If we meet in Santiago de Compostela, looking for a place to eat or try local cuisine, we have several options. The old area offers us the Mercado de Abastos, where we can find Abastos 2.0, a restaurant that brings out the best of local products and ingredients.

Especially the Galician Veal. Galician Veal is one of the most appreciated meats in Spain, and has a protected designation of origin (DOP) that guarantees its quality and authenticity. The natural conditions of Galicia, such as the humid climate, green pastures and the traditional know-how of livestock farmers, create a perfect environment for producing high-quality meat.

Galician beef is characterized by being of controlled origin: The DOP Ternera Gallega guarantees that the meat comes from calves born, raised and slaughtered in Galicia. Además, esta carne debe provenir de razas autóctonas o de cruces que incluyan la raza Rubia Gallega, un bovino de gran tradición en la región.

Their feeding and upbringing is also notable: These calves are raised on family farms and fed mainly on breast milk in the first months of life, followed by natural grasses and local cereals. This diet guarantees tender meat with a mild flavor, very particular and demanded in the market.

The meat is recognized for its tenderness, its juiciness and its characteristic pink color. Its mild flavor and tender texture make it an ideal option for preparing roasts, stews or grills, and it is highly appreciated in Spanish and European cuisine.