Cultural Diary with category "Gastronomy"
Gastronomy
This Holy Week will be very special in Compostela because this year the Council of Brotherhoods, Santiago City Council and Consorcio de Santiago are giving their best to offer innovative activities, apart from the customary liturgical services and procession, under the name 'Passion Flavours.'
'Passion Flavours' is an interesting new feature in Compostela's Holy Week activities. This gastronomy initiative is aimed at creating a 'sampling culture' around Holy Week in the city. Therefore, several of Compostela's restaurants will offer, during this week, vigil menus or 'Lenten dishes,' which will combine the city's typical 'Atlantic diet' with the traditional diet of Catholicism's Lent.
Apart from 'Lenten dishes,' there will also be 'Passion sweets' in cake shops, 'cappuccino routes' in cafeterias and a large procession of aperitifs, called '14 stations,' in Compostelas tapas bars.
And all of this will be accompanied by 'Passion Music' concerts that, from March 27 to April 7, will fill the main restaurants of this 'Passion Flavours' route with classical and religious music.
PASSION FLAVOURS
WHERE TO EAT LENTEN DISHES'
Restaurants: A Barrola (I and II),... read more
'Passion Music' concerts will be part of the new feature created by the Council of Brotherhoods, Santiago City Council and Consorcio de Santiago for this year's Holy Week: 'Passion Flavours,' a gastronomy route accompanied by classical, ancient, liturgical and contemplative music.
'Passion Music' concerts will fill, from March 27 to April 7, with music the main restaurants of this 'Passion Flavours' route. Ancient instruments such as the flute, oboe and horn will be combined in harmonious duos and trios to accompany the dinners of those wishing to enjoy 'Lenten dishes,' closely clinked to Atlantic cuisine, prepared by 'Passion Flavours' restaurants.
CONCERT PROGRAMME:
Tuesday, March 27, 10 pm. Casino Restaurant:
Concert by the Cruz de Guía Trio (made up of cello and two oboes).
Wednesday, March 28, 10 pm. Carretas Restaurant:
Concert by Galonera Trio (made up of trumpets).
Thursday, March 29, 10 pm. El Patio Restaurant:
Concert by El Varal Trio (made up of clarinet, oboe and bassoon).
Friday, March 30, 10 pm. Enxebre Restaurant:
Concert by Trabajadera Trio (made up of clarinet, oboe and cello).
Tuesday, April 3, 10 pm. A Barrola Restaurant:
Concert by... read more
'Passion Music' concerts will be part of the new feature created by the Council of Brotherhoods, Santiago City Council and Consorcio de Santiago for this year's Holy Week: 'Passion Flavours,' a gastronomy route accompanied by classical, ancient, liturgical and contemplative music.
'Passion Music' concerts will fill, from March 27 to April 7, with music the main restaurants of this 'Passion Flavours' route. Ancient instruments such as the flute, oboe and horn will be combined in harmonious duos and trios to accompany the dinners of those wishing to enjoy 'Lenten dishes,' closely clinked to Atlantic cuisine, prepared by 'Passion Flavours' restaurants.
CONCERT PROGRAMME:
Tuesday, March 27, 10 pm. Casino Restaurant:
Concert by the Cruz de Guía Trio (made up of cello and two oboes).
Wednesday, March 28, 10 pm. Carretas Restaurant:
Concert by Galonera Trio (made up of trumpets).
Thursday, March 29, 10 pm. El Patio Restaurant:
Concert by El Varal Trio (made up of clarinet, oboe and bassoon).
Friday, March 30, 10 pm. Enxebre Restaurant:
Concert by Trabajadera Trio (made up of clarinet, oboe and cello).
Tuesday, April 3, 10 pm. A Barrola Restaurant:
Concert by... read more
Compostela is the gastronomy capital of Galicia this week thanks to this event from July 1 to 8, with the participation of 15 hotels and 16 restaurants.
Abundant rainfall, humidity and soil quality make Galicia an ideal place for mushrooms. For mushroom lovers, the renowned chef Héctor López imparts a gastronomy workshop in which he provides tips for successful mushroom cooking.
Héctor López, owner of the well-known 'Restaurant España' (Lugo), has been preparing special mushroom menus for his clients in autumn during the last two decades. He is part of the reputable 'Grupo Nove,' made up of today's most innovative chefs, and has won several prizes and awards.
Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a domestic kitchen.
Each of the renowned chefs participating in the workshops will explain his recipes, providing different perspectives on each month's featured... read more
Abundant rainfall, humidity and soil quality make Galicia an ideal place for mushrooms. For mushroom lovers, the chef Gonzalo Rey imparts a gastronomy workshop featuring his innovative mushroom cuisine.
Gonzalo Rey, a member of the 'Grupo Novo,' made up of Galicia's most important avant-garde chefs, has managed to place his restaurant, 'El Mercadito' (Santiago de Compostela), among the city's favourites for those interested in 'new cuisine.'
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Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a domestic kitchen.
Each of the renowned chefs participating in the workshops will explain his recipes, providing different perspectives on each month's featured product, from... read more
Abundant rainfall, humidity and soil quality make Galicia an ideal place for mushrooms. For mushroom lovers, Daniel Punzoni, chef and catering teacher in Santiago's IES Compostela, conveys his experience in a gastronomy workshop centred on mushroom cuisine.
Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a domestic kitchen.
Each of the renowned chefs participating in the workshops will explain his recipes, providing different perspectives on each month's featured product, from traditional Galician recipes to the most innovative ones.
These gastronomy workshops are included in the 'Santiago de Compostela. You'll Want More' programme, running from November 2007 to March 2008, which is aimed at promoting the best of... read more
Abundant rainfall, humidity and soil quality make Galicia an ideal place for mushrooms. For mushroom lovers, the chef Pedro Roca imparts a gastronomy workshop on preparing a gourmet mushroom menu.
Pedro Roca, who specialises in mushroom cuisine, is the chef of two Compsotela restaurants, 'El Caney' and the 'Araguaney,' which have hosted seven Arab cooking festivals and seven Mushroom Weeks.
Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a domestic kitchen.
Each of the renowned chefs participating in the workshops will explain his recipes, providing different perspectives on each month's featured product, from traditional Galician recipes to the most innovative ones.
These gastronomy workshops are included in... read more
Abundant rainfall, humidity and soil quality make Galicia an ideal place for mushrooms. For mushroom lovers, the chef Miguel Silvarredonda imparts a gastronomy workshop featuring some of his innovative mushroom dishes.
Miguel Silvarredonda, a prestigious chef and teacher at A Coruña's 'Paseo das Pontes' Catering School, is considered a young master of traditional cuisine and modern designer dishes.
Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a domestic kitchen.
Each of the renowned chefs participating in the workshops will explain his recipes, providing different perspectives on each month's featured product, from traditional Galician recipes to the most innovative ones.
These gastronomy workshops are... read more
Galicia is a paradise for mushroom lovers and November is the best month for picking mushrooms in both forests and fields. Those interested can become skilful pickers in the company of mushroom specialists and local experts. Apart from enjoying nature by means of this relaxing activity, the trips to the Galician countryside include a fun mushroom course enabling you to study mushrooms in their different habitats, as well as learn how to find them, recognise them and differentiate edible species from toxic ones.
This route is included in the 'Santiago de Compostela. You'll Want More' programme, running from November 2007 to March 2008, which is aimed at promoting the best of Galician Gastronomy. Apart from gastronomy trips, the programme features cooking workshops, exhibitions and special menus in associated restaurants, based on top-quality seasonal Galician products: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March).
Abundant rainfall, humidity and soil quality make Galicia an ideal place for mushrooms. For mushroom lovers, the chef Jaume García will provide practical advice in a gastronomy workshop featuring mushroom cuisine.
Jaume García, owner and chef of A Estrada's Velis Nolis restaurant, is mainly known for the particularity of his cooking, auteur cuisine combining Galician and Catalan influences using top-quality local products.
Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a domestic kitchen.
Each of the renowned chefs participating in the workshops will explain his recipes, providing different perspectives on each month's featured product, from traditional Galician recipes to the most innovative ones.
These... read more
Octopus is a key ingredient of traditional Galician gastronomy, while also appearing in the most innovative recipes. For octopus lovers, the renowned chef Xabier Barreiro imparts a gastronomy workshop in which he provides tips for successful octopus cooking.
Xabier Barreiro, catering specialist and expert in baking stone cooking, highlights the possibilities of the baking stone in octopus cuisine, as well as traditional recipes such as octopus and chestnuts. He participated in writing '50 recetas con filloas' (50 Recipes with Crepes), recently published by Editorial Alvarellos, and is working on a book of chestnut recipes.
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Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a... read more
Octopus is a key ingredient of traditional Galician gastronomy, while also appearing in the most innovative recipes. For octopus lovers, the renowned chef Martín Álvarez imparts a gastronomy workshop in which he provides tips for successful octopus cooking.
Martín Álvarez, chef and secondary-school teacher in Vilamarín (Ourense), is the author of the book '45 recipes with ortigas' (45 Recipes with Nettles), which won the 2006 Gourmad Prize for the best monograph published in Spain and received an honorary mention from the international jury of the Gourmad awards (Beijing 2007).
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Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a domestic kitchen.
Each of the renowned... read more
Octopus is a key ingredient of traditional Galician gastronomy, while also appearing in the most innovative recipes. For octopus lovers, the chef Zulema García Campos imparts a gastronomy workshop in which he provides tips for successful octopus cooking.
Zulema García Campos is a chef in the well-known restaurant 'A Viña de Xabi' (Santiago de Compostela).
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Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a domestic kitchen.
Each of the renowned chefs participating in the workshops will explain his recipes, providing different perspectives on each month's featured product, from traditional Galician recipes to the most innovative ones.
These gastronomy workshops... read more
This trip lets you discover two of Galicia's world-renowned features: octopus and Cabo de Fisterra (Cape Fisterra).
Considered Europe's westernmost point, the land´s end for the Romans, visiting the cape of FINISTERRE is a must for all those coming to Galicia. It marks the beginning of the rugged and fascinating COSTA DA MORTE, a region of ancestral legends and past shipwrecks, of melancholic and wild beauty and irresistible charm.
Apart from visiting Muros and the famous 'Lighthouse at the End of the Earth,' which some indentify as the real mystic end of the Way of St. James, the trip includes a guided tour of the Castle of San Carlos (Fisterra), which houses a small ethnographic museum about life in fishing villages as well as fishing methods and traditions, a visit to Fisterra's fish market, an interesting building where auctioning and marketing processes are explained, with special emphasis on the king of Galician seafood: octopus.
This route is included in the 'Santiago de Compostela. You'll Want More' programme, running from November 2007 to March 2008, which is aimed at promoting the best of Galician Gastronomy. Apart from gastronomy trips, the programme... read more
This trip lets you discover two of Galicia's world-renowned features: octopus and Cabo de Fisterra (Cape Fisterra).
Considered Europe's westernmost point, the land´s end for the Romans, visiting the cape of FINISTERRE is a must for all those coming to Galicia. It marks the beginning of the rugged and fascinating COSTA DA MORTE, a region of ancestral legends and past shipwrecks, of melancholic and wild beauty and irresistible charm.
Apart from visiting Muros and the famous 'Lighthouse at the End of the Earth,' which some indentify as the real mystic end of the Way of St. James, the trip includes a guided tour of the Castle of San Carlos (Fisterra), which houses a small ethnographic museum about life in fishing villages as well as fishing methods and traditions, a visit to Fisterra's fish market, an interesting building where auctioning and marketing processes are explained, with special emphasis on the king of Galician seafood: octopus.
This route is included in the 'Santiago de Compostela. You'll Want More' programme, running from November 2007 to March 2008, which is aimed at promoting the best of Galician Gastronomy. Apart from gastronomy trips, the programme... read more
Octopus is a key ingredient of traditional Galician gastronomy, while also appearing in the most innovative recipes. For octopus lovers, the renowned chef Antonio Botana imparts a gastronomy workshop in which he provides tips for successful octopus cooking.
Antonio Botana is the chef and owner of the Pandemonium restaurant (Cambados). He is a member of the reputed 'Grupo Nove,' made up of Galicia's most innovative chefs, and has received several prizes and awards. His restaurant's star dishes include octopus cooked at low temperature.
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Each month the gastronomy workshops feature a different seasonal Galician product: mushrooms (November), octopus (December), seafood (January), Carnival cuisine (February) and lamprey (March). In the workshops, the best specialists of each month's product will cook their most outstanding specialities live, explaining in detail all the processes involved, so that each amateur cook can then repeat the experience in his or her own kitchen. All the dishes have been selected so that they can be prepared in a domestic kitchen.
Each of the renowned chefs participating in the workshops will... read more
The beginning of the year is the best time to eat Galician seafood as regards both taste and price. The renowned chef Juan Crujeiras shares the secrets of cooking seafood in a gastronomy workshop.
The beginning of the year is the best time to eat Galician seafood as regards both taste and price. The renowned chef Antonio Alján presents a gastronmy workshop featuring the secrets of cooking seafood.
The beginning of the year is the best time to eat Galician seafood as regards both taste and price. The renowned chef Yayo Daporta presents a gastronomy workshop featuring the secrets of cooking seafood.
The beginning of the year is the best time to eat Galician seafood as regards both taste and price. The renowned chef Marcelo Tejedor imparts a gastronomy workshop featuring the secrets of cooking seafood.
The Weekend Forum marks the beginning of the Santiago ´08 Gastronomy Forum for the general public, bringing important chefs and sector companies to the Galician capital for the first time.
For a week, Santiago de Compostela will be the main culinary destination in the Atlantic Arc with the opening of its 1st Gastronomy Forum. AN EVENT FOR EVERYONE... Santiago ´08 Gastronomy Forum invites both professionals and gastronomy lovers to enjoy a wide-ranging programme of different events and initiatives.
The Weekend Forum marks the beginning of the Santiago ´08 Gastronomy Forum for the general public, bringing important chefs and sector companies to the Galician capital for the first time.
The Weekend Forum marks the beginning of the Santiago ´08 Gastronomy Forum for the general public, bringing important chefs and sector companies to the Galician capital for the first time.
For its first day, the Santiago ´08 Gastronomy Forum´s professional congress suggests discovering the best confectionery recipes and techniques, with the participation of master chefs such as Jordi Roca and Miguel Sierra.
For its first day, the Santiago ´08 Gastronomy Forum´s professional congress suggests discovering the best confectionery recipes and techniques, with the participation of master chefs such as Jordi Roca and Miguel Sierra.
For its first day, the Santiago ´08 Gastronomy Forum´s professional congress suggests discovering the best confectionery recipes and techniques, with the participation of master chefs such as Jordi Roca and Miguel Sierra.
For its first day, the Santiago ´08 Gastronomy Forum´s professional congress suggests discovering the best confectionery recipes and techniques, with the participation of master chefs such as Jordi Roca and Miguel Sierra.
The Santiago ´08 Gastronomy Forum combines cooking, trades, knowledge and flavours from land and sea, in a 3-day professional congress featuring the best chefs from Galicia, the Atlantic Arc and the entire world.
For its first day, the Santiago ´08 Gastronomy Forum´s professional congress suggests discovering the best confectionery recipes and techniques, with the participation of master chefs such as Jordi Roca and Miguel Sierra.
For its first day, the Santiago ´08 Gastronomy Forum´s professional congress suggests discovering the best confectionery recipes and techniques, with the participation of master chefs such as Jordi Roca and Miguel Sierra.
For its first day, the Santiago ´08 Gastronomy Forum´s professional congress suggests discovering the best confectionery recipes and techniques, with the participation of master chefs such as Jordi Roca and Miguel Sierra.
For its first day, the Santiago ´08 Gastronomy Forum´s professional congress suggests discovering the best confectionery recipes and techniques, with the participation of master chefs such as Jordi Roca and Miguel Sierra.
For its first day, the Santiago ´08 Gastronomy Forum´s professional congress suggests discovering the best confectionery recipes and techniques, with the participation of master chefs such as Jordi Roca and Miguel Sierra.
March gives us a chance to sample lamprey and discover the secrets behind traditional and innovative recipes. For lovers of cooking and fish gourmets, Chef Rivera imparts a gastronomy workshop featuring some of his innovative proposals.
March gives us a chance to sample lamprey and discover the secrets of traditional and innovative recipes. For lovers of cooking and fish gourmets, Pepe Solla imparts a workshop features all the secrets of fine lamprey cuisine.
The O Ensanche Sociocultural Centre presents a gastronomy competition featuring cakes and omelettes.
During 6 days, the Caney Restaurant presents a wide selection of Mexican dishes, world renowned for their rich gastronomy tradition.
The chefs of A Fuego Negro (San Sebastián), Íñigo Cojo and Edorta Lamo, present the first Santiago éTapas gastronomy session, which will provide practical information about preparing tasty tapas.
Paco Guzmán, chef of Barcelona´s Restaurante Santamaría, presents the second Santiago éTapas gastronomy course, featuring practical tips for making exquisite tapas.
The Santiago éTapas programme presents a gastronomy training course for making tapas. PROGRAMME: Session 1: 17-18:30 h. Edorta Lamo and Íñigo Cojo. A Fuego Negro (San Sebastián). - Session 2: 19-20:30 h. Paco Guzmán. Restaurante Santamaría (Barcelona). Registration info: www.santiagoetapas.com.
This summer Santiago de Compostela presents the 1st 'Santiago(é)tapas' Competition. From June 28 to July 13, the public can follow 5 routes covering 45 bars and restaurants, vote for their favourite tapa from among 113 options and use a 'Tapasporte' to obtain stamps certifying this curious culinary 'pilgrimage.'
Santiago Tourism is organising the 'Santiago (é)Tapas' Competition for the first time in order to bring the city's best tapas together, measure their qualities and offer the public a genuine gastronomic pilgrimage. The competition's name features the object of desire (tapas) and the way to attain them, namely by following any of the designed 'etapas' or routes, or better still, all of them.
The public has the responsibility of rewarding the best of the 113 tapas in the competition, tasting and voting in the participating bars. Also, if they plan to sample a few tapas, they can obtain a 'Tapasporte' to collect the stamps certifying their visit to as many establishments as they can, just like the document used by pilgrims arriving in Santiago de Compostela. This original route enables participants to compete for a series of prizes according to the number of... read more
The women selling peppers in the Food Market invite passers-by to sample Padrón peppers, one of Galicia´s most popular gastronomy products.
The Restaurante Caney presents the 1001 flavours and aromas of Arab cooking in collaboration with the Amal 08 Film Festival.
On Saturdays from November to March, Santiago Tourism presents fun and participative workshops for boys and girls aimed at introducing them to the world of gastronomy.
Apart from gastronomy itself, the workshop considers, in an amusing way, educational concepts regarding health and healthy eating habits.
Since the evening sessions are held at the same time as the 'Tastings with Combination' activity, this means that adults can attend the tastings while their children are participating in the workshop.
Ages: 6 to 12 years.
CALENDAR:
Time: there will be a choice of two sessions each day. MORNING SESSION (11 am to 12.30 pm) and EVENING SESSION (6 to 7.30 pm).
Saturday, November 15: Crepes with chestnut puree.
Saturday, December 6: Christmas aperitif and marzipan.
Saturday, January 17: Chocolate and walnut cake.
Saturday, February 14: Carnival desserts.
Saturday, March 7: Toast with cheese and fruit skewer.
OBSERVATIONS:
* Only cold dishes and snacks are prepared in the workshop.
* The workshop is designed for a maximum of 30 boys and girls, who will be supervised by 3 specialist monitors.
* The workshop is only for boys and girls. Adults... read more
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
Until the end of March 2009, Santiago Tourism gives you a chance to enjoy a unique culinary experience with the most renowned Galician chefs. It involves shopping together in the traditional Food Market and then using the products to prepare and sample Galician dishes.
CALENDAR 2008-2009:
- Saturday, November 22: IAGO CASTRILLÓN (Restaurante Acio ' Winner of the 1st Santiago de Compostela Tapas Competition 'Santiago(é)tapas')
' Saturday, December 13: BEATRIZ SOTELO (Restaurante A Estación, Cambre - Best Cook of the Year 2008)
' Saturday, January 24: MARCELO TEJEDOR (Restaurante Casa Marcelo ' 1 Michelin star)
' Saturday, February 21: PEPE SOLLA (Restaurante Casa Solla, Poio - 1 Michelin star)
' Saturday, March 14: PEDRO ROCA (Restaurante Arrocería Mediterráneo | Restaurante Pedro Roca)
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
CALENDAR 2008-2009:
- Saturday, November 15: Canned Foods & 'D.O. Rías Baixas' Wines
- Saturday, November 29: 'D.O. Tetilla' Cheeses & 'D.O. Rías Baixas' Wines
- Saturday, December 6: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Ribeiro' Wines
- Saturday, December 20: Galician Pork & 'D.O. Ribeiro' Wines
- Saturday, January 17: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Valdeorras' Wines
- Saturday, January 31: Canned Foods & 'D.O. Valdeorras' Wines
- Sat, February 14: 'D.O. San Simón da Costa' Cheeses & 'D.O. Ribeira Sacra' Wines
- Saturday, February 28: Canned Foods & 'Estrella Galicia' Beers
- Saturday, March 7: 'D.O. O Cebreiro' Cheeses & 'D.O. Monterrei' Wines
- Saturday, March 21 'D.O. Tetilla' Cheeses & 'Estrella Galicia' Beers
On Saturdays from November to March, Santiago Tourism presents fun and participative workshops for boys and girls aimed at introducing them to the world of gastronomy.
Apart from gastronomy itself, the workshop considers, in an amusing way, educational concepts regarding health and healthy eating habits.
Since the evening sessions are held at the same time as the 'Tastings with Combination' activity, this means that adults can attend the tastings while their children are participating in the workshop.
Ages: 6 to 12 years.
CALENDAR:
Saturday, November 15: Crepes with chestnut puree.
Saturday, December 6: Christmas aperitif and marzipan.
Saturday, December 20: Christmas aperitif and marzipan.
Saturday, January 17: Chocolate and walnut cake.
Saturday, January 31: Chocolate and walnut cake.
Saturday, February 14: Carnival desserts.
Saturday, February 28: Carnival desserts.
Saturday, March 7: Toast with cheese and fruit skewer.
Saturday, March 21: Toast with cheese and fruit skewer.
OBSERVATIONS:
* Only cold dishes and snacks are prepared in the workshop.
* The workshop is designed for a maximum of 30 boys and girls, who will be supervised... read more
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
CALENDAR 2008-2009:
- Saturday, November 15: Canned Foods & 'D.O. Rías Baixas' Wines
- Saturday, November 29: 'D.O. Tetilla' Cheeses & 'D.O. Rías Baixas' Wines
- Saturday, December 6: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Ribeiro' Wines
- Saturday, December 20: Galician Pork & 'D.O. Ribeiro' Wines
- Saturday, January 17: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Valdeorras' Wines
- Saturday, January 31: Canned Foods & 'D.O. Valdeorras' Wines
- Sat, February 14: 'D.O. San Simón da Costa' Cheeses & 'D.O. Ribeira Sacra' Wines
- Saturday, February 28: Canned Foods & 'Estrella Galicia' Beers
- Saturday, March 7: 'D.O. O Cebreiro' Cheeses & 'D.O. Monterrei' Wines
- Saturday, March 21 'D.O. Tetilla' Cheeses & 'Estrella Galicia' Beers
Until the end of March 2009, Santiago Tourism gives you a chance to enjoy a unique culinary experience with the most renowned Galician chefs. It involves shopping together in the traditional Food Market and then using the products to prepare and sample Galician dishes.
CALENDAR 2008-2009:
- Saturday, November 22: IAGO CASTRILLÓN (Restaurante Acio ' Winner of the 1st Santiago de Compostela Tapas Competition 'Santiago(é)tapas')
' Saturday, December 13: BEATRIZ SOTELO (Restaurante A Estación, Cambre - Best Cook of the Year 2008)
' Saturday, January 24: MARCELO TEJEDOR (Restaurante Casa Marcelo ' 1 Michelin star)
' Saturday, February 21: PEPE SOLLA (Restaurante Casa Solla, Poio - 1 Michelin star)
' Saturday, March 14: PEDRO ROCA (Restaurante Arrocería Mediterráneo | Restaurante Pedro Roca)
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
CALENDAR 2008-2009:
- Saturday, November 15: Canned Foods & 'D.O. Rías Baixas' Wines
- Saturday, November 29: 'D.O. Tetilla' Cheeses & 'D.O. Rías Baixas' Wines
- Saturday, December 6: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Ribeiro' Wines
- Saturday, December 20: Galician Pork & 'D.O. Ribeiro' Wines
- Saturday, January 17: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Valdeorras' Wines
- Saturday, January 31: Canned Foods & 'D.O. Valdeorras' Wines
- Sat, February 14: 'D.O. San Simón da Costa' Cheeses & 'D.O. Ribeira Sacra' Wines
- Saturday, February 28: Canned Foods & 'Estrella Galicia' Beers
- Saturday, March 7: 'D.O. O Cebreiro' Cheeses & 'D.O. Monterrei' Wines
- Saturday, March 21 'D.O. Tetilla' Cheeses & 'Estrella Galicia' Beers
On Saturdays from November to March, Santiago Tourism presents fun and participative workshops for boys and girls aimed at introducing them to the world of gastronomy.
Apart from gastronomy itself, the workshop considers, in an amusing way, educational concepts regarding health and healthy eating habits.
Since the evening sessions are held at the same time as the 'Tastings with Combination' activity, this means that adults can attend the tastings while their children are participating in the workshop.
Ages: 6 to 12 years.
CALENDAR:
Saturday, November 15: Crepes with chestnut puree.
Saturday, December 6: Christmas aperitif and marzipan.
Saturday, December 20: Christmas aperitif and marzipan.
Saturday, January 17: Chocolate and walnut cake.
Saturday, January 31: Carpaccio.
Saturday, February 14: Carnival desserts.
Saturday, February 28: Chicken with apple and French dressing.
Saturday, March 7: Toast with cheese and fruit skewer.
Saturday, March 21: Stuffed potatoes.
OBSERVATIONS:
* Only cold dishes and snacks are prepared in the workshop.
* The workshop is designed for a maximum of 30 boys and girls, who will be supervised by 3... read more
On Saturdays from November to March, Santiago Tourism presents fun and participative workshops for boys and girls aimed at introducing them to the world of gastronomy.
Apart from gastronomy itself, the workshop considers, in an amusing way, educational concepts regarding health and healthy eating habits.
Since the evening sessions are held at the same time as the 'Tastings with Combination' activity, this means that adults can attend the tastings while their children are participating in the workshop.
Ages: 6 to 12 years.
CALENDAR:
Saturday, November 15: Crepes with chestnut puree.
Saturday, December 6: Christmas aperitif and marzipan.
Saturday, December 20: Christmas aperitif and marzipan.
Saturday, January 17: Chocolate and walnut cake.
Saturday, January 31: Carpaccio.
Saturday, February 14: Carnival desserts.
Saturday, February 28: Chicken with apple and French dressing.
Saturday, March 7: Toast with cheese and fruit skewer.
Saturday, March 21: Stuffed potatoes.
OBSERVATIONS:
* Only cold dishes and snacks are prepared in the workshop.
* The workshop is designed for a maximum of 30 boys and girls, who will be supervised by 3... read more
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
CALENDAR 2008-2009:
- Saturday, November 15: Canned Foods & 'D.O. Rías Baixas' Wines
- Saturday, November 29: 'D.O. Tetilla' Cheeses & 'D.O. Rías Baixas' Wines
- Saturday, December 6: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Ribeiro' Wines
- Saturday, December 20: Galician Pork & 'D.O. Ribeiro' Wines
- Saturday, January 17: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Valdeorras' Wines
- Saturday, January 31: Canned Foods & 'D.O. Valdeorras' Wines
- Sat, February 14: 'D.O. San Simón da Costa' Cheeses & 'D.O. Ribeira Sacra' Wines
- Saturday, February 28: Canned Foods & 'Estrella Galicia' Beers
- Saturday, March 7: 'D.O. O Cebreiro' Cheeses & 'D.O. Monterrei' Wines
- Saturday, March 21 'D.O. Tetilla' Cheeses & 'Estrella Galicia' Beers
Until the end of March 2009, Santiago Tourism gives you a chance to enjoy a unique culinary experience with the most renowned Galician chefs. It involves shopping together in the traditional Food Market and then using the products to prepare and sample Galician dishes.
CALENDAR 2008-2009:
- Saturday, November 22: IAGO CASTRILLÓN (Restaurante Acio ' Winner of the 1st Santiago de Compostela Tapas Competition 'Santiago(é)tapas')
' Saturday, December 13: BEATRIZ SOTELO (Restaurante A Estación, Cambre - Best Cook of the Year 2008)
' Saturday, January 24: MARCELO TEJEDOR (Restaurante Casa Marcelo ' 1 Michelin star)
' Saturday, February 21: PEPE SOLLA (Restaurante Casa Solla, Poio - 1 Michelin star)
' Saturday, March 14: PEDRO ROCA (Restaurante Arrocería Mediterráneo | Restaurante Pedro Roca)
On Saturdays from November to March, Santiago Tourism presents fun and participative workshops for boys and girls aimed at introducing them to the world of gastronomy.
Apart from gastronomy itself, the workshop considers, in an amusing way, educational concepts regarding health and healthy eating habits.
Since the evening sessions are held at the same time as the 'Tastings with Combination' activity, this means that adults can attend the tastings while their children are participating in the workshop.
Ages: 6 to 12 years.
CALENDAR:
Saturday, November 15: Crepes with chestnut puree.
Saturday, December 6: Christmas aperitif and marzipan.
Saturday, December 20: Christmas aperitif and marzipan.
Saturday, January 17: Chocolate and walnut cake.
Saturday, January 31: Carpaccio.
Saturday, February 14: Carnival desserts.
Saturday, February 28: Chicken with apple and French dressing.
Saturday, March 7: Toast with cheese and fruit skewer.
Saturday, March 21: Stuffed potatoes.
OBSERVATIONS:
* Only cold dishes and snacks are prepared in the workshop.
* The workshop is designed for a maximum of 30 boys and girls, who will be supervised by 3... read more
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
CALENDAR 2008-2009:
- Saturday, November 15: Canned Foods & 'D.O. Rías Baixas' Wines
- Saturday, November 29: 'D.O. Tetilla' Cheeses & 'D.O. Rías Baixas' Wines
- Saturday, December 6: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Ribeiro' Wines
- Saturday, December 20: Galician Pork & 'D.O. Ribeiro' Wines
- Saturday, January 17: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Valdeorras' Wines
- Saturday, January 31: Canned Foods & 'D.O. Valdeorras' Wines
- Sat, February 14: 'D.O. San Simón da Costa' Cheeses & 'D.O. Ribeira Sacra' Wines
- Saturday, February 28: Canned Foods & 'Estrella Galicia' Beers
- Saturday, March 7: 'D.O. O Cebreiro' Cheeses & 'D.O. Monterrei' Wines
- Saturday, March 21 'D.O. Tetilla' Cheeses & 'Estrella Galicia' Beers
On Saturdays from November to March, Santiago Tourism presents fun and participative workshops for boys and girls aimed at introducing them to the world of gastronomy.
Apart from gastronomy itself, the workshop considers, in an amusing way, educational concepts regarding health and healthy eating habits.
Since the evening sessions are held at the same time as the 'Tastings with Combination' activity, this means that adults can attend the tastings while their children are participating in the workshop.
Ages: 6 to 12 years.
CALENDAR:
Saturday, November 15: Crepes with chestnut puree.
Saturday, December 6: Christmas aperitif and marzipan.
Saturday, December 20: Christmas aperitif and marzipan.
Saturday, January 17: Chocolate and walnut cake.
Saturday, January 31: Carpaccio.
Saturday, February 14: Carnival desserts.
Saturday, February 28: Chicken with apple and French dressing.
Saturday, March 7: Toast with cheese and fruit skewer.
Saturday, March 21: Stuffed potatoes.
OBSERVATIONS:
* Only cold dishes and snacks are prepared in the workshop.
* The workshop is designed for a maximum of 30 boys and girls, who will be supervised by 3... read more
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
CALENDAR 2008-2009:
- Saturday, November 15: Canned Foods & 'D.O. Rías Baixas' Wines
- Saturday, November 29: 'D.O. Tetilla' Cheeses & 'D.O. Rías Baixas' Wines
- Saturday, December 6: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Ribeiro' Wines
- Saturday, December 20: Galician Pork & 'D.O. Ribeiro' Wines
- Saturday, January 17: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Valdeorras' Wines
- Saturday, January 31: Canned Foods & 'D.O. Valdeorras' Wines
- Sat, February 14: 'D.O. San Simón da Costa' Cheeses & 'D.O. Ribeira Sacra' Wines
- Saturday, February 28: Canned Foods & 'Estrella Galicia' Beers
- Saturday, March 7: 'D.O. O Cebreiro' Cheeses & 'D.O. Monterrei' Wines
- Saturday, March 21 'D.O. Tetilla' Cheeses & 'Estrella Galicia' Beers
On Friday, February 20, Compostela's visitors and residents will be able welcome one of the most colourful festivals of the year, with a Mardi Gras Ball held in one of the city´s most emblematic buildings.
Lar das Meigas hosts a traditional Galician evening, featuring flamed eau-de-vie, live music and carnival desserts -a must for visitors and regulars alike.
Until the end of March 2009, Santiago Tourism gives you a chance to enjoy a unique culinary experience with the most renowned Galician chefs. It involves shopping together in the traditional Food Market and then using the products to prepare and sample Galician dishes.
CALENDAR 2008-2009:
- Saturday, November 22: IAGO CASTRILLÓN (Restaurante Acio ' Winner of the 1st Santiago de Compostela Tapas Competition 'Santiago(é)tapas')
' Saturday, December 13: BEATRIZ SOTELO (Restaurante A Estación, Cambre - Best Cook of the Year 2008)
' Saturday, January 24: MARCELO TEJEDOR (Restaurante Casa Marcelo ' 1 Michelin star)
' Saturday, February 21: PEPE SOLLA (Restaurante Casa Solla, Poio - 1 Michelin star)
' Saturday, March 14: PEDRO ROCA (Restaurante Arrocería Mediterráneo | Restaurante Pedro Roca)
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
CALENDAR 2008-2009:
- Saturday, November 15: Canned Foods & 'D.O. Rías Baixas' Wines
- Saturday, November 29: 'D.O. Tetilla' Cheeses & 'D.O. Rías Baixas' Wines
- Saturday, December 6: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Ribeiro' Wines
- Saturday, December 20: Galician Pork & 'D.O. Ribeiro' Wines
- Saturday, January 17: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Valdeorras' Wines
- Saturday, January 31: Canned Foods & 'D.O. Valdeorras' Wines
- Sat, February 14: 'D.O. San Simón da Costa' Cheeses & 'D.O. Ribeira Sacra' Wines
- Saturday, February 28: Canned Foods & 'Estrella Galicia' Beers
- Saturday, March 7: 'D.O. O Cebreiro' Cheeses & 'D.O. Monterrei' Wines
- Saturday, March 21 'D.O. Tetilla' Cheeses & 'Estrella Galicia' Beers
On Saturdays from November to March, Santiago Tourism presents fun and participative workshops for boys and girls aimed at introducing them to the world of gastronomy.
Apart from gastronomy itself, the workshop considers, in an amusing way, educational concepts regarding health and healthy eating habits.
Since the evening sessions are held at the same time as the 'Tastings with Combination' activity, this means that adults can attend the tastings while their children are participating in the workshop.
Ages: 6 to 12 years.
CALENDAR:
Saturday, November 15: Crepes with chestnut puree.
Saturday, December 6: Christmas aperitif and marzipan.
Saturday, December 20: Christmas aperitif and marzipan.
Saturday, January 17: Chocolate and walnut cake.
Saturday, January 31: Carpaccio.
Saturday, February 14: Carnival desserts.
Saturday, February 28: Chicken with apple and French dressing.
Saturday, March 7: Toast with cheese and fruit skewer.
Saturday, March 21: Stuffed potatoes.
OBSERVATIONS:
* Only cold dishes and snacks are prepared in the workshop.
* The workshop is designed for a maximum of 30 boys and girls, who will be supervised by 3... read more
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
CALENDAR 2008-2009:
- Saturday, November 15: Canned Foods & 'D.O. Rías Baixas' Wines
- Saturday, November 29: 'D.O. Tetilla' Cheeses & 'D.O. Rías Baixas' Wines
- Saturday, December 6: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Ribeiro' Wines
- Saturday, December 20: Galician Pork & 'D.O. Ribeiro' Wines
- Saturday, January 17: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Valdeorras' Wines
- Saturday, January 31: Canned Foods & 'D.O. Valdeorras' Wines
- Sat, February 14: 'D.O. San Simón da Costa' Cheeses & 'D.O. Ribeira Sacra' Wines
- Saturday, February 28: Canned Foods & 'Estrella Galicia' Beers
- Saturday, March 7: 'D.O. O Cebreiro' Cheeses & 'D.O. Monterrei' Wines
- Saturday, March 21 'D.O. Tetilla' Cheeses & 'Estrella Galicia' Beers
On Saturdays from November to March, Santiago Tourism presents fun and participative workshops for boys and girls aimed at introducing them to the world of gastronomy.
Apart from gastronomy itself, the workshop considers, in an amusing way, educational concepts regarding health and healthy eating habits.
Since the evening sessions are held at the same time as the 'Tastings with Combination' activity, this means that adults can attend the tastings while their children are participating in the workshop.
Ages: 6 to 12 years.
CALENDAR:
Saturday, November 15: Crepes with chestnut puree.
Saturday, December 6: Christmas aperitif and marzipan.
Saturday, December 20: Christmas aperitif and marzipan.
Saturday, January 17: Chocolate and walnut cake.
Saturday, January 31: Carpaccio.
Saturday, February 14: Carnival desserts.
Saturday, February 28: Chicken with apple and French dressing.
Saturday, March 7: Toast with cheese and fruit skewer.
Saturday, March 21: Stuffed potatoes.
OBSERVATIONS:
* Only cold dishes and snacks are prepared in the workshop.
* The workshop is designed for a maximum of 30 boys and girls, who will be supervised by 3... read more
Until the end of March 2009, Santiago Tourism gives you a chance to enjoy a unique culinary experience with the most renowned Galician chefs. It involves shopping together in the traditional Food Market and then using the products to prepare and sample Galician dishes.
CALENDAR 2008-2009:
- Saturday, November 22: IAGO CASTRILLÓN (Restaurante Acio ' Winner of the 1st Santiago de Compostela Tapas Competition 'Santiago(é)tapas')
' Saturday, December 13: BEATRIZ SOTELO (Restaurante A Estación, Cambre - Best Cook of the Year 2008)
' Saturday, January 24: MARCELO TEJEDOR (Restaurante Casa Marcelo ' 1 Michelin star)
' Saturday, February 21: PEPE SOLLA (Restaurante Casa Solla, Poio - 1 Michelin star)
' Saturday, March 14: PEDRO ROCA (Restaurante Arrocería Mediterráneo | Restaurante Pedro Roca)
Turismo de Santiago presents a new initiative called Tastings with Combination, enabling you to try the best Galician drinks (wines or beers, depending on the session) along with the tastiest Galician delicacies (cheeses, cold meats, canned foods, etc).
CALENDAR 2008-2009:
- Saturday, November 15: Canned Foods & 'D.O. Rías Baixas' Wines
- Saturday, November 29: 'D.O. Tetilla' Cheeses & 'D.O. Rías Baixas' Wines
- Saturday, December 6: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Ribeiro' Wines
- Saturday, December 20: Galician Pork & 'D.O. Ribeiro' Wines
- Saturday, January 17: 'D.O. Arzúa-Ulloa' Cheeses & 'D.O. Valdeorras' Wines
- Saturday, January 31: Canned Foods & 'D.O. Valdeorras' Wines
- Sat, February 14: 'D.O. San Simón da Costa' Cheeses & 'D.O. Ribeira Sacra' Wines
- Saturday, February 28: Canned Foods & 'Estrella Galicia' Beers
- Saturday, March 7: 'D.O. O Cebreiro' Cheeses & 'D.O. Monterrei' Wines
- Saturday, March 21 'D.O. Tetilla' Cheeses & 'Estrella Galicia' Beers
On Saturdays from November to March, Santiago Tourism presents fun and participative workshops for boys and girls aimed at introducing them to the world of gastronomy.
Apart from gastronomy itself, the workshop considers, in an amusing way, educational concepts regarding health and healthy eating habits.
Since the evening sessions are held at the same time as the 'Tastings with Combination' activity, this means that adults can attend the tastings while their children are participating in the workshop.
Ages: 6 to 12 years.
CALENDAR:
Saturday, November 15: Crepes with chestnut puree.
Saturday, December 6: Christmas aperitif and marzipan.
Saturday, December 20: Christmas aperitif and marzipan.
Saturday, January 17: Chocolate and walnut cake.
Saturday, January 31: Carpaccio.
Saturday, February 14: Carnival desserts.
Saturday, February 28: Chicken with apple and French dressing.
Saturday, March 7: Toast with cheese and fruit skewer.
Saturday, March 21: Stuffed potatoes.
OBSERVATIONS:
* Only cold dishes and snacks are prepared in the workshop.
* The workshop is designed for a maximum of 30 boys and girls, who will be supervised by 3... read more
Throughout the week, the Caney restaurant holds its 11th Rice Gastronomy Week, taking an international look at this typically Mediterranean dish.
Compostela hosts the third semi-final of the Chef of the Year Competition (CCA), with a jury chaired by the 3-Michelin-star chef Martín Berasategui.
Enog@lia presents a wine tasting in Espacio Araguaney starting at 8 pm, featuring the following wineries and varieties: Bodegas Fuentenarro and its Ribera del Duero. - Bodegas Sampayolo with its Valdeorras wines. - Bodegas Covila and its Rioja. - Bodegas Crego and Monaguillo with their Ribeira Sacra. - Bodegas Docampo and its Ribeiro. - Bodegas Aldonia and its Rioja. - Bodegas Camino del Villar with its Ribera Baja de Navarra. - Adegas Valdés and its Rías Baixas.
During 6 days, the Caney Restaurant presents a wide selection of Mexican dishes, world renowned for their rich gastronomy tradition.
Compostela will once again, from June 25 to July 12, be the capital of tapas thanks to the 2nd Santiago(é)Tapas Competition. The public will thereby be able to follow several routes of bars and vote for their favourite tapas along with their `Tapasporte´, a card to be stamped during this particular culinary pilgrimage.
There will also be a Group Tapasporte for groups of 5 to 20 belonging to the same company. More information and the competition rules are available from the Secretary´s Office: tel. 981 93 53 45 and 981 56 91 94, e-mail: etpas@santiagoturismo.com.
The Compostela restaurant Madam Ragú presents a tasting of Mediterranean wines this evening, with the participation of the wine expert Antonio Torrado.
The Conxo neighbourhood celebrates its Festa da Cabra, organised by the Doutor Maceira Residents Association, featuring traditional recipes and designer ceramics.
During the Amal Film Festival, the Restaurante Caney will highlight the abundant tastes and aromas of Arab cuisine, with a special DEGUSTATION MENU for ' 27.
Compostela's Madam Ragú restaurant presents a wine tasting featuring high-quality varieties that are not so well known. It will be imparted by the wine expert Antonio Torrado.
For the second time, Santiago will be the capital of Atlantic cuisine as it hosts the year's most important gastronomic event from February 20 to 24, featuring Atlantic products, territories, landscapes, know-how and tastes.
As part of the Weekend Gastronomic Forum 2010, the Hostal dos Reis Católicos hosts an ART & WINE GALLERY auction, moderated by the art experts Alberto Moya and Clara Eugenia Badalona, and featuring more than 100 art and wine lots.
'Santiago Mmm… Yummy! Game-guide to discover Santiago de Compostela and its cooking'
With this game you'll discover the city in an original and amusing way, by means of its cooking: you will get to know its streets, and some of its main monuments, but also the ingredients we use to cook here, some of the best known dishes, “tapas,” the “Mercado de Abastos” (food market)… and a lot more.
Also, if you complete the game by following the rules, you'll win a surprise gift!
Children: 8-12 years, or even smaller with adult help. Available in Galician, Spanish and English.
Price: € 4
On sale: Oficina Central de Turismo de Santiago
Demo here
+ info:
Oficina de Turismo de Santiago
T. 981 55 51 29 – Rúa do Vilar, 63
Info Fórum Cidade: Mercado de Abastos
23, 24 & 25 feb, 10 am to 2 pm.
www.santiagoturismo.com •
From 16 to 18 March
The ’romería’ of San Lázaro, a neighbourhood situated at the entrance of the city, on the Way of St. James, is both religious and gastronomic. The patron saint is honoured with a mass and a procession, in addition to an ancient tradition in which pig’s trotters are auctioned as an offering to the saint, "Festa da Uña". The culinary aspect is therefore based on pig’s trotters with cabbage shoots(**). As in all fiestas, there is also an open-air dance.
(**)RESTAURANTS "FESTA DA UÑA":
- Restaurante A Casa da Viña see restaurant here
- Restaurante A Grella see restaurant here
- Restaurante A... read more
From March 22nd to 31st, 2013, 'Santiago Pasión' is held in the city. It is a gastronomy programme during which dates the city restaurants offer thematic menus, at a fixed special reduced price of €18(*): Lenten and Vigil dishes, monastic cuisine, etc.
And, besides, a special gift!!!
All the customers of SANTIAGO PASIÓN will receive a gift (a set of culinary books).
(*) Includes a three-course menu with coffee, water and side bread (from two possible menus in each restaurant). Menus available for lunch and dinner.
Restaurants SANTIAGO PASIÓN:
Restaurante AC Palacio del Carmen
Restaurante A Charca
Restaurante Balboa
Restaurante Calderón
For children
'Santiago Mmm… Yummy! Game-guide to discover Santiago de Compostela and its cooking'
With this game you'll discover the city in an original and amusing way, by means of its cooking: you will get to know its streets, and some of its main monuments, but also the ingredients we use to cook here, some of the best known dishes, “tapas,” the “Mercado de Abastos” (food market)… and a lot more.
Also, if you complete the game by following the rules, you'll win a surprise gift!
Children: 8-12 years, or even smaller with adult help. Available in Galician, Spanish and English.
Price: € 4
On sale: Oficina Central de Turismo de Santiago
Demo here
+ info:
Oficina de Turismo de Santiago
T. 981 55 51 29 – Rúa do Vilar, 63
Info Fórum Cidade: Mercado de Abastos
23, 24 & 25 feb, 10 am to 2 pm.
www.santiagoturismo.com •
Debates - colloquy
Music
Fiestas
From 16 to 18 March
The ’romería’ of San Lázaro, a neighbourhood situated at the entrance of the city, on the Way of St. James, is both religious and gastronomic. The patron saint is honoured with a mass and a procession, in addition to an ancient tradition in which pig’s trotters are auctioned as an offering to the saint, "Festa da Uña". The culinary aspect is therefore based on pig’s trotters with cabbage shoots(**). As in all fiestas, there is also an open-air dance.
(**)RESTAURANTS "FESTA DA UÑA":
- Restaurante A Casa da Viña see restaurant here
- Restaurante A Grella see restaurant here
- Restaurante A... read more
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