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Ripollès and Cerdanya await you among beautiful valleys and spectacular high-mountain settings, ready to share their own unique cuisine and local produce.
Experience the valleys of Ripollès – Camprodon and Ribes – on stunning one-day routes or hikes in summer, on walks to discover the Romanesque gems of the Pyrenees, by skiing and taking part in other snow activities in winter, or through climbing activities and horse riding… And don’t leave without first tasting its mountain food! The high-altitude cuisine is made using local produce and unique ingredients, like Can Pastoret’s colt meat, Ripollesa lamb, potatoes and the area’s famous biscuits.
The county town of Ripollès, Ripoll, is a destination that combines an excellent range of culture, heritage and cuisine. The most acclaimed gourmet treasures of this town, which was once the „cradle of Catalonia“, are its exceptional cheeses (Tastets de formatge) and Minera craft beer.
Practically a century after the last cart emerged from the mouth of the Juncadella mine and 50 years after it was closed for good, the site now houses a new project in the form of a craft brewery. One of Minera’s aims is to promote beer brewing and the mining heritage of Ogassa and Sant Joan de les Abadesses. To this end, the company regularly organises tastings in its taproom.
One of the gourmet restaurants not to be missed in Ripollès is Fonda Xesc in Gombrèn. A starred Michelin restaurant since 2009, it forms part of a historic house built in 1730 in Gombrèn, a little village in the foothills of the Girona Pyrenees, surrounded by breathtaking scenery. It offers simple, aromatic local cuisine, drawing on locally sourced produce and traditional recipes with the incorporation of culinary influences from other cultures around the world.
Come and enjoy a unique gourmet experience in the highest mountain resort in the Eastern Pyrenees: a dinner of high-altitude cuisine followed by a night-time descent in the moonlight.
Winter cabbage, potatoes, wild mushrooms, morels, Talltendre turnips, chanterelles, butter from the Cadí mountains, quince allioli, liver sausage, pears from Puigcerdà, cheeses … the list goes on and on! Then, of course, there’s the Trinxat Festival, dedicated to Cerdanya’s most famous dish, made from cabbage and potato. The event is a must for all lovers of Cerdanya cuisine, taking place every year in February and showcasing local produce and restaurants at a gala dinner.
Experience the snow in winter, take a leisurely walk along the paths, around the lakes, and through the fields and meadows surrounding Cerdanya’s villages … and discover the local producers, the true stars of the region’s tables, through Visites a Pagès or at Molí de Ger.
Where to eat: Cuines de la vall de Camprodon, Cuina Pirinenca de Cerdanya, Els Caçadors, Das 1219, Cal Cofa
