All posts filed under: Culinary Art

Three restaurant chefs

Disfrutar in Barcelona wins the ‘Miele One to Watch’ Award 2017

Restaurant run by former El Bulli chefs as global rising star

Disfrutar in Barcelona has been named this year’s Miele One To Watch by The World’s 50 Best Restaurants. Opened in December 2014, Disfrutar is a collaboration between chefs Mateu Casañas, Oriol Castro and Eduard Xatruch. The three met while cooking at former No.1 restaurant El Bulli, where they worked alongside legendary Spanish chef Ferran Adrià.

Disfrutar as one of  the world’s 50 best restaurants

Disfrutar’s founders will be presented with the coveted award at The World’s 50 Best Restaurants awards in Melbourne on April 5th. The Miele One To Watch Award celebrates emerging global talent and recognizes a restaurant that is outside the 50 Best itself but has the potential to rise up the list in the near future.

Front of Disfrutar restaurant

The modern front of the restaurant. (photo: Adri Goula)

“Worthy winners of the Miele One To Watch Award”

William Drew, Group Editor of The World’s 50 Best Restaurants, said: “Disfrutar showcases the individual talents of these three chefs and broadens their influence on Spain’s culinary scene. Their commitment to pushing the creative boundaries of gastronomy makes them worthy winners of the Miele One To Watch Award.”

Inside the restaurant

From inside, the new restaurant has an understated elegance. (photo: Adri Goula)

Disfrutar – a symbolic nod to Barcelona’s cultural heritage

Following El Bulli’s 2011 closure, Casañas, Castro and Xatruch opened „Compartir“ (meaning “share”) in Cadaqués. Building on the success of their initial venture, the trio launched Disfrutar (meaning “to enjoy”) to widespread acclaim, earning their first Michelin star in 2016. Centrally located in Barcelona’s Eixample district, Disfrutar evokes a Mediterranean spirit with its décor and laid-back ambience. Beyond the entrance, guests walk past two open kitchens and are led into the spacious, whitewashed dining room that extends to an open terrace. Bright and earth-coloured ceramics in various forms dominate the space, a symbolic nod to Barcelona’s cultural heritage and the restaurant’s focus on artistry.

Disfrutar's kitchen design

With its earth-coloured ceramics and the open kitchen, Disfrutar evokes a Mediterranean spirit, indeed. (photo: Adri Goula)

Macaroni made out of gelatin

While Disfrutar’s multi-course tasting menus uphold modernist culinary principles, they also reveal the chefs’ quirky personalities. Avantgarde, theatrical and inventive, each course aims to delight and excite the senses. Signature dishes include macaroni made from gelatin, tossed in truffle foam and smothered in Parmesan at the table. A deconstructed whisky tart invites guests to wash their hands in whisky and inhale the scent as they eat.

Ferran Adrià with his colleagues

“El Bulli 1846” – What comes after the molecular cuisine?

El Bulli 1846

Ferran Adrià, considered one of the best chefs in the world, wants to reinvent the world of gastronomy. In the street Cala Montjoi in Roses on the Costa Brava, where the best restaurant in the world “El Bulli” once welcomed gourmets from all over the world, “El Bulli 1846” is expected to open: It is not a restaurant, but an exhibition of “El Bulli’s” history.


Exhibition of “El Bulli’s” history


The number 1846 stands for the number of the meals, which Ferran Adrià has invented in his restaurant “El Bulli” in the street Cala Montjoi. He has sworn not to copy meals from other chefs.

There are also days, where he cooks for companies or for certain occasions in Cala Montjoi –of course not a normal meal, but even more experimental. Generally, it is about the science and creative projects, new ideas and the exhibition concepts.

Egg molecular

Cooking is all about science

The philosophy

The philosophy is: to devour the knowledge, in order to nurture the creativity. Exploring everything you need to know about food, questioning everything and rearranging.
“Who says that a tomato is a tomato?” asks Ferran Adrià. “Is this rather an imaginary reality, the one we want to believe in?”, he adds. Adrià likes himself in the role of provocateur. Deconstruction and reconstruction of the kitchen remains his central topic. His molecular cuisine has revolutionized the gastronomy for over two decades. Now he cooks knowledge.
Art historians, designers, graphic designers, chefs – all of them are inserting their knowledge into the so-called “Bullipedia” – the Wikipedia of food science.

Experimental kitchen at the Bulli

One of Adrià’s best examples for molecular cuisine


“The kitchen as a field of research, there has never been anything like it.”, Adrià proudly says.
In order to run the projects, you need a lot of money. No problem for Adrià: His sponsors are not only Telefonica, but also Lavazza, Dom Pérignon and the CaixaBank.

One of Adrià's master pieces

Food as a piece of art

Some goodies for Christmas

Shops, bakeries and Christmas markets are fulfilled by a seductive fragrance! Delicious cookies sweeten the time until Christmas Eve in every year. The tradition of baking for festivals goes back to pre-Christian times. Cookies “flat-shaped cakes” – are probably the most popular Christmas sweets. Whether outrivaled, modelling, splattering, manually – decorated or pure – the main intention 2015 is called homemade. 

The short pastry is diverse and offers, next to gingerbread, stollen and Co., one of the tastiest delights of the year. We put together some of our favorites and didn’t want to give up a German classic.

Vanilla croissant: sweet goodie of shortcrust

ingredients for a normal portion

  • 300g flour
  • 200g butter
  • 100g sugar
  • 100g powdered almond
  • 1 yellow of an egg

for decorating: vanilla- and sugar powder

Mixing flour and butter to a dough. Add sugar and almonds. Quickly add the yellow of the egg and knead the mass. Now put the dough into the fridge for at least 30 minutes. Afterwards form the cold dough as half moons (like croissants) and spread them on a baking tray with baking paper. Meanwhile, preheat the oven and cake the croissants at 150°C until they turn golden yellow. Mixing the sugar powder and vanilla sugar to rotate the fresh croissants in it.

Another option is to add some dried fruits- such as cranberries- to the dough to get a more fruity taste.

Cinnamon stars 

  • 190g sugar powder
  • 100g powdered almond
  • 200g powdered nuts
  • 2 white of egg
  • 1 ts cinnamon
  • some lemon juice

Whisk the white of egg and sugar powder stiff into an icing. Put apart about 1/3 of the rest. Mix the remaining icing with the other ingredients (but initially only 100g nuts). Important, do not fold in with an eggbeater but with a spoon. Knead everything. Arrange the remaining nuts on a baking sheet, place the rolled dough (nearly 8-10cm) on it and cut out some star. Put the stars on a baking sheet with baking paper and generously coat them with the remaining icing. Now cake them for about 10-12 minutes at 150°C.

Homemade hot spiced wine

  • 750ml white wine dry
  • 750ml Rosé
  • 1500ml red wine dry
  • 300g sugar
  • respectively 1 untreated lemon and orange
  • 2 bars of cinnamon
  • 5 cloves
  • 2 star anise

Put all the different types of wine in a large pot and warm them slowly. Important, do not cook the wine! Cut lemon and orange into slices. Add lemon, orange and spices to the wine. Put in the sugar little by little.

Spirits such as Cointreau, brown Rum or Amaretto give a special flavor to the wine.

Catalonias all-rounder – rice (arroz)

Tradition and modernity

What is your first impression when hearing the term rice? Asia? South America? Paella?

Exactly – but was anybody thinking of Catalonia? Because you definitely should! Catalonia is not only known for its beautiful Costa Brava or world-famous footballers. It is also known for its extraordinary cuisine and its excellent rice which grows in the region for centuries. The municipality of Pals is one of the most visited places in the interior of the Costa Brava and mostly estimated for its rice cultivation. Specific conditions such as the smooth climate, plenty of sunlight, fresh water and long experience of the rice farmers are the foundation for an excellent reputation, even outside of Spain.

bounded rice-plant

The rice will be collected after harvesting


From wetlands into worldwide cuisines

Between mosses and water mouths of the rivers Fluvià, Ter and Muga it was able to create a tradition since the 15th century. Even at that time the product was of high availability and could be used for a plenty of dishes. Presently, Pals shelters three producers of rice who cultivate a total of seven different types. About 7 million kg of the rice produced in this region are marketed. Especially the varieties Teure and Bahia are bestsellers. Of which importance the grain is for the community is shown by the extra created gastronomic campaign during the months of March and April. Chefs of the most renowned restaurants add their personal touch to traditional rice dishes. On top of that the cereal is very healthy, nutritious and gluten-free. Rice is rich in carbs and can be served as a starter, main course or dessert as well as savoury or sweet. It’s simply an all-rounder of the Catalan and international cuisine.

Arroz de Pals – Riceharvest in Pals

Rice-farmer of Pals

Farmer with a traditional catalan headdress

The process of rice cultivation almost begins in the months of May and June, when the corn get´s planted. During summertime it now has time to mature to be harvested in mid-October with skilful handles. For the small community of Pals it is important to maintain the crop in the most possible traditional way. Mechanization doesn´t matter. Quite the contrary – horses are still an integral part of transporting the harvested rice plants.

Horse and its farmer

Horse and farmer are ready for takeoff

A small party for the local press and those who are interested in rice harvest get´s celebrated at every end of the year. Even this year – on 17 October – at the farm of Carles Mas de Pals. Nearly 200 visitors participated in different workshops.

Baskets in Pals

Baskets on the little market in Pals

A little market offers some in-house products like sweets, traditional basketry and of course the famous rice. But what would a rice festival be without a common meal? A cosy lunch between hay bales and cookware was perfect to enjoy the variety of rice and varied tasty ingredients.

Lonely streets and the smell of late summer

streets and gaps of Pals

Beautiful streets and gaps in Pals

Pals doesn´t only offer unique properties. It’s the perfect mixture of idyllic city life and living close to the beach which makes it special. Due to the fact we are close anyway, we decide to visit the beautiful centre. During summer tourists urge through the winding streets in droves. We are fortunate. Although some passersby are still in town it is really quiet. Scent of lavender is in the air. Sun is shining. The few opened cafés are well attended. It feels like the perfect late summer day. We also enjoy a café con leche in the sun before we continue towards the viewpoint. Along the way we stroll through some of the varied shops. Jewelry, ceramics, clothing. Pretty treasures nearly everywhere. Once on top of the viewpoint you can enjoy a fantastic look to the sea and to the Bay of Montgrí. Without the obligatory provisions we can´t leave Pals . So we get us a couple of Magdalenas. The muffin-like pastries are available in various flavors. From almond and apple to chocolate-nut, lemon and yogurt or classical jam. We´re in heaven and ready for our way home …

For the small and large appetites – traditional rice dishes

Rice is healthy, versatile and one of the most commonly consumed foods in the world. Paella is probably the best known traditional meal in Spain. However Spanish cuisine offers a far greater variety of rice dishes. No limits of imagination. We have prepared our two most

Traditional Paella

Traditional Paella

popular rice recipes and hope you like them as much as we do. Try your own combinations and enjoy! ¡Buen provecho!

Rice in a casserole

What you need for about four persons:

  • 600g rice
  • 400g ripe tomatoes
  • a large potato
  • about 2 medium eggs
  • Cloves of garlic to taste
  • 4 large (sharp) peppers
  • about 2kg different kinds of fish
  • parsley, salt and olive oil

Preparation: first put 2-3 peppers for a few minutes in a pan, then remove from the pan and mash. The fish heads (you can also take parts of fillets) now put in the same oil, simmer briefly, add the tomatoes and the crushed peppers. Now put in the parsley, crush the garlic and the remaining peppers together. Cook the rest of the fish in a pan and mix it with the other ingredients, boil for about half an hour. Then drain. Now the rice is cooked in the separated fish soup. Meanwhile, the potato can be mashed together with a clove of garlic and added to the rice with the egg yolk- mix well! It is now important to stir constantly. Add oil and salt for your individual taste. After another short cooking serve everything in a casserole. Best, top with aioli.

Arroz Negro (black squid risotto)

What you need for 4-6 persons:

  • 600g rice
  • 1.25 L fish stock
  • 0.5 chopped onion
  • 4 cloves of garlic (chopped)
  • two ripe tomatoes (grated)
  • some parsley
  • half a kilo of squid or jibia
  • paprika, olive oil and salt
  • paella pan

Preparation: put a little salt and oil into the paella pan. When oil is hot add the onion and fry at low heat until it turns golden brown. Afterwards add the squid, a little later the garlic and tomatoes- let it cook for some minutes. Fill in the paprika and some parsley. Smoothly stir the ingredients so that the squid releases its ink. Finally add the rice, fry everything easy and put in the fish. Cook everything strongly for about five minutes and then simmer for about 15 minutes. Make your own tasting with salt.

Christmas Baking – Recipes

Who of us didn’t have the childish anticipation of Christmas, the feeling of butterflies in the stomach when hearing the bell ringing and knowing that the Christ child had come? Who of us coulnd’t wait the door to the living room to be opened and to get access to the Christmas tree, loaded with presents?
This excitement might be fading away over the years but there are many possibilities to get in the right mood for Christmas and to regain a certain kind of anticipation.

There is a current trend towards handmade presents and this is why this year home-made biscuits with almond splits and chocolate or sugar icing can’t be missing at the advent café with the family or friends.
The tradition of having Christmas biscuits goes back to the time before Jesus Christ was born. Back then, winter solstice was celebrated and the people baked so-called “breads for sacrifice“ which they hung up on threads or threw into rivers to frighten evil spirits or demons. According to this Christian tradition, Christmas breads – today’s Christmas cakes – were brought to life. As these cakes were expensive to produce and only wealthy families were able to allow themselves this luxury, people began to bake “small breads“ from which our Christmas biscuits have arisen.


Today, we enjoy Christmas biscuits when drinking tea or coffee or we give them away in little bags, decorated with colourful ribbons or nameplates. Home-made biscuits always are a highlight during the Christmas period and since the 19th century, they are a fixed element of our banquet table.

We are going to share two biscuit recipes from Costa Live’s Christmas baking so that these little delicacies are not missing at your home.

Almond Shortbread

125 g margarine
125 g icing sugar
2 packets of vanillin sugar
a pinch of salt
100 g flour
100 g oat flakes
100 g ground almonds
100 g almonds without shell
1/2 cup of milk

Beat margarine, icing sugar, vanillin sugar, and salt until it is frothy, then stir in flour, oat flakes, and ground almonds until the mixtures become a smooth dough. Form two rolls of dough and cut off little pieces. Place these pieces on a baking tray, dip the almonds without shell into the milk and place them onto the pieces. Bake it on the middle rack at 175 C for 12-15 minutes.

A kiss from a nut

2 whites of an egg
125 g sugar
125 g ground hazelnuts
hazelnuts for garnishing

Whisk the egg whites with the sugar until stiff, then take two soupspoons off the mixture. Carefully fold in the ground hazelnuts and form small balls out of it. Press in a small hole and fill in the stiff egg white and put a hazelnut on each ball as a garnish. Bake it at 140-160 C for 20-25 minutes.

Some biscuits bags are waiting for being eaten – so come into our office at Empuriabrava and help them!


We wish you a Merry Christmas

Celebrate Life

One time or another, we all want to forget about our busy everyday life and want to celebrate life as being a party. This is what you can do from the mid-June to mid-September at the Beach Club called “El Pirata“ of the hotel Vistabella in Roses. Every Sunday, young and old are able to pop the corks at the Champagne-Party and enjoy the sea view from 4 to 8pm. Here, the motto “Champaign or Water“ applies. Caution: One or another bottle will definitely be sprayed among the crowd.


Our way to the Beach Bar leads along the beach and stone stairs, via the cliffs to the perfect location above the sea including a fantastic view across the bays and the sea. Here, it is enjoyable to let the sun warm up your body and to drink the exquisit champaign in an relaxed atmosphere. The bars are crowded, the bar tables and lounges fully occupied.


This is how the Beach Bar attracts inhabitants and visitors to a joyful togetherness beneath the white sun awnings. You can observe young, suntanned girls who are dancing to the beat of the DJ, a group of funny men who are trying to sing, as well as families who are enjoying the view at the mountains, the sea and the yachts. The vibes of electronic music are accompanied by a saxophonist. The crowd is dancing and clapping enthusiastically.


Only few stairs to the beach, the clear, turquoise sea invites the visitors for a cooling.
Actually, the party ends at 8pm, but the DJ is open to addition if the crowd demands it. Nevertheless, every party has its end. Suntanned, infatuated by the vibes and a bit tipsy from the champaign, we made our way back. Having a satisfied smile on our face and a good feeling, we are now able to face new adventures of our everyday life. Life is a party, at least on weekends!


More information on:

Chocolate dream.

Cuisine as an artistic creation to delight the senses

The world’s best restaurant is located in Spain – again! At this year’s Top 50 ranking of the prestigious “Restaurant Magazine” in London, “El Celler de Can Roca” from Girona was selected to the first place. The restaurant, which has also been awarded with three Michelin stars, was opened in 1986 by Joan and Josep Roca as a typical Catalan restaurant near their parent’s bar. Today it is run by three brothers -Joan (chef), Josep (sommelier) and Jordi (pastry) – and well known for the combinations of Catalan cuisine, innovative techniques and the passionate service of its owners. Since 2011, the restaurant of the Roca brothers had been on the second place of the global ranking.

Beautiful dishes.

Cuisine as an artistic creation to delight the senses – this is the way gastronomy is seen in Spain. A range of five-star culinary attractions offering a world of tastes, presentation, aroma, textures, colour… Dishes by chefs such as Adrià, Arzak, Berasategui, Ruscalleda, Santamaría, Subijana and Roca have placed Spain at the forefront of international haute cuisine.The new Spanish chefs are artists in the kitchen, as is amply manifested by their enormous international renown. The hallmark of the work of these new culinary artists is its originality and innovation, combining the traditional Mediterranean cuisine with original and creative ideas. The importance of this new cuisine in Spanish culture is such that the chef José Andrés was awarded the Spanish Order of Arts and Letters in 2010.

Cocktail time!

International prestige – there are many restaurants in Spain which have been distinguished for their outstanding quality and creativity. Throughout the country there are around 150 Michelin-starred establishments, seven of which have been awarded the maximum distinction: one in the Region of Valencia, two in Catalonia, and four in the Basque Country.In Catalonia diners can enjoy the restaurants of “Celler Can Roca” and “Sant Pau”, in the province of Girona.

In the first, located in the city of Girona, the Roca brothers use their culinary creativity to convey a range of emotions. Carme Ruscalleda, on the other hand, offers a modern take on traditional Catalan gastronomy in her restaurant “Sant Pau”, with views over the sea and located in Sant Pol de Mar. There are many other restaurants that have attracted international attention. They include “Enoteca”, “Moments”, “Lasarte” and “Àbac” in Barcelona; “Can Fabes” in Sant Celoni (province of Barcelona); “Les Cols” in Olot, and “Miramar” in Llança (province of Girona).

The El Bulli of the future – Ferrán Adrià has for many years been the standard-bearer of Spanish haute cuisine, and his restaurant, El Bulli, has been considered by many to be the best in the world. However, in July 2011 he closed down the restaurant to take on a new and ambitious project: the “El Bulli Foundation”.The aim is to create a centre for gastronomic creativity in order to spark new ideas in the kitchen and to share them at the international level.

Legendary El Bulli Restaurant

There are plenty of culinary highlights at the Costa Brava and in the surrounding areas with tapas, anchovies and Cava only representing a very small fraction of the infinite possibilities indeed.Small fishing villages turn out to be a source of culinary delicacies, dreamy towns tucked away in the mountains are known for their Mediterranean treats prepared in the traditional stone ovens, and where the oceans kiss the mountains internationally renown wines and Cava are grown.

The kiss of the mountains and the sea, or Mar i muntanya, is a common topic in Catalan dishes. Chicken and giant prawns for example, or Catalan Paella, a dish of meat and seafood. They also like to combine the sweet and the spicy, as in “pork and peach”. A people prone to experiment with tastes and textures the Spanish are thus not easy to surprise. The chefs in Catalan hotels and restaurants are constantly performing a balancing act between the old and the new, between tradition and modern ideas. In a big number of restaurants, the guests are offered unique dishes and innovative menus known as “Cocina de Autor”.

The dishes are as diverse as they are unique and entertaining. Ranging from simple Tapas, there is ample scope for more daring dishes, such as “Mar i muntanya”. There are no limits to what is possible – just think of Ferran Adriá and his famous molecular gastronomy.The Guide Michelin has known this all along. For many years, the Costa Brava has been featuring a very high number of Michelin stars as well as an equally high number of young, keen chefs. Joan Roca in Girona was awarded his third star 2009, and there were plenty of other chefs in the back country work magic using the region’s freshest and most tasty products. They also aim for internationality: traditional dishes are combined with eastern notes, while the most well known Mediterranean dishes also are given new aspects.

Seafood is one of the specialities.

Cooking has been considered a beautiful art in Catalonia for a long time. Indeed, the first cookbook published in a Roman language has been around much longer than Ferran Adría and much longer still than his participation at the Documenta. Said cookbook was published in Catalonia in the 14th century: “El Llibre de Sent Soví”.If you ever spot steaks and giant prawn in dark chocolate on the menu – do not be too surprised; this is just a tribute to the master of surrealism, Salvador Dalí.

His appetite is almost proverbial in Catalonia and even made it into a book: “Salvador Dalí – delightful Catalonian dishes”. At the age of six, little Dalí already claimed he wanted to be a cook when he grew up. Later, as the genius became an artist, and a mastermind of marketing who knew very well how sell himself, he also become known for his love of good food. Rumour has it that he used to say, “you can go without eating, but you cannot go without eating well.” One of his favourite meals used to be giant prawns in dark chocolate!!

Gourmets visiting the Costa Brava well get their money’s worth. Firstly, the upscale restaurants with their world famous chefs and extraordinary service are comparatively inexpensive and secondly, some of the less well-known restaurants tucked away in a corner of the countryside offer just as many culinary treats. The region’s excellent wines are also good value for money. Most restaurants offer a three course lunch throughout the week, water and wine included, for about 9 to 19 Euro. In the evenings and on weekends, there is more to choose from on the menu, but dishes are also more expansive and drinks are not included. After supper, there are plenty of pubs and Chilinguitas to go to. It is summer after all!

A bit of champain?

Travels including cuisine, sports and culture are all the rage these days. The Costa Brava offers all of this and more. Accomodations are easy to find and just as eclectic as the rest of the country. There are Masia- Hotels in the back – country, lovingly restored to their former beauty. They invite the guests to stay and relax in the spa. Luxury hotels near the sea are more international, offering high-quality service and stunning views onto the ocean. On the other hand, there are cosy, family-run houses. Those are very friendly places with a convincingly personal service.

The families are always happy to provide detailed information on excursions and day-trips. Furthermore, the Costa Brava is also known for its well-kept golfing areas. You can find more information about the Costa Brava, restaurants, hotels and the back counrty on our webpage.

The Onion “Calçot” – Tradition and Recipe

The sweet onion or “calçot” is a tender, white, sweet spring onion which, flame grilled, is the basis for a “calçotada”. It is a delight to taste, capable of satisfying the most demanding palates.
Each of the shoots from a fully-developed white onion that has been replanted in the earth is called a calçot.

When the onion has germinated and grown, it is pulled up and, after being kept for a season, it is planted again in such a way that it is onion half buried. As the plant grows, it is necessary to surround it with earth or “put its boots on” (in Catalan, “calçar”, giving it its name).


The stems must be between 15 and 25cm high of ‘white leg’. These sweet onions, flame grilled, are the main part of the “calçotada”, a typical, traditional culinary feast in Catalonia. The most famous is held in Valls on the last Sunday in January.

Romesco Sauce
1 large roasted red bell pepper from a jar
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée
2 tablespoons chopped flat-leaf parsley
2 tablespoons Sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper

– Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.

Bodega Espelt – Vilajuïga, Costa Brava

Bodega Espelt – Viticultors de l’Empordà

The family Espelt has cultivated wine in the region of Empordà on the Costa Brava since generations. Since 2000 all wines have been marketed under the name of “Espelt Viticultors”. At the same time a new Bodega was opened. This Bodega compromises of an area of 4000 sqm and includes the most modern wine press installations, a huge wine cellar with Barrique casks, a bottling installation, a hall for wine tasting, a wine laboratory, a warehouse as well as a huge modern sale area.

Guided tours including a winetasting for groups can be arranged by appointment (Tel.972 531 727)

Bodega Oliveda – Capmany / Girona

Winner of numerous awards in wine competitions

Rigau Ros, Família Oliveda, Gran Rigau, Masia Oliveda, Furot, Montana Perucchi


Since 1764 wine has been pressed in the bodega Oliveda, in the small village of Capmany.

The old-established company is leaded by a young and dynamic team, creating a perfect combination of tradition and modernity which results in wines of the highest quality. Wine coinoisseurs around the world appreciate the Oliveda wines of the D.O. Empordà and D.O. Catalunya.

They are exported to more than 20 countries,

among them Japan, South America and the USA. The best place to get to know the Grup Oliveda is the barrel tap and wine making machinery museum, located in the oldest part of the winery in Capmany.In summer it is open from Monday to Saturday, always from 9-13h and 14.30 -18.30 h. Entrance is free for everyone. After having admired the curious collection, one is in the right mood for a wine tasting. Having found a new favourite, you can buy some bottles directly there.