Written by Justin Mewse
July 2025
Embark on a mouth-watering journey through Catalonia’s diverse regions as we explore 11 traditional dishes, each perfectly paired with a local wine that enhances its flavours and tells a story of place, passion and tradition.
Barcelona
Bomba de la Barceloneta: This oversized meat and potato croquette, crispy on the outside and soft on the inside, is a staple of the old fishermen’s neighbourhood of Barceloneta. Typically filled with spicy minced meat and topped with a dollop of aioli and brava sauce.
Pair it with: a chilled glass of cervesa artesana (Catalan craft beer), such as Cerveses Guineu or La Pirata Brewing from Bages. Alternatively, try a cava brut nature.
Costa De Barcelona
Suquet de peix: Suquet is a type of thick soup containing a variety of different fish and potatoes.
Pair it with: a rosat (rosé) wine from DO Penedès or white wine from DO Alella.
Coca de Llavaneres: A light and crispy puff pastry topped with cream and almonds, typical from the coastal town of Sant Andreu de Llavaneres.
Try it with: Moscatell, a sweet wine made from the Muscat grape variety.
Costa Daurada
Calçotada: A festive outdoor meal centred around calçots – sweet spring onions grilled over open flames, dipped in romesco sauce and followed by grilled meats. Originating in Valls, it’s now an essential tradition across the Costa Daurada.
Best with: local red wine from DO Tarragona, or house vermouth.
Romesco sauce: A smoky, nutty sauce made with dried peppers, roasted tomato, almonds and garlic. Originally used with fish, it now accompanies grilled vegetables and meats.
Costa Brava
Cim i tomba from Tossa de Mar: Cim i tomba is a maritime dish which has been brought down to us by fishermen on board their boats, and by cooks on the menus in their restaurants. A relation to the fish stews made all up and down the Costa Brava, its name comes from the fact that when the time comes for the cook to add the allioli (garlic mayonnaise), the pan is turned upside down with the words “al cim i tomba” (“up and over”).
Pair it with: To pair with the Cim i tomba from Tossa de Mar, you can choose a fresh and aromatic Catalan white wine from DO Empordà or DO Penedès.
Xuixo: A sweet pastry originally from Girona: deep-fried, sugar-coated and filled with silky custard.
Best enjoyed with: a glass of ratafia, a traditional herbal liqueur made with green walnuts and local botanicals.
Terres De Lleida
Caragols a la llauna: Snails roasted on a metal tray, seasoned with salt, pepper, and herbs. Often served with allioli or vinaigrette. More than a dish, it’s a celebration — especially during the Aplec del Caragol festival.
Pair it with: a white wine from DO Costers del Segre, or even a local vermouth if served as an appetiser.
Barcelona Landscapes
Esmorzar de forquilla: A traditional mid-morning fork-and-knife breakfast found in traditional restaurants across inland Barcelona. Dishes like cap i pota (stewed veal head and foot), pork cheeks, beans with cod or chickpeas with botifarra sausage are typical.
Pair it with: a young red wine from DO Pla de Bages or DOQ Priorat. End with a cigaló – coffee with a splash of rum or brandy.
Terres De L’Ebre
La clotxa: A traditional meal of fire-roasted vegetables (onion, garlic, tomato and peppers) stuffed inside a round bread loaf, often with grilled sardines on top. Born from peasant tradition and elevated by the quality of olive oil, such as Siurana PDO extra virgin olive oil.
Best enjoyed with: a red wine from DO Terra Alta.
Pyrenees
Trinxat de col i patata amb cansalada (Trinxat from La Cerdanya): A wintery mash of cabbage and potato, fried with bits of crispy pork belly. Popular in mountain villages and ideal comfort food.
Best with: a sparkling Gran Reserva Cava.
Val D’Aran
Olla Aranesa (Aranese stew): One of the best dishes in the Val d’Aran region’s rich gastronomy is this Aranese stew, a favourite with locals and with the visitors who come here attracted by the beautiful countryside. The stew is made with potatoes, noodles, beans, botifarra (black sausage) and pilota (a type of meatball).
Pair it with: a bold red wine from DO Costers del Segre.
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