How is the food on the Camino?
The Camino de Santiago winds through diverse regions, each offering a unique taste of local culture and culinary traditions. From hearty stews and fresh seafood to artisanal queso (cheese), the iconic jamón (ham), and of course, world-famous vinos (wines). Every meal is a celebration of Spain’s rich heritage.
Join us on a gastronomic journey along the Camino de Santiago, where the flavours of Spain come together along this historic pilgrimage route.
Breakfasts
Desayunos (breakfasts) on the Camino are typically light. You may need to adjust if you’re accustomed to heavy, protein- or carb-rich mornings. A typical breakfast includes coffee, tea, or orange juice, paired with a pastry, tortilla de patata (Spanish omelette made with eggs and potatoes), or toast topped with a variety of options like cold cuts, cheese, jam, butter, or tomato with olive oil.
Pilgrim’s Meal vs Menú del Día
The Menú del Día, or “menu of the day,” is a fixed-price meal served by Spanish restaurants during weekday lunch, which is typically one of the largest meals of the day in Spain. Known for being both affordable and hearty, it offers a satisfying and budget-friendly option for locals.
The Menú del Día originated in 1960s Spain during a time of economic hardship. According to legend, General Francisco Franco—often called “Generalissimo”—introduced the idea in 1964 (or at least took credit for it). The concept was to provide workers with an inexpensive yet filling midday meal during the workweek. As a result, the menú del día was not traditionally offered on weekends, a custom that persists today.
A typical Menú del Día consists of three courses:
- El Primer Plato (first dish), where you choose from two or three options;
- El Segundo Plato (second dish), again with two or three choices;
- El Postre (dessert).
Bread and a drink—usually water, a glass of wine, or a caña (small beer)—are included in the set price, making it a great value for a filling meal.
A Menú del peregrino (pilgrim’s meal) on the Camino de Santiago typically refers to a set menu offered at restaurants along the route. Almost the same as the menu del dia, it usually includes a simple, hearty meal with options like soup, salad, a main course of meat or fish, bread, and dessert and are also served in some restaurants for supper. Often offered at a reasonable price, this meal is designed to provide nourishment for pilgrims on their journey. In Spanish, it’s commonly referred to as a menú del peregrino.
Drinks
When ordering a menú del peregrino or menú del día, a free drink is always included, such as a soft drink, a glass of wine, beer, or water.
Vino (wine)
Spain is a global leader in wine production, with more vineyards than any other country. Drinking wine with meals is a longstanding tradition, deeply embedded in Spanish culture, and remains an integral part of modern dining customs. In pilgrim’s restaurants and cafés, you can choose from vino blanco (white wine) or vino tinto (red wine).
Cerveza (Beer)
Cerveza is another popular choice, with brands like Estrella Galicia, Alhambra, and San Miguel being favourites among locals and pilgrims alike.
Café & té (Coffee and tea)
Coffee in Spain is varied and delicious, with plenty of options to choose from. Popular choices include café con leche (coffee with milk, similar to a flat white), café cortado (a shot of espresso with a splash of steamed milk), and if you prefer your coffee without milk, simply ask for a café americano.
Agua (Water)
The tap water in Spain is safe to drink, and you can refill bottles at public fountains, cafes, and other spots along the Camino. However, I personally prefer to buy bottled water from the nearest supermarcado (supermarket) for convenience.
A Few Personal Favorites
Jamón (Ham)
Jamón, Spain’s renowned cured ham, has evolved from a basic preservation method to a high culinary art form. The two most famous varieties are prosciutto and serrano ham. Both are made from cured pork legs, traditionally kept whole on stands and sliced paper-thin (often by hand). These hams are rich in flavour, with a velvety texture and a sweet fat that melts on the tongue.
When considering your next charcuterie board, you may wonder whether to choose prosciutto or serrano. While they are often made from the same breed of pig, they are distinct in several ways. The primary difference lies in the pigs’ diets. Prosciutto pigs are typically fed corn, fruit, and whey, while serrano pigs feast on acorns. This dietary difference influences the color of the meat: prosciutto is a lighter pink, while serrano is a deeper, richer red. Both hams are salt-cured, but prosciutto is aged in a more humid environment, which keeps it supple and the fat sweet. Serrano, on the other hand, undergoes a drier aging process, which enhances its texture and saltiness.
Pulpo (Octopus)
Pulpo, the Spanish word for octopus, is a beloved dish, especially in the northwestern region of Galicia, where it is a local specialty and a common catch for fishermen. The dish consists of tender, simply cooked octopus served with boiled potatoes, olive oil, and a sprinkle of sweet Spanish paprika, making it a simple yet flavourful treat.
Gazpacho
Gazpacho is a vibrant, refreshing dish made from the ripest tomatoes, olive oil, garlic, bread, peppers, and cucumber, all blended until silky smooth. Chilled and served in bowls or glasses, it’s a summer favourite in Andalucía, where locals enjoy it daily. In tapas bars, you’ll often find a jug of gazpacho on the counter, ready to be poured at any time.
Paella
The traditional paella Valenciana includes chicken or rabbit, saffron, runner beans, and butter beans. However, the star ingredient is the rice—typically bomba or Calasparra varieties grown on Spain’s east coast. These rice grains are known for their ability to absorb all the rich flavours of the dish. Interestingly, paella is not commonly found in Galicia, making it a rare sight along the Camino.
Tortilla Española
Simple yet delicious, tortilla española consists of eggs, potatoes, and onions—though some purists argue that adding onions is a culinary offense! The potatoes and onions are slow-fried in olive oil, then mixed with beaten eggs, allowing the flavours to meld before being cooked. While variations may include chorizo, ham, spinach, peas, or courgettes, the basic version is a staple at breakfast tables and cafés across Spain.
Patatas Bravas
Arguably the most iconic of tapas, patatas bravas can vary widely across Spain, but they all feature crispy chunks of fried potatoes. In Madrid, the signature bravas sauce is made with sweet and spicy pimentón (Spanish paprika), olive oil, flour, and stock—never tomatoes. Some variations include garlic or a splash of fino sherry, while others guard their secret ingredients closely.
Padron Peppers
Padrón peppers are small, about 5 cm long and have an elongated shape. They are often picked, sold and eaten unripe, when they are still green. The taste is mild, but some exemplars can be quite hot. This property has given rise to the popular Galician aphorism “Os pementos de Padrón, uns pican e outros non” (“Padrón peppers, some are hot, some are not”).
Tarta de Santiago
Tarta de Santiago, a traditional Spanish almond cake, is one of Spain’s most beloved desserts. Made with ground almonds, sugar, and eggs, this simple yet delicious cake is quick to prepare, moist, and naturally gluten-free, making it a favourite treat for many.
dietary preferences
I often get asked about dietary preferences on the camino. Yes, vegaterian and vegan options are usually served in most restaurants but as a rule vegetables as such are not as frequently found as on South African menus. Your best option is to visit the nearest supermarcado (supermarket) and stock up on some fresh fruit and greens if this is your preferred diet. Remember that the ‘pilgrim way’ is to be thankful for a meal. Therefore some service provider’s will frown on a dietary request.
In Spain there is a well-known saying: “Con pan y vino se anda el camino” With bread and wine, the road is travelled.
Disfruta tu comida
Enjoy your meal!
This journey commences amidst the volcanic splendour of the Velay mountains, traverses the serene expanse of the Aubrac Plateau, meanders through the picturesque Lot river valley, and skirts the enchanting brandy vineyards of Armagnac, concluding in the captivating Basque region of the Pyrenees, where the Camino Francés embarks. I refer to this unique pilgrimage as the “Two Beginnings Camino”: the first 100 kilometres of the Podiensis followed by the initial 100 kilometres of the Camino Francés, commencing from Saint-Jean-Pied-de-Port and in our case, ending in Pamplona. I’ll save more about that part of our journey for my upcoming post.
Elke mens moet die Camino gaan stap.. dis n ongelooflike ondervinding, dit sal jou lewe verander…ja ja, almal wat dit al gestap het sê so, en hulle is reg. Dit was gelukkig ook op my emmerskop lysie en in Julie het ons groot stap uiteindelik gerealiseer. Elke dag se stap, ure van stil wees en tyd om te dink, maar meer nog, tyd om net te fokus op die stap, tree vir tree fokus die pad, die natuur die pragtige landskap, die klein dorpies en natuurlik die mense, wat ‘n ongelooflike 216 km ervaring! Ons het baie kans gehad om te dink, oor dankbaarheid, oor ‘n meer eenvoudige lewenswyse, om ligter te lewe, en n paar ander temas wat Ernst daagliks voorgestel het. Die stap ervaring was selfs beter as wat ek in my wildste drome kon droom!