"... E para comer, Lugo" (Lugo is the best place to eat) has been a popular Galician slogan for a long time. This is due to the extraordinary quality of the raw materials as well as the expertise of cooks in Lugo; as a result, this is one of the best examples of Spanish gastronomy..
The excellent shellfish and fish from the Northern coast of the province; the fresh vegetables from nearby farms; pork or the best Galician meat from calves raised in inland meadows; the abundance of produce of hunters and anglers, all contribute to a variety of traditional meals, such as lacón con grelos (pork meat with vegetables) and modern specialities. They all make Lugo the capital of inland Galician gastronomy. Game and freshwater fish are hallmarks of a rich cuisine that features lacón con grelos, empanada (Galician pie), caldo galego (Galician soup) or the well-known polbo á feira (boiled octopus), as well as some modern specialities. All these products have turned Lugo into the capital of inland Galician gastronomy.

Presentation	Gastronomy and Enology
Places to have Tapas	Restaurants
Markets and Fairs	Recipes