of new technologies into agriculture, fishing, transport or conservation made it possible to increase the supply and also to improve the products’ quality. During the last decades, we have been suffering a supply’s homogenization due to the market’s globalization. The positive side of this phenomenon is the appearance of products in the city that until recently were unthinkable. Today, we can get a good and fresh French goose liver, spices from Southeast Asia or the best Australian or South-African wines. Luckily, this markets’ globalization did not undermine the peculiarities of Santiago’s tradition, reason why we can find good bread baked in a woodfired oven, the best pies, cheese from neighbour regions and we can continue enjoying the tripe served in restaurants on Thursdays. In the last few years, a gastronomic eclosion occurred in the city. The changes the city has undergone in the last three decades (demographic growth, growth in the University, creation of Xunta de Galicia, the automomous government, improvement in infrastructures) have undoubtedly conditioned the appearance of a new generation of cooks and restaurants that, for the first time, put Galicia, and outstandingly Compostela, in the international gastronomic scene. The pioneer of this trend, Toñi Vicente, has her own downtown restaurant. Besides, other especially interesting references have emerged most recently and include avantgarde cookery such as Casa Marcelo or El Mercadito. These businesses live in harmony with some of the classic names of Compostela’s cookery, such as Vilas, Asesino, Fornos or Camilo. The opening in 1995 of the Centro Superior de Hostalaría de Galicia (Higher Institute
of Hotel Management of Galicia), linked to the Xunta de Galicia and the University of Santiago de Compostela, was essential to turn Compostela into one of the driving forces of gastronomic creativity and innovation in Galicia. The ability to combine the innovative spirit with a thousand-year-old tradition, without coming into conflict with each other, turns Santiago into an ideal destination for those who want to look at Galician gastronomic tradition in depth without relinquishing the most recent contributions.
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