Galicia and Asturias Restaurants
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Galicia and Asturias Restaurant Reviews
Galicia, Asturias, and Cantabria are famous for seafood and fish so fresh that chefs frown on drowning the inherent flavors in sauces and seasonings. Inland, the Picos de Europa and the mountain meadows are rich in game, sheep, and beef.
The northern coast of Spain is justly famous for fish and seafood and specialties range from merluza a la gallega (steamed hake with paprika sauce) in Galicia, to merluza a la sidra (hake in a cider sauce) in Asturias. Look also for Galician seafood treasures such as vieiras (scallops) and pulpo à feira (octopus on potato slices). The rainy weather also means that bracing stews are a favorite form of sustenance, especially fabada asturiana, the Asturian bean-and-sausage stew, and Galicia's caldo gallego a thick soup of white beans, turnip greens, chickpeas, cabbage, and potatoes. Cantabria's cooking is part mountain fare, such as roast kid and lamb or cocidos (pork and bean stews) in the highlands, and, along the coast, seafood such as sorropotún, a bonito, potato, and vegetable stew.
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