If something stands out in Mugardos' cuisine is its' quality, variety and richness of sea products all cooked slowly, in a home-like way, offering as a result,such delicious and mouthwatering dishes.

In fact, the gastronomy is one of the highlights for tourists who come and visit. The area's fishing fleet, dedicated from time immemorial to sardine fishing and salting and to the capture of octopus and others, maintain this tradition and keep providing a great variety of fish, crustaceans and mollusc making it the center of attraction for people who come and visit from in and out of the region throughout the entire year.

But if there has to be an absolute leading product in Mugardo's gastronomy, it has  to be the octopus. Being a tradicional occupation for the people living there, just as it reflects in the popular folk song”los de A Graña son cintores; los de A Redonda canteros; los de Cervás labradores y los de Mugardos, pulperos” The dedication of capturing this mollusc has been almost exclusive throughout  decades because along with the one from O Grove, in A Illa de Arousa, it was the most demanded in the markets.

In addition, Mugardos is known in internacional and galician cuisine for designing its own typical dish,”pulpo a la mugardesa” having a simple and easy elaboration. The octopus is batted and the water is  put  to boil (preferably sea water) and when it begins to boil, the mollusc is “scared” by being put into the pot 3 times, holding it by its head, so that its' tenderness is maintained.

A refried in a pan is made  with oil, onion and paprika.  The slices of octopus are addded and we serve it with “cachelos” (jacket potatoes).

The fiesta del pulpo of Mugardos

The fiesta del pulpo of mugardos has been declared Fiesta of Tourist Interest by the governing body of Galicia.

This fiesta is held at the same time as the Fiestas del Carmen taking place on the week of the 16th of July on Friday, Saturday and Sunday at Mugardos' harbour.

The fiesta held in honor of Mugardos' most typical product is celebrated at the Contón de Cora all day long where people can come and savour the pulpo a la mugardesa as well as have fun with the brass bands.

Seafood

Shellfishing is carried out especially by women on conveniently protected areas. The combination of salt and slime at the sea bottoms create suitable conditions for its   proper  cultivation, for example, in the Coves of  A Redonda and of A Barca among others.
 

Seafood is one of the essential pleasures that Mugardos has to offer. Eating it is a must. The waters of the estuary are the perfect culture medium for the breeding of many species, but only one prevails above all, the clam. The “ameixa da ria” (clam of the sea) is a D.O. product, highly demanded and recognized because of its delicious flavour whichever the variety, either “thin” or “slimy”, however the cockle also has a unique flavour.

This generous sea is incredibly fertile, producing prized treasures that we can savour. Cooked in all sorts of ways “caldeirada”, fish stews, “a la marinera”, galician style, baked, in their own ink, grilled, steamed..... no matter how it is made it will always bring a peice of sea in all its greatness and plenitude to our palate.