Warm Octopus Salad with Smoked Sweet Potato

The combination of octopus and potato is an emblem of Galician cuisine, where 'pulpo á feira' has held a sacred place in pilgrimages and popular festivals for centuries.

This warm, smoked version represents a contemporary evolution of the traditional dish, integrating modern techniques such as hot smoking and warm emulsion.

Sweet potato, although not indigenous, has been naturally incorporated into Galician gastronomy in recent decades, especially in innovative restaurant proposals that reinterpret tradition with global ingredients.

The result is a dish that honors the Galician sea and land with a current culinary language.