The Truffle Experience at Osona Cuina

The winter jewel that elevates a cuisine

The Black Truffle: Winter’s Gourmet Jewel

From February 1st to 28th, 2026
The Jornades Gastronòmiques de la Trufa by OsonaCuina are the natural expression of a living culinary tradition. A collective of chefs from the region has pooled their talent, creativity, and experience to establish Osona as one of the country’s leading gastronomic hubs, with a clear focus on the international scene.

2026 Truffle Gastronomic Days

Sabadell/Redacció Barcelona, 12 de gener de 2026

The black truffle (Tuber melanosporum) stands as one of the most esteemed treasures of European winter cuisine. Scarce, aromatic, and deeply rooted in the land, it demands both respect and expertise. It tolerates neither excess nor artifice: its strength lies in balance, precise dosage, and its unique ability to elevate a dish without overshadowing it.

In Osona, the truffle is neither a foreign nor a merely anecdotal ingredient. It is woven into a culinary philosophy that bridges the forest, seasonality, and rural tradition with contemporary technique and creativity. When it enters the region’s kitchens, it does so with purpose: freshly shaved, infused, integrated into sauces, or served almost bare. This is where the truffle truly becomes a gourmet product: when it adds both identity and depth.

Cuisine, Territory, and Continuity

Throughout February 2026, OsonaCuina restaurants will feature black truffle across their à la carte selections and tasting menus, each expressed through their own culinary language. The common thread remains the same: a love for cooking, a deep appreciation for local produce, and a commitment to putting Osona on the global gastronomic map.

These days are not a one-off exhibition, but a mature, choral proposal where the truffle acts as the backbone of a cuisine that is rooted, technical, and profoundly territorial.

Participating Restaurants and Featured Dishes

That was just a glimpse—click the link below to explore the full menus and featured dishes in detail.

Mas Monells
Sant Bartomeu del Grau Proposal: Truffle Festival Menu An intense and generous cuisine where the truffle is present from start to finish. Highlights include rigatoni with veal capipota and truffle, bone marrow with steak tartare, fried egg and truffle, or venison loin with chestnuts, ratafia reduction, and truffle. For the sweet finale, the truffle flan with cream and pine nuts closes the menu with aromatic consistency.
C-154, km 9 – Sant Bartomeu del Grau | +34 625 84 78 47 · masmonells.com

Via Restaurant
Vic Proposal: Truffle Menu (January–February 2026) Contemporary fine dining with a precise interpretation of the product. The menu features dishes such as clear truffle consommé en croûte, creamy black truffle rice, or Montseny chicken cannelloni with truffled béchamel. A standout is the Wagyu A5 sashimi with foie gras, black truffle, and caviar—an exercise in measured luxury.
De la Riera, 25, 1st floor – Vic | +34 616 47 44 41 · viarestaurant.cat
Fonda Sala
Olost Proposal: Tasting Menu and À La Carte Dishes Masterfully executed classic cuisine. The truffle is integrated into dishes like creamy eggs with truffle, Maresme peas with butifarra negra (black sausage) and truffle, or grilled truffle served without artifice. It also features in à la carte staples such as creamy truffle rice or pheasant cannelloni.
Plaça Major, 17 – Olost | +34 93 888 01 06 · fondasala.com

Can Fortuny
Centelles Proposal: Truffle at the Center of the Table A unique and interactive experience: guests select their own truffle, keep it at the center of the table, and shave it themselves. The menu features standout dishes like venison roast cannelloni with foie and truffle, or cauliflower with Maresme peas and truffle, where the ingredient reigns supreme.
Plaça Major, 2 – Centelles | +34 931 31 79 68 · restaurantcanfortuny.com

El Bart
Vic Proposal: Conceptual Truffle Dishes Deceptively simple yet highly thought-out cuisine. Expect direct combinations such as truffle with cod and peas, truffle with macaroni and egg, or the bold “bread, chocolate, and truffle”—a play on contrasts that leaves a lasting impression.
De la Riera, 25, ground floor – Vic | +34 93 886 02 07 · elbart.cat

Can Ton Santa Eulàlia de Riuprimer Proposal: Seasonal Dishes Two clear offerings aligned with the spirit of the festival: sautéed baby squid with truffle and low-temperature cooked veal tongue carpaccio with soy and truffle vinaigrette.
Major, 33 – Santa Eulàlia de Riuprimer | +34 662 087 243

La Competència
Vic Proposal: Truffle-Infused Menu Creative and intense cuisine featuring dishes like truffle and Iberian pork belly naan, artichoke with egg yolk, foie and truffle, or steak tartare with truffle butter. Robust and expertly executed proposals.
Sant Miquel dels Sants, 21–23 – Vic | +34 691 52 18 99

Cafè del Mig
Perafita Proposal: Truffle Classics Honest and recognizable cooking, featuring dishes like chicken cannelloni with truffle and fried eggs with shoestring potatoes and truffle, where the product speaks for itself.
Major, 2 – Perafita | +34 938 53 00 51 · cafedelmig.cat