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Gastronomy of Tarragona

Tarragona offers exquisite gastronomy which combines products from land and sea.

The most traditional dish is the cassola de romesco, a fish casserole with romesco sauce, the base to accompany all fish and seafood dishes. If you decide to visit Tarragona between the months of January and April, it’s the perfect time of the year for calçots (regional scallions), so don’t forget to enjoy a nice calçotada during your time there, a feast traditional from the nearby town of Valls.

Among all the specialities, we recommend that the visitors sample the following traditional dishes:

  • Faves a la Catalana
  • La Calçotada i la salsa romesco
  • Escalivada
  • Botifarra amb mongetes
  • Esqueixada de bacallà
  • Mar i muntanya
  • Pa amb tomàquet i embotits de la zona
  • Escudella i carn d’olla
  • Suquet de peix
  • I entre les postres destaquen la Crema catalana i Mel i mató

Also, the excellent regional DO wines.

  • Peralada.
  • Alella.
  • Terra Alta.
  • Pla de Bages.
  • Priorat.
  • Costers del Segre.
  • Montsant.
  • Conca de Barberà.
  • And, of course, cava from the nearby region of El Penedès.