La fabrica de nubes · CC BY-SA 3.0Village
A Veiga is a municipality (concello) in the south-east of the province of Ourense in the autonomous community of Galicia, Spain. At 291 km², it is one of the largest concellos in the province. The capital is the town of A Veiga, also known as A Veiga (Santa María) or Santa María da Veiga to distinguish it from other towns and villages in Galicia of the same name (as the parish Church is Santa María). A Veíga is located 150 km from Ourense. The municipality has a population of 1,273 (2005), and a relatively low and decreasing population density (4.37 people/km²).
It is a mountainous area, including the Pena Trevinca, the tallest peak in Galicia at 2124 m. There are 29 parroquias (parishes).
The Prada Reservoir (encoro de Prada) lies in the province. It takes water from the river Xares, a tributary to the river Bibey. The dam was constructed in 1958 and submerged the town of Alberguería on May 9, 1959.
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 A Veiga 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.
91 restaurants
91 restaurants
O Bolo · 8.8 km away+34 988 323 099View on the map
O Bolo · 10.1 km away+34 605 903 422View on the map
Terrace
Viana do Bolo · 10.5 km away+34 988 329 317View on the mapWebsite
Vilariño de Conso · 15.9 km away+34 956 790 072View on the mapWebsite
Rúa (A) · 17.5 km away+34 988 310 266View on the map
A Rúa · 17.6 km away+34 988 310 235View on the mapWebsite
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.
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 A Veiga's market day. Every village has its own: better to ask than to make it up.
