Active tourism

      In the area there are lots of companies that will provide you outdoor activities:

  • Catamaran trips throug the Sil Canyon
  • Horse riding
  • Cycling itineraries
  • Walking itineraries
  • Fishing
  • Golf courses
  • Paintball


Upstream, both rivers have separately formed deep canyons that can be 500 metres deep in the roughest mountain passes of the Sil.

      Everywhere, there are granite fractures intertwined with autochthonous forests. In spite of the strong average differences in height, this landscape has a human touch in the soutos and vineyards created on socalcos (terraces) on hillsides exposed to the sun.

      If you look at the river routes and take advantage of the potentially navigable dams, your sensitiveness will be strongly impacted.

       Throughout both banks of the rivers, catamarans make their tourist itineraries in the core of the landscape itself.

     Flora: Typically Mediterranean species stronghold, with mild winters and dry summers. Cork oak trees (Quercus suber) and Strawberry trees (Arbutus unedo).Vineyards (Vites vinifera) with indigenous grape varieties. Chestnut woods (Castanea sativa) and Oaks (Quercus robur and Q. Pyrenaica.)

     Fauna: In the rocky places, birds such as the Golden Eagle (Aquila chrysaetos) and Peregrine Falcon (Falco peregrinus).Wildboar (Sus scofra), Roebuck (Capreolus capreolus) and Badger (Meles meles).


     The main lure of Galician food lies in its variety, so much so that it is hard to say which is the typical dish of the region. But if there is one thing common to all these dishes, it is the way they are prepared; informally, traditionally, with great affection and care and in great quantity and variety.

      The same food can be prepared in countless different ways, each with a particular variation in the taste.

       Lacón con grelos (ham with turnips) is one of the most representative dishes in winter months, and is eaten from San Martiño, at the beginning of November, up to Shrove Tuesday. Potatoes and chorizo (pork sausage) are added to the ham stew and whole turnips.

      Another hearty dish is cocido gallego (Galician stew), consisting of ham, beef and chicken, chorizo, and turnips or cabbage, potatoes and chick peas.

      Empanadas (meat or fish pies) deserve their own special section. A wide variety of fillings can be used and one of the characteristics of the Galician empanada is its soft, light and high quality pastry, especially in coastal areas. Saffron, oil, pepper and lots of onion are always mixed in with the cold meat

      To finish off with there is the octopus a mollusc which deserves a special mention because of its humble nature and because it is eaten all year round and at every fiesta in Galicia as octopus a la feira (pulpo a feira), where it is boiled, chopped into pieces, seasoned with paprika and salt and sprinkled with olive oil.

Art and culture 

     It is a documented fact that the name Rivoyra Sacrata refers to shelters for monks and hermits in the gorges of the rivers Sil and Miño from the Suevian times. There was about a dozen monasteries, most of them under the Benedictine rule and later secularised, located in spots that invite reflection

  • Santo Estevo de Ribas de Miño
  • San Paio de Diomondi
  • San Miguel de Eiré
  • Monasterio Cisterciense de Ferreira de Pantón
  • Santo Estevo de Atán
  • San Fiz de Cangas.
  • San Vicente de Pombeiro
  • Santo Estevo de Ribas de Sil
  • Santa Cristina de Rivas de Sil
Casa Mayte - Alojamiento Turístico
Cruz Puente Ordax, Nº5, 27430 Pantón
Tlf: 982 45 64 94