At the gala for the II edition of the Galician Cuisine Awards, held at the Auditorio de Galicia, Xosé Merelles highlighted gastronomy's role as one of the elements visitors remember most and a reason to return to Galicia. These awards recognize the work of professionals and establishments in preserving and promoting Galicia's culinary identity.
Galician cuisine, featuring dishes like 'polbo á feira' (octopus fair-style), 'cocido' (stew), and various fish and seafood recipes, helps extend stays, discover new towns and regions, and generate economic activity. Merelles stressed the blend of tradition and innovation promoted by the awards, valuing both the preservation of recipes and the incorporation of new proposals while respecting product quality.
The Director of Tourism of Galicia also emphasized gastronomy's value as "intangible heritage" and its projection for Xacobeo 2027. He highlighted the importance of offering "authentic, welcoming, and quality gastronomy" as a presentation card for the territory.
The celebration of these awards coincides with the 50th anniversary of the Association Amigos da Cociña Galega. Last year's data shows that gastronomic tourism generated nearly 764,000 overnight stays in Galicia, with an average daily spend of 122.50 euros per person.
