Experience
Food & Wine
From cava cellars to charred onions eaten by hand.
Experience
From cava cellars to charred onions eaten by hand.
The edit
Catalan cooking is mar i muntanya — sea and mountain on the same plate — and it runs from market-stall anchovies to a constellation of starred kitchens around Girona. Drink the landscape too: cava from the Penedès, brooding Garnatxa from Priorat's slate terraces, and vermouth poured over ice at one o'clock, because that is the hour for it.
Our curated list
Wine Country
Tour the cathedral cellars of Sant Sadurní d'Anoia, then book a family grower for the tasting that matters.
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Tarragona Hinterland
Steep llicorella slate vineyards producing some of Spain's most powerful wines — taste in Gratallops or Porrera.
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Barcelona
Eat at the market bars before noon; Quim's eggs with baby squid reward the early.
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Girona
El Celler de Can Roca leads a city dense with serious restaurants at every price.
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Costa Daurada
From January to March, charred green onions dipped in romesco and eaten by hand, bib supplied.
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Empordà
Salt-cured to a centuries-old method; buy a tin, add bread and tomato, call it lunch.
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