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For the second course, depending on the season, you’ll have a selection chosen from: Norway lobster, Velvet swimming crab, European spiny lobster, Crawfish, Crayfish, Creat Red Shrimps, Soft Shell Crab, Stone Crab, Giant Clams, Large Shrimps, Baby Shrimps, King Crab, Giant Oysters, Galician Sea Urchin , oh and of course, Pollicipes cornucopiae.
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Even after feasting on that, washing it down with wine, and having a sweet nibble of tarta Santiago for dessert…. what many see as the tour de force, is still to come !
A full Galician meal wouldn’t be complete without a queimada ! Forget dainty liqueur glasses with burning sambucca and a coffee bean! This is a great pottery bowl full of orujo, Spain’s answer to grappa, which the waiter will set fire to without batting an eyelid..
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Watch
it burn like the witches cauldron for a while
as you finish your wine and feel the sense
of expectation grow. Then the brew is served
with coffee, and downed fairly rapidly after
a toast. The experience brings whole new
warmth to the cockles (and muscles) of your
heart. |
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The
queimada guarantees that you’ll leave the restaurant in pretty jolly mood, ready to head for a few select bars suggested by the guide, and perhaps compare notes on who got lucky with the juiciest clam.
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