Tarragona offers exquisite cuisine, including products from the sea and land.
A typical dish is Cazuela de Romesco, a sauce that accompanies all types of fish and seafood. If you decide to visit Tarragona between January and April, the season for calçots (spring onions typical of the region), don’t miss out on one of the most traditional of dishes, the Calçotada, which originates from the neighbouring town of Valls.
Among all its specialities, we recommend visitors to try the following typical dishes:
- Faves a la Catalana (Catalan-style broad beans)
- La Calçotada (spring onions) with Romesco sauce
- Escalivada (roast vegetables)
- Butifarra (Catalan sausage) and Mongetes (Haricot beans)
- Esqueixada de Bacallà (Salted cod salad)
- Mar i Muntanya (Surf and Turf)
- Bread with tomato and regional cured meats
- Escudella i carn d’olla (soup with meat and pasta)
- Suquet de Peix (fish stew)
- Highlights on dessert menus include Crema Catalana (similar to crème brulée) and Mel i Mató (cottage cheese with pine nuts and honey)
And excellent Denomination of Origin wines from the region:
- Peralada.
- Alella.
- Terra Alta.
- Pla de Bages.
- Priorat.
- Costers del Segre.
- Montsant.
- Conca de Barberà.
- And, of course, cava from Penedés.
( From 9h to 19h. )
