The grand gastronomic tour: A palate-pleasing journey across Catalonia

Let the Savour the Grand Tour of Catalonia guide you through the region’s flavours, stage by stage, revealing the ingredients, people and traditions that make it memorable.

There is a famous European tour – one you’ve probably heard of – that winds its way through picturesque mountain passes and sun-drenched villages, past cute-as-you-like cafes and cobbled town squares. Yes, that famous cycling event, the Tour de France, is as much a journey of stamina and spectacle as it is a celebration of landscapes, dramatic and diverse. But I’d rather trade the lycra for linen because just across the Pyrenees is another grand tour – one that rewards appetite over endurance.

The newly launched Savour the Grand Tour of Catalonia invites travellers to indulge in the culinary delights of Spain’s northeast. A 2100-kilometre road trip starting and finishing in Barcelona, the Grand Tour of Catalonia connects the region’s quintessential landscapes, cultural icons and gastronomic treasures. The new ‘Savour’ edition homes in on the incredible flavours, celebrating not only the region’s menu, but the people and traditions that add an unmatched richness.

City and sea

Just like that gruelling bike ride over the hill, the Savour tour is served in stages. Fifteen to be precise. The self-paced journey is as flexible as you are but it has been conceived to be enjoyed as either a 13-day road trip, or in five sections comprising a handful of stages each. 

On the glittering Mediterranean, Barcelona (Stage 1) is Catalonia’s magnetic capital and the perfect introduction to the region’s epicurean cred. City energy meets coastal charm, and the flavours tell the story … as do the locals.

History – food related and otherwise – is treasured in Catalonia, which means every meal, snack, morsel is an expression of passion and pride. Bustling market stalls brim with local produce, like at the 19^th-century Santa Caterina Market, where olive oils, meats, cheeses and a rainbow of fruit and veg capture the Catalan essence.

Just-caught seafood is also among the capital’s spoils. Ocean adjacent and all that. Pore over the market’s fresh bounty before picking up ingredients for a seafood cooking workshop. Lunch is served.

As the day winds down, Barcelona reveals its twilight allure. Cafés spill onto sunlit squares, tapas bars hum with evening energy – the opportunities to indulge are endless. A thick, velvety hot chocolate? (Add a churro for good measure). Or a crisp Cava, in preparation for the road ahead?

Among the vines

Catalonia’s patchwork landscape is peppered with vineyards, where you are invited to slooooow to a leisurely pace for the chance to sip, swirl, savour. Penedès (Stage 3) and Priorat (Stage 7) are particularly celebrated among the wine regions. Penedès sparkles with Cava, the effervescent wine that accompanies Catalan celebrations big and small, while Priorat produces bold, world-renowned reds, grown on terraced slopes where traditional methods preserve centuries of winemaking knowledge.

The food is just as captivating. Fragrant extra virgin olive oil flows generously while tablescapes are dotted with fresh breads, grilled vegetables, cured meats and local cheeses. A visit to a centuries-old mill offers a hands-on lesson in making clotxa (Stage 6), a peasant dish where soft, round bread is filled with garlic, sweet roasted tomatoes and salted sardines. And a generous drizzle of EVOO, of course. Then, pick juicy Lleida pears straight from the tree at Pla orchard, before settling in for a long lunch on the farm (Stage 8). The flavours speak of the land, with sun, soil and tradition combining with each bite.

Into the mountains

As the journey climbs towards the Pyrenees and the landscape shifts, so too does the menu, with mountain fare taking centre stage. Artisanal sheep and goat cheeses, cured sausages, wild mushrooms and truffles, and seasonal stews reflect the rugged climate and the enduring traditions of its communities.

Ferran Adrià’s impact thrives in Empordà, where his world-famous elBulli restaurant once reigned. A museum dedicated to his legacy, elBulli1846, stands in dedication, with installations designed like a tasting menu (Stage 13). Grab a few jars of L’Escala anchovies while in town. These famously plump fillets are still hand-processed using traditional techniques handed down through generations of local women.

In the storybook town of Vielha (Stage 10), sample Val d’Aran caviar, a prized delicacy thanks to the purity of the snowmelt water in which the sturgeon is farmed. Traditional Spanish sausages, including bull, bisbe and pa de fetge, are handmade in La Cerdanya (Stage 11), while a workshop to make our own artisanal fuet, another type of sausage, awaits in Girona (Stage 14).

Awash with medieval character, Girona also has something for the sugar hounds. Described as a cross between a churro and a croissant, xuixo is a deep-fried, sugar-coated, custard-filled pastry that will hit the spot. Meanwhile, in Garriguella (Stage 12), learn about the L’Albera honey-making process – beekeeper’s suit provided.

The loop lands back in Barcelona, with taste buds well-travelled. But another lap around the capital can’t hurt.