Eating in Triacastela is a tradition associated with the French Way to Santiago pilgrimage. If you pass through this town you should know that meat is the principal ingredient in almost all its recipes. The soup dishes are magnificent to eat in Triacastela in the winter. If you go in the summer, we recommend its fish, like trout. The majority of the restaurants are part of local hotels.
Triacastela cuisine is known for its meat, specifically the Celtic pig, a native breed, but they also produce pig shoulder, pork rinds and sausage. In addition to pork, veal and game meat like birds, wild boar and deer are very present in the Triacastela dishes and cuisine.
Its vegetable gardens are also important because there are several vegetables used in its cuisine depending on the season. For this reason, dishes like Galician soup, Galician callos and empanadas are an essential in your cookbook. Also, chestnuts are included in many dishes in sauces or as a main ingredient (like in chestnut soup).
Regarding fish, the trout and eel are the most common. Finally, we cannot forget the Queso Cebreiro that is made in this town and has certificate of origin. To finish the meal, there is nothing better than the filloas, almond cake or hilos de la leche frita.
The hotel options in Triacastela are limited but its establishments adapt to the many travelers that pass through this town. The local establishments open very early most of the time because travelers leave around six in the morning. An example of this is Casa David, an ideal place to start the day strong enjoying one of its breakfasts.
In the Xacobeo Complex they offer well-priced specials, in addition to a large menu that includes their specials like Galician soup, Galician callos, churrasco, and cow tongue stew.
Another option, although it is not located near the center, is the restaurant Esther. It also offers a traveler’s menu which includes typical dishes like Galician soup, octopus, sausage, tarta de Santiago and Queso O Cebreiro with honey, among many others. The ingredients are local and fresh.
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