Kitchen collectives
-
Barceloneta kitchen
The intention of the Barceloneta Cuina association is to publicize, defend, recover and promote the cuisine and products of this fishing district.
The gastronomic association of Barcelona Barceloneta Cuina is an association formed by professionals from different fields and by the restaurants Ca la Nuri Platja, Can Solé, El Nou Ramonet, Kaiku, La Mar Salada, Lluçanès and Somorrostro. They are all united by a love for gastronomy, produce, a tradition that goes back a long way and that is the cuisine of a neighborhood, the sea, the fishermen and that is part of the Mediterranean culture and also of Catalan culture.
- http://www.barcelonetacuina.cat/
-
Kitchens Club
Website with all the recipes of Kitchens, Tàpias Variadas, To your Taste and Health in the Basket.
- https://catalunyacuina.com/
-
Gastronomy Club of l'Ametlla de Mar
The Gastronomy Club of L'Ametlla de Mar is a group of restaurants united by the common premise of loving local products in the area and working to promote them.
- https://www.ametllamar.cat/turisme/ca/turisme/on-menjar/club-de-gastronomia/
-
Sitges Tasting Club
Kitchen collective of the town of Sitges.
It is formed by a group of restaurants in La Vila that have come together to join forces in favor of the challenge of quality, which in its establishments is not a luxury, but must be considered as something normal. The culinary offer of the Club de Tast restaurants ranges from personified cuisine and traditional seafood or market cuisine to the most sophisticated of banquets and celebrations. Be welcome to our Villa and taste the peculiar cuisine of the members of the Sitges Tasting Club.
- http://clubdetast-sitges.com/
-
Berguedà Flavors Club
The Club dels Sabors de Berguedà is an association of agri-food products and restaurants from Berguedà that work together to promote traditional cuisine and quality local products.
- http://ww.clubsabors.cat
-
Cuina La Ràpita Collective Ebro Delta
One of the most important tourist attractions is our gastronomy linked to the quality of the landscape, the Ebro Delta Natural Park and Els Ports Natural Park. It is for this reason and with the aim of promoting and marketing culinary products of excellence we have joined the Cuisine Collectives of Catalonia with the collaboration of 14 restaurateurs from Sant Carles de la Ràpita and 14 agri-food producers from Terres de l'Ebre.
The creation of the La Ràpita-Delta de l'Ebre Cooking Collective is an opportunity to publicize the healthy gastronomy of Sant Carles de la Ràpita, a relationship between our visitor, their diet and their natural environment. We understand healthy to be the consumption of top quality and local products made with all the passion and enthusiasm to show once again our authenticity and uniqueness as a territory.
We want to show you the ability to offer confidence in the nutritional quality of the menus we offer. You can try the different dishes made that have a common denominator: seasonal fish, rice, oil, salt... without forgetting the wines of the D.O. of Terra Alta. It is a good opportunity to enjoy with family, and friends. We invite you to love our gastronomy and our agri-food products where restaurateurs and producers take the commitment to publicize, care for and defend our gastronomic culture.
We invite you to discover and taste our products that, thanks to the know-how of our restaurateurs, will evoke exquisite memories and awaken your senses creating a whole language of beauty, magic and culture.
One of the most important tourist attractions is our gastronomy linked to the quality of the landscape, the Ebro Delta Natural Park and Els Ports Natural Park. It is for this reason and with the aim of promoting and marketing culinary products of excellence we have joined the Cuisine Collectives of Catalonia with the collaboration of 14 restaurateurs from Sant Carles de la Ràpita and 14 agri-food producers from Terres de l'Ebre.
- http://turisme.larapita.cat/ca/content/col%C2%B7lectiu-cuina-la-r%C3%A0pita-delta-de-lebre
-
Corbera Flavours
Corbera Sabors is an interprofessional collective where restaurateurs, hoteliers and other companies related to gastronomy converge, which were presented to society in 2010 with the aim of promoting quality Catalan products and also those of the municipality.
- https://sites.google.com/a/corberasabors.com/inici/
-
Cuban
Nine lovers of well-thought-out and slow-cooked cuisine joined forces in 2012 to found the Baix Llobregat cooking association, with the motto of "chickens cook" eggs, we "cubamos" cook.
- http://www.cubat.cat
-
Empordanet cuisine
Collective cuisine from the Baix Empordà region.
La Cuina de l'Empordanet is a gastronomic collective that brings together a large group of kitchen and restaurant professionals, who have been working for many years in the dissemination of the cuisine of the Baix Empordà.
It was in 1995 when the group of restaurateurs that had organized the gastronomic exhibitions of "la Cuina de l'Empordanet" since 1983 decided to become a non-profit association, to work since then in the improvement and dissemination of the cuisine of this small stand, every day and at all times, individually and collectively.
Different profiles and ages capable of exchanging knowledge and criteria, complementing proposals and joining forces to highlight the quality and prestige of an ancestral cuisine that they have been responsible for preserving, but also of updating and innovating when it has been appropriate and when the demand of our or foreign public has demanded it.
They are part of the gastronomic history of a country that has achieved gastronomic excellence and has become a world reference; Not only for being the first group that believed in the identity of the cuisine of the territory, but for its constant improvement.
Some may say that in this land making good cuisine is easy, because surely we have the best pantry, but without the sanity and rapture, the craft and the commitment of these professionals, nothing would have been as it is now.
Theirs is a cuisine based on the priority use of local, seasonal products, treated carefully and sensibly; Renewed Empordà cuisine, with great personality; A fusion between the traditional and the avant-garde, always preserving our culinary roots.
They like to show the Empordà landscape at the table, small details that make their cuisine one of the most precious in the world.
- http://www.cuinadelempordanet.com/
-
Empordanet cuisine
Under the heading Cuina de l'Empordanet, in 1995 some restaurants in the regions of Baix and Alt Empordà came together to promote Empordà cuisine in Catalonia and around the world, organizing different gastronomic activities.
- http://www.cuinadelempordanet.com
-
Pyrenean cuisine of Cerdanya
La Cerdanya cuisine collective.
The region of La Cerdanya (the valley of the Pyrenees), a Catalan region par excellence, has a very particular character due to its orographic, climatic and historical characteristics that make it one of the most prestigious destinations in Catalonia. The region has a wide range of gastronomic, historical, monumental and natural offer that offers you a very attractive destination within the Pyrenees very close to you that will allow you to discover new sensations.
The Pyrenees Cerdanya Gastronomic Association was born from the concern of a group of restaurateurs who are part of the Association of Bars and Restaurants and the Association of Hotels and Campings of La Cerdanya in order to promote a new entity under which it has hosted restaurants that make a firm commitment to quality, local products and culinary tourism of a region such as La Cerdanya that has a rich gastronomic and tourist tradition.
The immediate actions of the association are the attendance to various fairs and specific actions outside the region, many of them jointly with the Consell Comarcal de Cerdanya and other provincial bodies.
- https://cuinapirinenca.wordpress.com/
-
Cuina Vallès
Collective cuisine from the Vallès Occidental region.
For some time now, chefs of great professional stature have been coming to light throughout Catalonia. There are those who were already well known, either for having the food house that represents ancient prestige origins, or for having been among the mischievous people who have broken the mould lately. The phenomenon, which has spread like an oil slick throughout the country, has also arrived, with force, in the Vallès Occidental It has arrived, in the Vallès, with an imprint that is characterizing Catalan cuisine and that makes it different, giving it its own distinctive identity traits. It is about the desire that Catalans have to group together when it comes to defending those elements that are most ours. And cooking is one of them, and it makes country like few others. Hence, a group of restaurants have decided to put all their eggs – which in Vallès are beans, and crochet – in the same basket. The initiative was born under the auspices of the Vallès Occidental Tourism Consortium, which fully supports it.
- http://www.cuinavalles.cat/
-
VO Kitchen
Cuina VO is a voluntary group of chefs and restaurants from Vallès Oriental, which promotes and disseminates the virtues and singularities of Vallès cuisine, formed by fifteen members.
- http://www.cuinavo.cat
-
Volcanic Cuisine
Collective cuisine of the region of La Garrotxa.
In 1994 the Volcanic Cuisine group was born.
A set of restaurants that have consolidated a passionate cuisine based on the most deeply rooted gastronomic uses in the region. They believe in the need to represent, defend and promote the territory and its entire agri-food area, which will use in their kitchen the products grown, raised and elaborated in an artisanal way in the region of La Garrotxa itself and its surroundings that have projected a cuisine available to all palates.A regional cuisine based on a traditional, creative and daring recipe book, which increases the concerns and culinary curiosities of the area.
Faced with the richness and variety of our products, the Volcanic Cuisine group defends its full integrity in our kitchens and spreads its own culinary curiosities.- https://www.cuinavolcanica.cat/ca
-
Cooks of Sils
It is a collective that was born in the early nineties with the purpose of recovering and preserving the rich gastronomic heritage of Sils, a municipality characterized by a backward culinary tradition, which remains in the memory of grandparents. The project started with an unequivocal objective: to turn our eyes to history and remember what our ancestors ate; how they cooked; what possibilities offered the garden, the field and the vineyard, the meat and fish, the snails, the fruits, the mushrooms... ; ways of dressing, canning or liquour, cooking every day and getting out of a thousand situations..., that is, old rural customs that are lost and that had to be left fixed. In short, La Cuina in Sils wanted to leave a point of reference: the living memory that is still common practice in certain houses and families, but that is inescapably fading.
- http://www.lacuinaasils.com/cat/index.php
-
Cuisines of Camprodon Valley
Camprodon Valley cuisine collective.
Up to 25 restaurants are part of the Cultural and Gastronomic Association Cuines de la Vall de Camprodon. According to its managers, this association was born to preserve and promote the cultural heritage of the Camprodon area, in the Ripollès region, in the Girona Pyrenees.
In the words of its members, "one of the main features of the Camprodon Valley is the gastronomic richness, both for its historical legacy, which has marked a traditional cuisine of great quality, and for the new proposals that arise from young creative cuisines".
The artisan products of the Camprodon Valley, made mostly by small family businesses, are known throughout Catalonia and form the basis of the region's gastronomy. Especially appreciated for its quality are pâtés, honey, sausages, cookies and sweets and dairy products, such as cheese, fresh milk or cottage cheese.
The association also organizes, between January and February, the gastronomic season La Matança i la Lent. This initiative aims to recover subsistence cuisine, marked by the climate and the seasons, which is the basis of our habits and our culinary calendar.
This organisation was chosen by Turisme de Catalunya to represent Catalan gastronomy in the 2008 edition of World Travel Market, one of the two most important tourism events in the world.
The association devised a menu representative of its cuisine. Among the ducks that were included, we can highlight Mediterranean tuna tartare, pumpkin cream with black sausage parmentier, Catalan stuffed lamb shoulder, ratafia with hazelnut ice cream, panellets, carquinyolis and local cheeses, among others.
- http://www.valldecamprodon.org/
-
Kitchens of El Vendrell
Collective cuisine of the town of El Vendrell.
- http://www.elvendrellturistic.com/cuines_vendrell.php
-
Kitchens of El Vendrell
Les Cuines del Vendrell is a group formed by businessmen from diverse origins: cooks, hoteliers, winegrowers, farmers ... This is reflected in its cuisine, very varied, but faithful to its motto: sea, vineyard and olive tree.
- http://www.elvendrellturistic.com
-
The taste is ours
The collective El gust és Nostra integrates five restaurants in the municipality of Calafell associated since the mid-2000s to carry out joint events and promote the population from a gastronomic and tourist point of view.
-
Fogons of the Vall de Ribes
Cuisine collective from Vall de Ribes.
Fogons de la Vall de Ribes is a historical collective. Born in 1999 around the local gastronomic exhibition, it was inactive until the end of 2007, when the Vall de Ribes Tourist Board encouraged its members to resume the initiative. The group has set itself the commitment to recover a series of gastronomic samples and actively participates in various local campaigns: in spring, chicken and cod, and in autumn, mushrooms. Among the products that this gastronomic movement wants to promote are honey, sausages, fresh cheese, el matat (mató) and other dairy products, as well as several characteristic sweets, such as the so-called mets de Ribes. On a national scale, the great product of the valley is the lamb of the Ripollesa or Queralbina breed, the sheep of Queralbs, raised in this municipality of the Vall de Núria.
- https://www.vallderibes.cat/
-
Girona Good Stoves
Culinary collective from the Girona region.
In 2007 the current cuisine collective Girona Bons Fogons was born, which took its name and took over from what it tried to create, twenty-five years ago, a small group of Girona chefs led by visionaries Juli Lara and Antonio Gómez.
This group is made up of a group of eleven chefs, who are also friends, from restaurants in Gironès, Pla de l'Estany and La Selva, united by the shared desire to recover, maintain, update and promote the knowledge, customs and products of Girona's gastronomic culture, as well as its extensive traditional recipes.
- https://www.gironabonsfogons.cat/
-
Pla de l'Estany Gastronomic Group
Collective cuisine from the Pla de l'Estany region.
Under the slogan "The Pleasure of Natural Eating", several restaurants and producers form the Pla de l'Estany Gastronomic Group. This gastronomic society was established in February 2004 and is a non-profit association of professionals.
The activities that led to the creation of this gastronomic group began about five years ago, as a result of the need of some restaurateurs of the Pla de l'Estany to share ideas and suppliers and to jointly seek high quality products that would allow them to improve their gastronomic offer and, at the same time, that of the region. They were also driven by their interest in recovering products and ways of producing from yesteryear, in learning about new products and techniques, and in acquiring new knowledge and ways of understanding gastronomy.
The Group's products are the novel bull from Sant Mer, the lamb meat from the Bonxai brand, the extra virgin olive oil Mas Auró, recovered legumes such as blond eye beans, Banyolins, Esponellà pumpkin, Biorica beans, Crespiana walnuts, Crespià honey, Banyoles cake and garlic from Cornellà de Ter.
- https://es.costabrava.org/que-hacer/enogastronomia/asociaciones-y-colectivos-gastronomicos/colectivos-de-cocina/grup-gastronomic-pla-de-l-estany-44352
-
Young Chefs
Collective of young gastronomic creators from Girona and the Empordà.
The association Joves Cuiners de Girona, created in 1999, is formed by a group of chefs from the Girona region. Most have done training stays at Ferran Adrià's restaurant El Bulli, or have been awarded different gastronomic prizes.
The main objective of the entity is to promote cuisine with its own personality, linking tradition with new trends, and always paying special attention to the raw material. Its philosophy is to make young, fresh and signature cuisine.
Joves Cuiners de Girona aims to modernize the concepts of Catalan cuisine. The young chefs who are part are owners of their establishments, and exchange knowledge that is enriched both personally and associatively.
- https://www.visitpirineus.com/es/node/38
-
The Essence of Rice, Amposta – Ebro Delta
Rice from the Ebro Delta is the raison d'être of this cooking group, made up of fifteen restaurants in Amposta and responsible for the organization of the Rice Gastronomy Days both in June and October.
- http://www.turismeamposta.cat
-
The Wind Kitchen
La Cuina del Vent was born from the concern of a group of professionals who believe in gastronomy as a tool of expression and as a carrier of popular knowledge accumulated through history, a climate and a common landscape: the Alt Empordà.
Our cuisine is a faithful reflection of the generosity of our land, a country of contrasts, with a daring and wild coastline and another long and soft that gives us fish and seafood. An infinite plain that sees the rebirth of orchards and fields everywhere; a mountain intensely green and fertile, and another dry and rough, pregnant with game and wild fruits. All this complexity is what fills our cuisine with richness, variety and contrasts.
La Cuina del Vent is the compendium of the gastronomy that takes place on the seashore and in the shade of the mountain, born from the tradition most deeply rooted in the kitchen and grows in nuances at the forefront of haute cuisine. The group brings together professionals and establishments of high quality and begins its journey with the will to mature in order to share and exchange knowledge, organizing samples, talks and seminars that will improve the quality of service and contribute to strengthen the links between people of the trade.
La Cuina del Vent is a gastronomic group that has the support of the Association of Hospitality Activities Entrepreneurs of the Alt Empordà and the Alt Empordà School of Hospitality, and is made up of professionals from different branches of the hospitality industry who, with the aim of promoting the land, cuisine, culture, tradition and a job well done, they want to share and export everywhere the roots and the peculiar personality of the Alt Empordà.
- http://www.empordahostaleria.com/
-
The Chicoy
Kitchen collective from the Pallars Sobirà region.
The La Xicoia Gastronomic Association brings together restaurant professionals who want to spread the attractions and characteristics of Pallars' cuisine and also brings together restaurant professionals who want to spread the attractions and characteristics of Pallars' cuisine, whose differential feature is undoubtedly mountain products.
Among the typical dishes of Pallars, those derived from the lamb stand out, such as girella, cheeses or palpís (pulp), and even those based on the so-called Catalan donkey. That is why this gastronomic group has recently worked on the recovery of the recipe book that includes the meat of this animal.
Xicoia was born in 2003. Since then, it has organized the Gastronomic Rally annually, where you can taste traditional dishes and innovative bets in the restaurants that make up the collective. The gastronomic offer is complemented by informative and training activities.
These days also organize culinary competitions and the Xicoia d'Or is awarded, which rewards popular characters from all over Spain, food products and the career of outstanding chefs.
The following are part of this group: Ca l'Andreu, Café Pessets, El Pigal, Fonda Farré, Hotel Castellarnau, Hotel de Rei, Hotel in els Puis, Hotel La Morera, Hotel Muntanya, Hotel Pessets, Hotel Poldo, Hotel Roya, Pensión Andreva, Pensión Can Mariano, Pensión Trainera and Roch Hotel.
- http://www.catalunya.com/la-xicoia-16-14003-13?language=es
-
Walnut Kitchen
Collective cuisine of the region of La Noguera.
The Noguera Cuina collective brings together eleven restaurateurs with the aim of making their neighbors and visitors enjoy the excellence of the gastronomy of this region of the Lleida Pre-Pyrenees.
Eleven restaurateurs, eleven different ways of understanding cooking, eleven creative minds in search of the best combination of textures and flavors. This is the Noguera Cuina collective, a young and emerging group that was born in June 2007 with the intention of making its neighbors and outsiders enjoy the excellence of the region's gastronomy in the Lleida Pre-Pyrenees.
In addition to having high quality raw materials, the Noguera Cuina association has a series of suppliers specialized in haute cuisine and delicatessen. This allows them to work on recovering native varieties of plants and flowers, roasting artisan coffees, mixing herbs and berries, collecting mushrooms and preparing pantry products.
In this region you can find products from the dryland agriculture of the area, as well as fruit trees and olive trees of great quality. Turron, honey and cheeses are much appreciated. It is also a land of vineyards, which produce wines from the Costers de Segre Designation of Origin.
From March to June, Noguera Cuina organizes the Gastronomic Days of Landscape in the Kitchen, a proposal that emerged in 2008 with the idea of merging, practically literally, food with its natural environment. In this way, each restaurant chooses a photograph of a representative place of the region and uses it as a source of inspiration to create an unprecedented and completely original menu.
Noguera Cuina is made up of the restaurants Casa Mercè (Fondepou), La Solana (Foradada), Monestir de les Avellanes (Os de Balaguer), Lo Ponts (Ponts), Roma (Cubells), Cal Farré and El Dien (Vallfogona de Balaguer), Cal Pepito, Cal Xirricló, Espígol and Santuari de Sant Crist (Balaguer).
- http://nogueracuina.eurowintuweb.com/pages/9-contacto.html
-
Osona Kitchen
Collective cuisine of the region of Osona.
During the last 20 years a group of chefs from the region of Osona has joined forces, creativity and experience behind the stoves to make the region one of the gastronomic references of Catalonia. Each of the restaurants that form part of OsonaCuina has its own characteristics and peculiarities, but they are all united by a love for cooking, for the products of this land and one goal: to put Osona cuisine on the international gastronomic map.
Among the activities they carry out as a group are the organization of Dijous Llarder de Vic, a very popular festival that has turned the Ral roasted pork sandwich into a tradition; and gastronomic campaigns focused on the star products of this region: pork, truffle, buffet potatoes and Collsacabra beans.
The restaurants founded by the collective in 1998 are El Boccatti, Ca l'Ignasi, Ca l'U, Can Jubany, La Fonda Sala, L'Estanyol, Mas Albereda and Torres Petit. In February 2014, coinciding with the 15th anniversary, new restaurants were incorporated into the group, very different from each other, but which are interpreting the new gastronomic times in a brave and committed way. In recent years, the collective has faced a series of changes, with the aim of renewing the enthusiasm to continue placing Osona's gastronomy on the map.
It was not until November 2018, coinciding with the 20th anniversary of the collective, when this clear generational change was staged, in which the founding restaurants gave way to younger chefs, all of them eager to promote the group and make known the region they represent, while being aware of the legacy that has been given to them and the responsibility that this represents.
Currently the collective consists of the restaurants Arka (Santa Eugènia de Berga), Cal Jutge (Orís), Ca l'U (Vic), El Barecu (Vic), El Gravat (Vic), Fonda Sala (Olost), Les Magnòlies (Arbúcies), Tresona XXl (Vic), and the most recent incorporation Ca la Cinta de Sant Agustí del Lluçanès.
- http://www.osonacuina.com/
-
Penedès Fogons
A collective of cuisine in the territorial area of the Penedès Designation of Origin.
With the aim of promoting and publicizing the culinary wealth of the Alt and Baix Penedès regions, the Unió Empresarial del Penedès conceived Penedès Fogons, a group that brings together different restaurants in the area.
Located halfway between Barcelona and Tarragona, the regions of Alt and Baix Penedès have achieved remarkable gastronomic recognition thanks to the incorporation of garden products into the kitchen. However, the main arguments of its international prestige have undoubtedly been its wines and cavas.
With the aim of promoting and publicising this culinary wealth, the Unió Empresarial del Penedès conceived, in the summer of 2005, Penedès Fogons. This group groups different restaurants located in the territorial scope of the Penedès Designation of Origin. The objective is to make a high quality cuisine that serves, at the same time, to promote the enogastronomic values linked to the Penedès.
Penedès Fogons also participates in joint gastronomic initiatives inside and outside Catalonia, and promotes specific and quality training in the catering sector in the Penedès. As a long-term objective, it aims to consolidate a quality label of Penedès cuisine and achieve wide national recognition.
The promotional actions they carry out range from Nits de Penedès Fogons, dinners with pairings in the restaurants that make up the collective to cooking demonstrations by the chefs of the group, in the three municipal markets of Vilafranca, on the third Thursday of each month throughout the year.
Penedès Fogons is made up of Cal Blay (Sant Sadurní d'Anoia), Cal Saldoni (Sant Pau d'Ordal), Cal Ton (Vilafranca de Penedès), El Cigró d'Or (Gelida) and El Racó de la Cigonya (Santa Margarida i els Monjos).
- http://www.catalunya.com/penedes-fogons-16-14003-16?language=es
-
Tarragona Gastronomic
The sum of the talent of seventeen of the best chefs in Tarragona results in "Tarragona in essence", the first gastronomic group in the city that bets on quality local products.
The sum of the talent of seventeen of the best chefs in Tarragona results in Tarragona in essence, the first gastronomic collective in the city of Tarragona that bets on quality local products and that has become a reference for the gastronomy of this territory.
The collective brings together twenty professionals and establishments in Tarragona in a decalogue that aims to mark the criteria that will define which restaurateurs meet the necessary requirements to be part of this project.
- http://www.tarragonaturisme.cat/es/tarragona-gastron%C3%B3mica
see more