Catalonia captivates visitors not only with its history, landscapes and architecture, but also with its cuisine, which is deeply rooted in Mediterranean tradition. Each dish, each recipe passed down from generation to generation, reflects Catalan identity, marked by the fusion of sea and mountain, the seasonality of produce and a culinary creativity that has gone beyond borders.
From the lively streets of Barcelona to the charming fishing villages of Costa Brava, such as Blanes and Lloret de Mar, and the sunny towns of Costa Dorada, such as Salou and Cambrils, visitors can discover an extraordinary diversity of flavours.
This gastronomic tour invites readers to explore some of the most emblematic dishes of Catalan cuisine, perfect for savouring in a prestigious restaurant or a traditional village inn. They can be enjoyed across a range of destinations, travelling with Shuttle2Sun‘s shared transfer services and private transfer services from Barcelona Airport, Barcelona Port, Girona Airport, Reus Airport and Camp de Tarragona AVE train station.
To Whet Your Appetite: Tradition in Every Bite
‘Pa amb Tomàquet’
The most emblematic starter is undoubtedly ‘pa amb tomàquet’ (bread with tomato). Its preparation is as simple as its flavour is unmistakable: slices of lightly toasted country bread, rubbed with ripe tomato, seasoned with extra virgin olive oil and a pinch of salt. It is sometimes accompanied by local cured meats, such as ‘fuet’ or ham, although it can also be served as a base for more elaborate dishes.
‘Escalivada’ and ‘Coca de Recapte’
Another notable dish is ‘escalivada’, a combination of aubergines, red peppers and roasted onions, peeled by hand and served cold or warm. Its name comes from the verb ‘escalivar’, which in Catalan means ‘to roast in the embers’, a traditional method that enhances the smoky aromas of the vegetables. Equally emblematic is ‘coca de recapte’, a flatbread covered with roasted vegetables —usually peppers and aubergines— and often enriched with sardines or longanissa sausage.
You can get to Barcelona, Costa Brava and Costa Dorada with Shuttle2Sun‘s shared transfer services and private transfer services from Barcelona Airport, Barcelona Port, Girona Airport, Reus Airport and Camp de Tarragona AVE train station.
‘Calçots’
‘Calçots’, which are the star of the popular ‘calçotades’, are tender onions roasted over an open flame and served with a succulent romesco sauce. They are a true winter ritual, especially in the Tarragona area, where family and festive gatherings are centred around their tasting.
‘Cargols a la Llauna’
Finally, it is worth mentioning ‘cargols a la llauna’, snails cooked in the oven on a metal tray with herbs, salt and pepper, and traditionally accompanied by alioli or spicy sauce. Although deeply rooted in Lleida, its popularity has spread throughout the region.
Main Dishes: The Heart of Catalan Cuisine
‘Escudella i Carn d’Olla’
Considered the national dish par excellence, ‘escudella i carn d’olla’ is a complete stew served in two parts: first, a broth with ‘galets’ (a large shell-shaped pasta), followed by ‘carn d’olla’, consisting of meat, sausages, chickpeas and vegetables. It is traditionally prepared for celebrations and family gatherings, especially at Christmas.
‘Botifarra amb Mongetes’
Simple yet unfailing, ‘botifarra amb mongetes’ (sausage with white beans) is a clear example of product-based cuisine. The butifarra, a fresh pork sausage, is grilled or pan-fried and served with ‘mongetes del ganxet’, a local variety of beans with a creamy texture and mild flavour.
‘Fricandó’
‘Fricandó’ is one of the most traditional stews in Catalan cuisine and an example of the refinement of its recipes. It is made with thin veal fillets cooked slowly with onion, tomato and mushrooms (usually moixernons or ceps), resulting in a mellow texture and rich flavour.
‘Suquet de Peix’
From the sea to the table, ‘suquet de peix’ is a seafood recipe that originated on board fishing boats. This fish stew, which can include local varieties depending on the coast, is cooked with potatoes, tomatoes, garlic and a paste that gives it intensity.
Common in coastal towns on Costa Brava and Costa Dorada, such as Salou, Cambrils and Platja d’Aro, ‘suquet’ keeps alive the essence of seafood cuisine, humble and flavourful, where the fresh catch of the day is used and enriched with ancestral techniques.
Sweets with History: Catalonia’s Most Representative Desserts
Catalan pastries, although simple in ingredients, stand out for their strong cultural roots and their unavoidable presence in family celebrations, religious festivities and traditional menus. One of the most iconic desserts is ‘crema catalana’, considered by many to be the region’s most representative sweet. Made from milk, egg yolk and sugar and flavoured with cinnamon and lemon zest, it is served cold with a thin layer of caramelised sugar on top.
‘Mel i mató’, on the other hand, represents the simplicity of mountain cuisine. This dessert combines ‘mató’ —a typical fresh cheese made from goat’s or cow’s milk— with honey, in a balanced fusion of sweetness and freshness.
‘Panellets’, closely linked to the All Saints’ Day festivities, are small sweets made from ground almonds, sugar and egg. And finally, it is also worth mentioning ‘carquinyolis’, crunchy almond biscuits that are usually accompanied by sweet wine, such as muscatel.
Catalan cuisine is much more than just a culinary offering: it is a reflection of its land, its history and its identity. Tasting it in destinations such as Barcelona, Costa Brava or Costa Dorada is to immerse yourself in the very essence of Catalonia, through flavours that linger in the memory. Shuttle2Sun offers shared transfer services and private transfer services from Barcelona Airport, Barcelona Port, Girona Airport, Reus Airport and Camp de Tarragona AVE train station.
