Claves para saborear lo mejor de Santiago
It’s not just an incentive to encourage pilgrims on their way. Gastronomy in Santiago de Compostela has, indeed, recognized worldwide. From the products available at Mercado de Abastos, freshly arrived from the fishing harbours or the fields nearby, which are later available in baroque stills at counters and seafood restaurants.
Tourists go to Santiago looking for great quality on seafood, abundant and well-priced ¿The best? The seafood captured at Galician Rías by the North Sea, of course. Species like crab, lobster, shrimp, razor clams, oysters, crabs, crabs, barnacles, clams, oysters, prawns, barnacles and scallops, better known as "Concha de Santiago", which is also the symbol for the pilgrims and Santiago Way. Seafood is usually conserved alive until is prepared, simply boiled or grilled. However, you should know typically a Galician won’t put any sauce on it, as it masks the taste and qualities.
Then, there is the octopus. Any popular celebration to be considered must have octopus as the star course. Inside, it’s usually cooked "á feira", while in the coastline is usually prepared until is "recio", to be topped with coarse salt, pepper and a splash of oil. In Santiago you will find restaurants specialized in octopus at the streets Conxo, Vista Alegre o Concheiros, where you can also try recipes like octopus pie or octopus with rice.
There are other main products around here: Galician beef – juicy, with an intense and delicious flavour – or the cheeses from Arzúa-Ulloa or cheese roll, usually served with quinces, or the famous Santiago cake, made of almonds. In Santiago, you’ll usually get served a tapa as a courtesy. You can distinguish the tapa from an actual course as the ration is more abundant, sophisticated and not free. Near Obradoiro Square, at the streets of Rúa do Franco and Raíña, you can try all kind of tapas with high quality wines, like albariños and ribeiros.
The best option to discover the richness and gastronomic tradition of Santiago is to book one of the gastronomic tours, a guided visit to the most traditional stores and markets like Mercado de Abastos, to discover all the tips and secrets of their gastronomic culture and to try some of their products.
Another option if to go to some of the gastronomic events, like Santiago(é)Tapas, a tapas contest organized in November which allows you to discover the best and most innovative Galician gastronomy as you discover the city, too.
So you feel like visiting Santiago de Compostela, do you? Book your flights here!
more infoWiener Schnitzel. The emperor’s dish.
One of the most representative meals in Viennese gastronomy is wiener schnitzel (or Viennese escalope). In fact, is the national food, even is originally from Austria, actually.
Is a common recipe in many countries: in Spain is known as San Jacobo or cachopo, also seen as the Japanese tonkatsu, the Argentinian escalope or the Italian cotoletta, among other examples.
The origin has become an intense debate among culinary historians. Most of the agree to point the origin in Spain, where it was introduced by Arab traders, who already covered meat on bread during the Middle Age.
Then we have the legend, which says it was imported from the Italian "costoletta milanesa" by marshal Joseph Radetzky, who sent the recipe to Franz Joseph I of Austria. They said he liked it so much that he incoroporate it to the Austrian gastronomy under the name of winer schnitzel.
Therefore, many countries claim the origin. This happens often for any new invention even sometimes, what happens is that it appears in different countries simultaneously, a each country looks for old gastronomy books to claim the origin.
However, there’s no doubt that is a delicious and crunchy dish, wanted by any tourists that arrives in the city.
To prepare it, a thin slice of veal is softened with a mallet, then is dipped in flour, egg and breadcrumbs, and finally fried in butter. It’s served with potatoes, salad and lemon slices and seasoned with vinaigrette.
Generally, these dishes are easy to cook and delicious, but not so glamorous. That’s not the case with schnitzel, presented as an haute cuisine specialty. It might be because of the elegant way Viennese people cooks it.
Even the veal is the main ingredient for the classic version of this dish, pigmeat is often used and is more popular. There is also a version made of chicken or a veggie made of tofu, seitan or soy.
In Vienna you can try this meal anywhere in the city centre. This is a list with some of our favorites so you don’t leave the city without trying the Viennese schnitzel.
Figlmüller
Wollzeile 5, | Bäckerstraße 6, Vienna
Schnitzelwirt
Neubaugasse 52, Vienna
Gasthaus Poschl
Weihburggasse 17, 1010, Vienna
Strandcafé Wien
Florian-Berndl-Gasse 2,1220, Vienna
Café Einstein
Rathausplatz 4, 1010 Vienna
There is not only wiener schnitzel in Austria gastronomy. Even it’s a little country, it has a long culinary tradition, mixing many European specialties. You shouldn’t miss a chance to try more typical dishes like tafelspitz (boiled beef), milling trout (Forelle nach Müllerin Art), Kaiserschmarrn (sweet), Palatschinken (Crêpes), Apfelstrudel (apple cake) or Sacher cake. Yummy!
Picture by Kobako
We’ll be there. If you want to come too, check out our flights here.
more infoIn the Land of Sailors
Genoa City is the gateway to the Italian Riviera and the great communication route between the Mediterranean and Europe. In 1992, to mark the fifth anniversary of America’s discovery, was completely refurbished to become one of the main city’s entertainment areas, in the heart of the city. One of the elements that attracted the most attention is the beautiful wooden galleon built for Polanski’s film Pirates.
But the true symbol of the city is the Lantern, the great lighthouse of Genoa, with its 76 meters high San Benigno, is the pride of the Genoese and offers fantastic views over the city to visit it. Next to the tower you can visit the Museo della Lanterna.
In this city so related to the sea, we find the largest aquarium in Europe of aquatic biodiversity, theAquarium of Genoa which is in the same port, with over 15,000 animals of 400 different species among sharks, penguins, manatees, Antarctic animals, jellyfish and tropical fish, a journey which takes about three hours. Galata is located next to the Museum of the Sea and Navigation, dedicated to the deep sea and Genoese navigation history.
Another place closely related to their maritime culture is the Museo Delle Culture Del Mondo, at Castello d’Albertis, Florentine style. Enrico d’Albertis was another Genoese writer and navigator and circled the world three times and circumnavigated Africa in search of archaeological excavations. The museum includes these interesting ethnographic and archaeological collections Enrique d’Albertis collected in his travels around the world.
The historic center of Genoa is especially beautiful, though a bit chaotic with this mix of buildings and streets that form a labyrinth. Here lived the rich merchants of the time, in sumptuous Gothic buildings have been converted into museums or modern shops.
Finally, a note on the Genoese cuisine made with fresh and simple products. You have to try a vegetable focaccia with a splash of olive oil or the different types of pasta stuffed which one you like best, such as ravioli or corzetti. Vegetable dishes and numerous seafood recipes, fish soups, fried fish or crispy cod fritters and specialties like ciuppin or buridda.
A place well worth discovering! Check out our flights here.
more info
A Holiday at Sea – Sighting Killer Whales off Tarifa
From mid-July to mid-September, around 50 killer whales grouped into five families can be sighted in the Strait of Gibraltar off Tarifa. And, if you’re a lover of these giant mammals, what an adventure you can have watching whales, dolphins and killer whales in their natural environment, toying with vessels and swimming to-and-fro through this sheet of water that joins the Mediterranean to the Atlantic Ocean.
CIRCE (Conservation, Information and Research on Cetaceans) estimates that the striped, bottlenose, and common dolphin, and the short-finned pilot whale have their habitat in this Strait separating Europe and Africa. However, in mid-spring there are also sporadic sightings of sperm whales and such stunning mammals as the finback whale, measuring 20 metres long and weighing over 80 tons – one of the largest animals on the planet.
Killer whales are more on show in summer as they chase the tuna fish that head across the Strait of Gibraltar to the Atlantic at that time of year.
Tarifa is the Spot
But, the fun doesn’t stop there. Tarifa has a lot more to offer as it is one of Europe’s most attractive and cosmopolitan towns. It is a meeting point for young people from all over the world, drawn by the spectacular beaches and by the windsurfing and kitesurfing. If to that you add the entertainment provided by nature itself, the fun is guaranteed!
For those of you who prefer to be onterra firma,you can go for other activities you are sure to relish. In Tarifa, you can visit the beaches of Valdevaqueros and Bolonia, with their massive dunes which on clear days afford views of North Africa. Another essential enclave is Baelo Claudia, one of the major archaeological sites on the Peninsula. It is ideal for gauging what a typical Roman settlement would have been like, with its amphitheatre, roads, fish factories and walls. This was an important Roman settlement as it was here that the famous garum sauce was made and exported to Rome. The fish sauce was made of fermented entrails and regarded by Romans as an aphrodisiac.
Another of Tarifa’s emblematic monuments is the Castle of Guzmán El Bueno whose claim to fame is provided by the chilling tale of his preferring to hand over his son to the invaders than surrender the stronghold of Tarifa.
Make sure you don’t leave Tarifa without first trying their fresh fish, either in the bars or the beach stalls known as chiringuitos,or without tasting the delicious pastries with their long, Arab tradition in the town centre’s pastry shops.
Here you will be treated to a host of options, each with their own charm. So, take up your backpack, Vueling and fly to Jerez to enjoy one of southern Europe’s most powerful natural spots.
Text by Amparo Ortega and María del Águila Heras (Patronato Turismo de Cádiz)
Images by Patronato Turismo de Cádiz
more info