Tortosa: a cuisine rooted in memory, shaped for the future
A reinterpretation of Tortosa’s culinary heritage by six Michelin-starred chefs
Tortosa’s cuisine is a reflection of its history, landscape and identity. Six Michelin-starred chefs revisit traditional recipes, giving them new life while preserving their essence and carrying them into the future
This project was born with the desire to enhance this culinary heritage through a contemporary perspective. Six local chefs, recognized by the Michelin Guide (5 stars and 1 green star), have reinterpreted dishes from the traditional Tortosa’s recipes, updating them with new techniques and sensitivities.
The result is a proposal that connects memory and innovation: a cuisine that respects the roots, but also evolves to continue inspiring today
The Chefs
Aitor López – Citrus del Tancat
A produce-led cuisine rooted in its territory, deeply connected to the Delta and the vegetable gardens, with reinterpretations that preserve the identity of local ingredients.
Pau Castells – Les Moles
A refined and precise approach that elevates traditional recipes into fine dining experiences while preserving their essence
Pep Moreno – Deliranto
Creativity and emotion shape reinterpretations of dishes rooted in collective memory, especially sweets tied to celebration and tradition
Vicent Guimerà – L’Antic Molí
A cuisine drawn from memory and the everyday, with contemporary textures and flavours that evoke childhood
Rafel Muria – Quatremolins
Surprising reinterpretations of traditional dishes, seen through a creative and contemporary lens
Joan Capilla – Algadir
Faithful to local produce and its territory, with a precise and contemporary take on the great classics of Tortosa’s cuisine
LES RECEPTES
CITRUS DEL TANCAT – Aitor López
Anguila en suc (Stewed eel in its own juices)
Eel from the Delta reimagined in a range of textures, served with a rich, concentrated sauce that captures the essence of the traditional dish
Col amb alls i sardina de casco (Cabbage with garlic and cured sardine)
A traditional humble dish reimagined as an elegant creation, with contrasting textures and a pronounced taste of the sea
Rustifaci
Roasted aubergine and red pepper are the focus of a reinterpretation that honours the essence of traditional country cooking
LES MOLES – Pau Castells
Sopes de frígola (Traditional thyme soup)
A refined, aromatic interpretation of a humble dish, evoking the landscape and the essence of rural cuisine
Fideus a la cassola (Braised noodles in a traditional casserole)
A rich, creamy dish combining noodles and rice in a bold, flavour-packed modern reinterpretation
Sípia solsida (Gently stewed cuttlefish in its own juices)
A refined, technique-driven interpretation that turns the traditional stew into a play of textures, placing the flavours of the sea at centre stage
DELIRANTO – Pep Moreno
Borraines (Borages)
A refined, vegetable-led reinterpretation that retains the essence of the dish, elevated by a striking aesthetic
Empedrat (Tortosa-style Pollack & Bean Salad)
A creative reinterpretation of this classic, with textures and flavours that evoke tradition in a contemporary way
Panoli (Tortosa Sweet Flatbread)
A light and crisp reinterpretation of the traditional sweet dessert, with aromatic citrus and delicate aniseed notes
L’ANTIC MOLÍ – Vicent Guimerà
Faves ofegades
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.
Baldana amb ceba i tomàquet
Una versió actual en format aperitiu d’un plat de memòria vinculat a la cuina de casa.
Pa amb oli i xocolata
Un clàssic reinterpretat amb noves textures que mantenen intacta la seva essència.
QUATREMOLINS – Rafel Muria
Llengua en salsa
Una reinterpretació mar i muntanya que combina tradició i innovació amb sabors intensos.
Tripes amb morro i orelles
Un clàssic reinventat amb producte de mar, mantenint la textura i l’esperit del plat original.
Sopa de la reina
Una proposta sorprenent que transforma aquest clàssic en una versió salada i contemporània.
ALGADIR – Joan Capilla
Abadejo en suc
Un plat de sempre reinterpretat amb tècniques actuals, respectant el sabor autèntic del bacallà.
