Gastronomy

Introduction

  • Gastronomy introduction

    All the flavours of Delta de l’Ebre.

     

    Sant Carles de la Ràpita has been recognized as the gastronomic capital of “Terres de l’Ebre”. Tradition and modernity come toghether in this Mediterranean corner, where the sea gives the seas deserves the fundamental raw material to feed the local cuisine.   

    The quality of the seafood and the good restaurateur’s service has made Sant Carles de la Ràpita the gastronomic capital in “Terres de l’Ebre”. The shrimp is one of the most important and appreciated fishing products. It is excellent as an ingredient in many dishes, but, his quality makes it possible even for the most common and simple recipes: shrimp toasted, made grilled on salt. In addition, “Alfacs” bay is one of the main producers of mussels and oysters in Catalunya. It can taste dishes with these moussels spicy with sauce, “a la marinera”, breaded or gratin, flavors and textures that stimulate the palate. Today, a legacy of seafood gastronomic tradition, the main restaurateurs and producers in this city come together behind the umbrella “Col·lectiu de cuina de la Ràpita-Delta de l’Ebre” which is known for providing a quality service, local cuisine rooted in the territory.

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