
Gastronomy plays an important role in the celebration of the Centenary of the Costa Brava with the creation of the Costa Brava Menu. This menu is made up of a selection of dishes that typify and distinguish the local cuisine, with well-defined characteristics and tradition. The chefs Ferran Adrià (El Bulli restaurant), Joan Roca (El Celler de Can Roca restaurant) and Jaume Subirós (Hotel Empordà restaurant) are the experts who have been responsible for selecting the menu dishes with the help of the head chef of Aula Gastronòmica de l’Empordà, Oriol Blanes.
Anchovies from L’Escala, prawns from Palamós, monkfish from Roses, blue fish from Sant Feliu de Guíxols, rock fish from Begur or skate from Tossa de Mar represent the sea, while turnips from Campmany, onions from Vilabertran and Figueres, rice from Montgrí, beans and peas from Vall d’Aro and apples from Girona represent the land in an elegant fusion of sea and mountain that constitutes the Costa Brava cuisine. These and other products are available on the Costa Brava Menu. This menu forms the basis of the Centenary Menu, which is offered in almost 70 establishments associated with the Costa Brava tourist brand. Each of them offers a unique take on the menu, according to the chef’s particular style and personality.
Young white wine:
1st prize: Floresta Blanc 2008
Criança vintage red wine:
1st prize: Puntiapart del celler Lavinyeta
2nd Prize: Cadac 2005 del celler Martí Faixó
Garnatxa d’Empordà:
1st prize: Garnatxa Gran Reserva del Celler Cooperatiu d’Espolla
Restaurants associated with the Costa Brava Menu