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

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 Spanish artisanal producer of smoked foods based in Barcelona, specializing in traditionally smoked fish, meat, dairy products, and gourmet pantry items. The company was founded by Carla and Buster, who began experimenting with smoking techniques on a rooftop in Barcelona, an origin that inspired the brand’s name.

What started as a small-scale project among friends gradually evolved into a respected producer known for combining traditional smoking methods with carefully sourced ingredients. Rooftop Smokehouse focuses on handcrafted production, using oak wood smoke to enhance rather than overpower the natural character of its ingredients.

The range includes smoked trout, eel, duck, pastrami, bacon, butter, cheese, anchovies, caviar, and various fermented products. The company places strong emphasis on ingredient provenance, working with selected farmers, fishermen, and producers from different regions of Spain.

Sustainability and small-batch production are central to its philosophy, with many ingredients sourced from local and ethically managed suppliers. Rooftop Smokehouse has gained recognition for its creative approach to smoking and its ability to apply traditional preservation techniques to a wide variety of products.

Today, the brand is regarded as one of Spain’s most distinctive modern smokehouses, offering gourmet products that combine craftsmanship, innovation, and respect for raw ingredients. Expand

Casa Cacao is a bean-to-bar chocolate atelier, boutique hotel, café, and chocolate shop located in the heart of Girona, Spain. Created by renowned pastry chef Jordi Roca and the team behind El Celler de Can Roca, the project celebrates the entire journey of chocolate from cocoa bean to finished bar.

Casa Cacao works directly with cocoa producers, carefully selecting and roasting beans to highlight the unique characteristics of each origin. Their chocolates are crafted in small batches using traditional bean-to-bar methods that emphasize transparency, traceability, and craftsmanship.

The concept combines artisanal chocolate production with hospitality, allowing visitors to observe the chocolate-making process while exploring a curated range of chocolate bars, bonbons, and cocoa-based specialties. Housed in a historic building on Plaça Catalunya in Girona, Casa Cacao has become a notable destination for chocolate enthusiasts and gastronomic travelers seeking an authentic cocoa experience rooted in quality, sustainability, and respect for origin. 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

Formatges Betara is a Catalan artisan cheese producer based in Olost, near Barcelona, with its cheese factory in Perafita. The company makes goat, sheep and cow’s milk cheeses, including organic-certified products.

Its cheeses are matured with the air of the Pyrenees, which gives them a regional character and a taste closely connected to the Lluçanès area. Betara produces both pasteurized cheeses and raw milk cheeses, preserving a more traditional expression of Catalan cheesemaking.

The company received organic producer status in 2009 and has developed a range that includes matured cheeses, fresh cheese, mató and yogurt. Betara is known for combining rural tradition, careful milk selection and artisanal methods with an increasingly international presence.

Its products have won recognition at global cheese competitions, including medals at the World Cheese Awards. 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

Formatges Muntanyola is an artisanal cheese producer based in Sant Salvador de Guardiola, at the foot of the Montserrat mountain range in the province of Barcelona, Catalonia. For more than 30 years, the company has been crafting handmade cheeses from goat, buffalo, cow, and sheep milk, combining traditional cheesemaking techniques with high-quality local ingredients.

Operating from the Urpina estate, Formatges Muntanyola is part of the Ampans Foundation, a social enterprise that creates employment opportunities for people with disabilities and vulnerable backgrounds. The producer is recognized for its slow and careful production process, allowing each cheese to develop distinctive aromas, textures, and flavors. Expand