Costa Brava Cuisine Fresh from Farm and Sea

Simple ingredients fresh from farm and sea make for magical meals of Costa Brava cuisine at traditional tables in Catalunya.

If a society’s overall well-being is reflected in its everyday food, Catalunya may just be the finest place on the planet. In the Costa Brava, local food – its production, preparation, presentation, and ultimately, the pleasure taken from it – artfully elevates the experience of eating to entirely new levels.

costa brava cuisine

Costa Brava – Photo Credit:

“Catalonia can do without the entire world, but the entire world cannot do without it.”- Voltaire, Le siècle de Louis XIV, 1751

The Costa Brava region in northeast Spain stretches from the town of Blanes (about 40 miles northeast of Barcelona) all the way to the French border. Like other regions in Catalunya, it is divided into “comarques,” districts which might be best compared with counties in the United States. Each comarca has a capital city, but overall the divisions are non-official and sometimes ambiguous. We spent a week in the Baix (low, or south) Empordà comarca, which has a population of about 140,000 in an area of 435 square miles.

Costa Brava made a name for itself as the residence of artists, intellectuals, and celebrities over the last 100 years, but at the turn of the current century, gastronomy took star cultural billing. Costa Brava began to draw serious food pilgrims to globally-rated restaurants which were creating avant-garde cuisine by reinventing local traditions. These outstanding culinary innovations have resulted in global recognition: Michelin stars a-plenty, and two out of the top 5 of the peer-voted World’s 50 Best Restaurants.

costa brava cuisine

Layered entree from Platja d’Aro restaurant

But sophisticated Costa Brava cuisine isn’t just for fancy people and places. Virtually everyone we encountered in Spain appreciates and enjoys good food. Markets are teeming with fresh and salted fish, anchovies and prawns; meats are raised and cured using age-old Iberian processes; vegetables, fruits, and rice are organically grown; there are mind-boggling assortments of olives, oils and balsamic vinegars, flavored sea salts, breads and pastries, local wines and even herbal aperitifs (replete with alcohol, yay!) to assist the digestion. Prices are low, access is high.

Costa Brava cuisine

Specialty olive fans, rejoice!

In a comprehensive array of brilliant experiences facilitated by Costa Brava Pirineu de Girona and Visit Empordà, we were treated to “cuina de la Costa Brava” – the cuisine of the wild coast. “Cuina rural” and “plats de mariscs” (seafood dishes) were prepared by “granger” (now there’s a word a Midwest farm-town girl like me would easily recognize) and “pescador” (“fisherman”) alike. We consumed Costa Brava cuisine with pleasure, in very fine and authentic company indeed.

Serenading us on this written journey of remembrance are two members of Tiramiu’s Society of Friends, with a traditional havanera. Click to listen as you read through! If you’re reading in email, here’s the video link.

Plats de Mariscs

The Society of Friends in Tamariu Beach was founded by twelve pescadores in 1872. Membership has remained within the same dozen fishing families ever since. It is an honor to be invited for a meal in their clubhouse, a fisherman’s shack beside the sea. Pete’s group enjoyed “suquet de peix” – a fish stew, along with cremat (an aromatic rum).

costa brava cuisine

Suquet de Paix – Traditional Seafood Stew

Costa Brava Cuisine

Lunch at Society of Friends – Tamariu Beach

Eleven kilometers inland at the medieval village of Pals, Betsy’s group transitioned from sea to land by sampling a variation of this stew, bolstered by the addition of local rice. Pals began growing rice in the 15th century in fields which naturally flooded from area rivers. Production was interrupted in the 19th century when it was thought that diseases and epidemics sprang from the standing water, then reinstated when modern methods were brought back by Indianos returning from Cuba. Today, about 20 families grow seven varieties of rice around Pals using mechanized and traditional processes. The lovely Restaurant Antic Casino‘s menu included an appetizer of scallops with cream of leek and truffle oil before the main course of Pals rice casserole.

costa brava cuisine

Scallops with leek and truffle oil, topped with cheese crisps

costa brava cuisine

Rice and Seafood Casserole at Antic Casino Restaurant in Pals

Costa Brava Cuina Bàsic a L’Aire Lliure (Costa Brava Cuisine Basics in Fresh Air)

At El Museu de la Mediterranea in Torroella de Montgrí, Betsy’s group tasted more local products in a simple, yet gracious repast. Amid towering palms in front of what once was the residence of 19th century poet-politician Albert de Quintana i Combis, a table was set in the large open courtyard. It was timeless and beautiful.

costa brava cuisine

In the courtyard of the Museu de Mediterranea

Orienting us to the region’s rich heritage, the Museum’s materials explain,

“The Phoenicians taught us to cultivate the vine and the Greeks taught us democracy, the Romans bequeathed us their language and the Arabs their numbers and irrigation systems. . . Catalonia intervenes with its own voice in this common space.”

costa brava cuisine

Dates, apples, meats and sausages, wine, bread, and anchovies to taste under the palms

Between Peratallada and Pals, the landscape of the Empordà rivals Tuscany.

Landscape of L'Empordà amidst medieval villages

Landscape of L’Empordà amidst medieval villages

On another day, cycling up to a grove of olive trees six hundred years old or more, Betsy’s group came upon a humbling repast set in front of a house made of stone.

Ancient olive grove

Ancient olive grove

In the distance, over the tree tops in any direction, were church spires centered in medieval villages. Zaida Godoy, and her award-winning chef Jordi Dalmau, from Mas Lazuli Hotel and Restaurant, had come from the village of Pau to teach us about bread. Jordi defines his cuisine as “the unconditional love of the excellence of fresh, organic and proximate products.” Later we learned Jordi had arisen at 4am that morning to bake the bread for our tasting.

costa brava cuisine

Our bread lesson awaits

Seated on a low stone wall, a granger mixed up his grandmother’s recipe for aioli mayonnaise in a 19th century wooden vessel.

Costa Brava cuisine

A 19th century wooden vessel and recipe, with lots of garlic = pungent taste!

Meanwhile, Jordi, who has worked in 3-star Michelin kitchens, briefed us on the basics of bread. During hard times in Catalunya, families were often reduced to little means. Bread was made in loaves sized to last several days. Olive oil and salt gave it flavor; slicing it the width of two fingers ensured precious toppings wouldn’t be wasted by spilling or seeping.

Costa Brava cuisine

Slicing, drizzling, sprinkling: bread, olive oil, and salt

Variations in mixing time and intensity aerate the dough from its natural denseness into a lighter product with a crust that bakes up crispier.

costa brava cuisine

Corn and spinach change flavor and color, other loaves are distinguished by twisting and shaping

When fruits, nuts and vegetables were available, they were incorporated to flavor.

costa brava cuisine

Fruits, raisins and pistachios change the taste

Wild herbs, such as fennel or rosemary, could be rubbed between the palms before eating to influence the sense of smell, affecting one’s taste. Out of great hardship and necessity in the past, came wonderful inventive solutions which influence gastronomy in the Costa Brava today.

Cuina Rural

In the hamlet of Cruïlles, close by Baix Empordà’s capital city of La Bisbal d’Empordà, is a 13th century farmhouse at the foot of the Gavarres Hills. “Casa rural” Mas Masaller is the brainchild of Marta and her chef husband, Joan, whose Empordanese cooking emerges from a typical farmhouse kitchen to reign supreme at their long family-style table.

costa brava cuisine

Joan at work in the farmhouse kitchen

On the night Betsy’s group visited, the first course consisted of fresh green salad and a grilled potato and vegetable dish, called “escalivada.” This alone would have satiated us, filled with bread as we were.

costa brava cuisine

Escalivada, salad and bread (now that we know the oil and salt routine) would have been plenty

But the main came out and we couldn’t resist: a hearty pan roast of chicken drumsticks with prunes, apricots and onions.

Pan roasted chicken with prunes and apricots

Pan roasted chicken with prunes, apricots and onions

“Postre” (dessert) was a series prepared by friend, Mònica, who with her husband operates Mas Vilà, a similar accommodation in a 17th century farm cottage outside the village of Monells. But the real entertainment came from Joan, who demonstrated the proper way to drink wine from a traditional Catalán vessel.

Joan provides entertainment

Joan provides entertainment

We finished our last night together with happy smiles and full bellies.

costa brava cuisine

Happy (and full!) group at the Mas Masaller farmhouse table

There’s this thing about Catalunya and the Costa Brava that people talk about. It’s a sense of being right where you are supposed to be in the skin that you’re wearing. It’s a function of living in the moment, of celebrating each day, of savoring the connection we as human beings crave in other places where life is less personal, of embracing joy and spirit.

Salvador Dalí, who built a house for himself and fixed up a castle for his beloved here, famously said, “There are some days when I think I’m going to die from an overdose of satisfaction.” We understand what he meant now that we’ve been to the Costa Brava.

Pinnable Images:
costa brava cuising


Costa Brava Cuisine


Practicalities, tips and information:

A map of all the locations and organizations mentioned in this post:

If you’re lucky enough to be introduced to someone who is a member of the Society of Friends in Tamariu and they invite you to the fishing shack for a meal, move heaven and earth to get there.

Antic Casino Restaurant, C/Enginyer Algarra, 32, 17256 Pals, tel. 636 99 38 83. Market and garden-based cuisine showcasing local products in a landmark building.

Oficina Municipal de Turisme, Pals, tel. 972 63 73 80

El Museu de la Mediterranea, C/Ulllà 27-31, Torroella de Montgrí

Mas Lazuli Hotel and Restaurant, Carretera de Roses 17, 494 Pau, tel. (+34) 872 222 220. Six suites, one junior suite, 9 rooms and one apartment with panoramic views of olive groves and the Bay of Roses. Nightly rates range from 220€ in low season, includes breakfast. Restaurant Mas offers varying menus, including a chef’s carte blanche, and bespoke for groups of eight or more. Prices begin at 38€ for lunch and 48€ for dinner.

The above two outdoor experiences were coordinated by Atelier Esdeveniments, a special event workshop company which provides complete services to organizations and private parties. Barcelona tel. +(34) 629 285 479, Baix Empordà tel. (+34) 654 780 706, Alt Empordà tel. (+34) 649 474 153

Mas Masaller (Turisme Local), Rabioses, 5, 17116 Cruïlles (off Carretera de la Bisbal a Calonge, km 2, 3), tel. (+34) 972 641 301. Six en-suite bedrooms, free wifi, child and pet-friendly, pool and garden, adjacent to working farm. Double occupancy from 71€ (low season) to 90€ (high season). Triple and quadruple configurations for families available. Prices include breakfast. Dinner must be reserved ahead, 12-15€ per adult, less for children.

costa brava cuisine

Mas Maseller Farmhouse

Mas Vilà (Turisme Local), Veïnat de Sies (Monells), tel. (+34) 972 63 04 75. Accommodations include two apartments and a cottage for groups varying in size. Prices range from 230€ per weekend in low season to 1600€ per week in high season.

With grateful thanks to Costa Brava Turisme Pirineu de Girona and Baix Empordà Turisme for coordinating these outstanding introductions to a world-class region, and their service partners listed above, who provided us with exceptional hospitality. All opinions are our own.


    • Betsy Wuebker says

      Hi Toni – The olive kebabs were a combination of salted cod, olives and other ingredients. I am not an olive fan, so it didn’t sound appetizing at all, but I decided to take one for the team. OMG!! It was amazing.

  1. says

    Oh my goodness you dont waste a minute or centimeter squared in your tummies do you? I applaud you! And envy you a teeny bit. This Costa Brava trip seems simply delish.

    • Betsy Wuebker says

      Hi Orana – They had us on the go, and yes, quantities were definitely plentiful. We’re in recovery now. 😀

    • Betsy Wuebker says

      Hi Jennifer – it’s really tough to beat, isn’t it? A favorite destination of ours now.

    • Betsy Wuebker says

      Hi Dave – I feel your pain. The food where we are staying right now leaves a lot to be desired, even without comparing with Costa Brava. :-/

  2. says

    Oh wow, I challenge anyone to not salivate by the end of this post. I am starving suddenly and have a hankerin for a trip to Spain. Thanks for wrecking my evening since I cant get any of that tonight;)

    Great photos!
    Mary has an awesome blog post here: 5 Money Saving Tips For NomadsMy Profile

    • Betsy Wuebker says

      Hi Rossana – Everything was definitely wonderful. Fresh to table is our kind of stuff. 🙂

  3. says

    What a fabulous resource. I was firstly attracted by the food, and then all the other snippets you provided. I think though you had me at the food 😉 Then again, I loved this quote, ” The Phoenicians taught us to cultivate the vine and the Greeks taught us democracy, the Romans bequeathed us their language and the Arabs their numbers and irrigation systems. . . Catalonia intervenes with its own voice in this common space.” And from what I’m seeing, that could be ‘food’!

    • Betsy Wuebker says

      Hi Jo – hahaha, I think you could be right. Although conviviality, perhaps. But that happens best at the table. It’s the food, yeah. 🙂

    • Betsy Wuebker says

      Hi Noel – “Eating madness” – love it! We would like to visit Girona; we never made it that far inland!

  4. says

    All the food looks wonderful. Especially the bread and the seafood stew. I love think about ” a sense of being right where you are supposed to be in the skin that you’re wearing”. Great attitude.
    Donna Janke has an awesome blog post here: House ExchangeMy Profile

    • Betsy Wuebker says

      Hi Donna – Thank you. It’s hard to describe, but I think that phrasing does the trick.

    • Betsy Wuebker says

      Hi Suzanne – I would love to see you and Craig wend your way through this region. It’s right up your food and wine alley. 🙂

    • Betsy Wuebker says

      Hi Billie – Yep, there’s nothing better. And we really miss it where we are right now.

  5. Carol Colborn says

    What a wonderful post! I have been wondering where Costa Brava was. Fresh food from farm and sea to the table is probably their secret to long and good quality life. How long did you stay? Perhaps a month there would be good!

    • Betsy Wuebker says

      Hi Carol – We were in Barcelona and Costa Brava for a little over two weeks, and it certainly wasn’t enough! 🙂

    • Betsy Wuebker says

      Hi Anita – Jordi is an amazing talent and we learned a lot from him. Not only did he get up at 4 in the morning to bake for us, but they delayed the opening of the restaurant to do this field trip on our behalf. You can bet we’ll try to visit the hotel and restaurant when we return.

    • Betsy Wuebker says

      Hi Suzanne – Between the two of us, we lucked out indeed. Now we just have to finagle a way back. Touches the heart, as you know. Thanks.

    • Betsy Wuebker says

      Hi Francesca – I was so glad I tried the olive kebab in the picture. It was an amazing combination that I might have missed. 🙂

    • Betsy Wuebker says

      Hi RaW – You can just make out the olive kebab in the photo with the rest of the olives (but barely, to be sure). Drooling is a sign of appreciation! Thanks.

    • Betsy Wuebker says

      Hi Susan – It was so much fun running into you here and there. We’re planning to return as well. 🙂

  6. says

    Almost too much info to take in all at once. This last trip was maybe our fifth to the Costa Brava-northern Catalunya area. Every time I go, I come back about 5 kilos heavier. But happier. It’s a wonderful place.

    • Betsy Wuebker says

      Hi Tom – It sure is. We’re still digesting, but we’ve had enough to know we’ll be back.

    • Betsy Wuebker says

      Hi Anne – It’s really a remarkable place in so many ways, isn’t it? Glad you enjoyed it.


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