The ‘Seven Cities, Seven Flavors’ initiative, organized by Turismo de Galicia, showcases the most creative flavors of Galician cuisine to boost urban tourism outside of the peak season. The project will culminate on July 1st with a final gala in which the Best Tapas Chef 2025 will be chosen from among chefs representing the seven main Galician cities.

Through this initiative, which combines gastronomy, culture, and tourism promotion, Galicia connects with a visitor profile that travels year-round, attracted by authentic, high-quality culinary experiences. Ferrol, Lugo, Ourense, Vigo, Pontevedra, Santiago, and A Coruña are participating in this unique flavor route through dishes that reflect the identity and creativity of their local chefs.

Each city will present an original tapa that will compete for two awards: the professional jury prize and the popular jury prize, which will be decided by the gala attendees via televoting. The professional jury members include prominent figures such as the director of the Galician Higher Center for Hospitality, José Paz Gestoso, and representatives from the culinary and digital worlds.

The offerings range from reinterpretations of traditional dishes, such as the codfish head filloa cake from Ferrol (Os Polos Opostos) or the chorizo ​​ceboleiro ravioli from A Coruña, to innovative creations such as the larpeiro petisco from Lugo or the sea waves tapa from Vigo. Also noteworthy are the Ourense-style gamba na corte (Gamba na corte), the Pontevedra tomato, and the Compostela tapa, bonito, corn, and prawn. Sustainability, local roots, and creativity are the common threads of this unique flavor route through the seven Galician cities.

With this initiative, Galicia not only seeks to promote its cuisine as a tourist attraction but also to strengthen the role of its cities as destinations that combine history, modernity, and surprising flavors.

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