The personality of the Death Coast is defined by its position at the extreme west of mainland Europe. A trip along the coastline brings a special kind of communion with the sea. Traveling from the north, you will come upon wild sandbanks like Barrañán or Caión, where you will also find great rest areas, such as Baldaio or Razo, which are easily accessible and have great waves. Here you will find the tradition of seafaring blends perfectly with excellent local cuisine. With a wide variety of dishes available, food is one of the biggest drawcards for tourists visiting the coast. Menus will often include fresh fish such as seabass, monkfish, sole, and turbot, as well as shellfish such as brown crab, velvet crab, lobster, and spider crab. A culinary highlight are goose barnacles, particularly those found in Cabo Roncudo, in Corme, where they are celebrated annually for being considered the best in the world. Arriving at Malpica, we find ourselves at one of the oldest whaling ports in Galicia, now one of the most important artisanal fishing harbours in the region . True craftsmanship can be found in in the nearby town of Buño, a key spot for traditional Galician pottery.