Catalan cuisine

We also include the Balear cuisine.
The cooking of Catalonia has two distinct styles, that of the fishermen on the coast and of the countryfolk inland, where hearty home style cooking is the order of the day.

The zarzuela, is one of the most prized coastal dishes, an "opereta" os seafood, a steaming pot packed with shellfishand meaty fish pieces, in a richly flavored broth.

Escudella de pagés is a appetizing thick and hearty soup-stew of beans, sausage, bacon and ham with vegetables, rice and pasta.
A special point of the catalan diet is the Pa amb Tomáquet, known Pan Tumaca or torradas too, a crusty peasant bread, sliced and toasted, and then moist, aromatic, soft red pulp and juices of a sun-reipened tomato and rubbed over both sides. Next comes a drizzle of extra virgin olive oil and a light dusting of salt. It's a midday snack, or an accompaniment to appetizars in a fien restaurant, and goes well with jamón or smoked salmon.

In the province of Tarragona, in Vals, celebrates a unique annual festival, that it has developed over the years into a tourist attraction, which today celebrates the festival in tabernas or restaurants, the calçotada, roasted onions plucked straight from the soil and cooked over a fire. These onions are unique

The parrillada de mariscos, seafood spread on a charcoal grill, the escalivada, roasted peppers and vegetables with an oil dressing, and esqueisada, with cod.
It's well known too the butifarra, wthite sausages, the pepper-spiked sobrasada sausage from Mallorca, and the Mahon cheese from Menorca island.

Catalan chefs are a mixture of tradition and innovation, they number among the elite of Spain chefs in both, classic and new cuisine styles.

Can Punyetes
Can Tumaca
Endavant
La Fonda
La Huerta de Lleida
Pantumaca