We then board the coach and travel to the island of La Toja and the Capela de San Sebastian which is a church covered in scallop shells.
The scallop shell has long been the symbol of pilgrims going to Santiago de Compostela.
If you are wondering why the sky is grey, we are still in Galicia and this is normal at this time of day.
The plants like it though especially hydrangeas which love lots of water.
La Toja is famous for the production of herbal cosmetics, particularly a type of soap which is black and very good for the complexion.
Then to the harbour at O Grove...
...to visit the homes of the mussels.
It's still very grey out there.
That's where the mussels come from...
...and then we eat them freshly cooked with a glass or 2 of white wine.
Then to Cambados to see a granary where food was stored before the invention of the refrigerator,...
...and the Parador, but we didn't go into this one.
We visited the delightful church of San Bieito.
Then to the Bodega del Palacio Fefiñanes...
...and a tour of the house...
...and gardens with their vines.
Vines are usually very short and you walk around them.
Here though, the vines are nearer to the sun.
Then to the wooded area with very large, mature trees.
Finally, a taste of the very special Albariño wine. You can find out about this wine by clicking HERE.
And of course, it is served with mussels.
Lunch is at the restaurant Yayo da Porta which is a short walk away...
...and they have a good selection of wine too.
This was a 6 course lunch starting with Cauliflower Mousse with Cockles,...
...Tuna Tartar,...
...Oysters over Cauliflower,...
...Hake with PilPil sauce and peas,...
...Roast Goat...
...followed by Cheese mousse, the local Tetilla cheese, with quince foam.
Local art decorates the restaurant.
They've got a Michelin Star!
So why is there only 1 photo taken in the afternoon? Because after that meal we needed a siesta, our carriage awaits!
Our friends Fili and Enrique at the dining table...
...with us opposite.
We're off to A Coruña.
The meal in the evening consisted of Galician seafood; mussels,...
...razor clams, prawns...
...and crab.
Hake Galician style....
...and "Mondoñedo" Cake. Wonderful!
The crew posing.
As this was the last night, people were asked to vote for The Nicest Person, Matias,...
Miss Sexy, Esperanza,...
Miss Al Andalus, Margaret...
...and Mr Al Andalus, Paco.
Javier won the award of Master Al Andalus, he was the youngest on board.
Yet another achievement!
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