CORUÑA CUISINE


LA CORUÑA IN NORTHERN SPAIN IS JUST THE PLACE TO FIND GOOD FOOD, WITH A HEALTHY DASH OF CULTURE


ARTABRIA


For anyone strolling along the sandy white beaches in La Coruña, you would be hard-pushed to find a better seafood restaurant in all of Galicia than Artabria. With the Costa de Morte on their doorstep, they have the ideal natural market from which to stock up on fresh produce. Inside, diners can expect impeccable service and a particularly child friendly atmosphere, with the staff more than willing to hand out tasters to kids, and even the adults, to see what they might or might not like. The Artabria’s inventive take on the local classic is the “Cestitas de Zamburiñas” – a crispy, samosa-like ‘bag’ containing diced crab with the customary crab sauce to go with it, a method to infuse as much flavour into the dish as possible. Crispy prawns on a bed of avocado are likewise a popular choice, with the hake and monkfish not too far behind. As a fish lover, or one who needs to fall in love with seafood, this is certainly a resto for the top of your list.


€€€€ | www.restauranteartabria.com 142 | WINTER 2024 | ONBOARD ÁRBORE DA VEIRA


With the five senses on the Atlantic, the cuisine of Michelin-starred chef Luis Veira offers a set of flavours and sensations with fresh and seasonal produce playing the leading role. The new space for the restaurant opens onto the Gulf of Artabro and Orzán Bay from its privileged location on the viewpoint of Mount San Pedro. Two tasting menus reveal the essence of the region accompanied by spectacular views.


€€€€€ | www.arboredaveira.com


CULUCA COCIÑA-BAR ECLECTIC A spacious, modern and centrally located gastro bar with a young and informal atmosphere. Enjoy tapas and raciones that mix the traditional with the creative. Try dishes like their Betanzos salad or grilled meat, and the famous traditional callos. €€€€ | www.culuca.com


PULPO A LA GALLEGA Also sometimes called Pulpo a Feira, this is Galician style octopus and is the most iconic dish in the whole of the region. Fairly simple to make, it consists of a layer of thinly sliced


potatoes, topped with boiled octopus and sprinkled with paprika.


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