The Catalan gastronomy is well known worldwide because of its variety, it’s a truly mix of tradition and innovation that has been influenced by other cultures, it is also a clear example of Mediterranean kitchen and their dishes are varied and original; Its location, between the sea and the mountain, provides to him the better fruits of both places.

Its origins go back to the time of the Roman culture and since then it has been influenced by Italian, French, Greek, Provençal, Arab and Jewish gastronomy resulting in an exquisite and complex cuisine.

The last months the most famos Catalan cooks, Ferràn Adrià, Santi Santamaría, Fermí Puig, Carles Gaig, Carme Ruscalleda o Sergi Arola , have received very good comments of international press.

Using olive oil, vegetables, pig, fish and its derivatives is a tradition in Barcelona; there is also an exquisite variety of wines which day after day are more and respected internationally, the habitual dishes are “the rossejats”, “esqueixada”, “butifarra con judías”, etc. Among desserts the honey with requesón and the excellent and popular Catalan cream.

Traditional dishes:

Vegetables:

Escalivada
Faves a la Catalana
Calçots

Meat and fish:

Fricandó
Butifarra con mongetes
Mar i Muntanya
Esqueixada de Bacallà
Pa amb tomàquet i selección de embutidos
Escudella y Carn d´olla

Sauces:

All i oli
Sanfaina
Romesco
Sofrito

Desserts:

Coca de Sant Joan
Mel i mató
Crema Catalana
Panellets

Wines:

Alella
Catalunya
Costers del Segre
Empurdà
Conca de Barberà
Priorat
Montsant
Penedès
Tarragona
Terra Alta
Pla de Bages