Pontevedra tourist information

What to visit?

After absorbing the stunning view of the most beautiful of Galicia’s rías (estuaries) from the castro (Iron Age settlement) in Vigo, you can take in the beaches of Samil, Vao, Canido and, best of all, Playa América, before entering Bayona by passing between the Romanesque collegiate and the fortress of Monterreal.

The route to A Guarda is enjoyable and picturesque. Monte Santa Tegra stands above the village and is an excellent place from which to view the mouth of the Miño and the reconstructed, prehistoric Celtic settlement.

You can make your way back by O Rosal and Tomiño, and pass through gorgeous countryside and by Romanesque churches until reaching the historically important city of Tui. You should take your time over the Gothic cathedral, its museum and cloister, as well as the old town, the church of Barbadelo and Monte Aloia, one of Galicia’s five natural parks.

Depending on where you are staying, but a car is recommended to vist the whole province. Once youre on a location, you can walk around and contemplate wonderful views of the historical cities, virgin beaches or natural parks.

After a long day, time to eat, here is some information about the
Gastronomy: of Galicia in general

It is hard to say which is the typical dish of the region, as there is a big variety. But if there is one thing common to all these dishes, it is the way they are prepared; informally, traditionally, with great affection and care and in great quantity. The same food can be prepared in countless different ways, each with a particular variation in the taste.
The Galician cuisine is classical, in the same sense that this term is applied to the history of art, because it reaches perfection with the simplest and most naturally combined ingredients.

Lacón con grelos (ham with turnips) is one of the most representative dishes in winter months, and is eaten from San Martiño, at the beginning of November, up to Shrove Tuesday. Potatoes and chorizo (pork sausage) are added to the ham stew and whole turnips. Another hearty dish is cocido gallego (Galician stew), consisting of ham, beef and chicken, chorizo, and turnips or cabbage, potatoes and chick peas. In the depths of winter, especially at Christmas, one of the most tasty meats is capon, born in April and fattened up with great care in the capoeira (coop) a month before it is killed. There are many places in Galicia where the fattening is a ritual, dating from at least as far back as the fifteenth century, with perhaps the rituals at Terra Cha and those in Vilalba in particular, being the most famous.

Empanadas (meat or fish pies) deserve their own special section. A wide variety of fillings can be used and one of the characteristics of the Galician empanada is its soft, light and high quality pastry, especially in coastal areas. Saffron, oil, pepper and lots of onion are always mixed in with the cold meat.

To talk about fish and seafood in Galicia could be a cliche, but we’re not going to keep quiet about it because of that. The range of fish is extensive to say the least, with the most tasty being, unquestionably, those caught in the rías (estuaries) or just off the coast: hake, turbot, sea-bass, grouper, sole, etc. They are served in classical ways, a la plancha (grilled), a la gallega (Galician style), in a caldeirada (fish stew), or cooked in a variety of sophisticated ways by expert chefs.

Moving on to seafood and shellfish, there is the delicious shrimp, which makes a much-appreciated starter, and squid and cuttlefish, fried or served in their ink, or the small crab. Barnacles contain all the quintessential flavours of the sea, followed by the shellfish that are eaten raw such as the clam and the oyster. Another group of shellfish appear in main courses, such as the spider crab with its three flavours, the crayfish, the lobster, prawns, scallop and clams in their innumerable sauces or the nutritious and plentiful mussel. To finish off with there is the octopus, a mollusc which deserves a special mention because of its humble nature and because it is eaten all year round and at every fiesta in Galicia as octopus a la feira, where it is boiled, chopped into pieces, seasoned with paprika and salt and sprinkled with olive oil.
Among freshwater fish, you can eat trout and salmon, baby eels and eels, shads, sea-trout, lampreys, etc.

To round off this brief look at Galician cuisine let us not overlook the goodness of its fresh cheeses, its superbly prepared cakes and pastries and filloas (a type of crepe); the most original and delightful dessert that Galicia has to offer.
’Nothing is produced in Galicia – said the oenologist Xosé Posada – with such care and attention as wine’. It is made all over Galicia, although mainly in the southern half of the region. There are, broadly speaking, three outstanding main denominations: Rías Baixas, Ribeiro and Valdeorras. You can also try the wines unique to each area, especially those in Amandi and Monforte, and those in the valleys of Verín and Monterrei, without forgetting, of course, that a hearty meal can always be rounded off with a cheering queimada to aid the digestion.

City of Pontevedra:

The many prehistoric cave engravings in the countryside surrounding the town of Pontevedra are proof of its ancient origins; a primitive settlement situated at the foot of the river of the same name. But it was not until the twelfth century that documentary evidence of the town’s participation in the history of Galicia and Spain began to appear in some quantity. The Franciscan and Dominican monasteries and the Claretian convent, all part of Pontevedra’s artistic heritage, are both a reflection of this position and the existence of a trading bourgeoisie.

In the sixteenth century, Pontevedra led a troubled existence due, in the main, to attacks from sea. In spite of this, the magnificent church of Santa María la Mayor was erected along with that of the Virgen Peregrina, constructed in the eighteenth century. Both are considered to be the town’s most emblematic buildings.

The Museo de Pontevedra has a special place in the cultural life of the town, as it houses various art and archaeological collections, mainly from Galicia but covering all periods of history, as well as a superb library and archive. It is located in the old part of town, an exceptional and wonderfully charming area.


City of Vigo, capital city of the province Pontevedra

The industrial city of Vigo, located right by the sea and established long ago, is the largest in Galicia.

The sea and Vigo are inseparable. In the sixteenth century the port of Berbés was an important shipping centre throughout the world, hit by a series of raids led initially by Drake and which culminated in the battle of Rande and the sinking of the Indies galleons.
In the nineteenth century, more fighting marked life in Vigo during the War of Independence and it was during this century that the city was, for a period of time, the capital of the province. It is known more for its industrial and trading power however, factors which have made it a pillar of the Galician economy.

The Neoclassical collegiate church of Santa María is well worth a visit as is the city centre with its peaceful streets and large avenues running in harmonious unity, and the Museo Quiñones de León with its extensive collections, mostly paintings. Nor should the vantage points of El Castro, La Guía and La Madroa be forgotten as they offer superb views of the estuary and the nearby Islas Cíes.