The Province of Girona, in the north eastern part of Catalonia, contains 13 restaurants which among them have 17 Michelin stars, thus making it home to some of the best restaurants in the world. In fact, Girona is the area with the highest...
The 'calçot' - a type of long white spring onion - is a traditional food in Catalonia, a delicacy from the winter months, eaten with its own sauce. In Valls, the cradle of 'calçots', local and international chefs meet to create...
Is life really that difficult as a vegetarian in Barcelona? We challenged the predominantly meat and fish-based Catalan cuisine through a week of discovering restaurants, organic shops and vegan eateries in the city. Ham legs tied to the...
Cookbooth and dondeEsta Family are two of the sixteen apps which are finalists at the Mobile Premier Awards, which will be awarded at Barcelona's Sala Apolo on the 2nd of March, coinciding with the first day of the Mobile World...
The 20th edition of the Manga Fair is taking place between Thursday 30th October and Sunday 2nd November at the Fira de Barcelona's Montjuic exhibition space. The Manga Fair is an annual event that celebrates...
The French chef Jean Luc Figueras died on Wednesday night in Ankara, the capital of Turkey, in a sudden cardiac arrest. The news was announced as part of a statement from the Mercer Hotel Barcelona, where the chef ran his current restaurant....
A new and surprising temporary restaurant, named El Vol Espai Gastronòmic, has opened in Girona, in north-eastern Catalonia, to host some of the best Catalan chefs, such as Joan Roca, whose establishment was named the world's best...
Girona-based El Celler de Can Roca, the family restaurant run by the 3 Roca Brothers, continues to be considered among the world’s very best places to eat by ‘Restaurant’ magazine, which gives the sector’s main...
‘elBulli1846’, the ambitious initiative of acclaimed Chef Ferran Adrià, could well become a reality in March 2016 thanks to a €9 million investment made through the Catalan Chef’s foundation. The...
