GASTRONOMYTRADITION AND MODERNITY
In Els Ports, we can enjoy the delights of a typical mountain cuisine. Based on tradition, fields, crops, mountains and farms, we have plenty of excellent raw materials and a cuisine that has been transmitted from generation to generation. The location, climate and land create the perfect combination for truffle, the black gold of the kitchen, and mushrooms. Meats as lamb, pork or beef, which are breed in the area, provide extraordinary quality. Stews and soups are always a must in a traditional menu, as well as some delicious croquettes. Cured meats such as jerky, and cheese bring the aroma, color and flavor to the table. And then, the sweet touch with the junket, our collà, and the typical pastries, flaons.
With such a coveted raw material, restaurateurs have also adapted these products to the new gastronomic trends. Innovation and dedication work hand in hand in order to create original proposals that make a meal into a true unforgettable experience for the senses.
Els Ports it has a wide range of restaurants and bars where you can taste delicious dishes. In addition, throughout the year GASTRONOMIC DAYS are held …
TYPICAL PRODUCTS
PLEASURES FOR THE PALATE
FLAÓ
Sweet, pasty-like form, but filled with cottage cheese, almonds and honey.
CUAJADA
Dessert made with sheep milk and rennet similar to junket.
CROQUETTES
From Grandma’s or Morellana to Napoleones among others, this dish receives several names in the region. Croquettes are made with meat from the broth.
CURD MEATS AND CHEESES
The importance of livestock in the area allow the meat, sausages and cheese to have a high quality. Among the curd meats, the jerky stands out. The cheeses also have great prestige and recognition, with several international awards.
STEWS AND SOUPS
Recapte dishes, which are transmitted from generation to generation, are typical dishes in the region of Els Ports.
LES PILOTES
They are a kind of big meatball made with meat and bread, and especially eaten at Christmas. Accompanied with the broth, its elaboration is popular and different in each house or local restaurant.
MEAT
Lamb, veal or pork, poultry and hunting meat. All of them have a great quality, thanks to the proximity and the important livestock sector in the region.
HONEY
Honey extracted thanks to beekeeping is also a typical and traditional product of the region.
BLACK TRUFFLE
Known as the gold or black diamond of the kitchen. Product coveted for its exceptional culinary properties.
MUSHROOMS
Thanks to the weather conditions and our location, the mountains of the region are full of mushrooms in the autumn. The principal in our area are, rovelló, or saffron milk cap (Lactarius deliciosus), camagrocs, or yellow foot (Craterellus lutescens), llanega negra (Hygrophorus latitabundus) and gírgola, or King Trumpet Mushroom (Pleurotas Erungii).
PASTISSETS, PANOLI, ROTLLOS, ROSQUES
Sweets made with flour and main characters in different events like Sant Antoni or Easter. The pastries are stuffed with jam.
AGUARDIENTE DE HERBERS
"Alcoholic beverage obtained through the fermentation of sugared grapes. In Herbers, its distillation has been carried out for decades in copper stills, following an artisanal process and adhering to the ancient tradition to produce a liquor of excellent quality.
ELS PORTS IS QUALITY RAW
MATERIAL, ELS PORTS IS
GOOD GASTRONOMY.
Throughout the year, various gastronomic days take place in the region, to highlight both products and local cuisine. The major gastronomic days are held between January and March and have black truffle as main character. During these weeks, menus with the black diamond of the kitchen are served, showcookings and other activities as product tastings and even a contest of crime novel are held. In summer, the gastronomic days “Anem de Tapes”, which encourage people to go out and taste various tapas, make the menus in restaurants into tasting menus full of small bites. Moreover, in some bars you can find special tapas. In autumn, time of mushrooms, hunting and seasonal products, these products are valued through gastronomic days.
