A pulpería is perhaps unique to Spain and especially popular in Galicia: a restaurant specialising in squid, and O Fiuza and Melide are at the top of the category - the first in the Montealto district and the second right downtown on Plaza de España. The former, crowded any given day of the week, is a traditional spot with barrels and low wood tables, along with a menu that's simple and to the point: Galician empanada (tuna turnover), sausages, and the speciality of the house pulpo à feira - boiled sliced octopus sprinkled with coarse salt, paprika, and olive oil (often served con cachelos, with local potatoes). It should set you back an average of just 10 euros a head. For its part, Pulpería Melida has earned a reputation as not just the best pulpería in town but in all Galicia - no small achievement. The quality and affordability of both spots make them local favourites as well as your own best bet to sample a Galician classic.
10 tips to keep your hand baggage
Find out what type of packs are considered hand baggage and how to can change them so that they can go in the cabin with you during the flight.Free download