Best restaurants and what to eat
Spain
Girona, in Catalonia’s northeast, has one of Spain’s most refined culinary identities, shaped by both the Mediterranean coast and the fertile inland countryside. Its cuisine is known for contrasts: exceptional seafood from the Costa Brava, rich mountain-and-sea combinations, deep Catalan stews, and a celebrated tradition of pastries, cured meats, and artisanal dairy.
A prized red prawn from the Costa Brava, famed for its intense sweetness, delicate iodine note, and almost buttery texture when just barely cooked. It is often grilled simply with coarse salt to showcase its pure flavor, or served in rice dishes and seafood broths.
Salt-cured anchovies from the seaside town of L'Escala, with a firm yet silky flesh, savory depth, and clean mineral finish. They are a benchmark Catalan preserve, excellent with bread, tomato, olives, or a glass of local vermouth.
A distinctive sweet sausage from Girona made with pork and sugar, sometimes scented with lemon or cinnamon. It is gently pan-fried until caramelized, creating a playful contrast of savory richness and dessert-like sweetness.
A rustic fresh sausage traditionally cooked in a pot, with a juicy, coarse-grained texture and mild pork flavor. It is a staple of Catalan farmhouse cooking and is especially good with beans or grilled over embers.
A slender cured sausage from the wider Girona-Catalan pantry, lean and delicately peppery with a satisfying snap. Its clean pork flavor and gentle fermentation make it a classic snack with bread and wine.
A soft white cooked sausage typical of Catalan charcuterie, light in seasoning and pleasantly gelatinous. It appears in stews and soups, where it lends comfort and richness without overwhelming the dish.
Girona and the surrounding Catalan countryside are famous for this herbal liqueur, made from green walnuts and a wide range of local herbs and spices. It is dark, aromatic, gently sweet, and traditionally served as a digestif in small glasses.
Catalan vermouth is a cherished aperitif in Girona, usually served over ice with an olive or citrus twist. It is bittersweet, herbal, and slightly oxidative, perfect for long midday tapas.
The Empordà appellation produces elegant reds, whites, and rosés shaped by sea breezes and the tramuntana wind. Expect bright acidity, Mediterranean herbal notes, and a polished style that pairs naturally with seafood and roast meats.
Sparkling wine widely produced in Catalonia and commonly enjoyed in Girona, made in the traditional method with fine bubbles and crisp freshness. It ranges from bone-dry to lightly fruity and is served for celebrations, aperitifs, and desserts.
A fragrant sweet wine made from Muscat grapes, often served chilled as an after-dinner treat. It offers floral aromas, ripe fruit, and a smooth, honeyed finish.
A traditional white wine style from the Girona area made by fermenting white grapes with some skin contact, giving a deeper color and added texture. It can show citrus peel, herbs, and a pleasantly rustic edge.
A classic Catalan fish stew especially associated with the Costa Brava, built on tender fish, potatoes, garlic, saffron, and a fragrant seafood broth. It is soulful yet refined, with a sauce that begs to be mopped up with bread.
A hallmark rice dish from the Pals area, made with locally grown rice that stays beautifully separate and absorbs flavor with grace. It appears in many forms, from seafood rice to more rustic inland versions, always showcasing the grain itself.
The iconic Catalan 'sea and mountain' pairing, combining seafood such as shrimp or squid with chicken, rabbit, or pork in one rich preparation. In Girona it reflects the region’s culinary imagination and balance of land and sea.
A luxurious coastal-inland braise of chicken and Norway lobster, slowly cooked so the savory meat and sweet shellfish enrich one another. It is one of Girona’s most celebrated festive dishes, deeply flavorful and aromatic.
Thin slices of beef simmered in a velvety sauce often built with mushrooms, offering tenderness and woodland depth. This is a refined Catalan Sunday dish that feels both homely and elegant.
Catalan-style baked cannelloni, traditionally prepared with leftover roast meats and covered in béchamel and browned cheese. In Girona it is a beloved comfort dish, especially around festive family meals.
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