Santiago de Compostela, as the capital of the autonomous region Galicia. The old quarter is quite small and will not take longer than a few days to explore.

It should be noted that Galicia has a culture quite distinct from that of the rest of Spain. Nearly all Galician’s speak Spanish, but most as a first language speak Galician, which is closely related to Portuguese.  However, there tend to be fewer English speakers here than in other Spanish cities with larger tourists bases, so your phrasebooks will still come in handy. 

This city has an enormous festival every July 25 in honour of St. James, Galicia’s patron saint. Unless you are coming with the intention of fully participating in this weeklong festivity, it is suggested that you avoid the city during this time as accommodation is harder to book and prices higher than the rest of the year. 

Galicia, and in particular, Santiago de Compostela, has some excellent gastronomy. Naturally, culinary offerings in the coastal regions usually focus on seafood, with the inland regions specialising in meat and vegetables. For example; shellfish of all descriptions, octopus (although, strangely, this is more prized in inland areas, especially in the nearby province of Ourense) and spider crabs are especially popular.  Other common specialities include Tetilla, a cheese shaped like a female's breast from nearby Arzúa, San Simón (another breast-shaped cheese, but smoked), Queixo do Cebreiro (soft cow's cheese from the mountains bordering Castile), veal (ternera/tenreira),  chestnuts, Pimentos de Padrón (locally grown peppers, ordering a plate of which will be followed by a culinary version of Russian roullette, given that one in about a dozen will be fiery hot) and Empanada (thin pastry pies with a choice of fillings such as tuna, cockles or cod). Tarta de Santiago is a sweet cake and can be served as a dessert (postre), although, disappointingly, it is often made with cheaper ingredients in some establishments (mainly lacking almond). All, and much more, can be found in Santiago de Compostela.

Galicia is generally better known for its white wines, especially Albariño/Albarinho, produced in the southern coastal areas up to Portuguese border. However, other wines worth tasting include the reds of the Ribeira Sacra (normally made with the mencia grape native to Galicia and neighbouring El Bierzo/León), and other interesting and generally high quality whites from the regions of  Valdeorras and Monterrei, both in the south east of Galicia from the godello and treixadura grapes, as well as the generally cheaper/more variable reds and whites of Ribeiro. Galicia is also home to various marc-based spirits and liquers, most commonly augardente (a white spirit made the same way as grappa or "grape vodka" in other parts of Europe, sometimes aged or toasted to give it a darker colour and smoother flavour), Licor de café (generally mixed with cola, especially by the local student population), and the excellent Cilantro (cinnamon infused but not sweetened augardente).  

Music usually features traditional instruments such as Gaitas (bagpipes), accordions, bodhran drums (pandeiro), the hurdy gurdy (zanfona) as well as smaller wind instruments (flute and clarinet) that forms a more Celtic base. There are sometime street buskers around the old quarter to entertain you. Otherwise, head to the popular Casa das Crechas (Vía Sacra, 3) for regular live concerts. Some of Galicia's internationally acclaimed folk musicians (such as Carlos Núñez, Susana Seivane, Luar na Lubre or Xosé Manuel Budiño also play regular concerts, especially during festivities). More information on Galician music is available from www.galiciantunes.com.

Here is the area tourism board's web site that gives more information on what to see and do in the city. It is kept up-to-date with local events, etc.