Eating in Abadin

Eating in Abadin

If you’re looking for somewhere to enjoy Galician gastronomy, eating in Abadin is the perfect place. There you will be able to enjoy many flavorful denominations of origin. Though there aren’t many places to eat in Abadin, there are as many restaurants for eating from a menu as there are for trying some tapas. Abadin is ideal for getting lost in the town’s streets and trying typical dishes of the Galician region.

Abadin is an ideal place for enjoying Galician cuisine, since this region is found within many denominations of origin. One of these products, to which a special fair is dedicated every year, is the Galician grelos (a type of greens). This vegetable is used to make many typical Galician recipes such as caldo gallego, empanada and even certain pastries.

queso tetilla
chorizo grelos

In addition to this delicious green, the pork is star product as well as, in particular, the products derived from it like Galician chorizo and butelo. The veal, especially the chuleta a la brasa, is a delicacy of Abadin that can be found in almost any of the town’s establishments. Another food included in many Galician dishes is the patatas de Galicia, which are often served with octopus. The cheese-making tradition is another very important part of the local cuisine, and  there are two denominations of origin that can be found in Abadin: the queso tetilla and San Simon Da Costa.

For eating tapas in Abadin we recommend Mesón Do Picos, where they offer bounteous tapas and other typical dishes like octopus. Their quality-price ratio is excellent.

comer en Abadín
Mesón do Picos

There aren’t many specialized restaurants in Abadin, but you can taste typical cuisine at the local establishments. One of the few restaurants around is Niza, where their well-known specialty is veal steak. They also have an ample menu, and if you don’t want meat there are still plenty of options.

Finally we recommend the restaurant Claudio, where you can find many meat dishes, such as el churrasco, as well as others like guiso de pulpo and caldo gallego.

About the author