From Puebla de Sanabria to Lubián

Long stage marked by the ascent of the Alto de Padornelo and its corresponding descent (1,365 m). We will encounter beautiful landscapes through paths, dirt roads, and stretches of highway. Today we will depart from Puebla de Sanabria and bid farewell to Castilla y León through the town of Lubián, where we can appreciate the typical architecture of Sanabria.

We begin the stage from Puebla de Sanabria, a locality that gives its name to our Camino; we skirt the old town and cross the Castro River via the road towards Lubián. Following a dirt path, we descend to the riverbank, advancing parallel to it. Passing a factory, we emerge onto the national road and continue to the village of Terroso, passing by the church of Santiago.

We cross the A-52 highway via a bridge and continue along a dirt track, in a very pleasant green stretch. We divert onto a path to the left that leads to a beautiful forest. We return to the highway and after crossing a bridge, we arrive at Requejo. From the cemetery of Requejo, we see a junction; the arrows on the milestone lead us to the start of the trail, straight ahead. (Cyclists should follow the road)

The trail ends at the foot of the AVE viaduct. We reach the old road and continue to Padornelo, where we find a bar. We leave Padornelo via the road towards Lubián, crossing the highway and the road through an underpass. We turn left onto a dirt path. After crossing the river, we access Lubián, located in Alta Sanabria, where we find the Santuario de Tuiza, declared Asset of Cultural Interest.

Things to consider

In the nearly thirty kilometers of the stage since we left Puebla de Sanabria, we will find services in Requejo, where there is a bar restaurant at the national road, and in Padornelo, with a bar in the village and a restaurant at the exit towards Lubián.

Places of interest

• Church of San Mamés - Lubián
• Shrine of the Virgin of Tuiza - Lubián
• Castro de Muradellas - Lubián
• Wolf's Cortello - Lubián
• Concha Fountain - Lubián

Typical dishes

• Octopus á feira with cachelos
• Bacalao and trout
• Beef from Aliste Sanabresa
• Venison and wild boar
• Slaughter products: chorizos, salchichones, mondongos, picadillo, etc.
• Botelos
• Habones
• Heather honey
• Seasonal mushrooms
• Roasted apple
• Fried milk, roscones, pastries, torrijas, and fiyuelas.
• Dessert: Cherry or herbal Orujo.