Are you hungry yet? Because after all that sightseeing, culture, and spiritual awakening – your stomach deserves its own pilgrimage. Let’s be honest – half the Camino is walking. The other half is eating. And here’s your guide to the delicious half. (Scroll to the end – I saved the best pictures for dessert.)
1. Navarra: The Kingdom of Vegetables and Basque Traditions
The Spanish part of the Camino Frances begins here. Due to its proximity to the Basque Country, Navarra is a paradise for lovers of pintxos (exquisite mini-appetizers on skewers). Ferran Adrià (the iconic chef) himself called Navarra “the vegetable capital of the world”.
What to try: White asparagus (Espárragos de Navarra), roasted sweet piquillo peppers (Pimientos del Piquillo), and tender lamb. You should see the size of asparagus here! In the beginning I couldn’t understand what kind of vegetable is was.
For dessert you can try Pacharan, a traditional Navarrese liqueur made from sloe and anise (been there, done that!). Navarra is also famous for its rose wines (Rosado de Navarra) which are considered some of the best in the world – with its bright, fresh, and fragrant taste with a light touch of strawberry.
2. La Rioja: Spain’s Premier Wine Cellar
A small region with a huge wine reputation. I don’t know where you are from, but in Cyprus La Rioja wines are very-well known. The entire Camino here literally runs through endless vineyards.
What to try: Rioja-style potatoes with chorizo sausage (Patatas a la Riojana) and succulent lamb cutlets on the vine (Chuletillas al sarmiento). A bit heavy for my stomach, but definitely worth a try!
In Logrono, a tapas on the famous Calle Laurel is a must – every bar there specializes in one iconic pintxo.
Rioja’s red wines (made from the Tempranillo grape) need no introduction (at least for me). To experience a legend, book a visit to Bodegas Muga or Marques de Riscal (with its futuristic Frank Gehry hotel) in Haro, the region’s wine capital.
3. Castilla y Leon: Meat and Medieval vibe
What to try: It is recommended to try the legendary Morcilla de Burgos blood sausage with rice, the tender roasted suckling lamb (Lechazo Asado), and Cecina de León-oak-cured beef, similar to meat carpaccio. In the Ponferrada region (El Bierzo region), order Botillo-spiced pork in pork casing. Since it is not within my taste preferences, in this region I was enjoying jamon all way long.
Closer to Ponferrada begins the Bierzo region, famous for its wines made from the rare Mencía grape and the fresh white wines of Godello which paired beautifully with jamon.
4. Galicia: Ocean on a Plate
Here meat gives way to the fresh seafood (this is definitely my region!).
What to try: of course, Pulpo á Feira (Galician-style octopus with paprika and olive oil on a wooden plate). Try it at a classic pulperia and don’t miss Tarta de Santiago almond pie for your dessert. I heard different reviews, but for me octopus was one of the best meals I had on Camino.
Here, the mineral white wine, Albarino of Rias Baixas region is the perfect pairing for any seafood.
A taste of what’s waiting for you on the Camino…
