The director of Tourism of Galicia, Xosé Merelles, participated in the gala for the second edition of the Galician Cuisine Awards held at the Auditorio de Galicia. This initiative recognises the efforts of chefs, hospitality establishments, and professionals dedicated to preserving and promoting the gastronomic identity of Galicia.
Organised by the Asociación Amigos de la Cocina Gallega and the Fundación La Muiñeira, this year's awards featured 57 finalist establishments from all four Galician provinces, competing across 19 categories. The event attracted over 200 attendees and included a jury of more than 100 professionals from the culinary field.
The awards celebrate representative dishes of Galician cuisine, including pulpo a la feria (octopus), cocido (stew), empanada (pie), and filloas (crepes), as well as various recipes involving fish, seafood, and meats. They also highlight initiatives that aim to revive forgotten dishes and preserve traditional dining spaces.
Xosé Merelles stated that gastronomy is "a pillar of the Galician tourism model," emphasising the authenticity that underpins the Galicia Tourism Strategy 2030.
He praised the work of professionals who maintain traditional recipes, local products, and culinary knowledge passed down through generations. "Galicia has many reasons to be proud, but gastronomy is one of the experiences that visitors remember most, and also one of the reasons to return," he noted.
Merelles pointed out that Galician cuisine helps extend visitors' stays, encourages the discovery of new towns and regions, and generates economic activity in both urban and rural areas. He also highlighted the value of the synergy between tradition and innovation promoted by these awards, recognising establishments that preserve the essence of Galician cuisine alongside those incorporating new proposals while respecting quality and authenticity.
He described the culinary recipes and techniques passed down through generations as "an invaluable intangible heritage for our tourism." Looking ahead to the Xacobeo 2027, he stressed the opportunity presented by incoming visitors to further project Galicia's gastronomic identity. "Galician cuisine is an essential part of the experience for tourists and pilgrims alike," he affirmed.
In this context, he underscored the importance of providing visitors with "authentic, welcoming, and quality gastronomy," asserting that Galician cuisine serves as "one of the best introductions to the region," and that such initiatives help to enhance its value.
The second edition of these awards coincides with the 50th anniversary of the Asociación Amigos de la Cocina Gallega, founded in 1976 to promote traditional gastronomy, preserve culinary heritage, and disseminate Galician culinary culture. Tourism of Galicia supports these awards through the Sponsorship Plan of Xacobeo 2027 to promote Galician cuisine linked to the Camino de Santiago.
Last year's data underscores the significance of this tourism segment in Galicia, with gastronomic tourism generating nearly 764,000 overnight stays and an average daily expenditure of €122.50 per person, compared to the national average of €65.90.
