José Antonio Gil Martínez from Vigo, Spain · CC BY 2.0Village
Triacastela is a municipality in the province of Lugo, Galicia, Spain. It gets its name from the three castles that once stood here, none of which exist today. Norman (Viking) invaders pillaged here in 968 A.D., but were eventually defeated at Cebreiro pass and driven off. They probably destroyed all three castles at that time.
It is along the French Way route of the Camino de Santiago (The Way of St. James), and many of the pilgrims stop in the town's albergues and restaurants.
Text from Wikipedia (CC BY-SA)
Keep exploring
Where to eat
We don't have verified restaurants here yet, but the larder of Galicia already says a lot.
See the restaurants on the mapWe haven't verified any table with its owner in Triacastela yet. In the meantime, these are the restaurants mapped in the surrounding area.
Up to 30 km around, according to OpenStreetMap and Overture Maps. No ratings or prices: call before you go.
120 restaurants
120 restaurants
Triacastela · in the village+34 692 150 256View on the map
Triacastela · in the village+34 982 548 480View on the mapWebsite
TerraceAccessible
Triacastela · in the village+34 603 496 730View on the mapWebsite
Triacastela · in the village+34 982 187 299View on the map
Pedrafita do Cebreiro · 7.2 km away+34 690 346 740View on the mapWebsite
Samos · 7.3 km away+34 982 546 063View on the map
Samos · 7.4 km away+34 982 902 964View on the mapWebsite
Sarria · 8.3 km away+34 982 535 467View on the map
Sarria · 9.1 km away+34 982 533 727View on the mapWebsite
Samos · 9.3 km away+34 982546003View on the map
Terrace
Data from OpenStreetMap (ODbL) and Overture Maps (CDLA-Permissive-2.0): what has been mapped with its name. If your restaurant is missing or you want to manage it, sign up as a professional.
For a coffee, a drink or a bite in the village.
Data from Overture Maps (CDLA-Permissive-2.0). No opening hours: call before you go.
What people eat in Galicia when they eat well.
Boiled in a copper pot, with paprika, coarse salt and oil; best on fair day.
Atlantic white from the Rías Baixas: fresh, saline and made for seafood.
Filled with marinated pork, cod or sardines; thin pastry, generous filling, and good cold too.
Mild, creamy and unmistakably shaped; for dessert with quince paste.
Almost every village has its market day and its producers: the cheesemaker, the baker, the vegetable garden next door. Ask at the tourist office or the bar on the square; they'll tell you where to buy straight from the maker.
We haven't confirmed Triacastela's market day. Every village has its own: better to ask than to make it up.
