Both restaurants offer a menu based on traditional Galician cuisine, with ingredients that retain their natural flavor, prepared in an exquisite contemporary style. The Parador’s kitchen cooks for a wide variety of diners: pilgrims who come for a meal, pilgrims staying at the hotel, guests at events and business meals. Yet they all delight in dishes created using fish and seafood from the rias of Galicia, beef and vegetables paired with traditional cheeses such as O Cebreiro, and exquisite desserts like filloas (crêpes) filled with apple compote and crème brûlée or traditional tarta de Santiago (almond cake).
The Parador’s breakfast is almost as emblematic as the hotel itself, as is its house specialty, caldeirada dos reis, a stew made with the best ingredients from the ria, including lobster, scallops and turbot. Both Enxebre do Hostal and Restaurante dos Reis of course offer traditional caldo gallego (bean stew), available all year, succulent beef sirloin, and cockles and octopus prepared in the classic style. There are also the famous Galician wines—Ribeiro, Albariño and Ribeira Sacra—made at local wineries with great dedication and attention to detail.
If Santiago marks the end of the Way of St. James for you, you might be interested to know that you can enjoy a free meal at this luxury hotel. According to a tradition dating from the time when the Royal Hospital became a hotel, the first ten pilgrims who cross the threshold of the Parador each day are given a free lunch (served in the Parador’s staff dining room).