Tortosa: a cuisine rooted in memory, shaped for the future<\/h1>![](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-1-768x450.png\")
\n ![](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-1-1920x700.png\")
<\/div>[\/vc_column][\/vc_row][vc_row][vc_column]A reinterpretation of Tortosa\u2019s culinary heritage by six Michelin-starred chefs<\/h2>Tortosa\u2019s 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<\/h3>Tortosa’s cuisine is the reflection of a rich and diverse territory, where the river, the vegetable garden, the Delta and Mediterranean culture converge. It is a cuisine that has been built over time, based on local products and recipes that have been passed down from generation to generation.<\/p>
\nThis 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.<\/p>
\n
The result is a proposal that connects memory and innovation: a cuisine that respects the roots, but also evolves to continue inspiring today<\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-2.png\")
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2.png\")
<\/div>[\/vc_column][\/vc_row][vc_row][vc_column]The Chefs<\/h2>![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Aitor-Lopez.jpg\")
Aitor L\u00f3pez \u2013 Citrus del Tancat<\/p>
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.<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Pau-Castells.jpg\")
Pau Castells \u2013 Les Moles<\/p>
A refined and precise approach that elevates traditional recipes into fine dining experiences while preserving their essence<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Pep-Moreno.jpg\")
Pep Moreno \u2013 Deliranto<\/p>
Creativity and emotion shape reinterpretations of dishes rooted in collective memory, especially sweets tied to celebration and tradition<\/p><\/div><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Vicent-Guimera.jpg\")
Vicent Guimer\u00e0 \u2013 L\u2019Antic Mol\u00ed<\/p>
A cuisine drawn from memory and the everyday, with contemporary textures and flavours that evoke childhood<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Rafel-Muria.jpg\")
Rafel Muria \u2013 Quatremolins<\/p>
Surprising reinterpretations of traditional dishes, seen through a creative and contemporary lens<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Joan-Capilla.jpg\")
Joan Capilla \u2013 Algadir<\/p>
Faithful to local produce and its territory, with a precise and contemporary take on the great classics of Tortosa\u2019s cuisine<\/p><\/div><\/div>
LES RECEPTES<\/h2><\/div>CITRUS DEL TANCAT \u2013 Aitor L\u00f3pez<\/h2>![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Citrus-Anguila-en-suc.png\")
<\/a>Anguila en suc (Stewed eel in its own juices)<\/p><\/a>
Eel from the Delta reimagined in a range of textures, served with a rich, concentrated sauce that captures the essence of the traditional dish<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Citrus-Col-amb-alls-i-sardina-de-Casco.png\")
<\/a>Col amb alls i sardina de casco (Cabbage with garlic and cured sardine)<\/p><\/a>
A traditional humble dish reimagined as an elegant creation, with contrasting textures and a pronounced taste of the sea<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Citrus-Rustifaci.png\")
<\/a>Rustifaci<\/p><\/a>
Roasted aubergine and red pepper are the focus of a reinterpretation that honours the essence of traditional country cooking<\/p><\/div><\/div>
LES MOLES \u2013 Pau Castells<\/h2>![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Les-Moles-Sopes-de-frigola.png\")
<\/a>Sopes de fr\u00edgola (Traditional thyme soup)<\/p><\/a>
A refined, aromatic interpretation of a humble dish, evoking the landscape and the essence of rural cuisine<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Les-Moles-Fideus-a-la-cassola.png\")
<\/a>Fideus a la cassola (Braised noodles in a traditional casserole)<\/p><\/a>
A rich, creamy dish combining noodles and rice in a bold, flavour-packed modern reinterpretation<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Les-Moles-Sipia-Solsida.png\")
<\/a>S\u00edpia solsida (Gently stewed cuttlefish in its own juices)<\/p><\/a>
A refined, technique-driven interpretation that turns the traditional stew into a play of textures, placing the flavours of the sea at centre stage<\/p><\/div><\/div>
DELIRANTO \u2013 Pep Moreno<\/h2>![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Deliranto-Borraines.png\")
<\/a>Borraines (Borages)<\/p><\/a>
A refined, vegetable-led reinterpretation that retains the essence of the dish, elevated by a striking aesthetic<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Deliranto-Empedrat.png\")
<\/a>Empedrat (Tortosa-style Pollack & Bean Salad)<\/p><\/a>
A creative reinterpretation of this classic, with textures and flavours that evoke tradition in a contemporary way<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Deliranto-Panoli.png\")
<\/a>Panoli (Tortosa Sweet Flatbread)<\/p><\/a>
A light and crisp reinterpretation of the traditional sweet dessert, with aromatic citrus and delicate aniseed notes<\/p><\/div><\/div>
L\u2019ANTIC MOL\u00cd \u2013 Vicent Guimer\u00e0<\/h2>![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Lantic-Moli-Faves-ofegades.png\")
<\/a>Faves ofegades<\/p><\/a>
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Lantic-Moli-Baldana-amb-ceba-i-tomaquet.png\")
<\/a>Baldana amb ceba i tom\u00e0quet<\/p><\/a>
Una versi\u00f3 actual en format aperitiu d\u2019un plat de mem\u00f2ria vinculat a la cuina de casa.<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Pa-amb-oli-i-xocolata.png\")
<\/a>Pa amb oli i xocolata<\/p><\/a>
Un cl\u00e0ssic reinterpretat amb noves textures que mantenen intacta la seva ess\u00e8ncia.<\/p><\/div><\/div>
QUATREMOLINS \u2013 Rafel Muria<\/h2>![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatremolins-Llengua-en-salsa.png\")
<\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatre-Molins-Tripes-amb-morro-i-orelles.png\")
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatremolins-Sopa-de-la-Reina.png\")
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2>![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/LAlgadir-Abadejo-en-suc.png\")
<\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
![\"\"](\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/LAlgadir-Arros-Col-i-Fesols.png\")
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
A reinterpretation of Tortosa\u2019s culinary heritage by six Michelin-starred chefs<\/h2>Tortosa\u2019s 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<\/h3>Tortosa’s cuisine is the reflection of a rich and diverse territory, where the river, the vegetable garden, the Delta and Mediterranean culture converge. It is a cuisine that has been built over time, based on local products and recipes that have been passed down from generation to generation.<\/p>
\nThis 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.<\/p>
\n
The result is a proposal that connects memory and innovation: a cuisine that respects the roots, but also evolves to continue inspiring today<\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]
<\/div>[\/vc_column][\/vc_row][vc_row][vc_column]The Chefs<\/h2>Aitor L\u00f3pez \u2013 Citrus del Tancat<\/p>
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.<\/p><\/div>
Pau Castells \u2013 Les Moles<\/p>
A refined and precise approach that elevates traditional recipes into fine dining experiences while preserving their essence<\/p><\/div>
Pep Moreno \u2013 Deliranto<\/p>
Creativity and emotion shape reinterpretations of dishes rooted in collective memory, especially sweets tied to celebration and tradition<\/p><\/div><\/div>
Vicent Guimer\u00e0 \u2013 L\u2019Antic Mol\u00ed<\/p>
A cuisine drawn from memory and the everyday, with contemporary textures and flavours that evoke childhood<\/p><\/div>
Rafel Muria \u2013 Quatremolins<\/p>
Surprising reinterpretations of traditional dishes, seen through a creative and contemporary lens<\/p><\/div>
Joan Capilla \u2013 Algadir<\/p>
Faithful to local produce and its territory, with a precise and contemporary take on the great classics of Tortosa\u2019s cuisine<\/p><\/div><\/div>
LES RECEPTES<\/h2><\/div>CITRUS DEL TANCAT \u2013 Aitor L\u00f3pez<\/h2><\/a>Anguila en suc (Stewed eel in its own juices)<\/p><\/a>
Eel from the Delta reimagined in a range of textures, served with a rich, concentrated sauce that captures the essence of the traditional dish<\/p><\/div>
<\/a>Col amb alls i sardina de casco (Cabbage with garlic and cured sardine)<\/p><\/a>
A traditional humble dish reimagined as an elegant creation, with contrasting textures and a pronounced taste of the sea<\/p><\/div>
<\/a>Rustifaci<\/p><\/a>
Roasted aubergine and red pepper are the focus of a reinterpretation that honours the essence of traditional country cooking<\/p><\/div><\/div>
LES MOLES \u2013 Pau Castells<\/h2><\/a>Sopes de fr\u00edgola (Traditional thyme soup)<\/p><\/a>
A refined, aromatic interpretation of a humble dish, evoking the landscape and the essence of rural cuisine<\/p><\/div>
<\/a>Fideus a la cassola (Braised noodles in a traditional casserole)<\/p><\/a>
A rich, creamy dish combining noodles and rice in a bold, flavour-packed modern reinterpretation<\/p><\/div>
<\/a>S\u00edpia solsida (Gently stewed cuttlefish in its own juices)<\/p><\/a>
A refined, technique-driven interpretation that turns the traditional stew into a play of textures, placing the flavours of the sea at centre stage<\/p><\/div><\/div>
DELIRANTO \u2013 Pep Moreno<\/h2><\/a>Borraines (Borages)<\/p><\/a>
A refined, vegetable-led reinterpretation that retains the essence of the dish, elevated by a striking aesthetic<\/p><\/div>
<\/a>Empedrat (Tortosa-style Pollack & Bean Salad)<\/p><\/a>
A creative reinterpretation of this classic, with textures and flavours that evoke tradition in a contemporary way<\/p><\/div>
<\/a>Panoli (Tortosa Sweet Flatbread)<\/p><\/a>
A light and crisp reinterpretation of the traditional sweet dessert, with aromatic citrus and delicate aniseed notes<\/p><\/div><\/div>
L\u2019ANTIC MOL\u00cd \u2013 Vicent Guimer\u00e0<\/h2><\/a>Faves ofegades<\/p><\/a>
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.<\/p><\/div>
<\/a>Baldana amb ceba i tom\u00e0quet<\/p><\/a>
Una versi\u00f3 actual en format aperitiu d\u2019un plat de mem\u00f2ria vinculat a la cuina de casa.<\/p><\/div>
<\/a>Pa amb oli i xocolata<\/p><\/a>
Un cl\u00e0ssic reinterpretat amb noves textures que mantenen intacta la seva ess\u00e8ncia.<\/p><\/div><\/div>
QUATREMOLINS \u2013 Rafel Muria<\/h2><\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2><\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
\n
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.<\/p>
\n
The result is a proposal that connects memory and innovation: a cuisine that respects the roots, but also evolves to continue inspiring today<\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]
<\/div>[\/vc_column][\/vc_row][vc_row][vc_column]The Chefs<\/h2>Aitor L\u00f3pez \u2013 Citrus del Tancat<\/p>
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.<\/p><\/div>
Pau Castells \u2013 Les Moles<\/p>
A refined and precise approach that elevates traditional recipes into fine dining experiences while preserving their essence<\/p><\/div>
Pep Moreno \u2013 Deliranto<\/p>
Creativity and emotion shape reinterpretations of dishes rooted in collective memory, especially sweets tied to celebration and tradition<\/p><\/div><\/div>
Vicent Guimer\u00e0 \u2013 L\u2019Antic Mol\u00ed<\/p>
A cuisine drawn from memory and the everyday, with contemporary textures and flavours that evoke childhood<\/p><\/div>
Rafel Muria \u2013 Quatremolins<\/p>
Surprising reinterpretations of traditional dishes, seen through a creative and contemporary lens<\/p><\/div>
Joan Capilla \u2013 Algadir<\/p>
Faithful to local produce and its territory, with a precise and contemporary take on the great classics of Tortosa\u2019s cuisine<\/p><\/div><\/div>
LES RECEPTES<\/h2><\/div>CITRUS DEL TANCAT \u2013 Aitor L\u00f3pez<\/h2><\/a>Anguila en suc (Stewed eel in its own juices)<\/p><\/a>
Eel from the Delta reimagined in a range of textures, served with a rich, concentrated sauce that captures the essence of the traditional dish<\/p><\/div>
<\/a>Col amb alls i sardina de casco (Cabbage with garlic and cured sardine)<\/p><\/a>
A traditional humble dish reimagined as an elegant creation, with contrasting textures and a pronounced taste of the sea<\/p><\/div>
<\/a>Rustifaci<\/p><\/a>
Roasted aubergine and red pepper are the focus of a reinterpretation that honours the essence of traditional country cooking<\/p><\/div><\/div>
LES MOLES \u2013 Pau Castells<\/h2><\/a>Sopes de fr\u00edgola (Traditional thyme soup)<\/p><\/a>
A refined, aromatic interpretation of a humble dish, evoking the landscape and the essence of rural cuisine<\/p><\/div>
<\/a>Fideus a la cassola (Braised noodles in a traditional casserole)<\/p><\/a>
A rich, creamy dish combining noodles and rice in a bold, flavour-packed modern reinterpretation<\/p><\/div>
<\/a>S\u00edpia solsida (Gently stewed cuttlefish in its own juices)<\/p><\/a>
A refined, technique-driven interpretation that turns the traditional stew into a play of textures, placing the flavours of the sea at centre stage<\/p><\/div><\/div>
DELIRANTO \u2013 Pep Moreno<\/h2><\/a>Borraines (Borages)<\/p><\/a>
A refined, vegetable-led reinterpretation that retains the essence of the dish, elevated by a striking aesthetic<\/p><\/div>
<\/a>Empedrat (Tortosa-style Pollack & Bean Salad)<\/p><\/a>
A creative reinterpretation of this classic, with textures and flavours that evoke tradition in a contemporary way<\/p><\/div>
<\/a>Panoli (Tortosa Sweet Flatbread)<\/p><\/a>
A light and crisp reinterpretation of the traditional sweet dessert, with aromatic citrus and delicate aniseed notes<\/p><\/div><\/div>
L\u2019ANTIC MOL\u00cd \u2013 Vicent Guimer\u00e0<\/h2><\/a>Faves ofegades<\/p><\/a>
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.<\/p><\/div>
<\/a>Baldana amb ceba i tom\u00e0quet<\/p><\/a>
Una versi\u00f3 actual en format aperitiu d\u2019un plat de mem\u00f2ria vinculat a la cuina de casa.<\/p><\/div>
<\/a>Pa amb oli i xocolata<\/p><\/a>
Un cl\u00e0ssic reinterpretat amb noves textures que mantenen intacta la seva ess\u00e8ncia.<\/p><\/div><\/div>
QUATREMOLINS \u2013 Rafel Muria<\/h2><\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2><\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
Aitor L\u00f3pez \u2013 Citrus del Tancat<\/p>
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.<\/p><\/div>
Pau Castells \u2013 Les Moles<\/p>
A refined and precise approach that elevates traditional recipes into fine dining experiences while preserving their essence<\/p><\/div>
Pep Moreno \u2013 Deliranto<\/p>
Creativity and emotion shape reinterpretations of dishes rooted in collective memory, especially sweets tied to celebration and tradition<\/p><\/div><\/div>
Vicent Guimer\u00e0 \u2013 L\u2019Antic Mol\u00ed<\/p>
A cuisine drawn from memory and the everyday, with contemporary textures and flavours that evoke childhood<\/p><\/div>
Rafel Muria \u2013 Quatremolins<\/p>
Surprising reinterpretations of traditional dishes, seen through a creative and contemporary lens<\/p><\/div>
Joan Capilla \u2013 Algadir<\/p>
Faithful to local produce and its territory, with a precise and contemporary take on the great classics of Tortosa\u2019s cuisine<\/p><\/div><\/div>
LES RECEPTES<\/h2><\/div>CITRUS DEL TANCAT \u2013 Aitor L\u00f3pez<\/h2><\/a>Anguila en suc (Stewed eel in its own juices)<\/p><\/a>
Eel from the Delta reimagined in a range of textures, served with a rich, concentrated sauce that captures the essence of the traditional dish<\/p><\/div>
<\/a>Col amb alls i sardina de casco (Cabbage with garlic and cured sardine)<\/p><\/a>
A traditional humble dish reimagined as an elegant creation, with contrasting textures and a pronounced taste of the sea<\/p><\/div>
<\/a>Rustifaci<\/p><\/a>
Roasted aubergine and red pepper are the focus of a reinterpretation that honours the essence of traditional country cooking<\/p><\/div><\/div>
LES MOLES \u2013 Pau Castells<\/h2><\/a>Sopes de fr\u00edgola (Traditional thyme soup)<\/p><\/a>
A refined, aromatic interpretation of a humble dish, evoking the landscape and the essence of rural cuisine<\/p><\/div>
<\/a>Fideus a la cassola (Braised noodles in a traditional casserole)<\/p><\/a>
A rich, creamy dish combining noodles and rice in a bold, flavour-packed modern reinterpretation<\/p><\/div>
<\/a>S\u00edpia solsida (Gently stewed cuttlefish in its own juices)<\/p><\/a>
A refined, technique-driven interpretation that turns the traditional stew into a play of textures, placing the flavours of the sea at centre stage<\/p><\/div><\/div>
DELIRANTO \u2013 Pep Moreno<\/h2><\/a>Borraines (Borages)<\/p><\/a>
A refined, vegetable-led reinterpretation that retains the essence of the dish, elevated by a striking aesthetic<\/p><\/div>
<\/a>Empedrat (Tortosa-style Pollack & Bean Salad)<\/p><\/a>
A creative reinterpretation of this classic, with textures and flavours that evoke tradition in a contemporary way<\/p><\/div>
<\/a>Panoli (Tortosa Sweet Flatbread)<\/p><\/a>
A light and crisp reinterpretation of the traditional sweet dessert, with aromatic citrus and delicate aniseed notes<\/p><\/div><\/div>
L\u2019ANTIC MOL\u00cd \u2013 Vicent Guimer\u00e0<\/h2><\/a>Faves ofegades<\/p><\/a>
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.<\/p><\/div>
<\/a>Baldana amb ceba i tom\u00e0quet<\/p><\/a>
Una versi\u00f3 actual en format aperitiu d\u2019un plat de mem\u00f2ria vinculat a la cuina de casa.<\/p><\/div>
<\/a>Pa amb oli i xocolata<\/p><\/a>
Un cl\u00e0ssic reinterpretat amb noves textures que mantenen intacta la seva ess\u00e8ncia.<\/p><\/div><\/div>
QUATREMOLINS \u2013 Rafel Muria<\/h2><\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2><\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
CITRUS DEL TANCAT \u2013 Aitor L\u00f3pez<\/h2><\/a>Anguila en suc (Stewed eel in its own juices)<\/p><\/a>
Eel from the Delta reimagined in a range of textures, served with a rich, concentrated sauce that captures the essence of the traditional dish<\/p><\/div>
<\/a>Col amb alls i sardina de casco (Cabbage with garlic and cured sardine)<\/p><\/a>
A traditional humble dish reimagined as an elegant creation, with contrasting textures and a pronounced taste of the sea<\/p><\/div>
<\/a>Rustifaci<\/p><\/a>
Roasted aubergine and red pepper are the focus of a reinterpretation that honours the essence of traditional country cooking<\/p><\/div><\/div>
LES MOLES \u2013 Pau Castells<\/h2><\/a>Sopes de fr\u00edgola (Traditional thyme soup)<\/p><\/a>
A refined, aromatic interpretation of a humble dish, evoking the landscape and the essence of rural cuisine<\/p><\/div>
<\/a>Fideus a la cassola (Braised noodles in a traditional casserole)<\/p><\/a>
A rich, creamy dish combining noodles and rice in a bold, flavour-packed modern reinterpretation<\/p><\/div>
<\/a>S\u00edpia solsida (Gently stewed cuttlefish in its own juices)<\/p><\/a>
A refined, technique-driven interpretation that turns the traditional stew into a play of textures, placing the flavours of the sea at centre stage<\/p><\/div><\/div>
DELIRANTO \u2013 Pep Moreno<\/h2><\/a>Borraines (Borages)<\/p><\/a>
A refined, vegetable-led reinterpretation that retains the essence of the dish, elevated by a striking aesthetic<\/p><\/div>
<\/a>Empedrat (Tortosa-style Pollack & Bean Salad)<\/p><\/a>
A creative reinterpretation of this classic, with textures and flavours that evoke tradition in a contemporary way<\/p><\/div>
<\/a>Panoli (Tortosa Sweet Flatbread)<\/p><\/a>
A light and crisp reinterpretation of the traditional sweet dessert, with aromatic citrus and delicate aniseed notes<\/p><\/div><\/div>
L\u2019ANTIC MOL\u00cd \u2013 Vicent Guimer\u00e0<\/h2><\/a>Faves ofegades<\/p><\/a>
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.<\/p><\/div>
<\/a>Baldana amb ceba i tom\u00e0quet<\/p><\/a>
Una versi\u00f3 actual en format aperitiu d\u2019un plat de mem\u00f2ria vinculat a la cuina de casa.<\/p><\/div>
<\/a>Pa amb oli i xocolata<\/p><\/a>
Un cl\u00e0ssic reinterpretat amb noves textures que mantenen intacta la seva ess\u00e8ncia.<\/p><\/div><\/div>
QUATREMOLINS \u2013 Rafel Muria<\/h2><\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2><\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
<\/a>Anguila en suc (Stewed eel in its own juices)<\/p><\/a>
Eel from the Delta reimagined in a range of textures, served with a rich, concentrated sauce that captures the essence of the traditional dish<\/p><\/div>
<\/a>Col amb alls i sardina de casco (Cabbage with garlic and cured sardine)<\/p><\/a>
A traditional humble dish reimagined as an elegant creation, with contrasting textures and a pronounced taste of the sea<\/p><\/div>
<\/a>Rustifaci<\/p><\/a>
Roasted aubergine and red pepper are the focus of a reinterpretation that honours the essence of traditional country cooking<\/p><\/div><\/div>
LES MOLES \u2013 Pau Castells<\/h2><\/a>Sopes de fr\u00edgola (Traditional thyme soup)<\/p><\/a>
A refined, aromatic interpretation of a humble dish, evoking the landscape and the essence of rural cuisine<\/p><\/div>
<\/a>Fideus a la cassola (Braised noodles in a traditional casserole)<\/p><\/a>
A rich, creamy dish combining noodles and rice in a bold, flavour-packed modern reinterpretation<\/p><\/div>
<\/a>S\u00edpia solsida (Gently stewed cuttlefish in its own juices)<\/p><\/a>
A refined, technique-driven interpretation that turns the traditional stew into a play of textures, placing the flavours of the sea at centre stage<\/p><\/div><\/div>
DELIRANTO \u2013 Pep Moreno<\/h2><\/a>Borraines (Borages)<\/p><\/a>
A refined, vegetable-led reinterpretation that retains the essence of the dish, elevated by a striking aesthetic<\/p><\/div>
<\/a>Empedrat (Tortosa-style Pollack & Bean Salad)<\/p><\/a>
A creative reinterpretation of this classic, with textures and flavours that evoke tradition in a contemporary way<\/p><\/div>
<\/a>Panoli (Tortosa Sweet Flatbread)<\/p><\/a>
A light and crisp reinterpretation of the traditional sweet dessert, with aromatic citrus and delicate aniseed notes<\/p><\/div><\/div>
L\u2019ANTIC MOL\u00cd \u2013 Vicent Guimer\u00e0<\/h2><\/a>Faves ofegades<\/p><\/a>
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.<\/p><\/div>
<\/a>Baldana amb ceba i tom\u00e0quet<\/p><\/a>
Una versi\u00f3 actual en format aperitiu d\u2019un plat de mem\u00f2ria vinculat a la cuina de casa.<\/p><\/div>
<\/a>Pa amb oli i xocolata<\/p><\/a>
Un cl\u00e0ssic reinterpretat amb noves textures que mantenen intacta la seva ess\u00e8ncia.<\/p><\/div><\/div>
QUATREMOLINS \u2013 Rafel Muria<\/h2><\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2><\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
<\/a>Sopes de fr\u00edgola (Traditional thyme soup)<\/p><\/a>
A refined, aromatic interpretation of a humble dish, evoking the landscape and the essence of rural cuisine<\/p><\/div>
<\/a>Fideus a la cassola (Braised noodles in a traditional casserole)<\/p><\/a>
A rich, creamy dish combining noodles and rice in a bold, flavour-packed modern reinterpretation<\/p><\/div>
<\/a>S\u00edpia solsida (Gently stewed cuttlefish in its own juices)<\/p><\/a>
A refined, technique-driven interpretation that turns the traditional stew into a play of textures, placing the flavours of the sea at centre stage<\/p><\/div><\/div>
DELIRANTO \u2013 Pep Moreno<\/h2><\/a>Borraines (Borages)<\/p><\/a>
A refined, vegetable-led reinterpretation that retains the essence of the dish, elevated by a striking aesthetic<\/p><\/div>
<\/a>Empedrat (Tortosa-style Pollack & Bean Salad)<\/p><\/a>
A creative reinterpretation of this classic, with textures and flavours that evoke tradition in a contemporary way<\/p><\/div>
<\/a>Panoli (Tortosa Sweet Flatbread)<\/p><\/a>
A light and crisp reinterpretation of the traditional sweet dessert, with aromatic citrus and delicate aniseed notes<\/p><\/div><\/div>
L\u2019ANTIC MOL\u00cd \u2013 Vicent Guimer\u00e0<\/h2><\/a>Faves ofegades<\/p><\/a>
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.<\/p><\/div>
<\/a>Baldana amb ceba i tom\u00e0quet<\/p><\/a>
Una versi\u00f3 actual en format aperitiu d\u2019un plat de mem\u00f2ria vinculat a la cuina de casa.<\/p><\/div>
<\/a>Pa amb oli i xocolata<\/p><\/a>
Un cl\u00e0ssic reinterpretat amb noves textures que mantenen intacta la seva ess\u00e8ncia.<\/p><\/div><\/div>
QUATREMOLINS \u2013 Rafel Muria<\/h2><\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2><\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
<\/a>Borraines (Borages)<\/p><\/a>
A refined, vegetable-led reinterpretation that retains the essence of the dish, elevated by a striking aesthetic<\/p><\/div>
<\/a>Empedrat (Tortosa-style Pollack & Bean Salad)<\/p><\/a>
A creative reinterpretation of this classic, with textures and flavours that evoke tradition in a contemporary way<\/p><\/div>
<\/a>Panoli (Tortosa Sweet Flatbread)<\/p><\/a>
A light and crisp reinterpretation of the traditional sweet dessert, with aromatic citrus and delicate aniseed notes<\/p><\/div><\/div>
L\u2019ANTIC MOL\u00cd \u2013 Vicent Guimer\u00e0<\/h2><\/a>Faves ofegades<\/p><\/a>
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.<\/p><\/div>
<\/a>Baldana amb ceba i tom\u00e0quet<\/p><\/a>
Una versi\u00f3 actual en format aperitiu d\u2019un plat de mem\u00f2ria vinculat a la cuina de casa.<\/p><\/div>
<\/a>Pa amb oli i xocolata<\/p><\/a>
Un cl\u00e0ssic reinterpretat amb noves textures que mantenen intacta la seva ess\u00e8ncia.<\/p><\/div><\/div>
QUATREMOLINS \u2013 Rafel Muria<\/h2><\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2><\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
<\/a>Faves ofegades<\/p><\/a>
El sabor del guisat tradicional concentrat en un plat modern on cada element es presenta per separat.<\/p><\/div>
<\/a>Baldana amb ceba i tom\u00e0quet<\/p><\/a>
Una versi\u00f3 actual en format aperitiu d\u2019un plat de mem\u00f2ria vinculat a la cuina de casa.<\/p><\/div>
<\/a>Pa amb oli i xocolata<\/p><\/a>
Un cl\u00e0ssic reinterpretat amb noves textures que mantenen intacta la seva ess\u00e8ncia.<\/p><\/div><\/div>
QUATREMOLINS \u2013 Rafel Muria<\/h2><\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2><\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
<\/a>Llengua en salsa<\/p><\/a>
Una reinterpretaci\u00f3 mar i muntanya que combina tradici\u00f3 i innovaci\u00f3 amb sabors intensos.<\/p><\/div>
<\/a>Tripes amb morro i orelles<\/p><\/a>
Un cl\u00e0ssic reinventat amb producte de mar, mantenint la textura i l\u2019esperit del plat original.<\/p><\/div>
<\/a>Sopa de la reina<\/p><\/a>
Una proposta sorprenent que transforma aquest cl\u00e0ssic en una versi\u00f3 salada i contempor\u00e0nia.<\/p><\/div><\/div>
ALGADIR \u2013 Joan Capilla<\/h2><\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
<\/a>Abadejo en suc<\/p><\/a>
Un plat de sempre reinterpretat amb t\u00e8cniques actuals, respectant el sabor aut\u00e8ntic del bacall\u00e0.<\/p><\/div>
<\/a>Arr\u00f2s col i fesols<\/p><\/a>
Una versi\u00f3 precisa i equilibrada d\u2019un dels plats m\u00e9s emblem\u00e0tics del territori.<\/p><\/div>
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