Volcanic Cuisine (Garrotxa)

The Cuina Volcànica collective was created in 1994 when a group of restaurants that believe in the need to represent, defend and promote the Garrotxa region through cuisine came together to prepare dishes with local and native products. It is a culinary collective that places particular value on both the work of small local producers and seasonal and quality products.

The chefs have recuperated traditional recipes and created new ones to reclaim those that have been forgotten or fallen out of regular use, including farro (associated with times of war and food scarcity), which was used to develop recipes –like free-range chicken, a recipe with cream of farro and foie gras, duck egg and truffle– that incorporated it into the collective’s restaurants. A combination of tradition and innovation that aims to highlight the regions own products through gastronomy.