The fine Pyrenean gastronomy makes it a pleasure to sit down and enjoy our mountain specialities. Mushrooms, game, cold meats, cheeses made from sheep’s, cow’s or goat’s milk... Pyrenean cuisine combines local produce with time-honoured culinary skills to surprise and satisfy even the most demanding palates.
Col·lectius de cuina
Cuina del Vent was created by a group of concerned professional chefs who believe in food as a means of expression and as a transmitter of the culinary lore accumulated over the centuries, in the wind-swept landscape of Alt Empordà County.
One of the main features of Camprodon Valley is its rich gastronomy, the result of a historical legacy of traditional high-quality mountain cuisine together with new ideas coming from creative young chefs.
The members of La Xicoia Gastronomy Association are restaurant professionals who wish to popularise the attractions and features of Pallars Sobirà County cuisine, with the accent placed on mountain products.
In 2011, a group of hotels, restaurants, and rural accommodation houses in Pallars Jussà County set up an Association of Tourism Professionals (APAT) in order to promote local tourism.
Joves Cuiners association was set up in 1999 by a group of young chefs from Girona province, most of whom completed training courses in Ferran Adrià's world-famous El Bulli restaurant, or have won various gastronomy awards.
This is an association of restaurants and food producers from Berguedà County who work together to promote high-quality cuisine and produce.
This association of restaurants was created with the aim of researching and popularising the time-honoured Pyrenean cuisine, examining its origins and characteristics, recovering old recipes, culinary techniques, and even the former utensils and produce associated with this gastronomic tradition.
Cuina Volcànica association was set up in 1994 by a group of enthusiastic restaurant owners who have consolidated a cuisine based on the deep-rooted culinary traditions of Garrotxa County.