Costa Brava San Miguel Gastronomic Tour
The Terra de Mar and Festival de Mar maritime festivals in Palamós and Sant Feliu de Guíxols, respectively, were the most recent stops along this Gastronomic Tour that celebrates the Centenary of the Costa Brava.
MARCH 2014
The maritime festivals of Sant Feliu de Guíxols and Palamós constituted the second and third stops, respectively, along the Costa Brava San Miguel Gastronomic Tour, which is visiting towns along the Girona coast throughout the summer.
Through this initiative, which got underway in Girona coinciding with the Girona, temps de flors (Flower Season) festival and which is scheduled to continue throughout the summer, the Patronat de Turisme aims to promote the gastronomy and cultural traditions of the Costa Brava through the matching of beer and good cuisine in the unique setting of the popular, traditional and important fairs and events that take place in towns up and down the Costa Brava.
On 29th and 30th May, the Fishing Quay in Palamós housed the 24m2 stand from which tasters of dishes from the Costa Brava Menu were served, prepared by some of the most renowned restaurants in the area, accompanied by San Miguel beer. The following tasters were served: cod brandade served with a jelly of San Miguel apple flavoured non-alcoholic beer; stuffed squid; marinated mackerel served with smoked aubergine; candied fillet of sardine served with marinated baby greens; piquillo peppers served with cod, raisins and pine nuts; veal served with mushrooms; sausages served with samfaina vegetable sauce; cuttlefish served with peas; Catalan custard mousse; and cottage cheese mousse served with fruit coulis. These dishes were produced by the restaurants involved in the event in Palamós: El Celler de la Planassa, La Gamba and El Mas dels Arcs in Palamós; El Balcó de Calella (Hotel Sant Roc) in Calella de Palafrugell; El Tamariu in Tamariu; Aiguablava in Begur; Llevant and Casamar in Llafranc; and the Empordà School of Gastronomy.
On 12th and 13th June, the Festival del Mar was celebrated in Sant Feliu de Guíxols. This festival focuses on marine nature and promotes the Marine Reserve project.
The Tour stand, which was located at the intersection of the town’s seafront promenade and Rambla Antoni Vidal, offered the following tasters: cod brandade served with a jelly of San Miguel apple flavoured non-alcoholic beer; smoked salted sardine, pepper, potato and olive kebabs; Catalan flatbread with roasted botifarra sausage, apple and spring onions; Catalan bean salad; marinated candied sardines; veal served with mushrooms; cuttlefish with meatballs; tuna tartare; sweet botifarra sausage with apple; and cottage cheese mousse served with raspberries. The dishes were produced by the following restaurants: Les Panolles in Santa Cristina d’Aro; Sa Cova in Platja d’Aro; Maria de Cadaqués and La Gamba, both in Palamós; Aiguablava in Begur; Els Tinars in Llagostera; and the Empordà School of Gastronomy.
