07/09/2026 Fonda Xesc hosts Radicea’s Field Lab, exploring whether regenerative gastronomy can become a viable economic model rooted in territory.
+Gombrèn with the regenerative gastronomy
Year: 2026
ITAMAE Balfegó takes its European leap
06/09/2026 ITAMAE Balfegó takes its first European step with a final in L’Ametlla de Mar bringing together ten sushi chefs and an international jury.
+Miramar Suites Completes the Universe
Miramar Suites completes the Miramar universe in Llançà with five suites, high gastronomy, artisan baking, and Mediterranean views.
+99 Parker Points 2026 for L’Ermita
L’Ermita 2024 by Álvaro Palacios earns 99 points in the 2026 Parker Guide, reaffirming its prestige among the great wines of Priorat.
+100 Parker Points 2026 for Les Manyes
Les Manyes 2021 by Terroir al Límit, Garnacha Peluda from Priorat. The 2024 vintage earns 100 Parker points.
+Casa METT Sitges: Boutique Luxury Debuts
08/05/26. Casa METT Sitges debuts a new five-star boutique hotel featuring gastronomy, pool, wellness, and contemporary design in Sitges.
+EU Recognizes Catalan PGI Pernil Cerretà
08/05/26. The EU grants PGI status to Pernil Cerretà, Catalonia’s legendary Pyrenean ham cured with black pepper and mountain warmth.
+Grape Harvest Penedès: Wine and Gastronomy
Tastings, breakfasts among vineyards, grape treading, pairings, and gourmet experiences to enjoy the harvest season.
+Manuel Raventós Negra Magnum 2018
Manuel Raventós Negra Magnum 2018 Brut Nature receives 100 points from Guía Peñín 2027 after six years of ageing and exceptional craftsmanship.
+Osteria Condal Opens in Barcelona
Osteria Condal opens in Barcelona with Paolo Casagrande’s contemporary Italian cuisine in an elegant yet relaxed fine dining experience.
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