From the depths of the Pallars to the mudflats of the Segre River; from the volcanic forests of La Garrotxa to the beaches of the Ebre Delta; from the drylands of Segrià to the vitality of Barcelona; or from the coves of Cap de Creus to the undulating hills of La Noguera, Catalonia offers a wide variety of landscapes and climates within a very short distance of each other. This diversity is reflected in its rich and varied cuisine. The mountain landscape of the Pyrenees of Catalonia The highlands of the Pyrenees of Catalonia are a wild natural framework, broken by valleys and rivers, stone villages and cliffs. It is a territory of beauty and calm, with a robust kitchen based on pastures, cheeses, tupinas, sausages and vegetables born of rigour and self-sufficiency. Mushrooms, preserves, medicinal herbs and fresh wines are some of its culinary treasures. Soups, civets, trinxats, river trout and stews are some of the dishes that define this region. The sea and mountains of the Costa Brava On the shores of the Mediterranean lies the Costa Brava, land of sea and mountain. A territory that combines rice fields and vegetable gardens with abundant fishing and a rich wine tradition. This region combines the freshness of the sea with the richness of the land, and thus creates a unique culinary experience that still maintains the essence of traditional cuisine. It has also been the birthplace of traditional cuisine and the vanguard of chefs of pure genius. Its sea and mountain cuisine includes rice, meatballs with cuttlefish and wild fish, maintaining the essence of tradition. Les Terres de Lleida, peasant land In the west of Catalonia, the Terres de Lleida are farming territory, where the fruit trees burst into flower, the olive trees rise majestically and the wines have a great personality, the result of a climate of contrasts. It is borderland with medieval castles and roads with little traffic. It offers honest and simple cuisine: cakes, sweets, fruit, sausages, peasant casseroles, liqueurs and ratafies. Stand out dishes such as the rabbit with snails and the recapte cakes, which reflect the humble character of this region. The undulating mountains of the Barcelona Landscapes Inner Catalonia, that of the Paisatges de Barcelona (Barcelona Landscapes), alternates the central plains with the undulating mountain ranges of Montserrat and Montseny, the lush forests of Berguedà, the plain of Vic and Collsacabra. It is a territory rich in sausages and other pork products, fruity oils, excellent wines, cavas, truffles, mushrooms and truffles. The cuisine here is full of character and personality, with dishes such as cod, black peas, poultry, chickpeas, chard and onion salads at the punch. The agricultural parks of Costa Barcelona On the Costa Barcelona, agriculture is claimed to maintain the agricultural mosaic in areas such as the Baix Llobregat Agricultural Park, Vallès and Maresme, working together with chefs and restaurateurs. They produce artichokes, asparagus, cherries, tomatoes, asparagus, peas, beans... These fresh foods become products that contribute to a seasonal cuisine, thanks also to the efforts of a group of fishermen who maintain their activity in this territory. The neighbourhood markets and the avant-garde cuisine of Barcelona It is in Barcelona where the essence of Catalonia is combined, with neighbourhood markets and the good work of traditional food houses. Haute cuisine and the avant-garde coexist with international cuisines, with bars, cafes, cocktail bars, taverns, patisseries, ice cream parlours and wineries. The fusion of tradition and modernity creates an innovative and attractive culinary scene for all palates. It has become a destination that attracts foodies from all over the world. Tarragona and the Costa Daurada countryside The south coast, with its vineyards and olive groves, offers a bonanza kitchen with ingredients such as white wines and malvasias, tuna, calçots, romesco, ramadas and Prades potatoes. A kitchen that reflects the Costa Daurada, a territory of long beaches and pine forests along the Mediterranean Sea. Tarragona and its countryside become the forecourt of the Delta and the Terres de l'Ebre. The Terres de l'Ebre, between the Delta and the Ports The Ebre River is the protagonist that crosses this territory, which has the Ports Natural Park on one side and the Delta on the other. The Terres de l’Ebre are also dry land, where the vineyards, almond trees and millenarian olive trees that Miró and Picasso fell in love with grow. Close to the sea, we find mussels, oysters, clams, prawns and seafood. Active fishing, rice paddies, oxen, lamb, Hispanic goats, orchards and citrus trees, fruit, baldanas make up a natural setting from which a genuine cuisine full of authenticity is born. This varied mosaic is the cradle of a lively and fascinating kitchen. Savour Catalan gastronomy through its landscapes.