Catalonia,
where food is culture
where food is culture
Catalonia is a millenary land where Greeks and Romans left their mark, lies on the northeast of the Iberian Peninsula and borders with France. Catalonia is a land with its own culture and language that enjoys a mild Mediterranean climate and an unrivalled natural diversity. It is a country built on a wealth of contrasts that make the food absolutely unique. It’s geopraphy, history and culture has moulded a lifestyle where food is more than eating, is the mirror of our people.
Catalonia is the country of the architect Gaudí, the painter Dalí, the musicians Casals or Gerhard or the sportsman Pau Gasol or the singer Rosalia.
Catalonia,
where food is culture
where food is culture
Catalonia is a millenary land where Greeks and Romans left their mark, lies on the northeast of the Iberian Peninsula and borders with France. Catalonia is a land with its own culture and language that enjoys a mild Mediterranean climate and an unrivalled natural diversity. It is a country built on a wealth of contrasts that make the food absolutely unique. It’s geopraphy, history and culture has moulded a lifestyle where food is more than eating, is the mirror of our people.
Catalonia is the country of the architect Gaudí, the painter Dalí, the musicians Casals or Gerhard or the sportsman Pau Gasol or the singer Rosalia.
The Land of Barcelona
If a country’s cuisine is its landscape in a pot, Catalonia tastes of its landscapes. Fusion cuisine, which has existed from time immemorial in Catalonia, has shaped a repertoire of recipes that is as rich and varied as the landscape it mirrors: diverse, rich, daring and always eager to evolve.
If there is one city where Catalonia’s recent food experience can really be felt, it is Barcelona. Dynamic, exciting, cosmopolitan, mixed, cultural, modern. Not least, Barcelona has ranked the 7th in searches for both accommodation and flights, being food one of it’s big magnets. Also ranks number 1 as the best city in Europe in promoting and attracting investment, according to Financial Times.
The Land of Barcelona
If a country’s cuisine is its landscape in a pot, Catalonia tastes of its landscapes. Fusion cuisine, which has existed from time immemorial in Catalonia, has shaped a repertoire of recipes that is as rich and varied as the landscape it mirrors: diverse, rich, daring and always eager to evolve.
If there is one city where Catalonia’s recent food experience can really be felt, it is Barcelona. Dynamic, exciting, cosmopolitan, mixed, cultural, modern. Not least, Barcelona has ranked the 7th in searches for both accommodation and flights, being food one of it’s big magnets. Also ranks number 1 as the best city in Europe in promoting and attracting investment, according to Financial Times.
Catalonia,
top european food clúster
top european food clúster
Food and beverages are one of the most dynamic sectors of the Catalan economy and internationalisation is a key factor for growth. With a turnover of 43,088 M€ Catalonia is a key clúster and one of the leading European standard- bearers in quality, traceability and food-safety. Catalan products have certainly achieved value and quality positionig on more than 191 foreign Markets .
Catalonia’s logistics network can serve 400 million consumers in less than 48 hours and its geostrategic position allows efficient intercontinental connections with Asia and America and optimized distribution in Europe and Africa.
Catalonia, top european food clúster
Food and beverages are one of the most dynamic sectors of the Catalan economy and internationalisation is a key factor for growth. With a turnover of 43,088 M€ Catalonia is a key clúster and one of the leading European standard- bearers in quality, traceability and food-safety. Catalan products have certainly achieved value and quality positionig on more than 191 foreign Markets .
Catalonia’s logistics network can serve 400 million consumers in less than 48 hours and its geostrategic position allows efficient intercontinental connections with Asia and America and optimized distribution in Europe and Africa.
Top avantgarde gastro
destination in Europe
destination in Europe
Catalan cuisine ranges from the most traditional and simple dishes to the most sophisticated and innovative techniques. Over the past decade, Catalan cuisine has won international awards for the best restaurants in the world. The most avant-garde creativity is what has elevated Catalonia and its
cuisine to the most prestigious international position, attracting visitors from the four corners of the globe just to sample the finest Catalan cuisine. Also, Catalonia is the region of Spain with the most Michelin stars
Top avantgarde gastro
destination in Europe
destination in Europe
Catalan cuisine ranges from the most traditional and simple dishes to the most sophisticated and innovative techniques. Over the past decade, Catalan cuisine has won international awards for the best restaurants in the world.
The most avant-garde creativity is what has elevated Catalonia and its cuisine to the most prestigious international position, attracting visitors from the four corners of the globe just to sample the finest Catalan cuisine. Also, Catalonia is the region of Spain with the most Michelin stars
Epicentre of the
Mediterranean Diet
Mediterranean Diet
Safe, Savoury and Sustainable, Mediterranean diet is valuable cultural heritage that has developed over the centuries into a balanced, comprehensive combination of food.
Identifed by UNESCO as Intangible Cultural Heritage of Humanity, recognised by the WHO as one of the healthiest diets and by the FAO as one of the most sustainable, it protects landscapes and has a low environmental footprint.
Enhances a vast variety and diversity of products, rich in aromas and flavours and bases its diet on fresh and seasonal foods. Olive oil, rice, pasta, pulses, vegetables, fruits (pomegranates, figues,
oranges, prunes, peaches, cherrys, melons, watermelons, strawberrys, grapes, lemons, quinces, nuts), fish, lamb, veal, pork, poultry, venaison.
Epicentre of the
Mediterranean Diet
Mediterranean Diet
Safe, Savoury and Sustainable, Mediterranean diet is valuable cultural heritage that has developed over the centuries into a balanced, comprehensive combination of food.
Identifed by UNESCO as Intangible Cultural Heritage of Humanity, recognised by the WHO as one of the healthiest diets and by the FAO as one of the most sustainable, it protects landscapes and has a low environmental footprint.
Enhances a vast variety and diversity of products, rich in aromas and flavours and bases its diet on fresh and seasonal foods. Olive oil, rice, pasta, pulses, vegetables, fruits (pomegranates, figues, oranges, prunes, peaches, cherrys, melons, watermelons, strawberrys, grapes, lemons, quinces, nuts), fish, lamb, veal, pork, poultry, venaison.
The treasures
of our pantry
of our pantry
Thanks to the excellence of Catalan products, many have been awarded two official seals of quality: the Protected Designation of Origin (DOP) and the Protected Geographic Indication (IGP). Both labels are reserved for typical products from specific regions, with their own distinctive character and unique flavour, qualities fostered by the close connection between produce, environment and human skills. With 24 Protected Designation of Origin (PDO) and Protected Geographic Indication (PGI), Catalonia has a range of foods that enjoy the highest certification of origin and quality regulated by the EU.
The treasures
of our pantry
of our pantry
Thanks to the excellence of Catalan products, many have been awarded two official seals of quality: the Protected Designation of Origin (DOP) and the Protected Geographic Indication (IGP). Both labels are reserved for typical products from specific regions, with their own distinctive character and unique flavour, qualities fostered by the close connection between produce, environment and human skills. With 24 Protected Designation of Origin (PDO) and Protected Geographic Indication (PGI), Catalonia has a range of foods that enjoy the highest certification of origin and quality regulated by the EU.
Wine
Wine culture, tradition and landscape are such an inherent part of Catalonia’s history that it has become a symbol of our nation. The Greek and Roman civilisations brought vine-growing to the Mediterranean. Since then, vines, vineyards, wineries and wines have been part of our history.
Very near Barcelona you’ll find a journey through twelve designations of origin to discover a varied and attractive landscape, from vineyards beside the sea to others clinging to mountainsides. In Catalonia, you can find all-sized wineries, amidst vineyards and the most amazing local products to pair wines.
Wine
Wine culture, tradition and landscape are such an inherent part of Catalonia’s history that it has become a symbol of our nation. The Greek and Roman civilisations brought vine-growing to the Mediterranean. Since then, vines, vineyards, wineries and wines have been part of our history.
Very near Barcelona you’ll find a journey through twelve designations of origin to discover a varied and attractive landscape, from vineyards beside the sea to others clinging to mountainsides. In Catalonia, you can find all-sized wineries, amidst vineyards and the most amazing local products to pair wines.
The Cuisine
Revolution
Revolution
1990-2000:
creative signature
cuisine
creative signature
cuisine
In 1990, two restaurants that would come to change the course of Catalan catering received their second Michelin star: El Bulli and Can Fabes. The former garnered the award with an upcoming Ferran Adrià as chef; the latter with Santi Santamaría at the helm. In two very distinct ways they were the spearhead of a revolutionary generation that trenchantly believed in the product and freedom of creation. They were not alone in this, dozens of chefs in Catalonia were following their paths.
The Cuisine Revolution
1990-2000: creative signature cuisine
In 1990, two restaurants that would come to change the course of Catalan catering received their second Michelin star: El Bulli and Can Fabes. The former garnered the award with an upcoming Ferran Adrià as chef; the latter with Santi Santamaría at the helm. In two very distinct ways they were the spearhead of a revolutionary generation that trenchantly believed in the product and freedom of creation. They were not alone in this, dozens of chefs in Catalonia were following their paths.
2000-2010:
the avant-garde
the avant-garde
Over the decade of 2000, new rankings brought about a new international order which France was no longer at the heart of, giving decisive momentum to elBulli which was proclaimed World’s Best Restaurant a whole five times (2002, 2006, 2007, 2008 and 2009). Ferran Adrià appeared on the covers of the New York Times Magazine, Le Monde and Time; was a keynote speaker at Google and Harvard, and became the highest authority in haute cuisine worldwide.
A world of textures materialised (foams, hot jellies, airs, spherifications, etc.), physical and chemical processes took centre stage, the dining room began to play an active role in the diner’s experience, and portions were reduced to the minimum to boost variety. A healthy, motivating self-love gradually flourished among the chefs behind this new cuisine as they realised they were creating a new language based on both flavour and technique.
2010-2020:
the post avant-garde
the post avant-garde
The start of this decade brought turmoil and tragedy. In 2011, the sudden death of Santi Santamaria left an emotional and professional void in the sector that is still felt today. Months later, elBulli served its last dinner.
Although these two icons had departed, many of their disciples from both home and abroad took the reins, in Catalonia and internationally. From Girona, another band of brothers – the Rocas, entered the World’s Best Restaurant top 50 in 2013, and were at the top of the list on two ocasions , guaranteeing the succession and proving that Catalan cuisine was successful not only because of one restaurant but rather a collective project with strong convictions. In july 2022, Disfrutar in Barcelona, ranked number 3 at the Best Restaurant list Printing firm step towards the gastronomic olympus.
2000-2010:
the avant-garde
the avant-garde
Over the decade of 2000, new rankings brought about a new international order which France was no longer at the heart of, giving decisive momentum to elBulli which was proclaimed World’s Best Restaurant a whole five times (2002, 2006, 2007, 2008 and 2009). Ferran Adrià appeared on the covers of the New York Times Magazine, Le Monde and Time; was a keynote speaker at Google and Harvard, and became the highest authority in haute cuisine worldwide.
A world of textures materialised (foams, hot jellies, airs, spherifications, etc.), physical and chemical processes took centre stage, the dining room began to play an active role in the diner’s experience, and portions were reduced to the minimum to boost variety. A healthy, motivating self-love gradually flourished among the chefs behind this new cuisine as they realised they were creating a new language based on both flavour and technique.
2010-2020:
the post avant-garde
the post avant-garde
The start of this decade brought turmoil and tragedy. In 2011, the sudden death of Santi Santamaria left an emotional and professional void in the sector that is still felt today. Months later, elBulli served its last dinner.
Although these two icons had departed, many of their disciples from both home and abroad took the reins, in Catalonia and internationally. From Girona, another band of brothers – the Rocas, entered the World’s Best Restaurant top 50 in 2013, and were at the top of the list on two ocasions , guaranteeing the succession and proving that Catalan cuisine was successful not only because of one restaurant but rather a collective project with strong convictions. In july 2022, Disfrutar in Barcelona, ranked number 3 at the Best Restaurant list Printing firm step towards the gastronomic olympus.