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A campaign to savor autumn gastronomy

Wild mushrooms return to the center of the Berguedà table

Forest produce to boost autumn

La Cuina del Bolet returns to Berguedà from September 18 to November 22 with 21 participating restaurants and over 25 years of history. The campaign turns wild mushrooms into the gastronomic and economic engine of autumn, featuring seasonal menus that highlight local produce, regional cuisine, and attractive pricing.

A season marked by uncertainty

21/09/26

The 2026 edition kicks off with an evident factor: drought has delayed the appearance of mushrooms in the forests at the start of the campaign. However, the situation has not altered the plans of participating restaurants. Last year’s good season allowed many establishments to preserve and dry mushrooms, creating a stock that guarantees the first weeks of the campaign while the sector waits for rains to trigger the season.

The official presentation, held at Cal Majoral in L’Espunyola, highlighted this capacity for adaptation. Chef Àlex Jorba explained that even if the forests are not yielding mushrooms right now, restaurants have the resources to maintain their offerings. The key now will be seeing how the weather evolves and whether fresh mushrooms arrive regularly enough.

For Sílvia Culell, president of the Associació d’Hostaleria i Turisme del Berguedà, the continuation of the campaign after more than a quarter-century demonstrates the commitment of restaurateurs to local produce and quality.

Forest menus across different styles

The campaign offers over twenty menus where mushrooms appear at different stages of the meal: rovellons (saffron milk caps), ceps (porcini), camagrocs (yellow foot), fredolics (grey knight), moixernons (St. George’s mushroom), or trompetes de la mort (black trumpets) are paired with mountain meats, fish, and other local ingredients.

Prices generally range between €35 and €65, with a tasting menu reaching €141. This wide price range allows the campaign to be understood as a versatile gastronomic offering: from more direct meals to longer and more technical tasting itineraries.

This diversity is precisely one of its main assets. Font Freda or Frankfurt Berga represent a simpler approach, while Els Casals or El Forn allow for the exploration of more elaborate formats. The common denominator remains the same: cooking autumn produce within its natural and regional context.

Gastronomy, territory, and autumn economy

Beyond the plate, La Cuina del Bolet operates as a tool for tourism promotion. For over two months, the campaign helps generate reasons to visit Berguedà at a time when the landscape, the forest, and gastronomy share the spotlight.

For gourmet audiences, the interest also lies in the consistency between product and territory. The mushrooms originate from the same surroundings where they are cooked, often supplied by local foragers or vendors, and share the table with mountain livestock meat and wines from DO Pla de Bages, with Abadal featured on many wine lists.

Therefore, this campaign should not be mistaken for a simple food promotion. Its strength lies in having turned a seasonal product into a recurring autumn event, maintaining a reasonable relationship between quality, territory, and price. At a time when many dining experiences seek differentiation through storytelling, Berguedà relies on a less sophisticated but harder-to-replicate asset: the product and the landscape that surrounds it.

Gourmenials Signature
La Cuina del Bolet maintains its value precisely because it does not need to reinvent the territory. The campaign puts a seasonal product into circulation, connects restaurants and local producers, and transforms autumn into a gastronomic reason to discover Berguedà. For diners, it is an opportunity to taste Catalan forest cuisine with territorial identity right in the region.

The restaurants of La Cuina del Bolet 2026

The 21 participating restaurants present seasonal menus across different styles and prices. We have organized them by location to facilitate planning a gastronomic getaway through Berguedà. In addition to prices and contact details, we highlight just a few of the dishes featured in this edition’s offerings.

Bagà
Ca l’Amagat —€59 · Tasting menu
93 824 40 32 · hotelcalamagat.com
Ravioli de carpaccio de gambes amb ceps (Shrimp carpaccio ravioli with ceps) · Terrina de xai del Cadí-Moixeró amb bolets saltats (Lamb terrine from Cadí-Moixeró with sautéed mushrooms)

Berga
Caliu Hotel Estel — €46 · Dinners only
93 821 34 63 · WhatsApp 646 60 34 17 · hotelestel.com
Tagliolini amb camagrocs (Tagliolini with camagrocs) · Bomba de bolets i tòfona (Mushroom and truffle bomba)

Frankfurt Berga — €35
93 821 00 10 · frankfurtberga.cat
Vedella estofada amb bolets (Braised beef with mushrooms) · Coulant de xocolata i Baileys amb sal de camagrocs(Chocolate and Baileys coulant with camagroc salt)

La Barana — €45
93 821 90 75
Risotto de ceps amb oli d’herbes berguedanes (Ceps risotto with Berguedà herb oil) · Jarret de vedella amb bolets (Veal shank with mushrooms) · Tartibette a la berguedana (Tartibette Berguedà style)

La Cabana — €56 · Tasting menu
93 821 04 70 · lacabanaberga.cat
Ou cuit a baixa temperatura amb brou clarificat de bolets (Slow-cooked egg with clarified mushroom broth) · Turbot rostit amb ceps (Roasted turbot with ceps)

Terra — €58
938 21 11 85 · elterrarestaurant.com
Caneló de rostit amb suprema de ceps i foie gras (Roast meat caneló with ceps supreme and foie gras) · Espardenyes i bolets saltats amb cansalada ibèrica (Sea cucumbers and sautéed mushrooms with Iberian pork belly)

Borredà
Cal Ferrer Borredà — €48
93 823 90 25 · Instagram: @calferrer_borreda
Hummus de ceps amb pa sard (Ceps hummus with Sardinian bread) · Cua de bou amb reducció de vi negre i xocolata(Oxtail with red wine and chocolate reduction)

Castellar de n’Hug
La Muntanya — €44
93 825 70 65 · hostallamuntanya.cat
Rovellons a la brasa (Grilled rovellons) · Calamars amb rossinyols (Squid with chanterelles)

Castellar del Riu
Els Roures — €58
93 821 35 61 · rouresbergueda.com
Bacallà confitat amb tempura de rossinyols (Confit cod with chanterelle tempura) · Tiramisú de moixernons (Moixernómushroom tiramisu)

Font Freda — €35
686 13 48 57
Carpaccio de gamba amb ceps (Prawn carpaccio with ceps) · Arròs de muntanya amb morro, orella i ceps (Mountain rice with pork snout, ear, and ceps)

L’Espunyola
Cal Majoral — €45
683 49 69 23 · calmajoral.com
Xuixo salat farcit de crema de bolets (Savory xuixo filled with mushroom cream) · Arròs melós amb rossinyols i magret marinat (Creamy rice with chanterelles and marinated duck breast)

Gironella
Cal Pajares — €52
cal.pajares.com · restaurantcalpajares.com
Llenegues amb ou poché i pernil cruixent (Llenega mushrooms with poached egg and crispy ham) · Caneló d’ànec amb beixamel de ceps i tòfona (Duck caneló with ceps and truffle béchamel)

La Candela — €35 · Tasting menu
690 64 40 28
Caneló XXL de bolets amb salsa de ceps i reducció de ratafia (XXL mushroom caneló with ceps sauce and ratafiareduction)

Gósol
El Forn — €65 · Tasting menu
677 48 03 49 · restaurantelforn.cat
Bullabesa de bolets amb muselina d’all negre (Mushroom bouillabaisse with black garlic mousseline) · Raviolis de fricandó de vedella amb formatge d’ovella artesà (Veal fricandó ravioli with artisanal sheep’s cheese)

Guardiola de Berguedà
El Recó de l’Avi — €37
93 822 76 72 · elrecodelavi.com
Canelons de bolets i tòfona (Mushroom and truffle canelons) · Peu de porc amb ceps (Pork trotter with ceps)

Puig-reig
Cal Marçal — €44.50
93 838 03 86 · hotelcalmarcal.cat
Zamburinyes amb salsa de foie i ceps saltats (Variegated scallops with foie sauce and sautéed ceps) · Costella de porc Ral amb cargols i samfaina de bolets (Ral pork rib with snails and mushroom samfaina)

Sagàs
Els Casals — €141 · Long tasting menu
93 825 12 00 · elscasals.cat
Royal de ceps (Ceps royal) · Arròs de tots els bolets (All-mushroom rice) · Tudó amb moniato i trompetes de la mort(Wood pigeon with sweet potato and black trumpets)

Saldes
Hostal Pedraforca —€50
93 824 10 00 · pedraforca.com
Crema de cigró amb bolets i oli de tòfona (Chickpea cream with mushrooms and truffle oil) · Paella d’arròs amb ceps, pollastre, conill i costella (Rice paella with ceps, chicken, rabbit, and pork rib)

L’Indret del Pedraforca — €40
619 11 11 41 · hotelindret.cat
Coca cruixent de trompeta de la mort amb formatge de cabra cendrat (Crispy black trumpet coca with ashed goat cheese) · Bacallà muntanyenc amb salsa de porro i cep (Mountain-style cod with leek and cep sauce)

Santa Maria de Merlès
Sant Cristòfol — €36
93 825 05 25
Remenat de bolets amb encenalls de pernil (Scrambled eggs with mushrooms and ham shavings) · Arrostit de carns a la brasa amb bolets de temporada (Assorted grilled meats with seasonal mushrooms)

Vilada
Cal Candi — €38
93 823 83 13 · calcandi.cat
Canelons de bolets amb la seva beixamel (Mushroom canelons with mushroom béchamel) · Vedella del Berguedà amb bolets del Catllaràs (Berguedà veal with mushrooms from Catllaràs)

Before booking!
Prices and terms correspond to the 2026 edition of La Cuina del Bolet. Most establishments require prior reservation, and some serve the menu only for the full table or on specific days and times. Before traveling, it is advisable to confirm availability, schedules, and menu terms directly with each restaurant.

Bon appétit ☺️ !