More and more people are becoming vegans nowadays, so more restaurants are starting to offer menus that are partially or completely free from animal products. Want to find out which are the most veg-friendly cities? Take a look!

Who said Dubrovnik is only worth a visit in summer? Thanks to the mild winters in this Croatian city, going for a stroll down its streets between November and March is a real treat. And if you needed a reason to visit this city, we'll give you six!

Donostia is a fascinating city, with its unique gastronomy and outstanding beauty. But its privileged location on the Cantabrian coast has also turned it into the habitual destination for all lovers of surfing looking to take advantage of the best waves without having to leave the whirl of the big city.

While the La Concha beach is one of the more glamorous and traditional images of San Sebastián (its shell is replicated in the awards that are presented at the annual film festival), the La Zurriola beach has set itself up as one of the great paradises for surfers that live in the capital of Guipuzcoa. Flanked by the delightful Kursaal building and by the esplanade of the Gros district, this 800 metre long beach has also been the setting for some of the concerts of the San Sebastián Jazz Festival and the huge events taking place during the Semana Grande, in addition to surf and skate competitions and other events.

Por David Moreu

So how about it? Come on, let’s go! Check out our prices here!

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!