Three ways to taste
the real Galicia.

02 — Producer Visits

Meet the people
behind the plate.

Behind every great Galician dish is someone whose hands made it possible: the winemaker walking you through rows of vines clinging to granite hillsides, the shellfish gatherer reading the tide like a clock, the cheesemaker turning wheels in a cellar that smells of damp stone and milk. We take you to meet them — not as a staged photo opportunity, but as a real visit, often ending at their own table. You'll taste wine straight from the barrel, shellfish pulled from the water that same morning, and bread baked in ovens that have been warm for decades. These are the producers who quietly define what Galician food actually tastes like, and spending time with them changes how you taste everything afterward.

03 — Cooking Retreats

Slow down.
Stay a while.

Some things can't be rushed into an afternoon. Our retreats give you two, three, or four days to properly settle into Galician life — mornings spent wandering local markets and learning to choose ingredients the way the locals do, afternoons in the kitchen turning that morning's haul into proper meals, and evenings around a long table with good wine, better conversation, and food that took its time. Each retreat is built for small groups, with accommodation that reflects the same care as the cooking: comfortable, characterful, and close to the land it draws from. By the end, you won't just have recipes — you'll have a rhythm, a handful of new friends, and a genuine sense of how this part of the world eats, cooks, and lives.

The retreats take place in a peaceful historic pazo, just 35 km from Vigo and its beaches, and around an hour's drive from Santiago de Compostela via the AP-9 motorway. Porto is roughly 1 hour and 15 minutes away by car.