A long stage through classic Galician countryside, notable for passing through Melide, famous throughout Galicia for its pulpo (octopus). The terrain is rolling with frequent short climbs and descents through eucalyptus forest, farmland, and small villages.

Melide is the traditional place to eat pulpo a feira (Galician-style octopus), served on wooden plates with paprika, olive oil, and salt. Several pulperias compete for pilgrim business. The route also passes through Ribadiso, where a beautifully restored medieval pilgrim hospital sits beside a river crossing.

Arzua is a modest Galician town known for its Arzua-Ulloa cheese, a creamy cow's milk cheese with Protected Designation of Origin status. The town has good services and marks the beginning of the final two short stages to Santiago.