavours of Flaó are goat and sheep cheese, Herba Buena and aniseed - it is aromatic, sweet and savoury and certainly different from any other cheesecake I have eaten before. I loved it.

I found a great traditional recipe here if you would like to try it for yourself at home - http://www.eladerezo.com/recetas/flao-tarta-de-queso-tipica-de-ibiza.html - I certainly will.

Another interesting demo was at Can Muson – this is an organic vegetable, herb and animal farm created by Maria Mari only ten years ago with the aim of promoting healthy eating and for the kids of Ibiza.

The farm has grown substantially over the last 10 years much to Mrs Mari’s surprise and now has a cafeteria, fruit and veg shop, fields and playground for children. Can Muson also hosts classes on organic farming as well as guided visits which includes a brunch menu using ingredients grown in the farm for €12pp.

After a quick visit to the vegetable fields and animals, we got to make our own Hierbas Ibicencas – a liqueur made in Ibiza with different herbs and botanicals that grow around the island. Usually drunk as a digestif after lunch or dinner, Hierbas Ibicencas is one of the most quintessential of Ibizan products.

At Can Muson, we used 21 types of herbs all grown on the farm including juniper, lemon verbena, Hierba Buena, chamomile and lavender to name just a few. To the herbs we added a local aniseed liqueur, similar to Pernod, and were told to wait until Christmas when it would be ready to consume.

Hierba Buena - incredibly aromatic, similar to mint but richer

Where to Eat in Ibiza – My Top Restaurant Recommendations

If you are planning a visit to Ibiza and would like recommendations for the top restaurants on the island, keep your eyes peeled for my next Ibizan blog post in the coming week. Bookmark this page and the ones to follow for your Ibizan foodie guide.

Disclaimer

I went to Ibiza at the invitation of the Ibizan Tourism Board to attend #IbizaSabor2018. The London Foodie however maintains full editorial control over the content published on the site as always.

Travel Essentials

For everything Ibiza, visit:
http://ibiza.travel/en/

Ibiza Sabor Festival
http://www.ibizasabor.es/en/

To read about Ibizan ingredients, dishes and local restaurant reviews (by a local foodie), visit:
http://www.ibizafoodie.com/en/

Can Berri Vell Restaurant 
http://www.canberrivell.es/

Can Musón Organic Farm
http://ibizacanmuson.com/

Glorious Beaches, Albariño and Empanadas – Why Galicia Should Be Your Next Spanish Destination!

Spain is hardly a tough sell for the Brits; there seems to be a never ending appetite for the country’s gorgeous beaches and climate, the glitz and glamour of Barcelona and Madrid, not to mention the incredible food of San Sebastian and the Basque region, my own personal food Mecca which I wrote about here and here.

But in my quest to get to know this country in a little more depth, I have been lucky enough to visit other lesser-known regions of Spain (or at least lesser-known to me). Last year I spent a few fantastic days in the region of Castilla La Mancha and was blown away by the beauty of its capital Toledo and the incredible restaurants I got to sample there. I highly recommend it, as you can read in my features here and here.

And more recently, I returned to the region of Galicia. There is so much to do and see in this part of Spain that I can’t stay away for a number of reasons. The glorious sandy beaches, natural scenery and cultural and historical sites would be enough to warrant a visit in their own right, and I will write about these in more detail in a separate feature.

In this post however, I would like to share a few thoughts on Galician fish and seafood, the local food specialties, and the Albariño wine for which Galicia is renowned.

The largest city in Galicia, Vigo, is home to the world's biggest fishing port; it attracts fishing boats from across the seas to sell their catches, or as a starting point en route to other European destinations. The quality of fish and seafood in Galicia is unparalleled in Europe, and this plays a major role in the cooking of the region.

Galician Food and Cookery Class

One the places I got to try Galician cooking at its very best was at Hotel La Quinta de San Amaro in the heart of O Salnes area.

A charming boutique hotel, it has 14 rooms with great views of the surrounding countryside, a restaurant and an outdoor swimming pool. Most importantly though, it offers Galician cookery classes with Chef Rocío Garrido Caramés of Cocina de Mi Abuelo.

It was here that I tried Arroz Caldoso (or Arroz Marinero) for the first time and fell completely in love with it. Arroz Caldoso is a Galician seafood rice, similar to a paella but more soupy (caldo means broth in Gallego), and with no chorizo, chicken or paprika. It is tomato and saffron-based, and it conjures up the aromas and flavours of the sea on a platter.

Rocio’s version, with prawns, clams, squid and mussels, was by far the best Arroz Caldoso I tried during this entire trip, and I got to order it at every restaurant I visited after eating hers. Rocio was kind enough to share her recipe with me, which I include at the end of this post.

Another wonderful Galician dish we got to cook was Empanada Gallega. Unlike other empanadas (small meat pastries), the Galician type is a family-style pie, made with a simple flour and yeast dough, stuffed with a variety of cooked fillings. At Rocio’s class, we used tuna, red peppers and onions.

More interesting though was an empanada we tried earlier that day with a delectable filling of cooked mussels, and pastry made from corn flour. The corn brought out a crisper texture to the pastry and a more interesting flavour.

Michelin-star Dining in Cambados, O Salnes

Moving from home cooking to the glitz of Michelin-starred dining, the picturesque town of Cambados in the O Salnes region is home to the exceptional restaurant Yayo Daporta. The chef is a local celebrity, having been a judge in the Spanish version of Masterchef, and has held his Michelin star since 2008.

We had a fabulous seven-course tasting menu, priced at just €50 per person. In addition to the 7-course tasting menu, there is an option of any 4 dishes from the a la carte menu at €45 per person (2 starters, 1 main and 1 dessert). 

One outstanding dish for me was Yayo’s terrine of foie gras served with a delectable quince raviolo filled with yoghurt.

I also enjoyed the chef’s use of Japanese ingredients in his cooking as in his steamed hake dish with seaweed, mollusc jelly and clams, and the grilled mackerel with dashi broth and wakame.

Equally impressive was the selection of wines offered. The chef’s wife, Esther Daporta, is one of Spain’s top sommeliers. It was here that I tried a magnificent Xión 2013 red from Attis Bodegas y Viñedos in Rias Baixas, one of the rare red wines of the region. In fact 90% of the wines made in Rias Baixas are whites made from the Albariño grape

Yayo Daporta is an elegant restaurant offering great cooking at very reasonable prices, and I highly recommend a visit.

Hearty Fish & Seafood Cooking and Sparkling Albariños at Ribadomar

Also in Cambados, Ribadomar was another noteworthy fish and seafood restaurant we visited. Family-run, Ribadomar offers excellent set menus ranging from €21 to €36 for a 6-course fish and seafood feast, with Albariño wine included!

After some excellent croquettas, I shared a big bowl of Arroz Caldoso (Galician seafood rice) and a super fresh, salt-encrusted, oven roasted seabass served with potatoes, which were delicious.

At Ribadomar I had my first sip of Mar de Frades Brut, Spain’s first sparkling Albariño wine. This had delicious white and yellow fruits, and was quite creamy with a refreshingly dry finish.

The food at Ribadomar is hearty, honest and unpretentious, portions are generous and the fish and seafood are of top quality. If you get to visit, I also recommend ordering the sparkling Albariño Mar de Frades here.

Where to Go Wine Tasting in Rias Baixas

Where there is good wine, almost without fail there is good food. Many of the wineries in the region have restaurants where you have the opportunity to combine a wine tasting with a lunch of some local delicacies. 

Adega Eidos

One of these places was the state of the art winery Adega Eidos. We had a superb al fresco lunch here overlooking the Galician countryside.

We kicked off with Queenie scallops with parsley, garlic and lemon, paired with their entry level Albariño 2016, Eidos de Padriñán.

Next came clams in a rich marinara sauce, with a great depth of flavour, matched with a 2015 Veigas de Padriñán also made from the Albariño grape.

Just when I thought it couldn’t get any better, the main course arrived – slow braised pork cheeks cooked in a sauce of tomato, mushroom, potatoes and radishes was heart-warming and nutritious. The pork cheeks were partnered with Eido’s 5 year old 2012 Albariño Contraaparade, one of the winery’s top labels.

A Few Words on the Albariño Grape

The region of Rias Baixas in Galicia is synonymous with Albariño – 90% of wines here are made from this single grape varietal but they present different characteristics due to varying vinification (winemaking) and climate conditions.

Not quite an aromatic grape, a good Albariño will however share many characteristics with other aromatic varietals like Riesling and Gewürztraminer – bracing acidity, citrus and tropical fruit tones and ‘sweet-smelling’ aromas of almond paste and flowers. It is a great wine to go with food, particularly with fish and seafood and Asian cooking.

Not surprisingly Albariño is one of my favourite white wines, and one I always order whenever I spot it on wine menus in London. My first taste of it though was in Portugal where it is called ‘Alvarinho’ and is one of the grapes in the refreshing Vinho Verde. Galicia is bordered with Northern Portugal and the two regions share many commonalities including the language – the Gallego language is similar to spoken Portuguese.

There is never a better way to learn about a wine than visiting the regions where the native grape originates – be it Chardonnay and Pinot Noir in Burgundy or Champagne, Viognier from Condrieu in the Rhone, Assyrtiko from Santorini in Greece - there is something quite memorable and distinctive about the experience itself that will stay with you forever.

If you want to drink the best Albariño and learn about this wine, Rias Baixas in Galicia is the place to go. The region has a large number of wineries and the wine-tourism infrastructure is some of the best I have seen anywhere in the world.

The ‘Pazos’ of Galicia

Pazo Baion

Many Galician wineries are housed in centuries-old mansions known locally as ‘Pazo’ - sipping a glass of Albariño at one of these historical buildings makes for very special tasting, as we discovered at Pazo Baion in Pontevedra.

With a gorgeous location, surrounding gardens and vineyards, Pazo Baion has one of the slickest set ups I have seen in Europe. It is a top winery housed in the beautiful Galician countryside.

Pazo Baion’s Albariño wines were refreshing and easy drinking, and the perfect accompaniment to the local cheeses and charcuterie we enjoyed at the winery.

Pazo de Rubianes

Another stunning vineyard that is well worth a visit was Pazo de Rubianes in the region of O Salnes.

The Pazo is a 600-year old Palace built in 1411 and rebuilt 300 years later. It is still inhabited by the current Lord of Rubianes, the only lordship in Galicia, although nowadays he lives in Madrid.

The palace is surrounded by beautifully tended botanical gardens planted in the late 17th century. The gardens’ multi-coloured Camellia flowers attract as much interest to Pazo de Rubianes as their Albariño wines.

Visitors can enter some of the rooms within the palace and admire the exquisite artworks and furniture.

We had a tasting of their Albariño Pazo de Rubianes (€32/bottle) at the end of our visit. I found the wine surprisingly aromatic with tones of orange peel and pineapple, and aromas of white flower.

Visits to Pazo de Rubianes are free of charge but they must be booked in advance. For details on how to contact them, see the Travel Essentials section at the end of this post.

Palacio de Fefiñanes

Back in Cambados, in the beautiful region of O Salnes in Galicia, the 17th century Palacio de Fefiñanes is another unmissable historical destination. Albariño wine has been made here since 1904 with their first commercial vintage dated 1928.

Another magnificent Pazo, behind the mansion there are the orchards where some of the 150-year old vines predating the phylloxera epidemic can still be found. 

In the gardens, there are parts of an 18th century maze with two Baroque fountains and a large tower with great views of the town of Cambados. In the walled enclosure, there is also a forest, with rows of boxwood and hundred-year-old trees.

Bodegas Gil Armada

It is also possible to visit the rooms within the palace and to end the tour with a wine tasting at Gil Armada Winery, housed within the Palacio de Fefiñanes.

I loved Gil Armada’s refreshing Albariño wines but was even more impressed by their fortified fruit liqueurs, particularly the one made from Albariño grapes. I bought a bottle to enjoy back at home.

The Rias Baixas Wine Route

The Rias Baixas Wine Route in Galicia is an internationally recognized itinerary containing dozens of excellent wineries, restaurants and hotels. The wine tourism infrastructure here is second to none and is a great place to discover and enjoy the Albariño grape. For information about Rias Baixas Wine Route, visit their website: http://rutadelvinoriasbaixas.com/

In addition to the region’s wines, O Salnes in Galicia is a fascinating destination for its history and culture, for its beautiful natural scenery, not to mention its local delicacies Arroz Caldoso and Empanada Gallega. I can’t wait until my next visit.

Arroz Caldoso  - Galician Seafood Rice 
Recipe by Rocío Garrido Caramés of Cocina de Mi Abuelo 

Ingredients (serves 4 people):

300g arroz bomba (bomba is a type of short-grained rice that is typical of Valencia, the paella region of Spain)
10 medium-sized prawns
200g squid
150g clams
150g mussels
6-8 razor clams
2 tomatoes
1 red pepper
2 spring onion or chives
2 garlic cloves
1g saffron
1l fish stock or reserve water from steaming the mussels
Olive oil, salt, pepper and parsley

Method:

1. Wash and steam the mussels to open them up and set aside.

2. To make the fish stock, peel the prawns and sauté the shells in a sauce pan with a dash of olive oil for five minutes. Add water and let simmer for 20 minutes.

3. Meanwhile wash and finely chop the vegetables: the red peppers, tomatoes, garlic and spring onion.

4. Put the paella pan on the stove with a small amount of oil and add the vegetables as follows: first the onion and garlic and then the peppers and finally the tomato. Let it sauté well

5. Clean the squid and cut it into slices.

6. Add the squid to the sautéed vegetables and then the rice. Let this cook while stirring for a couple of minutes, add the saffron and the fish stock. Let it cook for 10 minutes then add the clams and the razor clams. Then add the prawns.

7. Cook for another 5 minutes and then place the mussels on top. Taste for salt and add more if necessary. Add a little bit of milled pepper and chopped parsley. Turn off the stove and let the rice rest for a few minutes before serving.

The #InGalicia campaign was created and sponsored by the Spanish Tourist Office and O Salnes Tourism Board in partnership with iambassador. The London Foodie maintains full editorial control over all content published on this site as always.

Discovering #InGalicia via @TheLondonFoodie Instagram Page:

Life is a beach #InGalicia - stunningly clean waters, glorious sunshine and the most wonderful scenery at Isla de Arosa in #osalnes - not a bad way to spend one's weekend! . #VisitGalicia #VisitSpain #Spain #Galicia

A post shared by Luiz Hara (@thelondonfoodie) on Jun 10, 2017 at 4:42am PDTTravel Essentials

Magnificent Albariño wines and Queenie scallops at @adegaeidos #InGalicia - the creme de la creme of @riasbaixaswines . #instafood #whatsfordinner #spanishfood #riasbaixas #osalnes #spanishcooking #VisitGalicia #VisitSpain #osalnes

A post shared by Luiz Hara (@thelondonfoodie) on Jun 10, 2017 at 6:57am PDT

Fabulous Galician cookery class by @rociococina we got to learn some classic regional dishes - the 'Empanada Gallega' was to die for, but the 'Arroz Caldoso' was in my opinion a revelation - with different types of fish & seafood, this is a Galician version of the Paella Valenciana, without chicken but with a wonderful broth and brimming with sea flavour. . #VisitGalicia #VisitSpain #Spain #Galicia #spanishfood #spanishcooking #cookery #cookeryclass #cookeryschool #InGalicia #osalnes

A post shared by Luiz Hara (@thelondonfoodie) on Jun 12, 2017 at 1:09am PDT

Harvesting clams and cockles with some of the 250 Galician women who have been doing this back-breaking work for generations. . I am told there are women from every walk of life here, the work is done in low-tide for up to four hours a day. . #InGalicia #osalnes #seafood #mariscadoras #redeiras #VisitSpain #VisitGalicia #cambados @doriasbaixas #riasbaixas

A post shared by Luiz Hara (@thelondonfoodie) on Jun 12, 2017 at 4:04am PDT

Pedras Negras is a fantastic area in San Vicente do Grove in #osalnes #InGalicia, with pedestrianised walking paths through rocks and cliffs along the stunning Galician coast - also a great place to burn off all that Albariño! . #InGalicia #osalnes #VisitSpain #VisitGalicia #riasbaixas #albariño

A post shared by Luiz Hara (@thelondonfoodie) on Jun 12, 2017 at 7:12am PDT

Back in the UK now, it's a gorgeous day & the sun is shining in London but all I can think of is this scrumptious #empanadagallega I had #InGalicia - made with corn flour which gave a crunchier pastry, it was filled with mussels and was the PERFECT accompaniment to the chilled bottle of Albariño we all shared. Can't wait to relive this flavours again in my own kitchen! . #spanishfood #spanishcooking #empanada #galicia #VisitSpain #VisitGalicia #osalnes

A post shared by Luiz Hara (@thelondonfoodie) on Jun 14, 2017 at 7:37am PDT

Travel Essentials

For information about Rias Baixas Wine Route, visit:
http://rutadelvinoriasbaixas.com/

For information about Rias Baixas Wines, visit:
http://www.riasbaixaswines.com

For more information about Wine Tourism of Cambados, visit:
http://www.cambadosenoturismo.com/?lang=es

Hotel La Quinta de San Amaro
Calle San Amaro 6 
(exit number 14 on Salnes motorway, Meaño direction)&nbsp
Meaño- Pontevedra
Postcode 36968
http://www.quintadesanamaro.com/en/

Galician Cookery Class 
with Rocío Garrido Caramés
http://www.cocinademiabuelo.com/

Yayo Daporta Restaurant
Rúa Hospital, 7
CAMBADOS 36630
Pontevedra
T 986 526062
E: restaurante@yayodaporta.com
http://yayodaporta.com/en/

Restaurant Ribadomar
Calle Valle Inclán, 17 
36630 
Cambados, Pontevedra
http://ribadomar.es/

Adega Eidos
36960 Sanxenxo
Pontevedra, Spain
http://www.adegaeidos.com/index.php/en/

Pazo Baion
Abelleira 4,5,6 - Baión
CP 36614 - Vilanova de Arousa
Pontevedra (España)
https://www.pazobaion.com/

Pazo de Rubianes
Rúa do Pazo 7, Rubiáns, 36609, Vilagarcía de Arousa
Tel: +34 986 510 534/619 261 847
Email: info@pazoderubianes.com
https://www.pazoderubianes.com/en/

Palacio de Fefiñanes
Plaza de Fefiñanes 
36630 Cambados, 
Pontevedra
+34 986 542 204
http://www.fefinanes.com/es/

Bodegas Gil Armada
Praza de Fefiñáns
36630
Cambados
Tel: +34 986 524 877
Email: gilarmada@pazodefefinans.com
http://www.bodegagilarmada.com