Lovers of good table, like me, will quickly understand why life in Catalonia is so good. This region, which extends between the Mediterranean and the Pyrenees, not only offers incredible natural landscapes, but also delights with numerous culinary delicacies, unique products and traditional dishes, even with cuisine with Michelin stars.
In 2025, Catalonia was declared “World Region of Gastronomy” by the IGCAT, a good reason to write today in more detail about all culinary treasures that can be found there.
Fresh and regional products are essential. The fields house fruits, vegetables, olives and, of course, grapes, with which a delicious wine is made. In the Ebro Delta, the rice fields extend to the horizon.
Fresco fish and seafood come from the Mediterranean; Goats, sheep and cows give milk for innumerable delicious cheeses, and meat lovers should try the traditional sausages of Catalonia.
Near Lleida, a type of olive specially thrives: the small arbequina, called by the small town of Arbequina. However, in Ulldecona, near Tortosa, there are several olive trees planted 1,500 years ago, whose fruit still produces an excellent oil.
I could write an entire chapter only about the many good wines that occur here. Did you know that there are eleven wine regions with a denomination of protected origin in Catalonia?
In the north is the Empordà with wineries such as the Vinyeta and more life, but more Molla is also one of them. Just on the outskirts of Barcelona is the small wine region of Alella, an area where the ancient Romans plant vines. Here the wine grows partly overlooking the sea. To the south of Barcelona are the Do Penedès, the Montsant and the Doc. Priorat. While on the Penedès, near the coast, the white grapes for cava and white wines thrive, the highest mountains of the priorat are mainly red wine with body. The Montsant wine region, which produces red and white wines, is around Priorat.
The Terra Alta, in the province of Tarragona, also offers impressive wines. Just before Lleida, the vineyards of the Segre Costers, Hogar de Bodegas renowned as Castell del Remei are extended.
The Do Barberà’s Does hosts the Trepat grape variety, while local varieties such as the Picapoll prosper in the lands of the small do plan of Bages, with only 15 wineries. There is also a specific do for CAVA and a do Catalunya, which encompasses all wines produced in the region.
Many restaurants in Catalonia work according to concepts such as Km zero o Slow Food . Here, sustainability has not only been a priority since the popularization of the term, but because working with regional and seasonal products is part of the culinary culture.
Eating in Catalonia is more than simply consuming food. It is a community event that promotes social cohesion. Shared foods are fundamental in everyday life, especially on Sundays and holidays. People dedicate time to friends and family and celebrate food and coexistence. Spending four or five hours at the table is not uncommon.
Whether it’s a bread with tomato white bread with grated tomato, salt and olive oil, a stalled Of eggplants and roasted peppers or one of the traditional rice, you can savor the landscape in Catalan cuisine.
Catalonia also competes worldwide in terms of the gastronomy of its chefs with Michelin stars. Ferran Adrià revolutionized Catalan cuisine in the early 2000s with its El Bulli restaurant, repeatedly appointed the best restaurant in the world. Its creative molecular kitchen transformed the landscape of haute cuisine.
These culinary artists have conquered television screens from around the world and are admired by many for their works of art and culinary experiences.
The Michelin 2025 guide includes 62 Catalan restaurants, which have obtained a total of 77 of the coveted stars. Catalan cuisine also constantly occupies the first positions in the list of the 50 best restaurants in the world.
Note: *The IGCAT is a non -profit association of institutions, companies and cooperatives/international cooperations whose objective is to promote knowledge of high quality food, the importance of local products for the cultural development of a region and sustainable tourism.
This article and its photos are reproduced with authorization from the author.
The author loves to travel, and he believes that it is not always necessary to go very far, because even in central Europe there are still small unknown places, exciting landscapes and exciting stories that expect to be discovered. After finishing his studies, Nicole Biarnés moved to Spain, where he has resided near Barcelona for 23 years. As an independent writer, she writes travel books, writes texts for several websites, conducts in situ research for television productions and reports life in the Mediterranean in her travel blog www.freibeuter-reisen.org.
