This gastronomic campaign takes as main product the garoinas (sea urchins) that are offered as a starter. They are served fresh and open without any kind of seasoning. The main course is different ineach edition. The desserts are also different in every restaurant.

This dish is a mixture of different types of fish of our zone all together with some vegetables, bread, potatoes or noodles, combined in different ways according to the cook: a totally different fish pot in each restaurant.

Palamós' tourist office. #44 Pere Joan street. Phone 972600500
St. Antoni de Calonge's tourist office. Catalunya Avenue. Phone 972661714

Rice tradition in Pals is documented since medieval times. This campaign offers the possibility of tasting the traditional Emporda’s stewed rice; in each restaurant the cook gives his/her personal touch.

There is a wide variety and great richness of orchards in our zone. Some of the most appreciatedproducts are peas, beans, escalibadas (grilled vegetables) and chanfainas.

The campaign offers a starter based on a selection of cockles, clams, snails, knives, mussels, etc. and a main course with charcoal grilled or baked fish. The star product for the desserts is the apple.

There is a long culinary tradition of rock fish in Begur, a simple but delicious product at the same time. The environmenthas the perfect conditions for this fish: mountains, coves and cliffs.
It can be cooked in several ways: with suquet, in the oven, barbecued, fried...

www.visitbegur.cat

Palamós fishermen daily provide this delicious crustacean. The menu is common in all the restaurants: toasts with tomato and anchovies as a starter followed by the famous Palamós prawns, noodle dressed with alioli (a kind of garlic mayonnaise) as main course, desserts, wine and coffee.

Palamós' tourist office. #44 Pere Joan street. Phone 972600500
St. Antoni de Calonge's tourist office. Catalunya Avenue. Phone 972661714

The main character of this gastronomic campaign is the blue fish: horse mackerels, sardines, anchovies, mackerels… You can taste them with rice, pickled or marinated, in suquet... Each restaurant brings its personal proposal. Blue fish cooking courses are also organized these days.

Our farming tradition lets us taste the birds bred in corral, taste much more exquisite and basis of a large amount of dishes of the Empordà, as the dish, the duck roast chicken with lobster and the pigeons.

All restaurants take part in those gastronomic days in two ways: with a menu that suggests three starters, three main courses and three desserts, all of them focused on the apple, or a set menu based on the apple and its varieties. It was also organize outings guided the fields to collect apples and a thematic exhibition. Some guided tours for apple picking and a thematic exhibition are also organized.

These biennial gastronomic days were first celebrated in 2002. Several restaurants and bakeries offer their products cooked and served in earthenware pots and dishes. This gastronomic event takes place during La Bisbal Ceramics’ Fair.

The mushroom is a prized product in our land and is used in a high quantity of dishes. Gastronomically speaking really versatile and nutritionally light. You can enjoy it at any time, either fresh, dried or confited. This gastronomic event is takes place in the most suitable time for mushroom picking.

The langoustine itself is delicious but you can also taste it in the dishes prepared according to the sea and mountain cooking, in which elements from different origin perfectly link each other. The restaurants offer a menu common where you can taste a seasonal mushroom salad, bay langoustines, the typical “platillo” from the Empordà region, desserts, wine and coffee.

Palamós' tourist office. 44# Pere Joan street. Phone 972600500
St. Antoni de Calonge's tourist office. Catalunya Avenue. Phone 972661714

The nest is a winter dish cork workers from Palafrugelluse to eat every Monday in their huts. A long time is needed for its preparation, so we recommendbooking it in advance at any time or takingprofit of this gastronomic day to taste it..At the beginning meat was not included, as it was a typical Lent dish, and so its ingredients were cod, hard-boiled egg, peixopalo and potatoes. Other ingredients were added some time later, such as cuttlefish, poultry and sausages.