Catalonian cuisine, based on products straight from the ground, adapted to the seasons and traditional cultures, shows great personality, just like all the other cultural displays in Catalonia.

The influence of various civilizations' presence (Greeks, Romans, French, etc.) and a special capacity to combine the best of each one of them makes Catalonian cuisine a healthy, delicious and varied expression of the Mediterranean diet that lives on in the modern world.

The diversity of Catalonia's landscape produces a large quantity of ingredients and procedures that generate a multitude of different dishes that correspond to their respective geographic zones:

• Sea cuisine, with a large variety of rock fish, sea urchins and sea dishes or suquets, a dish made with potatoes and fish (Costa Brava).
• Sea and mountain cuisine, with succulent combinations of seafood, along with typical products from the interior (Empordá).
• Mountain cuisine, with dishes based in beef, wild boar and lamb, as well as a large quantity of dishes where excellent wild mushrooms are the main ingredient (Pyrenees).
• Coastal cuisine, with good recipes based in vegetables and greens, and fish prepared in various ways, deliciously combined with rice, for example (Tarragona).
• Interior cuisine, where meats, cheeses, excellent sausage, garden produce and forest and corral products predominate (Central Catalonia and Lleida).
• Capitol cuisine, which focuses on the re-invention of traditional dishes, surprising with new, creative recipes, as well as the adaptation of other international dishes (Barcelona).

The high quality of Catalonia's from-the-earth products is also reflected in the wine industry, with 11 different guarantees of origin, producing everything from fresh white wines to full-bodied red wines, touching on classic rosé wines, natural sparkling Cava wines, all of them of international prestige.

In the menu to the right of this section of the website, we have posted just some of the hundreds of recipes typical in Catalonian gastronomy.