The Resurgence of Traditional Catalan Cuisine

Introduction

Catalonia has been named the World Region of Gastronomy 2025, triggering a return to ancestral flavors and culinary techniques. This revival emphasizes tradition, proximity, and seasonality, led by chefs like the Roca brothers, Carme Ruscalleda, and Jordi Vilà.

Key Drivers Behind the Movement

1. Institutional support

• The Generalitat has taken over the “Cuina Catalana” brand to protect and promote local gastronomy from 2026.
• As World Region of Gastronomy 2025, Catalonia receives funding and hosts events across its territory.

1. Return to authenticity

• Restaurants like Fontané, Alkimia, and La Sosenga blend tradition with modern creativity.
• Revival of historic recipes: escudella, fideus a la cassola, suquet de peix, with native herbs.

1. Local culture and tourism

• Empordà stands out as a culinary-rural tourism hotspot.
• Festivals like the “Aplec del Caragol” attract hundreds of thousands with classic snail dishes and alioli.

1. Sustainability and proximity

• “Farm-to-table” driven by local producers, waste reduction, and zero-kilometer sourcing.
• Iconic eco-centric restaurants like Les Cols (Fina Puigdevall) showcase proximity and reusable practices.

Star Dishes Making a Comeback

• Escalivada (smoky roasted vegetables, anchovies/olives) – healthy, vegan-friendly staple.
• Pa amb tomàquet – Catalonia’s iconic tomato bread.
• Cargols – classic snails, often served at the Aplec del Caragol festival.
• Cured bacalao – featured in the “Som de Bacallà” campaign.