The gastronomic event in O Grove is moving forward with a firm step and reaches its halfway point with great public movement and excellent sales records, even during working days. The counters are filled with work without breaks, with a pace that easily exceeds the four-figure rations per hour, an unequivocal sign of an offer that convinces by quality and price.
Those who come to Praza do Corgo come in groups, families and clubs from various parts of Spain, enjoy the seafood and complete the visit with catamaran rides along the estuaryThe atmosphere is familiar and quiet, without any notable incidents, and the good weather is helping to make the experience, once again, a perfect one.
Sales flow and pace
Provisional data speak of more than 64.000 servings served in the first four days, with a first Saturday that reached almost 21.000 portions Despite the rain at times, peak demand has been experienced in certain periods, with well-managed queues at the booths.
Until midweek they were already counted more than 92.000 tickets (food, drink and utensils), exceeding the 600.000 euros raisedWith the momentum of the holidays and the good weather forecast, the event aims to break recent records if the trend continues.
In the morning the strongest were dispatched around 25.000 tickets, with income that was around 146.000 Euros. The implementation of the payment system cashless by card has sped up purchases and returns, although in the first few hours there were waits to activate cards.
The visitor profile is mostly national, with a presence from Galicia and the center and south of the peninsula, as well as French, Portuguese and English tourists. Numerous buses arrive and the City Council provides daily parking for 5 euros as an alternative to the busiest areas.
Along with the tasting, the venue adds attractions that work: the craftsmanship of the colareira Montse Betanzos, with accessories made from native shells, the opportunities fair Grovestock and popular proposals such as the route of Lamvrespas or the dornas regattas, which complete the day with a very Grovenian atmosphere.
Star dishes and prices
Among the essentials, the pulpo á feira keeps the momentum and shares the podium with the grilled scallops/volandeiras, knives and the shellfish riceIn one of the most complete cuts of the week, the following were computed: 6.444 octopus dishes, 5.535 scallops, 4.815 knives y 4.394 of rice, with the seafood croquettes exceeding 4.000 units. In other sections, the volandeira It punctually led sales, a sign that the top moves according to the day and time.
The variety does not stop there: clams (a la marinera and au naturel), baked scallop, pies highly sought-after dishes (tuna, cuttlefish, octopus, or scallop) and bread, which continues to be in demand. Among the drinks, the most notable 2.400 bottles of albariño, 886 Ribeiro, 212 Mencía and a thousand Godello, in addition to 6.700 beers, 2.746 soft drinks and thousands of waters.
Prices remain stable with occasional adjustments due to shortages of some species: octopus costs 15 euros (small portion) and 18,50 (large); scallop They are 6,50 euros; barnacles, 21 euros for 200 grams; prawns, 19 euros; and the Marinated clams, 15 euros with a souvenir clay pot. The pies They range from 4,50 to 7 euros depending on the dough and filling, and for the more sailor-oriented, there is no shortage of them. oysters (9,50 natural and 8,50 in vinaigrette), mussels (5,50) and cockles (7,50)
The sweet section is also strong: crepes (1.462 units in one of the balances), cheesecake (1.104) and the new caramelized toast with aguardiente cream, over 900 servings in that same time period. In addition, there are dessert promotion for those who come in traditional Galician costume on Sunday.
In parallel to the counter, the public values the regularity in quality of the product and the cooking points, something that can be seen in the spontaneous congratulations to the crews and cooks as each service progresses.
Gastronomic news
The big surprise of this edition comes with the Xiba (cuttlefish) in its ink with black noodles. made with produce from the estuary and local ink supplied by local companies. Its recipe, with a mild sofrito and a very light spicy touch, is finished with aioli and black noodles. 8,30 Euros the ration and more than 1.300 units In the first few days counted, it has earned a place among the classics.
The sweet counterpoint is provided by a French toast with orujo cream and cream, an author's version that avoids traditional recipes with Galician raw materials. 4,50 Euros, surpassed the 800 portions in the first cuts of the week and has received praise from both local and visiting audiences.
Both proposals reinforce the idea that the party can innovate without losing roots: Local products are being promoted, space is being opened up for new textures, and the range is being expanded for those who return for several days.
Music and atmosphere
The musical program returns to act as major driver of influx. The band Siloam packed the concert tent, with thousands of attendees according to the organizers, and LaLa Love You aims to repeat full at night, with the Witch's Night as a festive touch. During the week, local groups The Firrás, Arroba of Wine y Caballito They have also gained an audience and good comments.
The Council highlights a Historic Friday for the festival despite being held in October, with numbers that only recall the best summer days. At the same time, the debate on the 30% fee applied to positions outside the City Council, which the local government defends as a formula for financing infrastructure, cleaning and event services.
The agenda includes the reading of the ruling of the XX Lola Torres National Gastronomy Award at noon in the Cunchas Room and the delivery of the Gold Centolas at the Municipal Auditorium, with recognitions to Diego Gonzalez Rivas, Tania Álvarez, Nikis Galicia and a member of the saga Fontoira. In addition, Emgrobes organizes the XVII Gastronomic Days 'A cociña do mar' with showcookings, and the venue maintains booth hours morning and afternoon, closing with a free concert on some days.
With a general feeling of good organization and security, the favorable weather suggests that the final stretch will maintain its momentum. The combination of gastronomy, music and activities demonstrates once again why O Grove is consolidating itself as one of the seafood capitals.
With the public respondingWith sales on the rise, new releases taking shape, and a cultural program that doesn't let up, the Seafood Festival is approaching its final stretch with the confidence of someone who has done their homework: First-class product, refined service and a venue that beats to the rhythm of the Atlantic.