Food has been the biggest challenge for me, personally, on the Camino. Not that there aren’t available food sources in the small villages we walk through and stay in, but finding quality foods, at hours that fit into our pilgrims walking schedules, can be quite difficult. That makes days like today especially rewarding.

We started the day in Melide at Pension Berenguela (small private inn) where the sisters who own the inn also own a small restaurant and bar. They made us a breakfast of hot, fresh baked bread with sliced cheeses and ham. They provided sliced ham and yogurt, as well as all the fresh squeezed orange juice we could consume. The sisters are delightful and engage with their guests,  making us all feel so special and welcome. It was a great way to start our day.

Our Camino journey took us 10 miles through lush green forests and through groves of more Australian gum trees  (eucalyptus). Because our walking day was short, we arrived at our amazing hotel in Azrua earlier than we arrive at our hotels most days. This turned out to be a blessing because the hotel is run by people who know and understand good food, flavors and that people want to eat during hours other than 8pm to 10pm. We started with lunch, not expecting much, but were we surprised with the service and incredible quality of the foods offered. One of the dishes we ordered was a tomato salad with carmelized local Azrua cheese. The 3 varieties of tomatoes served vine ripened, farm to table. A balsamic reduction dressing, just enough for a touch of flavor, sea salt and olive oil. Flavors simple and complimented with each other with perfection. This is dining we hadn’t yet experienced in our first 28 days of the Camino. It’s like the heavens opened, the sun was shining and choirs were singing after the darkest of winters had ended. We went back for dinner and oredered that salad again. The lightest layer of carmelized glaze on the local cheese is truly pure heaven combined with the sweetest tomatoes ever. In addition the beef tenderloin we ordered was of quality to melt in your mouth. Birds nest styled poatoes were also cooked slivered thin and they also melted in our mouths. Every bite to be savored.

The hotel is called Cazo Santa Maria Hospederia. It’s was built in 1742 and has been delighting guests for nearly 300 years. It is over a mile off the Camino and we couldn’t figure out why we’d been booked all the way out there until we got there, saw the property and started to receive the incredible service and foods the property offers. It’s a great experience Jeff and I will never forget.

River crossing in the forest just outside Melide

Only 50 kilometers to go until Santiago de Compostela

Donna and Roddy walking through forests

Jeff pointing out giant slugs in the forest

House I thought looked charming

Village fountain on today’s Camino

Forests of Australian gum trees

Crossing river between Melide and Azrua

14th century church on today’s Camino

Checking in to Cazo Santa Maria Hospederia

Fireplace in lobby at Cazo Santa Maria Hospederia

Cazo Santa Maria Hospederia in Azrua

Lunch at Cazo Santa Maria Hospederia

Dinner with Jeff at Cazo Santa Maria Hospederia

Tomato and carmelized Azrua cheese salad

Jeff entering our room at Cazo Santa Maria Hospederia