La Bunyete
Bunyetes are much more than a simple delicacy in our region, they're an institution, especially at Easter.
Its ancestral recipe, handed down from generation to generation, lies in the simplicity of its ingredients: flour, eggs, sugar and oil. But it's in the way these ingredients are assembled, kneaded with love and baked with patience, that the secret of its delicacy lies.
The Catalan Bunyete, with its round shape and soft texture, is a real treat for the senses. Its crisp, golden exterior contrasts beautifully with its tender, fragrant interior. Sprinkled with crystallized sugar, each bite evokes a journey through the green hills and picturesque villages of Catalonia.
La Calçotada!
Calçots are a soft, leek-like variety of Catalan onion, eaten between January and March.
Cooked over a wood-fired vine, they are then wrapped dozens at a time in newspaper and served at the table.
To accompany them, there's nothing like salvitxada! A specific sauce for this dish.
In the Roussillon region, calçotades are a festive and convivial occasion, with meats grilled over the remaining embers.
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