Food & Beer Culture

What do you eat with beer in Galicia? Above all, pulpo á feira—in Galician, polbo á feira, literally "octopus fairground-style." The octopus is boiled in a copper pot, then sliced, sprinkled with olive oil, coarse salt, and paprika, and served on a wooden plate. Boiled potatoes, cachelos, come alongside.

Traditionally, it's cooked by women called polbeiras at festivals, markets, and pilgrimages. As such markets became less common, pulperías—restaurants specializing in octopus—sprang up across Galicia. This salty, slightly spicy dish calls for something cold, and the pale, mild lager cools the paprika's bite without masking the flavor.

Pairing well alongside are empanada gallega, a large stuffed pastry filled with, say, tuna or meat, and pimientos de Padrón. With these small green peppers, some are mild and others fiery hot—a little gamble at the table. In winter and during Carnival, lacón con grelos appears on the table: boiled pork shoulder with turnip greens.

O Carballiño in the province of Ourense is considered the capital of pulpo and holds a festival for it every year. In 2024, Estrella Galicia even dedicated a limited-edition beer to the dish, brewed with potatoes, octopus, and paprika. At the bar, people stick to the caña and share plates. The beer plays a supporting role, not the lead. A slice of Tarta de Santiago, an almond cake native to Santiago de Compostela, often rounds things off.