When you join one of our trips, we want you to have peace of mind. In response to COVID-19, we’ve:
On this privately guided, week-long seafood pilgrimage, delve deep into the world of barnacle hunters, oyster fishermen, lobster trap builders, razor clam-diggers, and net menders, along with the local chefs who are harnessing the incredible offerings of their coast, transforming Galician cuisine into something new and exciting. Though the focus will be seafood and the traditional artisans along this coast, you’ll be exploring all facets of Galician identity—history, folklore, architecture, music, language, and religion—and gaining a deeper understanding of its unbreakable bond with the sea.
For a day-by-day itinerary description, either inquire with us directly or visit the group trip page, here. Note that the itinerary's pacing and inclusions may be adjusted depending on the size of your group.
Our partner, Culinary Backstreets: In order to create and curate this unique experience, we’ve partnered closely with Culinary Backstreets, a global guide to local eats that publishes restaurant reviews and features on local culinary culture. They bring these stories to life on culinary tours and special events, offered in 12 cities around the world, and have extensive international experience with all things gastronomical.
The cost of this trip is $4,320 per person, based on three or more travelers, and double occupancy at a four-star hotel during low season. Hotel prices can increase during high season, which will influence the cost of the trip depending on your dates. For a single occupancy room, there will be a supplement (the exact rate will vary depending on seasonality). The maximum group size is eight people.
The starting per person price is based on six nights of accommodations at Gran Hotel Nagari (Vigo) and Hotel Rua Villar (Santiago de Compostela), or locations of equivalent quality. If you're interested in a different level or style of accommodation, we'd be happy to discuss options and price points.
Travelers should feel comfortable walking three to four miles each day and remaining on their feet for longer periods of time. While we can tailor the pace and activity level to your group, keep in mind that we will be spending time on rocky shores, in small seaside villages, and while in Cambados, aboard a boat.
Note that the trip begins in Vigo and ends in Santiago de Compostela. Vigo’s Peinador Airport has direct connections to Madrid, Barcelona, London, Paris, Lisbon, and other nearby cities, while its Guixar Railway Station has connections to Madrid, Barcelona, Bilbao, Porto, and more. We recommend that you arrive in Vigo by 3 p.m. on Day 1 and depart from Santiago de Compostela anytime on Day 7. If you’d like to extend your stay on either end, we’re happy to arrange extra nights and provide suggestions for things to do and see on your own.
Visas are not required for U.S. citizens visiting Spain. If you’re not a U.S. citizen, please check the requirements or get in touch with us to ask.
Joining this trip directly supports the unsung heroes of the kitchen—hardworking, independent people running some of the most economically vulnerable businesses in the cityscape who, through their daily working life, preserve local traditions embedded in food. Aside from the financial support that comes from your trip fees, you can contribute to the preservation of community spirit and memory by sharing the stories of the places and people we visit, and honoring the traditions we encounter along the way.
Due to the region’s seafood traditions, there will be a number of meals during the trip that are exclusively shellfish, and which won’t have vegetarian substitutes. While most of our trips can generally cater to vegetarian and vegan diets, this culinary itinerary has more limited options. If you are neither a pescatarians nor omnivore, it will be hard to fully participate in this trip; however, if you are still keen to join, let us know—if you pack enough back-up snacks and are willing to miss out on some of the group meals, then we’d be happy to work with you on that.