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Stage of the Camino

Ourouze to Ceausescu

From Ourense To San Cristovo de Cea

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Origin

Ourense

Destination

San Cristovo de Cea

Distance

22.10 km

Duration

5.50 h

Difficulty

Media

Ascent

315 m

Stage of the Camino

Stage Description

Leaving Ourense, this 22.1 km stage presents an initial challenge with a strong and prolonged climb to leave the Miño valley. Once this ascent is overcome, the terrain becomes considerably smoother, turning into a pleasant stroll through rural Galicia. The route passes through a landscape of oak and eucalyptus forests, passing by small villages like Cudeiro or Tamallancos. The destination is San Cristovo de Cea, a famous village throughout Galicia for its artisanal bread, which has Protected Designation of Origin status. Enjoying the "Pan de Cea", made in traditional wood-fired ovens, is the delicious reward for an effort-filled day.
The 22.1 km stage from Ourense to Cea is a two-way journey. The first part is one of the toughest climbs on the Via de la Plata in Galicia. As soon as you cross the Roman Bridge of Ourense, the path begins an unrelenting and continuous ascent of about 5 kilometers to leave the Miño valley behind. The ramps are demanding and test the pilgrim's endurance.

Once this difficult climb is overcome, the stage profile changes entirely. The rest of the route is a pleasant and smooth walk through undulating terrain, passing through authentic Galicia. The path runs on dirt tracks and shaded "corredoiras", in a landscape of forests, meadows, and small villages. You pass by Cudeiro with its ancient castle, and Tamallancos with its church of Santa María.

This is a beautiful day that allows you to enjoy the tranquility of Galician countryside. The arrival at San Cristovo de Cea is a reward for the palate. This village is the birthplace of the famous "Pan de Cea", an artisan bread made from wheat flour, dense crumb and hard crust, which is baked in wood-fired ovens following a centuries-old tradition. It's a delicious gastronomic delight that has been granted Geographical Protected Designation. Visiting one of its traditional ovens and trying a slice of this bread is an obligatory experience for the pilgrim.

Last updated: 12/08/2025

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