One of Catalonia’s most identifiable faces to the world at large is its cuisine.
Barcelona exemplifies the rich gastronomic tradition of a country that for many years has been a throughway, diverse civilisations leaving behind them their cultural mark. The capital of Catalonia, the head and home base for Catalonia, combines the cultural background of 2,000 years of history -with all the anthropological background that this implies- and the rise of new chefs.
At the moment Catalonia has the privilege of being home tor some of the world’s top chefs: Santi Santamaria, Fermí Puig, Carles Gaig, Carme Ruscalleda and Sergi Arola, to mention but a few, enjoy huge media attention for their professional careers. This recognition all comes thanks to the solid roots of Catalan cuisine, a style of cooking that comes from tradition and a willingness to experiment with vanguard techniques, and this is what makes it stand out as one of the best sorts of cooking in Europe.
While Barcelonaremains the biggest attraction, we can’t ignore its surrounding areas and the other Catalan provinces, which also offer a broad range of both traditional and cutting-edge cuisines using the best local products.