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While empanadas are popular throughout Galicia, Lugo has its own distinctive variations. These savory pies feature a bread-like dough encasing various fillings. In Lugo, traditional fillings include bacalao con pasas (cod with raisins), zorza (marinated pork), and seasonal variations with local ingredients. The empanadas from Lugo are known for their artisanal preparation and high-quality ingredients, with several specialist bakeries like La Casa de las Empanadas offering a wide variety of handmade versions without preservatives.

Ingredients

Wheat flour, olive oil, water, salt, yeast, and various fillings (cod with raisins, zorza, vegetables, seafood)

While pulpo á feira (fair-style octopus) is enjoyed throughout Galicia, it holds a special place in Lugo's culinary tradition, particularly during the San Froilán festival. In Lugo, this iconic dish is often prepared with particular care in specialized restaurants called pulperías. The octopus is boiled until tender, then sliced, drizzled with good quality olive oil, and generously sprinkled with coarse sea salt and paprika. It is traditionally served on wooden platters (cuncos) with boiled potatoes (cachelos).

Ingredients

Octopus, olive oil, coarse sea salt, sweet and/or spicy paprika, potatoes

Traditional Spanish dessert meaning 'bacon from heaven'. A rich custard made with egg yolks and caramelized sugar, popular in Cartagena's restaurants.

Ingredients

Egg yolks, Sugar, Water, Caramel

Unique Murcian dessert of lemon tree leaves coated in sweet batter and fried. The leaf is not eaten, only the crispy coating flavored by the leaf.

Ingredients

Lemon tree leaves, Flour, Milk, Eggs, Sugar, Cinnamon, Lemon zest

Oven-roasted octopus, a specialty in coastal restaurants. Tender octopus roasted with potatoes, onions, and paprika.

Ingredients

Octopus, Potatoes, Onions, Paprika, Bay leaves, White wine, Olive oil

Rice dish cooked in fish stock, traditionally made by fishermen. The name means rice 'on the side' as it was served separately from the fish. Accompanied by ali oli.

Ingredients

Rice, Fish stock, Garlic, Olive oil, Saffron, Various fish

Simple but delicious scrambled eggs with zucchini and onions, a classic Murcian dish. Often served as a tapa or light dinner with bread.

Ingredients

Zucchini, Onions, Eggs, Olive oil, Salt

Hearty Murcian bean stew made with dried broad beans, chorizo, bacon, and spices. Traditional working-class dish now popular as a tapa or light meal.

Ingredients

Dried broad beans, Chorizo, Bacon, Bay leaves, Paprika, Garlic, Olive oil

Cartagena's signature tapa consisting of a rosquilla (small breadstick) topped with Russian salad and an anchovy. A must-try local specialty found in every tapas bar.

Ingredients

Rosquilla bread, Russian salad (potato, carrot, peas, mayonnaise), Anchovy, Optional: pickled vegetables

Traditional fisherman's rice dish from Mar Menor, similar to paella but cooked in a special pot. Served in two parts: fish with garlic mayonnaise first, then the rice cooked in fish stock.

Ingredients

Local fish (ñora, dorada), Rice, Garlic, Tomato, Ñora peppers, Saffron, Olive oil, Fish stock