Where to eat

Garrigues cuisine offers a wide variety of dishes in which the extra virgin olive oil made in the region is the main ingredient.

The typical products are the usual ingredients when preparing the representative dishes in the region. Almonds, sweet fruit and honey are some of the representative products from Garrigues.

Arbequina olives are a very popular apperitif both with people from Garrigues and visitors.

It has a rich and varied gastronomy which ranges from the typical Garrigues peasant dishes, like olla barrejada (broth with meat and vegetables), faves (broad beans), and caragols bullits amb allioli (boiled snails with garlic mayonnaise) to the wide array of salads which are drizzled with the excellent olive oil produced in the region.

The homemade butifarra negra sausage, cansalada amb mongetes (bacon with beans) or escudella (soup with meat and vegetables) are other common dishes in every Garrigues village, in the same way as caragols a la llauna (grilled snails), a popular dish in most of Lleida’s regions.

Pa de ronyó (a kind of bread) was also typical in all the Garrigues villages, although nowadays it is made only in Borges Blanques and Cervià.

Cassola de tros (a stew with typical products cooked in an earthenware pot) is a popular gastronomic tradition which is held in some villages of the region and its features are contests, having fun and the large number of participants.

Orelletes are the distinctive sweet dish in the region. Making them at home for the local festival is still a tradition nowadays. Currently they can also be bought at the baker’s.

Consell Comarcal de les Garrigues, together with restaurants of the region, organises Mostra Gastronòmica de les Garrigues (Garrigues Gastronomic Weeks), which is usually held in November every year.

Mostra Gastronòmica de les Garrigues helps to introduce and promote the typical cuisine of our region as well as the so special taste that olive oil provides our dishes with.