Turismo Miño

Galicia combines a series of elements that make its cuisine a world of its own. It has unique surroundings, combining pleasure with the recognition of a millenary tradition. It knows how to mix culture, quality, innovation, and creativity, with solid international recognition.


An ancient knowledge that reveals its secrets to us through the professionals of the sector.
Let yourself be seduced by the variety and chromatisms of its landscape, territories brimming with flavor, where gastronomic culture takes on its own forms. Mountains dominated by multiple rivers that feed fertile valleys, monastic sounds that transport us to a medieval world, and beautiful landscapes surrounded by abundant meadows and productive orchards.

Galician gastronomy is valued throughout the territory, crossing borders with great speed. A first-class gastronomy, where tradition and innovation coexist to place Galicia in the world geography.

One of its greatest qualities is its simplicity: bringing the product to its maximum splendor with hardly any modifications. Specialties based on the quality of its products and respect for the raw material.

The art of preparation is passed down from generation to generation, making tradition one of the mainstays of this culture of flavors.

From the excellent meats, the many pork products, or the exquisite seafood, the variety of this cuisine is guaranteed with seasonal and local products, allowing you to enjoy its gastronomy anywhere in its territory.

This traditional, seasonal cuisine has managed to incorporate an avant-garde touch without losing its origins, highlighting its potential even more.

Authors such as Manuel María Puga y Parga "Picadillo", Álvaro Cunqueiro or Doña Emilia Pardo Bazán compiled traditional recipes that have enriched our legacy.

Its fish and seafood, the excellence of its meat and game, the abundance of its vegetable garden... all incorporate new forms, flavours and textures that attract visitors from all over the world to this land.
This evolution takes tradition to another level, with modern versions of typical dishes that were unimaginable just a few years ago. An open cuisine, full of personality, that looks to the future without losing its essence, extolling the excellence of its local products.

In Galicia, everything revolves around its cookers, with flavours linked to memory, to the cuisine of grandmothers, and with a special nod to traditional recipes.

Within this scenario, Coruña stands out for its fish stews, clam or bogavantes rice dishes, roast meat, pots rich in cabbage, turnip greens or faba beans, Padrón and Couto peppers, Betanzos omelette, Neda bread, Bergantiños potatoes, flat onion from Miño, Branco Lexítimo wine... an endless list of products. ... an endless number of products that are incorporated into its more than 300 gastronomic festivals that are celebrated throughout the year. Celebrations based on local traditions, coinciding with harvests or religious festivals, such as the pilgrimages, in which the fulfilment of the promise to the Saint is completed with a traditional meal, among them the charming pilgrimage of San Ramón Nonato de Bra (Miño).

Barnacles from the beaten coasts, langoustines, scallops, spider crabs, cockles, and oysters from the protected estuaries, where the confraternities, such as the one in Miño, play a fundamental role in its sustainability.

To combine land and sea, we have one of the most versatile dishes that can exist: the empanada. Pork ribs, pork loin, octopus, cod, tuna, pork shoulder with chorizo... a universe of a thousand possibilities.

For all these reasons, Galician gastronomy is considered a strategic axis in the promotion of our territory.

In this affectionate region, sitting at the table is a ritual of hours of enjoyment among friends, who, seduced by the excellence of its gastronomy, will be captivated forever.

What is Bolo Mariñeiro de Miño?

Bolo Mariñeiro de Miño is a dish created collectively by the innkeepers of Miño in the "Cociña Mariñeira" program.

It is an artisan bread roll, which once emptied of its crumb, is filled with a special béchamel sauce with onion, leek, and bivalves from our estuary.
The different establishments vary their main ingredient, the bivalve, depending on the season and the market.
You can taste it with clams, cockles, mussels, or, in some cases, scallops.

The hotel and catering trade in Miño, both bars, and restaurants, adapt the Bolo Mariñeiro to different formats, offering its version as a pincho, tapa, or portion on the menu or on the daily set menu.

A project promoted by the Council of Miño and co-financed by the FEMP funds of the GALP Golfo Ártabro Norte.