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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 here, 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 (Catalan-style broad beans)
  • Calçots i la salsa romesco (Grilled scallions with Romescu sauce)
  • Escalivada (Smoky grilled eggplant, tomato and red pepper)
  • Butifarra amb Mongetes (Pork sausage with white beans)
  • Esqueixada de bacallà (Marinated codfish salad)
  • Mar i Muntanya (Chicken and seafood in a white wine sauce)
  • Pa amb tomàquet y embutidos de la zona (Bread with tomato with local cured meats)
  • Escudella i carn d’olla (Typical soup with spiced mince balls)
  • Suquet de Peix (Fish stew)
  • And, among desserts, we recommend Crema Catalana (Crème brûlé) and Mel i Mató (ricotta cheese with honey and pine nuts)

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