A Coruña Capital City

The old town sits on an isthmus of land that forms part of one of the most secure natural harbours in the world.

The rising sun glints from the surface of a sea; turbulent grey in winter and steel blue in springtime that, for centuries, has lapped on the beaches of A Coruña like an eager child licking at the surface of a melting ice cream.

Historically, A Coruña has always had its face towards the sea. Long before the Romans made this part of their empire, Phoenician traders stopped here en route to the rich tin mines of the SW of England.

Its position as a major harbour on the so called (not without reason) Coast of Death, was reinforced by the Romans who built one of the earliest known lighthouses in the world here: the Tower of Hercules.

Since the 13th century A Coruña has been the administrative centre of Galicia. Its palatial town hall, set in the wide open Plaza de Maria Pita, is the main seat of city power and here too are located the office of the Autonomous Government of Galicia.

It is the port, however, that sets the pace of life in A Coruña. From here Charles I embarked towards the battle-torn fields of Flanders. It was here too, in 1588 that the Invincible Armada gathered before leaving for the shores of England and its final tragic doom.

Strolling through the Old Town and drinking coffee in one of the many cafés that adorn the colonnaded covered walkways of the Plaza de Maria Pita, is a pleasure the merits more that mere thought. Contemplation of one’s good fortune at being in such a singular environment is almost obligatory.

{magictabs} Getting there::However you travel, there's a way to get there. Plane, boat, car, foot and bike. Click here for details. |||| Where to stay::A myriad of hotels and excellent hosteleries await. Click here for more information. |||| Food for Thought::Although A Coruña is intrinsically linked to the sea, there is a comprehensive menu of both fish and meats on offer. Fresh fish is caught on some of the richest fishing grounds of Europe and includes anglerfish, sardines as well as octopus and squid that forms the basis of the world famous ‘pulpo Gallego’. Closer to shore, the rocks and coastlines provide scallops, barnacles (called percebes and the biggest barnacles you’re ever likely to see), crab, mussels and lobster.

In terms of meat, pork and veal are special delicacies in Galica and are prepared either grilled of roast and are accompanied by a huge variety of locally grown vegetables. The rich Galician broth ‘caldo de cocido’ includes many types of vegetables and is especially welcome on acold and rainy Galician winter’s day.

Excellent wines from the Rias Baixas or the Riberia Sacra can be used as a splendid accompaniment for all this food. No meal is complete, however, without a small serving of chilled ‘orujo’, a potent digestive drink that gently smooths away any potentially frayed edges. |||| More Information:: http://www.turismocoruna.com{/magictabs}