The second edition of the Premios da Cociña Galega was held at the Auditorio de Galicia on 26 October, celebrating the richness of Galician culinary heritage. This initiative, organised by the Asociación Amigos da Cociña Galega and the Fundación A Muiñeira, aims to honour the professionals and establishments dedicated to preserving traditional recipes, products, and customs.
Representatives from the Clúster Turismo de Galicia, including president Cesáreo Pardal, vice-president Jesús Picallo, and executive council member Cheché Real, attended the ceremony, highlighting the importance of traditional cuisine as a key aspect of Galicia's identity and a significant tourist attraction.
The awards recognised 17 establishments across 19 categories, showcasing representative dishes from Galician gastronomy. A jury composed of 114 professionals selected the winners, which included:
- La Molinera: best filloas in Galicia
- Dezaseis: best carne “ao caldeiro”
- Bar Orellas: best pig's ear
- Secreto: best raxo de cerdo
- Nordestada: best recipe for “xouba, sardiña o parrocha”
- Empanada Viajera: best Galician empanada
- Pazo de Santa Cruz de Mondoi: best Galician tripe
- Casa Gaibor: best recipe with lura
- A Mundiña: best “caldeirada” and best recipe with hake
- Frenazo: best recipe with lamprey
- Mesón do Campo: best recipe for free-range rooster, pularda or capón
- Asador O Pazo: best recipe with Galician beef
- A Faragulla: best recipe with lamb or kid
- Rocamar: best seafood salad and best crustacean recipe
- Cabanas: best Galician stew
- As Garzas: best bivalve seafood recipe
- Fuchela: best octopus “á feira”
The gala also featured four special distinctions, recognising various contributions to the conservation and evolution of Galician cuisine: Lucía Freitas received the Pratos esquecidos award; Casa Gaibor was honoured with the Casa de comidas award; Begoña Vázquez was named a New Talent; and La Viuda received the Senlleiros de Galicia recognition.
This edition reaffirmed the value of traditional cuisine, the knowledge passed down through generations, and the dedication of professionals who keep this heritage alive. It also emphasised the role of Galician cuisine as a distinguishing feature of the region and a strategic resource for its tourism development.
