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oday, it may be primarily frequented by day visitors and those in the know from Barcelona and other nearby cities, but Priorat


in Spain’s northeast region of Catalonia, has held the attention of the world of food and wine for some time now. Mediterranean Priorat is likely more recognized among wine fans than gastronomes, it is an area with a tradition for wine making. More recently a new wave of restaurants has emerged, making a fascinating food and drink scene. The Tourism Office of Priorat asserts that the number of restaurants in the area has not changed much in the last 20 years, remaining at around 50, with the odd peak and trough. However, there has been a shift in the nature of the restaurant scene. “Years ago, restaurants here served all traditional Catalan food, and while this element remains, we now see a different cuisine has emerged, accented by fusion and modern techniques,” explains Cristina Beltran Ruis, who is responsible for the Oficina de Turismo (Tourism Office) of the Priorat region, adding there’s a 50/50 split between the traditional and the modern.


The elevated restaurant scene has been brought along by the wine industry, which was revived some 50 years ago. Wine production in Priorat lay dormant for a long time and was restarted in the 1970s by a group of pioneers


The fortunes of the Priorat region have been revived by the resurrection of the local wine industry


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