Top 100 Catalan Foods

The classic Catalan invention known as pa amb tomàquet consists of toasted slices of bread that are sprinkled with salt, rubbed with tomatoes, and drizzled with olive oil (purists insist on rubbing both sides of the bread with tomatoes). The first recipe for this dish dates back to 1884, when stale bread was rubbed with tomatoes in order to soften it. It is recommended to use a rustic sourdough called pa de pagès and tomatoes on the vine, since they have a unique, intense flavor. The dish is usually consumed for breakfast or served before a big meal, as a tapa, or for merienda. There is also a Mallorcan version called pamboli amb tomàtiga, but it's additionally topped with capers and black olives.Expand

Arròs negre is a Spanish dish originating from Valencia and Catalonia, and it is the most popular in Castellon and Tarragona. It is made with white rice, squid or cuttlefish, and squid ink, which gives the dish its characteristical black color. The dish is often enriched with the addition of garlic, onions, fish stock, cubanelle peppers, olive oil, and sweet paprika, and many cooks like to add other types of seafood into the paella pan, such as shrimp and crab.Expand

Crema Catalana is a popular Spanish dessert made by baking a custard consisting of milk, cornstarch, and eggs in an oven. After baking and cooling, the dessert is sprinkled with sugar and broiled or burnt with a torch to create a crispy, burnt caramel top layer. Sometimes, crema Catalana may be flavored with cinnamon, lemon, or orange zest. The dessert is also known as Crema de Sant Josep, since it is traditionally prepared on March 19, celebrating the saint. It is also the oldest European custard dessert, dating back to the 14th century. Crema Catalana has such a distinctive flavor that it is often used in the preparation of other desserts such as ice cream and torró, a nougat-like sweet.Expand

Romesco is a savory Spanish sauce consisting of red peppers, tomatoes, onions, and a variety of roasted or raw nuts such as pine nuts, hazelnuts, and almonds. The sauce is extremely versatile, so it can be served with fish, seafood, salads, vegetables, and meat dishes, although it can also be used in stews, giving them a savory richness. Romesco is also traditionally consumed as a dipping sauce for grilled spring onions, which is another Catalan delicacy.Expand

Escalivada is one of the most famous dishes from the Catalonia region of Spain, but it is also one of the simplest. The main ingredients include eggplants, bell peppers, and sometimes onions and tomatoes, typically grilled whole over hot embers. The vegetables are then peeled, seeded, seasoned, and served as appetizers or side dishes, accompanying numerous roasted or grilled meat dishes and complementing each other. The name of the dish is derived from the word escalivar, meaning to roast over embers, to grill, or to roast in ashes. It is believed that the first escalivada was prepared by farmers from the Pyrenees mountains, who would prepare the meal while the cattle was out on the pastures. Although escalivada is nowadays served mostly as a side dish, it can also be served as tapas, a warm salad, or as an accompaniment to fish dishes.Expand

In its basic form, this traditional Catalan dessert is a simple combination of honey and mató (also known as brossat or brull)—a subtly sweet fresh cheese that is made from goat, sheep, or cow milk. The dish is assembled by placing a piece of mató and then generously drizzling it with honey. A common homemade dessert as well as a regular restaurant dish, mel i mató is easily modified with the addition of nuts, jams, and dry or fresh fruit.Expand

Salchichón de Vic is a sausage produced in 28 towns, all of them located in the Vic Valley in the Spanish district of Osona. It is made with ground pork and bacon mixed with salt and black peppercorns. The sausage has a traditional white coating on the exterior, developed during the process of maturation which takes place in a controlled environment and lasts for at least 45 days. Salchichón de Vic is best enjoyed as an appetizer, paired with homemade bread and local cheese. For the best experience, wash it all down with a glass of hearty wine.Expand

Escudella i carn d'olla is a popular, traditional Catalan soup filled with pasta, meat such as chicken or lamb, prosciutto pieces, ground pork, and botiffara sausage, with the addition of vegetables such as carrots, potatoes, and Swiss chard. The soup is traditionally flavored with garlic, parsley, thyme, saffron, salt, and pepper. It is often made during the colder months or around Christmas, as its bold, rustic flavors are known to warm up anyone who consumes it. Escudella is consumed in two stages – first comes the broth with pasta, then the meat and vegetables.Expand

Panellets are small marzipan sweets that that come in different forms and variations. They are made from three types of marzipan; basic, coarse, and fine, and various candied fruits or jams can be added to the marzipan. They are an all-natural product made using as few ingredients as possible, without the addition of any artificial colourings or preservatives. The marzipan is made by combining one kilogram of ground almonds with one kilogram of sugar and adding one whole egg, after which the combination is left to rest for 24 hours. The additional ingredients are then added to the mix, and they can include lemon and orange peel, hazelnuts, pine nuts, chestnuts, coffee, etc. Panellets are then shaped and baked in the oven at approximately 220°C. Traditionally prepared for the feast of All Saints, these sweets are typically enjoyed with a glass of dessert wine on the side.Expand

Torres Brandy is a renowned Spanish producer of high-quality brandies and spirits, based in Vilafranca del Penedès, Barcelona. The brand is part of the Torres family legacy, which has been dedicated to winemaking and distillation for generations since 1928. They are recognized for blending tradition with innovation, producing premium spirits crafted from select white wines and aged meticulously in oak barrels. Their product portfolio includes various expressions of brandy, such as Torres 10, Torres 15, Torres 20, and Jaime I, each representing distinct levels of aging and complexity. These spirits are celebrated worldwide for their rich aromas, smooth textures, and exceptional craftsmanship.Expand

Álvaro Palacios comes from a renowned winemaking family in Rioja, yet he built his reputation through the bold decision to revive forgotten regions of Spain. His passion and vision led him to Priorat, where on steep slopes with ancient Garnacha vines he created wines that became symbols of elegance, depth, and authentic terroir expression. Among his most celebrated vineyards are Finca Dofí and the iconic L’Ermita, now regarded among the finest in the world. Beyond Priorat, Palacios also restored the winemaking tradition of Bierzo, where through Descendientes de J. Palacios he crafts distinctive wines from the Mencía grape. His approach combines deep respect for land and tradition with modern viticultural insight, establishing him as one of the most influential winemakers of his generation. Álvaro Palacios remains true to simplicity and to the belief that wine is more than a beverage - it is a story of the land, of time, and of the people who shape it.Expand

Casa Cacao is a chocolate producer associated with the Roca brothers, who also run the acclaimed restaurant El Celler de Can Roca in Girona, Spain. Casa Cacao sources high-quality cocoa beans directly from farmers to produce artisanal chocolates. The project focuses on sustainability and fair trade practices. Their offerings include a variety of chocolate bars, bonbons, and hot chocolate mixes.Expand

Oleícola De L´Empordà S.L. is an olive oil producer located in Girona, Spain. The company specializes in the production of high-quality extra virgin olive oil. They focus on traditional methods combined with modern technology to ensure the best product quality. Their olive oil is often characterized by its rich flavor and aroma, reflecting the unique terroir of the Empordà region.Expand

Rooftop Smokehouse is a culinary venture that specializes in traditional smoking methods to produce a variety of smoked seafood products. The company operates from a rooftop setting where they sustainably source and handcraft their offerings, emphasizing quality and artisanal techniques. The smokehouse is also known for its commitment to using natural ingredients without artificial preservatives. Additionally, they offer workshops and events to educate consumers about the smoking process and the intricacies of seafood preparation.Expand

Alicia i Josep Viticultors is a small family winery based in Porrera in the DOCa Priorat, founded in 2017 as a joint project of two winegrowers who work both in the vineyard and in the cellar. Their approach is rooted in organic and regenerative farming, with a strong focus on preserving old parcels and maintaining healthy soils, without aggressive interventions. Wines are produced in small batches, with a clear intention to express the character of the local terroir, especially the iconic llicorella slate soils that define Priorat. The core of their production is built around traditional varieties such as Garnatxa and Carinyena, shaping wines that combine structure with a sense of balance and elegance. The house style is restrained, precise and authentic, avoiding technical excess and emphasizing the pure expression of place and vintage. Today, Alicia i Josep Viticultors are recognized as part of a new generation of Priorat winemakers who successfully connect tradition with a modern, sustainable vision of viticulture.Expand

Familia Torres is a prominent Spanish winery founded in 1870 by the Torres family in the Penedès region of Catalonia. Renowned for its commitment to quality and innovation, the winery produces a wide range of wines, including red, white, rosé, and sparkling wines, primarily using native grape varieties such as Tempranillo, Garnacha, and Parellada. The Torres family emphasizes sustainable vineyard practices and has been a pioneer in organic and biodynamic farming. Their vineyards are located in various regions of Spain, including Penedès, Priorat, and Ribera del Duero, allowing them to craft wines that reflect the distinct terroir of each area.Expand

Betara is a cheese producer based in the Catalonia region of Spain. The company specializes in artisanal cheeses made from sheep's, goat's, and cow's milk. Betara S.L. has received numerous awards for the quality of its products. The company emphasizes the use of traditional techniques in cheese production.Expand

Pangea Chocolate is an artisanal chocolatier from Catalonia. Based in Lleida, their chocolate is handcrafted in small batches to preserve the authenticity of flavor and quality. Their mission is to showcase the diversity and richness of terroir through carefully selected single-origin cacao beans. The brand’s philosophy is built on minimal intervention during roasting and grinding, in order to preserve the natural aromatic complexity of cacao. Each bar carries a distinctive character and expresses the uniqueness of the region from which the beans originate. Their approach also emphasizes sustainability, by supporting local cacao producers and ensuring transparency throughout the supply chain. The chocolates are free from additives and artificial ingredients, highlighting the pure essence of cacao. Their products are intended for true dark chocolate enthusiasts who seek authenticity and quality in every bite.Expand

Bodegas y Viñedos de Cal Grau is a winery located near El Molar in the Priorat region, one of Spain’s most prestigious appellations known for its mineral-rich slate soils, locally called llicorella. The project was established in the early 2000s as part of the Osborne Group, with a focus on expressing the rugged terroir of Priorat through carefully managed vineyards situated at higher altitudes. The estate cultivates varieties such as Garnacha, Cariñena, Syrah, and Cabernet Sauvignon, which thrive in the region’s dry climate and poor soils, resulting in low yields and highly concentrated fruit. The wines are typically structured, intense, and mineral-driven, with pronounced notes of dark berries, herbs, and spice. Winemaking combines modern precision with respect for traditional practices, often including aging in oak to enhance complexity and integration. Cal Grau’s style balances power with freshness, aiming to preserve elegance despite the natural richness of Priorat wines. Today, the winery is recognized for producing consistent, terroir-focused wines that reflect both the identity of Priorat and a contemporary approach to Spanish winemaking.Expand