The Maragatos: Muleteers, Trade and the Country Beyond Astorga
Who the Maragatos were, how their muleteer networks moved fish and goods across Spain, and where to see their architecture around Astorga.
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THE ULTREYA TOURS JOURNAL
Camino Food & Wine
Explore food and wine along the Camino de Santiago, with practical guides to Galician dishes, Portuguese wine, Michelin restaurants and regional producers. Learn what to order, how local menus work and where a walking journey can include a memorable meal or winery visit.
Vegetarian and Vegan Food on the Camino
How to plan vegetarian and vegan meals on the Camino, what to order in Spain and Portugal, and what Ultreya Tours asks before travel.
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Seafood in Galicia: Mariscadas, Percebes and Where to Eat Them
What a Galician mariscada for two contains, how to order percebes and Michelin-listed seafood restaurants in O Grove and Santiago.
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Raúl Pérez, Bierzo Old Vines and Albariño Under the Sea
An independent profile of Bierzo winemaker Raúl Pérez, his parcel-led wines and the Albariño bottles aged beneath a mussel raft near Cambados.
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Ribeira Sacra Wine: Roman Vines and Heroic Viticulture
How Romans, monasteries and generations of growers shaped the terraced vineyards of Ribeira Sacra above the Sil and Miño rivers.
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Michelin Restaurants on the Portuguese Way and in O Salnés
How Pepe Vieira, Yayo Daporta, Casa Marcelo and A Tafona can fit into a Portuguese Camino, with practical locations and transfer advice.
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How Bordeaux Changed Rioja Wine
How French merchants, railway links and the phylloxera crisis helped shape modern Rioja, and what Camino walkers should order today.
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The Portuguese Coastal Way: Maritime History and Atlantic Towns
How fishing ports, coastal roads and the Minho crossing shaped the Portuguese Coastal Camino from Porto to Galicia.
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Galician Queimada: The Drink, the Ritual, and Its Modern Conxuro
What Galician queimada contains, how its ritual developed, who wrote the conxuro, what the invocation means, and how it is performed safely.
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Galician Cheese on the Camino: O Cebreiro, Arzúa-Ulloa and San Simón
A guide to Galicia's protected cheeses, with O Cebreiro and Arzúa-Ulloa on the French Way and smoked San Simón da Costa.
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