GALICIA - A CORUÑA - PULPEIRA A LANCHIÑA - OCTOPUS

Aug 28

2 min read

Updated: Aug 31

PULPEIRA A LANCHIÑA

UPDATE AUGUST 2026:

Pulperia A Lanchiña closed permanently in January 2024 following the owners’ retirement, after almost 48 years in business. Pulperia A Nova Lanchiña, nearby, remains open and is shown further down in the article.

A lively bar and restaurant specialising in Galicia’s favourite dish, polbo á feira (Galician) or pulpo a la feria (Spanish), which translates to octopus prepared in the style of the fair.

This place is always crowded with locals enjoying Galician delights such as empanada de bonito (a Galician tuna pastry), pimientos de Padrón, and parroches en A Coruná (local anchovies).

Pimientos de Padrón.

Polbo á fiera, the house speciality, served on a rustic wooden board with wooden picks.

Most locals enjoy drinking Galician wines such as Albariño and Blanco Ribeiro, as well as orujo, a type of pomace brandy from northwestern Spain. Orujo is made by distilling the solid remains left after pressing the grapes and has an alcohol content of over 50% (100 proof). The cloudy Ribeiro is traditionally sipped from small ceramic cups called tazas.

This essential bar has wooden tables, stools, and benches (no chairs) with a buzzy atmosphere.

Finish your meal with a cortado, a small espresso with a dash of milk, followed by an under-the-counter orujo. In this area, they refer to cortos as cañas. A caña is a double shot. You can enjoy generous pours of excellent Ribeiro, Valdeorras, and albariño for under €4.

There are two pulpeiras: one downstairs and another equally good at street level, just around the corner. The story goes that two brothers fell out, leading one to set up his pulpeira in competition with the other.

PULPEIRA A LANCHIÑA

Rúa Pérez Porto, 3, 15007 A Coruña

+34 981 92 23 33

PULPEIRA A NOVA LANCHIÑA II

Rúa Eusebio da Guarda, 1, 15007 A Coruña

www.anovalanchiña.es

+34 981 23 58 54

We recently visited this fantastic pulpería near the station. This one is at street level. There were gentlemen enjoying tazas (small ceramic cups) of cloudy Ribeiro, along with delicious empanadas de bonito and lovely pulpo.

I’ve been to around six pulperia’s, but the prize for the best, “Pulpo del Oro”, if you would like, now goes to Pulpeira A Nova Lanchiña.

The octopus was cooked to perfection; it was incredibly tender and had an amazing traditional flavour. We paired it with delicious Padrón peppers and enjoyed a chilled bottle of Albariño and a small beer, which was the perfect match.