Stalking the Wild Tapas of Santiago de Compostela - Page Three
We spent our first night at four delightfully crowded bars that had guest chefs from Grupo Nove at the food conference. Some of the standouts were O Catro that had a perfect rib and chickpea tapa by Gonzalo Rei and Rafael Centeno. At La Viura we had a lightly cooked egg with pured potatoes, chorizo and ham by Hector Lopez and Javier Gonzalez.
But all the tapas we had that night were extraordinary. After a while I started to feel that all the little places in Santiago were part of one large extended family, tentacles of the same giant thriving party.
From the Bottom to the Top of the Tapa Heap
We started the the next night at a small restaurant and then cruising some of the student bars. Ah youth! The energy was frenetic. When you buy a drink it usually includes a small tapa all for a euro or two for a small beer or the house wine.
At Abella, they threw down a good sized plate of fried potatoes and grilled pork. At Bar Trafalgar we had spicy tigers ("tigres rabiosos"), smoked mussels in the shell with a mustard sauce.
The food keeps you sober as you move on to the next place.
Down the street at bar Orense, they serve home made wine from traditional ceramic cups, and they pour a fine pint of beer at Casa das Crechas as the Celtic music plays. It is all a really cool scene.
One of my favorite places was Caracoles, famous for their snails served in a deep smoky paprika red sauce. I could not charm that recipe or the one for their spicy "Zorza," a dish of fried pork paprika and garlic, out of the lovely owner and chef Maria Esclavitud Pose Corral, or her son-in law-manager Manuel Ameneiro. They were tight-lipped about their secrets but more than generous with their wonderful food. A great place.
The Gran Finale
The "Hostal Dos Reis Catolicos originally provided shelter for the pilgrims flocking to St. James Cathedral right next door on the Plaza do Obradoiro. It is considered to be the oldest hotel in the world and one of Spain's premier "paradores" luxury hotels located in castles, palaces, monasteries and other historic buildings.
This was the setting of the first of ten concept dinners called "La Cocina de Paradores" under the direction of Emilio Gomez. It represented all of Spain's 18 regions and will be offered at Paradors around the country.
A herd of chefs put together 18 unique tapas served with wines from their region.
Waiters appeared acompanied by the music of a classical pianist with tray after tray of glasses of the best regional wines and hundreds of tapas served at standing tables to give the feel of a tapas bar in an elegant setting.
What an experience! I was honored to be present at this dinner, but to be honest, it seemed like a gilded cage. They had captured these creatures against their will and locked them up for display.
Although they were spectacular, when taken out of their traditional surroundings they paled in comparison to their brothers running free in their natural habitat. I would rather be out on the streets with the rest of the crowds at night, stalking the wild tapas of Santiago de Compostela
Where to stay and how to get there:
I stayed at the Hotel Monumento San Francisco, one block away from the cathedral and all the action. To stay here was to be immersed in the history of Santiago. It is attached to a church, has a museum and part of it is still a functioning monastery.
The rooms are very comfortable with free Internet. The restaurant is world class and the breakfast buffet was overflowing with homemade Galician classics. My only complaint was that it was too good! I struggled every morning not to eat too much and leave room for the rest of the day.
More info on Santiago can be found at: Santiago Tourism
More info on Spain can found at: Tour Spain
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