Its component provinces are A Coruña, Lugo, Ourense and Pontevedra. It borders Portugalto the south, the Spanish regions of Castile and León and Asturiasto the east, and the Atlantic Ocean to the north and west.

Geographically, a remarkable feature of Galiciais the presence of many fjord-like indentations on the coast, estuaries that were drowned with rising sea levels after the ice age. These are called rías and are divided into the Rías Altas, and the Rías Baixas. The rias are important for fishing, and make the coast an important fishing area. The spectacular landscapes and wildness of the coast attract great numbers of tourists.

The coast of this green corner of the Iberian Peninsula is also known as the "A Costa do Marisco" (i.e., "The Seafood Coast" in Galician).

Galician cuisine often employs fish and shellfish. The Empanada is a meat or fish pie. It has Celtic influence. Caldo Galego is a hearty soup whose main ingredients are potatoes and a local vegetable named grelo (Broccoli rabe). The latter is also employed in Lacón con grelos, a typical Carnival dish, consisting of pork shoulder boiled with grelos, potatoes and Chorizo (paprika sausage). Centolla is the equivalent of King Crab. It is prepared by being boiled alive, having its main body opened like a shell, and then having its innards mixed vigorously. Another popular dish is Octopus, boiled (traditionally in a copper pot) and served in a wooden plate, cut into small pieces and laced with olive oil, sea salt and Pimentón (Spanish pepper). There are several regional varieties of cheese. The best known one is the so-called tetilla cheese, named after its shape, similar to a woman's breast. Other highly regarded varieties include the San Simón cheese from Vilalba and the creamy cheese produced in the Arzúa-Curtis area. The latter area produces also high-quality beef. A classical dessert is filloas, crêpe-like pancakes made with flour, broth and eggs. When cooked at a pig slaughter festival, they may also contain the animal's blood. Famous almond cakes are produced in Santiago de Compostela.

Galiciaproduces a number of high-quality wines, including Albariño, Ribeiro, Ribeira Sacra and Valdeorras. The grape varieties used are local and rarely found outside Galiciaand Northern Portugal.