Catalonia Food

Catalans have a long tradition of good restaurants, and are now thought of Spain’s best cooks alongside the Basques. Barcelona boats 10,000 eateries, and its market, la Boqueria, is one of the world’s greatest.

Creative Catalan Food

Allioli (a sauce made of garlic and olive oil) was invented here. Saffron and the tradition of combining meat with fruit go back to the Roman times. Sweet and Sour is a Moorish taste, while lobster with chocolate came later. Other dishes are inspired by local ingredients – mar i muntanya (sea and mountain) refers to dishes that combine seafood and meat such as clams with partridge. Vic, a sausage capital, produces a black and white speciality, as well as the carmine drumstick, fuet.

Simple Foods

Quality shows in simple foods such as pa amb tomaquet (bread rubbed with the ripest tomato). There is also the rovello mushroom of autumn, and rich, tangy tomato sauce flavoured with bitter orange peel.

Dessert and Wine

Favourites include cream catalan, cakes, almond and nut cookies, puff pastries and sweet cocas (like pizzas). Catalonia is the centre od creative wine making and champan’s biggest house in the world, Cordoniu.

This section of the site will include recipes and recommended restaurants, cafes and bars, so please vist this section soon.