Mountain gastronomy route in the Girona Pyrenees

Mountain cuisine in the Camprodon and Ribes valleys

Experience the valleys of Ripollès, the valley of Camprodon and Ribes, through beautiful one-day routes or summer crossings, walks to discover the jewels of the Romanesque of the Pyrenees, days of skiing and snow in winter, activities climbing and horse riding... and don't go without trying its mountain cuisine, a high-altitude gastronomic proposal that is strongly committed to local produce and is characterized by unique ingredients, such as foal meat, the Ripollesa sheep, the potato or the famous cookies.

Ripoll and Minera craft beer

The capital of Ripollès is a destination that brings together an excellent cultural, heritage and gastronomic offer. Some of the best-kept gastronomic treasures of this town, which was once the "cradle of Catalonia", are its extraordinary sausages and Minera craft beer.

Almost a century after the last wagon left through the mouth of the Juncadella mine, and 50 years after the definitive closure of the exploitation, this environment welcomes a new project in the form of craft beer. One of the objectives of the Minera is to disseminate the beer culture and, at the same time, the mining heritage of Ogassa and San Juan de las Abadesas. To this end, he regularly organizes group tasting tours in his workshop and walks around the Ogassa mines.

The Fonda Xesc Gombrèn

An obligatory gastronomic stop in the Ripollès is the Fonda Xesc Gombrèn. Its restaurant, awarded a Michelin star since 2009, is part of a historic house from 1730 located in Gombrèn, a small town in the Girona pre-Pyrenees surrounded by a unique landscape. It offers an autochthonous, simple and aromatic cuisine, based on the products of the territory, with traditional recipes and influenced by other gastronomic cultures from all over.

High-altitude dinners in La Molina

Come and live, at the highest refuge in the Eastern Pyrenees, a unique gastronomic experience: a high mountain cuisine dinner and a night descent under the light of the moon.

The picadillo and the Pyrenean Cuisine of La Cerdanya

Winter cabbages, potatoes, mushrooms, morels, Talltendre turnips, nightingales, Cadí butter, quince aioli, liver bread, Puigcerdà pears, cheeses... and the Trinxat Festival, dedicated to the most recognized dish in the kitchen de la Cerdanya: a must for lovers of Cerdanyan gastronomy, which is held every February and which wants to highlight the products of the land, in a gala dinner that serves as a showcase for the restaurants in the region.

Visits to producers in La Cerdanya

Experience the snow in winter, leisurely walk the trails, lakes, fields and meadows that surround the villages of La Cerdanya... and discover the producers of the territory, true protagonists of the tables of the region, through Visits in the field or in the Mill of Ger.

Source: Costa Brava Pirineu de Girona