My final meal in Galicia, at Restaurante Solla. In a land where food is often best described as gutsy, in all senses of the word, Jose Gonzalez 'Pepe' Solla has created a taste and style all of his own. Thirteen courses of his delicate and subtle take on Galego cuisine followed. Here's some highlights.
Pulpo as I've never seen it before.
Sea urchin for the second time in two days...
The famous "luxury" ribs, as immortalised in my dining companion's book, Everything but the Squeal.
Los chocolates, a coffee, a signed menu, and 45 minute chat with the man Pepe himself.