Nestled between Asturias and Portugal in the north-west corner of Spain is the beautiful, green and often wild region of Galicia. Open to the full force of the Atlantic, the coast is divided into the rugged bays and estuaries of the Rías Altas in the north and the more sheltered inlets of Rías Baixas in the south. Remnants of its Celtic past litter the region while the capital of Santiago de Compostela with its magnificent cathedral has been a centre of pilgrimage since the early middle ages.

With a culture steeped in the ocean, it is little wonder that Galicia prides itself on having the best seafood in Spain, if not the world. The range and quality is mind-boggling with scallops (vieiras) and razor shells (navajas), goose barnacles (Percebes) and octopus (Pulpo a la Gallega) among the local specialities, while a mariscada (seafood platter) is a favourite option in many bars and restaurants.

Galician beef is renowned for its quality as is its cured ham (lacón) and local vegetables such as Galician potatoes, Pimientos de Padrón (randomly piquant peppers) and grelos (rather like spinach) commonly feature on local menus. Not to be forgotten are the crisp, fruity white wines, including the excellent Albariño variety and the powerful grape-skin spirit Orujo that has become the region's signature tipple.