catalonia is gastronomy -...
TRANSCRIPT
Guide to the Cookery Collectives of Catalonia 2008-2009
www.catalunyatourism.comwww.turismedecatalunya.com/gastronomia
is gastronomycatalonia
All around the Catalan territory, a series of chefs invite you to the pleasures of a fine meal. A good number of these maestros of the kitchen range have come together in cookery collectives, gastronomic associations which preserve, re-inforce and optimise the products and the terri-tory-based dishes of each zone.
© Turisme de Catalunyawww.catalunyatourism.comwww.turismedecatalunya.com/gastronomia
FOGONS DE LA VALL DE RIBES
LA XICOIA
CUINA PIRINENCADE CERDANYA
NOGUERACUINA
CUINES DE LA VALLDE CAMPRODON
CUINA DEL VENTJOVES CUINERS
CUINA VOLCÀNICA
GRUP GASTRONÒMICDEL PLA DE L’ESTANY
CUINA DE L’EMPORDANET
GIRONA BONS FOGONS
OSONA CUINA
CUINA VALLÈS
PENEDÈS FOGONS
CLUB DE TAST DE SITGES
CUINES DEL VENDRELL
Lleida
Tarragona
Barcelona
Girona
is gastronomy
Table of contents
Presentation 4
Cookery Collectives
Club de Tast de Sitges 6
Cuina de l’Empordanet 8
Cuina del Vent 10
Cuina Pirinenca de Cerdanya 12
Cuina Vallès 14
Cuina Volcànica 16
Cuines de la Vall de Camprodon 18
Cuines del Vendrell 20
Fogons de la Vall de Ribes 22
Girona Bons Fogons 24
Grup Gastronòmic del Pla de l’Estany 26
Joves Cuiners 28
La Xicoia 30
Noguera Cuina 32
Osona Cuina 34
Penedès Fogons 36
Information of interest 38
cataloniaFrance
Mediterranean Sea
Catalonia
The Cookery Collectives of Catalonia (Col·lectius de Cuina de Ca-talunya) are groups of restaurants and other gastronomic establis-hments of eminently local character which base their gastronomic offer on territory-based, accessible and high-quality cuisine.
This is a pioneering initiative in Spain, one that has expanded con-siderably in recent years and is now beginning to shape an increa-singly complete network exemplifying the richness and variety of Catalonia’s cuisines.
These collectives, which bring together a total of more than 200 restaurants, enjoy the support of the Turisme de Catalunya, which backs the commitment of these businesses to work together and offer territory-based cuisines for the promotion and greater appre-ciation of quality local products.
This movement has become part of the Gastronomic Tourism Club of Turisme de Catalunya as a platform for working together to pu-blicise the country as a high-quality and internationally recognised destination of gastronomic tourism, around the organising princi-ples of promoting the product, the cuisine and the territory.
With this directory, we invite the reader to travel around Catalonia, from the Pyrenees to the River Ebro region, from coast to hinterland, in order to discover the offers of the sixteen cookery collectives. You will find guides to the restaurants and producers that comprise each collective, information about local products, traditional dishes and the activities they propose.
We also invite you to visit www.turismedecatalunya.com/gastro-nomia, a web site specialising in gastronomic tourism and cookery in Catalonia, where you can consult the three publications Gastro-nomic Calendar, Gastronomic Schedule and Routes for Savouring a Country, as well as www.gastroteca.cat, a web site for marketing quality Catalan agricultural and food products.
Presentation
6 7
Sitges
Tarragona
LleidaBarcelona
c. Salvador OlivellaCentre Comercial Oasis, local 7308870 SitgesTel. + 34 938 941 [email protected]
Costa del Garraf
CLUB de TAST de SITGES
Pizzeria Cap de la VilaPl. Cap de la Vila 08870 Sitges+34 938 941 091
Restaurant Casa Hidalgoc. Sant Pau, 12 08870 Sitges+ 34 938 943 895
Restaurant Cau del Vinyet (Hotel Best Western Subur Marítim)Pg. Maritim, s/n 08870 Sitges+ 34 938 941 550 www.matasarnalot.com
Restaurant El MascarónPg. de la Ribera, 70 08870 Sitges + 34 938 946 [email protected]
Restaurant El VeleroPg. de la Ribera, 38 08870 Sitges+ 34 938 942 051 [email protected] www.restaurantevelero.com
Restaurant Esmarris (Hotel Dolce)Av. Camí de Miralpeix, 12 08870 Sitges+ 34 938 109 [email protected]
Restaurant Iris (Hotel Estela Barcelona)Av. Port d’Aiguadolç, 8 08870 Sitges+ 34 938 114 545 [email protected] www.hotelestela.com
8 Restaurant La MasiaPg. de Vilanova, 164-166 08870 Sitges+ 34 938 941 076
Restaurant La Nansac. de la Carreta, 24 08870 Sitges+ 34 938 941 927
Restaurant La TorretaPort Alegre, 17 08870 Sitges+ 34 938 945 253
Restaurant Los Vikingosc. Marqués de Montroig, 7-908870 Sitges+ 34 938 949 687 [email protected] www.losvikingos.com
Restaurant Mare NostrumPg. de la Ribera, 60 08870 Sitges+ 34 938 943 393
Restaurant MaricelPg. de la Ribera, 6 08870 Sitges+ 34 938 942 054 www.maricel.es
Restaurant Noray (Hotel Melià Sitges)Port Aiguadolç, s/n 08870 Sitges+ 34 938 110 811
Restaurant Pic NicPg. Maritim, s/n 08870 Sitges+ 34 938 110 040 www.matasarnalot.com
Presentation The Club de Tast of the Hotel and Catering Guild of Sitges has its origins in 1984. This was the year when, on 17 March, the Sitges Hotel and Catering Guild first organised the gastronomic festival Menjar de Tast, which was legally constituted in 1990. The experience of this first local gastronomic contest paved the way for the formation of a group of restauranteurs who understood that Menjar de Tast could be a fine gastronomic showca-se for publicising restaurant activity in Sitges, both locally and beyond. The first promotional activity of the Club de Tast was the “Gastronomic Passport”. Its holders were to enjoy a meal in all the restaurants involved and, at the end of the route, select a free meal in the restaurant they liked best.
Local products Wines (Sitges malmsey, Garraf Massif wines); greens (cabbage sprouts and tender leaves, the local paperina savoy and fine-leafed brotonera cabbages, endive and curly endive); Costa de Garraf fish and prawns; Sant Pere de Ribes cheeses; Estany de Pals and Ebro Delta rice dishes and Coag-sa Designation of Origin (DO) ganxet white beans.
Traditional dishes Octopus vinaigrette; capipota (calf’s head and tripe brawn); Sitges-style rice; pumpkin noodles; tuna gizzard stew with snails; romesco sauce; gurnard, monkfish or eel casserole; marinated anchovies; rock-fish, hake or eel stew; marinated sardines, mackerel and bonito; quails with wild mushrooms; lobster with brown garden snails; small squid with Sitges-style onions; light sugar fritters with Lenten cream custard and different foams à la Sitges.
Activities Organisation of the Menjar de Tast Festival of Sit-ges; participation in the Wine Grape Harvest Menu; working with schools to present the Gustos de la Tardor in autumn; the Xató Route (endive, salt cod and romesco sauce salad); etc.
MEMBERS CLUB de TAST de SITGES
MEMBERS CLUB de TAST de SITGES
CLUB de TAST de SITGES
M e d i t e r r a n e a n S e a
8
Girona
Barcelona
Lleida
L’Escala
Platja de Pals
Begur
Llafranc
Palamós
Platja d’Aro
St. Feliu de Guíxols
Pals
UllastretMadremanya
Torrent
Sta. Cristina d’Aro
Palafrugell
9
CUINA de l’EMPORDANET
Ctra. Palamós, km 328 17253 Vall-llobrega Tel. +34 972 600 [email protected] www.cuinadelempordanet.net
CostaBrava
Hotel Restaurant Casamarc. Nero, 317211 Llafranc+34 972 300 [email protected]
Hotel Restaurant El Fortc. Presó, 217114 Ullastret+34 972 757 773 [email protected]
Hotel Restaurant Llevantc. Francesc de Blanes, 517211 Llafranc+34 972 300 [email protected]
Hotel Restaurant Mas de Torrentc. Afores, s/n17123 Torrent+34 902 550 [email protected]
Restaurant AradiAv. Cavall Bernat, 7817250 Platja d’Aro+34 972 817 [email protected] www.restaurantaradi.com
Restaurant Can SalviPasseig del mar, 2317220 Sant Feliu de Guíxols+34 972 321 [email protected]
Restaurant Celler de la Planassac. Vapor, 417230 Palamós+34 972 316 [email protected]
Restaurant El Roser 2Pg. Lluís Albert, 117130 L’Escala+34 972 771 [email protected]
Restaurant Els TinarsCtra. Sant Feliu a Girona, Km.7,217240 Llagostera+34 972 830 [email protected]
Restaurant Hotel Aigua BlavaPlatja de Fornells, s/n17255 Begur+34 972 624 [email protected]
Restaurant Hotel La CostaAv. Arenals de Mar, 317256 Pals+34 972 667 [email protected]
Restaurant Hotel Sa PuntaUrb. Sa Punta, s/n17256 Platja de Pals+34 972 636 [email protected]
Restaurant La GambaPl. Sant Pere, 117230 Palamós+34 972 314 [email protected]
Restaurant La Plaçac. Sant Esteve, 1717462 Madremanya+34 972 490 487 [email protected]
Restaurant La Xicrac. Estret, 17 / c. Sant Antoni17200 Palafrugell+34 972 305 [email protected]
Restaurant Les PanollesCtra. de Girona a Sant Feliu, km. 2717246 Santa Cristina d’Aro+34 972 837 [email protected]
Restaurant Mas dels ArcsCtra. Girona-Palamós, km. 41 17230 Palamós+34 972 315 135
Restaurant Sa CovaAv. 11 de Setembre, 7017250 Platja d’Aro+34 972 825 [email protected]
Presentation Cuina de l’Empordanet is the name of a group of professional restauranteurs who have been stri-ving to make the cuisine of the small territory comprising the Baix Empordà region better known.The gastronomic tradition here is hundreds of years old and has shaped a cuisine of great personality around two basic sauces: picada of crushed nuts and garlic, and the sofregit of onion, garlic and tomato. Empordà is one of the Mediterranean’s most richly endowed food regions, and also has daring and imaginative people working as professional cooks.An ability to create a judicious blend of meat and fish has produced some of the zone’s most representative and unique dishes: surf-and-turf cookery which, along with dishes of various fish in sauce (suquets), rice dishes and meat stews, are the basis of the region’s gastronomic offer.
Local products The collective’s restaurants base their cuisine on products from the Mediterranean and the food gardens of Empordà.
Traditional dishes Chicken with Dublin Bay prawns; black rice; suquets. Activities Organisation of the Costa Brava Catalonia Cookery and Golf Tournament campaign since 2000, the Healthy Mediterranean Food campaign (with the collaboration of the Catalan Ministry of Agriculture), the Art and Gastro-nomy campaign (in homage to Salvador Dalí) and the Pla, plat a plat (“Pla, Dish by Dish”, in honour of the writer Josep
Pla) campaign. The Empordà Garden (recovery of garden products) and Ask for one and take it home campaigns are also organised by the group, which has also published several recipe books.
MEMBERS CUINA de l’EMPORDANET
MEMBERS CUINA de l’EMPORDANET
Med i t e
r r a n e a n Se a
F r a n c e
P y r e n e e s
10 11
CUINA del VENT
Pol. Empordà Internacional, s/n17469 Vilamalla Tel. +34 972 525 [email protected]
Costa Brava
Figueres
Vilamalla
Sant Pere Pescador
Avinyonet de Puigventós
Maçanet de Cabrenys
Sant Climent Sescebes
Pont de Molins
Girona
RosesCastelló d’Empúries
Llançà
Barcelona
Lleida
Aula Gastronòmica de l’Alt Empordà Pl. del Sol, 1017244 Figueres+34 972 514 [email protected]
Escola d’Hostaleria de l’Alt EmpordàPol. Empordà Internacional, s/n17469 Vilamalla+34 972 525 556
Hotel Restaurant Emporium c. Sta Clara, 31 17486 Castelló d’Empúries +34 972 250 593 [email protected] www.emporiumhotel.com
Hotel Restaurant La Fornalc. Major, 3117731 Figueres+34 972 569 [email protected]
Hotel Restaurant Mas PauCtra. Figueres-Besalú17742 Avinyonet de Puigventós +34 972 546 [email protected]
Hotel Restaurant MiramarPg. Marítim, 717490 Llançà+34 972 380 [email protected]
Hotel Restaurant Montecarlo Av. de la Platja, 2 17480 Roses+ 34 972 256 673 [email protected]
Hotel Restaurant TerrazaAv. de Rhode 3217480 Roses+34 972 25 61 54www.hotelterraza.com
Hotel Ronda Av. Salvador Dalí, 17 17600 Figueres +34 972 503 911 [email protected] www.hotelronda.com
Restaurant Antaviana c. Llers, 5-717600 Figueres +34 972 510 [email protected]
Restaurant Baobab Rda. Rector Arolas, 4 Patronat de la Catequística 17600 Figueres +34 972 672 [email protected]
Restaurant Can Jeronic. Castelló, 3617600 Figueres +34 972 500 983
Restaurant Dynamic c. Monturiol, 2 / Caamaño, 117600 Figueres +34 972 500 003
Restaurant El Molí Ctra. De Pont de Molins a les Escaules17706 Pont de Molins +34 972 529 [email protected]
Restaurant Els Pescadors c. Castellar, 4117490 Llançà +34 972 380 [email protected]
Restaurant GardiClub Nautic Sant Pere PescadorCtra. de Sant Pere a l´Armentera, s/n17470 Sant Pere Pescador+34 972 521 893 +34 619 153 736 [email protected]
Restaurant La Ditonac. Espolla 44 17751 St. Climent Sescebes +34 972 545 216 [email protected]
Restaurant La Figueretac. Nou, 101 17600 Figueres+34 972 673 845
Restaurant La Quadrac. Rectoria, 1117720 Maçanet de Cabrenys +34 972 544 [email protected]
Restaurant La Vela Av. Pau Casals, 23 17490 Llançà +34 972 380 475 [email protected] www.costabravanord.com/lavela
Restaurant l’Ou d’Or c. Sant Llàtzer, 1617600 Figueres +34 972 503 765www.loudor.com
Presentation The Cuina del Vent group arose from the Alt Empordà Catering Association and the desire of a group of professionals who believe in gastronomy as a means of expression and bearer of popular knowledge, accumulated over history, about a shared climate and landscape: that of Alt Empordà, with its notable orogra-phic variety which makes it the only Catalan region with both Pyrenees and coastline (the famous Costa Brava), one of the main spaces of national and international promotion of Catalan cuisine. The location here of the world’s best restaurant, El Bulli (Roses) means that the Alt Empordà region continues to be known the world over for its fusion of tradition and innovation, and as a place where gastronomy has become an instrument of expression.
Local products Alt Empordà cuisine is a faithful expression of the generosity of a land of contrasts, with a wild, craggy coast and another long and gentle one which is rich in fish and shellfish. An extensive plain sees the constant rebirth of gardens and fields alongside an intensely green, fertile moun-tain range and another dry and rocky one that bears game and wild produce. This complexity fills the region’s cooking with richness, variety and contrasts. Activities The Cuina del Vent group, with the support of the Association of Catering Professionals of Alt Empordà and Alt Empordà Catering School, brings together top-ranking professionals and restaurants. It started with a desire to grow,
share and exchange knowledge by organising exhibits, talks and seminars in order to improve the quality of service and create closer links among professionals in the sector.
MEMBERS CUINA del VENT
MEMBERS CUINA del VENT
P y r e n e e s
F r a n c e
Med
i te r
r an e a
n Se a
12 13
CUINA PIRINENCA de CERDANYA
Cruïlla N-152 amb N-260 17520 Puigcerdà Tel. +34 972 141 100 / +34 667 706 [email protected] www.cuinapirinenca.org
Pirineus
Llívia
Puigcerdà
Bolvir
Queixans
Fontanals de Cerdanya
Alp
Aransa
Urus Das
La Molina
Ger
Lleida
Barcelona
Girona
Fonda CobadonaCamí de la Rota, s/n 17538 Urus +34 972 890 129
Fonda de Cal Fuxet c. de la Font, s/n 25726 Aransa +34 973 515 122
Hotel del PradoCtra. de Llívia, 1 17520 Puigcerdà +34 972 880 400
Hotel Golf Fontanals Fontanals, 217538 Fontanals de Cerdanya+34 972 891 [email protected]
Hotel Park Puigcerdà Ctra. Barcelona-Andorra 17520 Puigcerdà +34 972 880 750
La Formatgeria de Llívia Pla de Ro s/n 17527 Llívia +34 972 146 279
La Taverna del Call Pl. del Call s/n 17520 Puigcerdà+34 972 141 036
Restaurant Ca l’EudaldPg. Agnès Fabra, 4 17538 Alp +34 972 890 [email protected]
Restaurant Cal Sabater c. Antoni Elíes, 13 17539 Bolvir +34 972 895 235
Restaurant Cal Torru Av. Catalunya, 39 17527 Llívia +34 972 896 040www.caltorru.com
Restaurant Can Ventura Pl. Major, 1 17527 Llívia +34 972 896 178
Restaurant Casa Patxi c. Orient, 23. 17538 Alp+34 972 890 182
Restaurant Club Esportiu CerdanyaAv. Llevant s/n 17538 Das+34 972 890 [email protected]
Restaurant El Paller de QueixansMas del Munt, 2017538 Fontanals de Cerdanya+34 972 881 417
Restaurant El Rebost de Ger Pl. Major, 217539 Ger+34 972 147 055
Restaurant El TorbAv. Supermolina, s/n17537 La Molina +34 972 145 150www.eltorb.com
Restaurant Estació de QueixansEstació de la Renfe de Queixans 17538 Queixans+34 972 882 400
Restaurant Xalet del Golf Urbanitzacio Devesa del Golf 17539 Bolvir +34 972 884 320
Presentation The gastronomic association Cuina Pirinenca de la Cerdanya arose from the desire of a group of restauranteurs to give impetus to a new entity consisting of the restaurants that have opted for quality, local products and culinary tourism in a region such as Cerdanya, with its rich gastronomic and tourist tradition. The region, in a Pyrenean valley, has very wide gastro-nomic, historical, monumental and natural ranges of attractions.The association’s immediate activities are attending fairs and specific events outside the region, participating in many of them with the Cerdanya Regional Council and other provincial bodies.
Local products Sausages of the zone (white, black and liver sausages and liver loaf); Cerdanya potatoes; cow’s or goat’s milk cottage cheese from Cerdanya livestock; Cerdanya honey; Talltendre turnips and Puigcerdà pears.
Traditional dishes Mini-hamburgers of egg, potato and crumbled black sausage; meatballs with mushrooms of the season; Cerdanya cabbage rolls with pork and pigs’ trotter filling; liver and fig coulis and dark chocolate cream with Puigcerdà pear jelly.
Activities The Pyrenean Geocaching and Cookery festival is held in spring, this being a blend of the pleasures of good food, mountain sports and new technologies; in June is the Meeting of Local Producers of Cerdanya and Pyrenean Cookery. After summer 2008 the group attended the World Tourism Day events in Castell de Biart, and October saw the
Pyrenean Golf and Cuisine Championship, a determined effort to promote quality local cuisine and good golf. It atten-ded the Puigcerdà Fair in November.
MEMBERS CUINA PIRINENCA de CERDANYA
MEMBERS CUINA PIRINENCA de CERDANYA
P y r e n e e s
F r a n c e
14 15
CUINA VALLÈS
Tel. +34 937 210 [email protected]
Catalunya Central
Terrassa
Sabadell
Matadepera
Castellar del Vallès
St. Quirze del Vallès
Tarragona
Barcelona
Lleida
Restaurant Can Feuc. Pintor Borrassà, 43-4708205 Sabadell+34 937 262 [email protected]
Restaurant Can Vinyersc. Pompeu Fabra, s/n08230 Matadepera (Club de Golf Matadepera)+34 937 870 [email protected]
Restaurant Capritxc. Padre Millan, 14008225 Terrassa+34 937 358 [email protected]
Restaurant El Celler de Matadeperac. Gaudí, 208230 Matadepera+34 937 870 857+34 669 407 080www.elcellerataula.com
Restaurant El Racó d’en Tomàsc. Serrano, 1 / c. Topete, 15808221 Terrassa+34 937 841 [email protected]
Restaurant Forrellatc. Horta Novella, 2708201 Sabadell+34 937 257 [email protected]
Restaurant Garbíc. Barcelona, 5208211 Castellar del Vallès+34 937 146 [email protected]
Restaurant Lluernaric. Pintor Vila Puig, 7308192 Sant Quirze del Vallès +34 937 210 [email protected] www.lluernari.com
Presentation On 2 October 2006 the Cuina Vallès collective was presented in Terrassa with the support of the Vallès Occidental Tourist Consortium, the aim of the group being to create a quality brand of gastronomy which would complement and diversify the already-existing tourist offer. Its leitmotif is the union of cuisine, product and territory.The main goals of Cuina Vallès are to bring together the most representative cooks and establishments of the Vallès Occidental region in a group that can extend, promote and make known the virtues and singularities of local cuisine; create a quality brand linked to the territory, resources and autochthonous products of the zone and seek shared paths and establish bridges of communica-tion with agricultural food producers and chefs.
Local products Ganxet white beans, agricultural products (Montserrat tomato, the local ciri apple), Catalan Protected Designation of Origin (PDO) oils and other agricultural and food products (cheeses, sausages, preserved foods, etc.).
Activities In the second fortnight of January, organisation of Vallès Cookery Week, with classes and demonstrations using the ganxet white bean as an ingredient, and the Four-handed Meal featuring a bean from another area (such as the Louren-zá broad bean, the Toulouse bean, etc.), during which cooks from the guest territory join those of Cuina Vallès to produce a meal together. A Bean Fest is also organised in one of the Vallès Occidental towns, where more than sixty kilos of ganxet
white beans are cooked and over a thousand tastes of the product, accompanied by sausages of the region, are handed out. At the end of September, the Cuina Vallès establishments offer special shelled bean dishes.
MEMBERS CUINA VALLÈS
MEMBERS CUINA VALLÈS
M e d i t e r r a n e a n S e a
16 17
CUINA VOLCÀNICA
c. Nou 7, 1r 17001 GironaTel. +34 972 224 344 www.cuinavolcanica.cat
Pirineus
Girona
Barcelona
Lleida
Olot
Joanetes
St. Esteve de Bas
Hostalets d’En Bas
Les Planes d’HostolesSt. Feliu
de Pallerols
Besalú
Batet de la Serra
Santa Pau
Fonda Barris Ctra. de Torelló, s/n17176 Joanetes+34 972 690 [email protected]
Hotel Fonda Siqués - Restaurant Cal ParentAv. Lluís Companys, 6-817850 Besalú+34 972 590 [email protected]
Restaurant Ca la MatildeCtra. d’Olot, 4217174 Sant Feliu de Pallerols +34 972 444 [email protected]
Restaurant Cal SastrePlaceta dels Balls, 6 / c. Cases Noves, 117811 Santa Pau+34 972 680 [email protected]
Restaurant Can XelCrta. Santa Pau, km 517811 La Cot-Santa Pau +34 972 680 211
Restaurant Cúria ReialPl. de la Llibertat, 1417850 Besalú+34 972 590 [email protected]
Restaurant Font MoixinaParatge Font Moixina17800 Olot+34 972 261 [email protected]
Restaurant Hostal dels OssosCtra. Santa Pau, km. 2,717812 Batet de la Serra +34 972 266 [email protected]
Restaurant l’Hostalet c. Vic, 1817177 Hostalets d’En Bas +34 972 690 [email protected]
Restaurant La Curenya Ctra. Santa Coloma - Olot, s/n17172 Les Planes d’Hostoles +34 972 448 [email protected]
Restaurant la DeuCtra. de la Deu, s/n17800 Olot+34 972 261 [email protected]/la_deu
Restaurant La Francesac. Pi, 27Ctra. d’Olot a Santa Pau, km.317811 Santa Pau +34 972 262 241 [email protected]
Restaurant Oliverasc. Pau Claris, 1317850 Besalú+34 972 590 [email protected]
Restaurant Sant Miquel Mas Colomer17176 Sant Esteve de Bas +34 972 690 123colomer-cullell@allotjamentsrurals.comwww.allotjamentsrurals.com
Restaurant-Self La Garrotxac. Serra Ginesta, 1417800 Olot+34 972 261 [email protected]/selfgarrot
Presentation Cuina Volcànica appeared in 1994 as a group of restaurants which have consolidated an exciting cuisine based on the region of La Garrotxa’s most deeply-rooted gastronomic traditions and which believe in the need to represent, defend and promote the territory and its whole agricultural and food sector. Products which are grown, raised and artisan-made in La Garrotxa and its surroundings are used to offer a cui-sine to please all palates. This food is based on traditional, creative and more daring recipes which enhance the culinary singularity and interest of the zone. The kitchens of Cuina Volcànica uphold the full wealth and variety of local products and make their culinary particularities known.
Local products White beans; buckwheat; potatoes; sweet corn; black turnips; pear, Montserrat and bull’s heart toma-toes; apples of ancient genus; mushrooms; spotted and pasturelands lamb; select veal; boar; pork (stuffed bladder or sausages); foal; mountain goat’s cheese; cottage cheese; yoghurt; suet pastries; Olot pastry rings; green walnut liqueur; aromatic herbs; wood-oven-baked bread and preserved foods (cabbage, chilli peppers, wild mushrooms, etc.).
Traditional dishes Pig’s trotter carpaccio with Santa Pau white beans; Vall d’en Bas mora potato lasagne with jugged boar and green-garlic cream; buckwheat gruel with Russet green-walnut liqueur syrup; white bean blinis with tuna, pi-neapple and sweet-and-sour soy sauce; buckwheat pastries with figs and cheese-and-garlic condiment; beech-wood yoghurt soup; etc.
Activities La Garrotxa Gastronomic Show during the last Wednesday of November; participation in the Buckwheat Fair in Batet de la Serra and the Polenta Fair in Vall de Bianya (both in February); in the Vall d’en Bas mora potato fair in September and in the Sant Lluc festival in Olot in October.
MEMBERS CUINA VOLCÀNICA
MEMBERS CUINA VOLCÀNICA
P y r e n e e s
F r a n c e
Med
i te r
r an e a
n Se a
18 19
CUINES de laVALL de CAMPRODON
Pl. d’Espanya, 117867 CamprodonTel. +34 972 741 370 / +34 666 577 [email protected]
Pirineus
Girona
Barcelona
Lleida
Setcases
Vilallonga de Ter
Molló
Camprodon
Fonda Rigà Final de la carretera de Tregurà, s/n 17869 Vilallonga de Ter + 34 972 136 000 [email protected] www.fondariga.com
Hotel Calitxó El Serrat, s/n 17868 Molló + 34 972 740 [email protected] www.hotelcalitxo.com
Hotel Grèvol Spa Av. Les Saletes, 7 17869 Llanars + 34 972 741 013 [email protected] www.hotelgrevol.com
Núria, plats cuinats Catalunya, 13 17867 Camprodon + 34 972 740 850 [email protected] /[email protected]
Pizzeria Feliu Font d’en Rafel, 9 17869 Llanars + 34 972 741 149 [email protected]
Restaurant Can Feliçac.Bellaire, 117867 Beget (Camprodon)+ 34 972 130 764
Restaurant Can Jepet c.Molló, 11 17869 Setcases + 34 972 136 104 [email protected] www.restaurantcanjepet.com
Restaurant Can Jordi c.Avall, 2 17868 Espinavell (Molló) + 34 972 741 370 [email protected]
Restaurant Can Pei Veïnat de la Roca 17869 La Roca (Vilallonga de Ter) + 34 972 741 276 www.elsocells.com
Restaurant Can Po Ctra. Beget, s/n 17867 Camprodon + 34 972 741 045 [email protected]
Restaurant Can Rosa Veïnat d’Abella 17869 Vilallonga de Ter + 34 972 740 740 Restaurant Costabona Pl. Major, 10 17868 Molló + 34 972 130 363
Restaurant El Forn de Beget c. Josep Duñach, 9 17867 Beget (Camprodon) + 34 972 741 230 www.elforndebeget.com
Restaurant El Pont 9 Camí de la Cerdanya, 1 17867 Camprodon + 34 972 740 521 [email protected] www.restaurantelpont9.com
Restaurant La Placeta Pl. del Carme, 9 17867 Camprodon + 34 972 740 807
Restaurant L’enclusa Pl. Major, 6 17868 Molló + 34 972 740 265 [email protected]
Restaurant Les Planes Veïnat d’Espinavell 17868 Espinavell (Molló) + 34 972 741 374
Restaurant Núria Pl. d’Espanya, 11 17867 Camprodon + 34 972 740 004+ 34 972 130 295 [email protected]
Restaurant Pirineu Camí d’Ulldeter, 36 17869 Setcases + 34 972 136 050 www.pirineusetcases.com
Presentation The cultural and gastronomic association Cuines de la Vall de Camprodon was established in sum-mer 2005 to bring together professional restauranteurs and to join forces to promote the sector while working to recover, preserve and develop local gastronomy, products and traditions.Each tourist establishment represents the Camprodon Va-lley in its everyday work, which is to say that the most direct contact many visitors have with the valley is the restaurant where they dine or the hotel where they stay. With this in mind, the association has initiated several campaigns in the form of gastronomic “seasons”, always with the aim of fostering local products and linking them with the cycles of life and the earth.
Local products The collective has opted to promote the Vall de Camprodon potato and foal from the Ripollès mountain range.
Traditional dishes This is an option of each member esta-blishment. Cuines de la Vall de Camprodon is open to both traditional and innovative proposals as long as they work with key local products.
Activities The Gastronomic Season of the Potato in Septem-ber aims to promote a basic culinary and subsistence product, which is presently the Valley’s only agricultural product apart from animal fodder. Winter brings the Slaughter and Len-ten Gastronomic Season, a means of recovering Vall de Camprodon’s traditions. In May is the Gastronomic Season of the Foal, which aims to give publicity to a local product. There
are also panel discussions, lectures, tastings and shows, breakfasts, thematic meals, exhibitions, etc.
MEMBERS CUINES de la VALL de CAMPRODON
MEMBERS CUINES de la VALL de CAMPRODON
F r a n c e
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CUINES del VENDRELL
Patronat Municipal de Turisme del VendrellAv. Brisamar, 143880 Coma-ruga (El Vendrell)Tel. + 34 977 680 010 [email protected]
Costa Daurada
Coma-ruga
El Vendrell
La Bisbal del PenedèsBarcelona
Lleida
Tarragona
Escola de Turisme del Baix PenedèsAv. Palfuriana, 10443700 Coma-ruga (El Vendrell)+34 977 682 938www.escolaturismebp.org
Restaurant Casa VíctorPasseig Marítim, 2543700 Coma-ruga (El Vendrell)+34 977 683 001www.elvendrellturistic.com
Restaurant JoilaAv. de la Generalitat, 2443700 Coma-ruga (El Vendrell)+34 977 680 827www.elvendrellturistic.com
Restaurant La Cuina de la MargaSaragossa, 143700 Sant Salvador (El Vendrell)+34 977 681 579www.elvendrellturistic.com
Restaurant La Nansa (Hotel Marvel)Pg. Marítim43700 Coma-ruga (El Vendrell)+34 977 684 800www.marvelhotels.com
Restaurant La TavernaBenvingut Socies, 6743700 El Vendrell+34 977 663 614
Restaurant La Taverna del PasseigPl. de la Lluna, 1643700 Coma-ruga (El Vendrell)+34 977 682 921
Restaurant Molí de Cal TofAv. de Santa Oliva, 2 43700 El Vendrell+34 977 662 651www.elvendrellturistic.com
Restaurant Pep ArturuPasseig Marítim, 25 43700 Coma-ruga (El Vendrell)+34 636 131 820www.elvendrellturistic.com
Restaurant SeiferPl. de Sant Salvador, 143700 Sant Salvador (El Vendrell)+34 977 681 266www.elvendrellturistic.com
Restaurant Xaloquellc. del Cantàbric, 1043700 Sant Salvador (El Vendrell)+34 977 680 819www.restaurantxaloquell.com
Weinkeller und Lieferanten
Weinkeller Avgvstvs-FòrvmCtra. de Sant Vicenç, s/n43700 El Vendrell+34 977 666 910www.avgvstvs.es
Weinkeller Jané VenturaCtra. de Calafell, 243700 El Vendrell+34 977 660 118www.janeventura.com
Weinkeller Mil·liariFinca Mas les Planes43717 La Bisbal del Penedès+34 670 373 873www.mil-liari.com
Licors Jané-Expo LicorCtra. N-340, km 274,543700 El Vendrell+34 977 681 888www.licorsjane.com
Presentation Cuines del Vendrell appeared in the sum-mer of 2001 with the aim of coordinating the work of the professionals in the group, from cooks and established local hotel keepers to viticulturists, wine-makers and olive growers of El Vendrell. Cuines del Vendrell faithfully reflects the plural essence of the municipality, which consists of Coma-ruga, Sant Salvador and El Francàs, using the slogan “sea, grapevines, olive trees” to clearly convey the indispensable, positive and gratifying coexis-tence between the people who work the land and those who work in kitchens and attend tables.
Local products From the vegetable garden: tender broad beans, aubergines, peppers, onions, garlic, tomatoes, pota-toes, etc. From the fields: arbequina olives, grapes, almonds, carobs, figs and their derivatives (oil, wine, cava, vinegar). From the sea: cuttlefish, prawns, fish, etc.
Traditional dishes Carob cake; baby broad beans with diffe-rent condiments and accompaniments; noodle paella; prawns and cuttlefish, the recipes varying with the restaurants.
Activities Four campaigns are organised every year: the Baby Broad Bean Campaign in March and April, in which each restaurant chooses a dish made of this product; the Baix Penedès Prawn Campaign in June; the Carob Cake Campaign in August and the first fortnight of September and the New Oil and Old Vinegar Campaign from December to March. The group makes training visits to wineries and cellars and participates in the Gastronomic Seminars at the Santa
Teresa Fair of El Vendrell; the Easter Fair in Vic; the Medite-rranean Cookery Congress in Beirut, Menorca and southern France and the Salone del Gusto in Turin.
MEMBERS CUINES del VENDRELL
MEMBERS CUINES del VENDRELL
M e d i t e r r a n e a n S e a
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FOGONS de laVALL de RIBES
Patronat de Turisme de la Vall de Ribes Pl. Ajuntament, 3 17534 Ribes de FreserTel. +34 972 727 728 / +34 627 417 [email protected]
Pirineus
Girona
Barcelona
Lleida
QueralbsFornells de la Muntanya
Ventola Ribes de Freser
Campelles
Fonda l’Avetc. Pla, 2117534 Queralbs+34 972 727 377
Hostal Porta de Núriac. Ntra. Senyora de Gràcia, 317534 Ribes de Freser+34 972 727 [email protected]
Hotel Caçadors c. Balandrau, 24-2617534 Ribes de Freser+34 972 727 [email protected]
Hotel Prats c. Sant Quintí, 3017534 Ribes de Freser+34 972 727 [email protected]
Hotel TerraltaEl Baell17534 Campelles+34 972 727 [email protected]
Restaurant Ca l’AnnaPl. de la Constitució, s/n17534 Ventola +34 972 727 [email protected]
Restaurant Camping Vallderibes Ctra. de Pardines, km. 0,517534 Ribes de Freser+34 972 728 [email protected]
Restaurant Can CasanovaCamí de les Toses, 217536 Fornells de la Muntanya +34 972 736 075
Restaurant Can Marxenedc. Ripoll 1217534 Campelles+34 972 729 [email protected]
Restaurant Can SartCtra. de Puigcerdà, 1217534 Ribes de Freses+34 972 727 565
Restaurant El LlacCtra. N-260, km. 128 17534 Campelles +34 972 729 221
Restaurant La Perdiu BlancaCtra. de Puigcerdà, 517534 Ribes de Freser+34 972 727 150
Restaurant La PlaçaPl. de la Vila, 217534 Queralbs+34 972 727 037
Presentation Els Fogons de la Vall de Ribes was formed in April 2008 and aims to discover and make known the foundations of popular Pyrenean cookery, research its origins and distinctive features, collect recipes and old and new techniques in preparing the dishes and recover traditional products and implements.It should be borne in mind that the historic legacy and several old traditions have shaped the zone’s good food, with the farming life, cultivation of the land, livestock raising, the quality of the water, the significance of pig slaughtering, the abundance of natural products provi-ded by the zone, artisanal work and the conservation of particular ingredients specific to the territory continuing as always.
Local products Vall de Ribes honey; daines (dry pastries baked with Vall de Núria aromatic herbs); Mets de Ribes (a lo-cally crafted dessert treat made of almonds, flour, sugar, eggs and vanilla); sausages (including a wide variety of brawns and pork sausages) and milk products (natural yoghurt, caramel custard, milk, and cottage cheeses).
Traditional dishes Escudella (a country-style meat and vegetable soup); black turnips from Bruguera; kid; potato and cabbage hash; Vall de Ribes cottage cheese with honey; salt cod; goat’s cheese; pastries with crackling; Vall de Ribes yoghurt; duck; sausage-meat cannelloni with white bean pu-ree; esqueixada (shredded salt-cod salad); escalivada (grilled pepper, aubergine, onion and tomato salad); pork crackling omelette; chicken; chicory salad; Pyrenees veal; etc.
Activities A campaign based on chicken and salt cod is held in spring, while in autumn is the Mushroom Campaign, with exhibits and samplings of products. Promotional activities have been undertaken, along with participation in national fairs and gastronomic shows.
MEMBERS FOGONS de la VALL de RIBES
MEMBERS FOGONS de la VALL de RIBES
P y r e n e e s
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Barcelona
Lleida
Caldes de Malavella
Bonmatí
St. Gregori
Palol de Revardit
Girona
St. Martí Vell
25
GIRONA BONS FOGONS
c. Nou, 7, 1r 17001 GironaTel. +34 972 224 344 [email protected]
Costa Brava
Restaurant Alemanys 3c. dels Alemanys, 3 17004 Girona +34 972 213 551 [email protected]
Restaurant Cal Rosc. Cort Reial, 9 17004 Girona +34 972 219 176 www.calros-restaurant.com [email protected]
Restaurant Can Marcc. Figuerola, 34 17001 Girona +34 972 224 929www.gironabonsfogons.com/canmarc
Restaurant CynaraTravessera de la Creu, 5 17002 Girona +34 972 485 [email protected]/cynara
Restaurant Duc de l’Obacc. Amer s/n 17164 Bonmatí +34 972 420 [email protected]
Restaurant El Celler de Can RocaCan Sunyer, 53 17007 Girona +34 972 22 21 57 [email protected]
Restaurant La BanyetaCrta. Girona - Banyoles, km. 11 17843 Palol de Revardit +34 972 594 193 [email protected]
Restaurant La Riera de Sant Martí VellCtra. de Bordils a Corçà, km. 4 17462 Sant Martí Vell +34 972 490 211 [email protected]
Restaurant MaràngelsCtra. Sant Gregori, s/n17150 Sant Gregori+34 972 429 [email protected]
Restaurant Massanac. Bonastruc de Porta, 10 17001 Girona +34 972 21 38 20 [email protected]/massana
Restaurant QuimeraCrta. N-II Km (PGA Golf de Catalunya)17455 Caldes de Malavella +34 972 18 10 20 [email protected]
Presentation A group of restaurants belonging to the Hotel and Catering Association of Girona and Environs is the embryo of the Girona Bons Fogons gastronomic group, which was formed in 2008 to promote Girona and its surroundings as a gastronomic destination. The aim is to enhance dishes made with products that have been sold in the Girona market for centuries, make the recipes and products of the zone more widely known and recover old dishes and bring them up to date with the gastronomic philosophy of each establishment. Tra-ditional cooking, nouvelle cuisine and a market of local products confirm the attractive, rich and varied offer of a captivating city that is part of one of Catalonia’s most renowned tourist destinations, the Costa Brava.
Traditional dishes Veal medallions with fine-pasta crunch and Empordà wine sauce; salt cod with honey; crunchy pig’s trotter terrine with black sausage and porcini mushrooms; ox-tail with red-wine sauce; veal cheek with green walnut liqueur sauce; rice and fish dishes and pistachio sponge steeped in green walnut liqueur with Ceylon-cinnamon ice cream, bitter orange and almond biscuit crumble.
Activities Girona Bons Fogons participated in the seminar Relive History: 200 Years of Napoleonic Sieges in Girona on 14 September 2008 in the Devesa Park of Girona, where guests were offered a Napoleonic-era one-dish meal; the entity also plays a dynamic role in the Winter Food Show and the Illustrious Person Week, when the favourite dish of a well-known Girona personality is cooked.
MEMBERS GIRONA BONS FOGONS
MEMBERS GIRONA BONS FOGONS
Med i t e
r r a n e a n Se a
F r a n c e
P y r e n e e s
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GRUP GASTRONÒMIC del PLA de l’ESTANY
CCPE - BanyolesTel. +34 972 583 [email protected]
Costa Brava
Girona
Esponellà
Vilademuls
Banyoles
Cornellà de Terri
Porqueres
Barcelona
Lleida
Palol de Revardit
Catering El GinjolerPol. Pont-Xetmar, 1417844 Cornellà de Terri+34 972 594 [email protected]
Restaurant Ca l’ArpaPg. de la Indústria17820 Banyoles+34 972 572 [email protected]
Restaurant Can RocaAvda. Carles Fortuny, 117832 Esponellà +34 972 597 012
Restaurant Can XabanetPl. del Carme, 24-27 17820 Banyoles +34 972 570 252
Restaurant El TastPl. de l’Ajuntament, 3 17468 Vilademuls +34 972 560 623
Restaurant La BanyetaCtra. Banyoles - Girona, km. 11 17843 Palol de Revardit +34 972 594 193
Restaurant La BarretinaPl. Major, 28 17468 Orfes (Vilademuls) +34 972 560 280
Restaurant La CisternaAv. Països Catalans, 3617820 Banyoles +34 972 581 356
Restaurant La Formigac. Carreras Candi, 6 17834 Porqueres +34 972 575 071
Restaurant MirallacPg. Darder, 50 17820 Banyoles +34 972 570 145
Hersteller
Carns Trias c. Bassa del Cànem, 62 17820 Banyoles +34 972 573 474
Conill de Banyoles Pg. Draga, 3, 2 17820 Banyoles +34 972 597 302
Mas Auró c. Pere Ordis, 7 17832 Esponellà +34 972 597 144
Pastisseria Boadella Porta Turers, 9 17820 Banyoles +34 972 570 515
Ufana ecomercats Ctra. Camós, 79-81 17820 Banyoles +34 972 582 907
Presentation The Grup Gastronòmic del Pla de l’Estany was formed in February 2004 as the result of the need of a group of restauranteurs to achieve top-quality pro-ducts in order to offer a particular cuisine identified with the region. Given the zone’s particularity and the fact it has no single distinguishing or representative product, the members decided to make contact and work with producers and promoters of products of outstanding quality in the region and the people who work with these products.The philosophy of the group is based, first, on offering clients a series of dishes made of high-class products, prepared according to ecological and artisanal criteria and standards of exceptional quality and quality control; and, second, to recover basic ingredients which have been neglected or almost forgotten.
Local products Bou novell (young beef) from Sant Mer; tortada (a very fine pastry of almonds, egg and sugar); Banyoles rabbit; pasturelands lamb; smoked bacon; rocs de l’Estany (chocolates from Banyoles); “thousand-flower” honey from Crespià; Esponellà pumpkin; Cornellà del Terri garlic; banyolins (kidney beans from Banyoles); Banyoles tortada; Mas Auró extra-virgin olive oil; ecological vegetables from En Juli; etc.
Activities Organisation of the Crespià Honey Fair in the last week of February. In June is the Gastronomic June of the Grup Gastronòmic del Pla de l’Estany, with gourmet menus from all the market products, tapas-style samplings of pro-
ducts, combined wine, cheese and honey tastings, and talks on gastronomy and oenology. The Garlic Fair in Cornellà del Terri and the Pumpkin Fair in Esponellà are held in October.
MEMBERS GRUP GASTRONÒMIC del PLA de l’ESTANY
MEMBERS GRUP GASTRONÒMIC del PLA de l’ESTANY
P y r e n e e s
F r a n c e
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JOVES CUINERS
Costa Brava
Barcelona
Lleida Llagostera
Tossa de Mar
L’Escala
Figueres
Girona
Palol de Revardit
Madremanya
Vicenç FajardoRestaurant La Plaçac. Sant Esteve, s/n17462 Madremanya+34 972 490 [email protected]
Marc GasconsRestaurant Els TinarsCrta. de Sant Feliu a Girona, Km. 7,217257 Llagostera+34 972 830 [email protected]
Jordi JacasRestaurant El Molí de l’EscalaCamp dels Pilans - Camí de les Corts17130 L’Escala+34 972 774 [email protected]
Xavier LoresRestaurant Can Simónc. Portal, 2417320 Tossa de Mar+34 972 341 [email protected]
Jordi MargallMontserrat Càteringc. Vilafant, 3117600 Figueres+34 972 509 [email protected]
Alex Rodríguez+34 661 314 660www.jovescuiners.com
Martí RosàsRestaurant Ca la MariaCrta. Girona-Sant Feliu de Guíxols17257 Llagostera+34 972 831 [email protected]
Jaume VilaRestaurant La BanyetaCrta. De Girona-Banyoles, s/n17843 Palol de Revardit+34 972 594 [email protected]
Presentation Created in 1999 and currently composed of eight cooks from seven restaurants in the Girona region, the Joves Cuiners association’s philosophy is to promote a cuisine with its own personality while seeking balance between traditional Catalan cuisine and new trends, all the while paying special attention to basic ingredients.
Local products and traditional dishes The result of work with great masters of today’s cuisine, and linked with the culinary tradition that many of them have acquired from prior generations of their families, the members of Joves Cuiners define their cuisine as both traditional and modern. It is traditional due to the basic ingredients it uses and because it is based on timeless Catalan products. On top of this base, each cook adds his or her own creativity and personal touch. Furthermore, the most classical dishes have been reinvented by using innovative techniques appropriate for modern times.
Activities In 2009, the 10th anniversary of the collective, Jo-ves Cuiners continues with new projects and aims, including greater involvement in the Girona Gastronomic Forum, the Turisme de Catalunya dinner at the International Tourism Fair (FITUR) in Madrid, two books, a meal in celebration of the products of the land and a popular event.
MEMBERS JOVES CUINERS
MEMBERS JOVES CUINERS
M e d i t e r r a n e a n S e a
F r a n c e
P y r e n e e s
31
LA XICOIA
Av. Comtes del Pallars, 2925560 SortTel. +34 669 905 [email protected]
30
Pirineus
Lleida
Barcelona
Girona
Espot
RialpLlavorsí
Alins
Escaló
Esterri d’ÀneuLa Guingueta d’Àneu
Altron
Llessuí
València d’Àneu
Baro
Sort
Montardit de Baix
Cafè PessetsComtes de Pallars, 2925560 Sort+34 973 620 [email protected]
El Celler dels JoglarsPl. Major, s/n25569 Montardit de Baix+34 973 620 663 [email protected]
Fonda FarréCtra de Sort, s/n25593 Baro+34 973 662 [email protected]
Hotel CastellarnauAv. Burgal, 125596 Escaló+34 973 622 [email protected]
Hotel De ReiAv. Pallaresa, 1025595 Llavorsí+34 973 622 [email protected]
Hotel Els Puisc. Dr. Morelló, 1325580 Esterri d’Àneu+34 973 626 [email protected]
Hotel La Morera25587 València d’Àneu+34 973 626 [email protected]
Hotel MontañaPlaça Major, s/n25574 Alins+34 973 624 358 +34 973 624 411
Hotel PessetsDiputació, 325560 Sort+34 973 620 [email protected]
Hotel Poldo25597 La Guingueta d’Àneu+34 973 626 [email protected]
Hotel RoyaCrta de Sant Maurici, s/n25597 Espot+34 973 624 040
Pensió Can Marianoc. Únic, s/n25593 Baro+34 973 662 077
Pensió Trainerac. Major, 5425580 Esterri d’Àneu+34 973 626 [email protected]
Restaurant Ca L´andreuVall d’Assua, 225594 Rialp+34 973 620 300
Restaurant El Pigal-Casa Kikoc. baixos, s/n25567 Llessuí+34 973 621 715
Roch Hotelc. La Font, 425567 Altron+34 973 621 [email protected]
Presentation The La Xicoia Gastronomic Association was established in 2003 out of the desire of its young members to promote the cuisine of Pallars Sobirà and consolidate some of the region’s products. The final aims are to ensure that the cooking of Pallars Sobirà is seen as synonymous with quality, contribute towards the culi-nary recuperation of the zone and stimulate tourism.La Xicoia was presented as a society in May 2003 at a gourmet dinner offered by the group’s members and sponsored by the chef Sergi Arola and the actor Carles Canut.
Local products Veal, pork and lamb, cheeses, yoghurt, spring and autumn mushrooms, vegetables and sausages.
Traditional dishes Girella (lamb sausage); Carnival pork sausage (Shrovetide only); stuffed, oven-baked, boned leg of lamb; potato and cabbage hash with bacon drippings; shepherd’s soup; filiberto (fresh-cream, natural yoghurt and red-currant syrup ice cream); river trout; spring mushroom dishes (several types in different presentations); pickled pork; mountain-style fish (salt cod) and local veal, lamb and pork dishes.
Activities The Pallars Sobirà Gastronomic Rally 2009 will be held from 15 to 30 April, with gourmet menus offered by La Xicoia’s member restaurants along with presentations of products, tastings and talks. The closing dinner will be held on 17 May with the delivery of the Xicoia d’Or award in re-
cognition of the tradition of Pallars Sobirà cuisine, the product of the year and the gastronome of the year. The Shrove (Fat) Thursday pork and lamb festival is also held, along with the best chorizo contest.
MEMBERS LA XICOIA
MEMBERS LA XICOIA
P y r e n e e s
F r a n c e
32 33
NOGUERA CUINA
c. Àngel Guimerà, 28 25600 Balaguer (Lleida)Tel. + 34 973 400 [email protected] www. nogueracuina.com
Terres de Lleida
Balaguer
Os de Balaguer
Vallfogona de Balaguer
Fontdepou
Ponts
Montsonís
Foradada
Cubells
Barcelona
Tarragona
Lleida
Restaurant Cal Farréc. Major, 225680 Vallfogona de Balaguer+ 34 973 432 037+ 34 645 890 [email protected]
Restaurant Cal PepitoPl. Mercadal, 525600 Balaguer+ 34 973 445 002+ 34 696 421 [email protected]
Restaurant Cal Xirricloc. Doctor Fleming, 5325600 Balaguer+ 34 973 445 [email protected]
Restaurant Casa Mercèc. Únic, s/n25611 Fondepou+ 34 973 292 032
Restaurant del Monestir de les AvellanesC-12 de Balaguer a Àger, km. 18125612 Os de Balaguer+ 34 973 438 [email protected]
Restaurant El Celler de l’Arnauc. Major, 1 25737 Montsonís +34 973 401 118
Restaurant El Dien c. Estació, 2825680 Vallfogona de Balaguer+ 34 973 053 014+ 34 653 838 [email protected]
Restaurant EspígolCtra. C-13, Km. 28,92525600 Balaguer+ 34 973 450 [email protected]
Restaurant La Solanac. Major, 425737 Foradada+ 34 973 400 [email protected]
Restaurant Lo Pontsc. de Calaf, 225740 Ponts+ 34 973 445 [email protected]
Restaurant RomaC-26, Km. 3825737 Cubells+ 34 973 459 [email protected]
Restaurant Santuari del Sant Crist c. Parc de Reial, s/n25600 Balaguer+ 34 973 446 [email protected]
Presentation Since the Second Catalan Culinary Con-gress in 1994, in which the region of Noguera was the venue for market garden cookery, a series of restaurants in the area have been organising a range of gastronomic events. Noguera Cuina, an association of Noguera res-taurants, was founded in summer 2007 out of the need to ensure continuity of these activities independently of political changes, and in order to be constituted as an entity for dealing with any institution.In this task, Noguera Cuina aims to consolidate both the good name that the region’s food has been acquiring for some time now and also a path-breaking group which supervises, recovers and promotes the use of local pro-ducts and fosters gastronomic quality in every aspect.
Local products Among the fruit and vegetable products are a great variety of lettuces, herbs and flowers; sweet fruits; apples, pears and melons; aromatic herbs and honey; chee-ses (including Clua cheese) and other artisanally produced dairy products; farm-reared meat (rabbit, free-range chicken and quail); game, especially partridge, and pork and its derivatives (white, black and tongue brawns, cured and fresh llonganissa sausage, blood sausage, etc.). Local products once in disuse are being recovered, for example the white bean from Gerb, the Balaguer tomato, Noguera apples, etc.
Traditional dishes Noguera Cuina mainly works with the products, but has not yet promoted any specific dish.
Activities Despite the association’s brief existence, it has organised the campaign From Landscape to Kitchen, which runs throughout spring and in which each restaurant selects a specific place in the region to bring to its dishes. It is also working on other cookery sessions focused on autumn.
MEMBERS NOGUERA CUINA
MEMBERS NOGUERA CUINA
P y r e n e e s
A r a g o n
34 35
OSONA CUINA
c. de Gurb, 17, entl 2a08500 VICTel. +34 938 814 [email protected]
Catalunya Central
Girona
Vic
CalldetenesSt. Julià de Vilatorta
Olost Manlleu
Cantonigròs
Barcelona
Tona
Viladrau
El Brull
Lleida
Restaurant AlohaCtra. de Manresa, 608551 Tona+34 938 870 [email protected]
Restaurant Boccattic. Mossèn Gudiol, 2108500 Vic+34 938 895 [email protected]
Restaurant Ca la ManyanaAv. Verge de Montserrat, 3808504 Sant Julià de Vilatorta+34 938 122 [email protected]
Restaurant Ca l’IgnasiC. Major, 4 – Pl. de l´Esglesia08569 Cantonigròs+34 938 525 [email protected]
Restaurant Ca l’Uc. Riera, 2508500 Vic+34 938 890 [email protected]
Restaurant Can JubanyCtra. de Sant Hilari, s/n.08519 Calldetenes+34 938 891 [email protected]
Restaurant Fonda SalaPl. Major, 1708516 Olost de Lluçanès+34 938 880 [email protected]
Restaurant La FerreriaAv. Balnearis, s/n08551 Tona+34 938 125 [email protected]
Restaurant L’EstanyolMasia L’Estanyol (Golf del Montanyà)08553 El Brull+34 938 840 [email protected]
Restaurant LluçanèsPl. de la Font s/n (Mercat de la Barceloneta)08003 Barcelona+34 932 242 [email protected]
Restaurant Mas d’OsorCtra. Mas Vidal a Fàbrega, km. 0,717406 Viladrau+34 938 848 [email protected]
Restaurant Torres PetitPasseig de Sant Joan, 3808560 Manlleu+34 938 506 [email protected]
Presentation Osona Cuina was founded in 1998 as a result of the desire of a dozen of the region’s restauran-teurs to promote high-quality cooking of local products. Since then, it has participated in several gastronomic events, the most notable being the Gastronomic Forum of Vic, which was followed by other activities in both Catalan and international spheres.Osona has become a quality name, a reliable point of re-ference for the world traveller who is determined to sit at the most respected tables in the places he or she visits. Osona is a gastronomic destination thanks to the tireless labours of men and women in the kitchens and at the table, whose passion for meticulously performed work and love for the land where they live and work constitute the brightest showcase a country could present.
Local products Pork, with the famous Osona “Vic sausages”; llonganissa sausage made with hams, loins and bacon of mature pigs; game meat (woodcock, boar and hare are items that shape the region’s cookery); black truffle, a key to great cuisine, which can be served alone, in slivers on some dishes or as a diffuse condiment in sauces; the bufet potato and Collsacabra beans.
Activities Festival of Shrove (Fat) Thursday, in the main square of Vic; presentation of the Truffle campaign and flights in the Osona Cuina hot air balloon to discover the region, with a meal in one of the zone’s restaurants to end the aerial excursion. Workshops, demonstrations and tastings are also organised.
MEMBERS OSONA CUINA
MEMBERS OSONA CUINA
P y r e n e e s
F r a n c e
M e d i t e r r a n e a n S e a
36 37
Vilafranca del Penedès
St. Sadurní d’Anoia
St. Pau d’Ordal
Gelida
Sta. Margarida i els Monjos
Tarragona
LleidaBarcelona
PENEDÈS FOGONS
Av. de Barcelona, 89 3a 08270 Vilafranca del PenedèsTel. +34 938 925 [email protected]
Costa del Garraf
Restaurant Cal Blayc. Josep Rovira, 2708770 Sant Sadurní d’Anoia+34 938 914 152 [email protected]
Restaurant Cal Saldonic. Ponent, 408739 Sant Pau d’Ordal+34 938 993 [email protected]
Restaurant Cal Tonc. Casal, 808720 Vilafranca del Penedès+34 938 903 [email protected]
Restaurant El Cigró d’Orc. Vicenç Perelló, 9-1108790 Gelida+34 937 790 389www.elcigrodor.com
Restaurant Sant Josep - El Racó de la Cigonyac. Sant Josep, 1408730 Santa Margarida i els Monjos+34 938 981 [email protected]
Presentation The collective Penedès Fogons appeared in June 2006 with the aim of publicising the wine and food resources of the Penedès region. This is a group of five restaurants within the Penedès Designation of Origin (DO) territory which are all greatly concerned with pro-ducing high-quality cuisine and promoting the products grown and worked with in the zone. Penedès Fogons began to take shape in the summer of 2005 at the initia-tive of the Penedès Entrepreneur’s Union (UEP) – which represents the business interests of different sectors in Alt and Baix Penedès – and with the common desire of a group of restauranteurs to create a quality gastronomic association in the zone.
Local products Penedès wines and cavas; Muscovy duck and the celebrated Penedès pota negra chicken; Vilafranca xató; small Penedès tomatoes; Ordal peaches; Sant Quintí de Mediona almond biscuits; caramelised chocolate almonds from Vilafranca; ring cake; grape liqueurs; Sant Sadurní d’Anoia foie and cava sausage.
Traditional dishes Soused-style pota negra chicken; chicken and Penedès brown-egg cannelloni; Penedès Muscovy duck; salt cod carpaccio cannelloni with Penedès tomato vinaigrette and chives; artichokes preserved in cava oil; pelagic fish with neck bacon and cava vinegar syrup; dishes of various fish in sauce (suquets) with green grape wine (xarelo) and sumoll grape ice with Ordal peaches.
Activities Penedès Fogons Nights, a cycle of itinerant gour-met dinners at the collective’s restaurants, all year round; wine and food promotion activities with cava and wine-making groups and Cooking in the Market cycles, in which food is cooked in markets live before the public.
MEMBERS PENEDÈS FOGONS
M e d i t e r r a n e a n S e a
38 39
OTHER TOURIST PROMOTION ENTITIES
Tourist Promotion Office of Barcelona Provincial Council www.diba.cat/turisme
Tourist Board of Costa Brava Gironawww.costabrava.org
Tourist Board of Tarragona Provincial Council www.costadaurada.info
Turisme de Barcelonawww.barcelonaturisme.com
Tourist Board of Lleida Provincial Councilwww.lleidatur.com
Torisme Val d’Aran www.aran.org
TURISME DE CATALUNYAPg. de Gràcia 105, 3r08008 BarcelonaTel. +34 934 849 900www.catalunyatourism.com
INFORMATIONOF INTEREST
OTHER ENTITIES OF INTEREST
La Gastrotecawww.gastroteca.catThis web site, which aims to provide restauran-teurs, food businesses and consumers with general information on quality food and agricultural products, is an initiative of the Catalan Ministry of Innovation, Universities and Enterprise (DIUE).
Fundació Institut Català de Cuinawww.lacuinacatalana.comAssociation of professionals in the restaurant busi-ness in support of Catalan gastronomic culture.
Slow Foodwww.slowfood.esThis international association is present in more than a hundred countries and aims to safeguard, food, basic ingredients, techniques of cultivation and trans-formation inherited from long-standing, well-conso-lidated local uses, and to defend the biodiversity of cultivated and wild species, all while protecting local species which form a valuable part of the material cultural heritage.
Catalan Ministry of Agriculture, Food and Rural Action (DAR)www20.gencat.cat/portal/site/DAR
Catalan Vineyard and Wine Institute (INCAVI)www20.gencat.cat/portal/site/DAR (go to link INCAVI)
Prodeca (Organism promoting Catalan exports) www.prodeca.cat
TURISME DE CATALUNYA TOURIST PROMOTION CENTRES (CPT)
CPT United Kingdom and [email protected]
CPT [email protected]@[email protected] (Perpinyà)
CPT Nordic [email protected]
CPT Eastern [email protected]
Gastronomic Tourism Clubwww.turismedecatalunya.com/gastronomiaThis club is an initiative of Turisme of Catalunya to support the marketing of this segment of the Ca-talan tourist offer. The club’s aim is to define, along with its member companies and entities, strategies and promotional plans in keeping with market requirements.
Turisme de Catalunya wishes to thank all the cookery collectives that have contributed to the guide Cookery Collectives of Catalonia by providing information and photographs.
©Turisme de CatalunyaPasseig de Gràcia, 10508008 Barcelonawww.catalunyatourism.com2009 Edition
Design and editing: Angle EditorialPrinter: Cayfosa (Impresia Ibérica)Legal deposit: B-6920-2009
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