“They are forcing us to close a restaurant that our grandparents opened in 1955,” says a helpless Albert Casado, third generation at the helm of La Caleta, the establishment that started as a seasonal snack bar and, with hard work and dedication, became the family restaurant that has become a meeting point for various generations.
Do you have questions about nutrition? Send them to comer@lavanguardia.es, our nutritionist Aitor Sánchez will answer all your questions.
To speak of De Muller is to speak of one of Tarragona’s most historic wineries, but also of a brand that has transcended the winemaking sphere thanks to one of its most emblematic wines: the communion wine which, for decades, has reached the Vatican and forms part of the celebration of the Eucharist. Founded over a century and a half ago, De Muller is present in two designations of origin, Priorat and Tarragona, where it has managed to preserve a legacy built on quality and respect for the territory. And they not only boast their great wines and their curious communion wine; they also produce artisanal vermouths with traditional recipes, long-aged soleras, and unique liqueurs that seek to reflect their historical essence.
Summer in Catalonia smells like the sea and, above all, sweet fruit. But, what is the undisputed queen of the season? According to the 1st edition of the Flavor Thermometer presented by Ametller Origen, the verdict is clear: watermelon (39%) is the fruit with the preferred flavor of summer for Catalans.
Watermelon has established itself as a must-have in homes during the summer. It is the centerpiece of shared moments at home, at the beach, or during any break of the day, whether as a traditional dessert, a healthy snack, or the star ingredient in sweet and savory recipes.
Goat milk with fig jam. These are the main ingredients of El Far del Sud, the ice cream that Jordi Roca has dedicated to the band Sopa de Cabra, which in 2026 celebrates 40 years of career; the same number celebrated by El Celler de Can Roca. Beyond the coincidence in the anniversary, the idea of making a collaboration is the result of the complicity between the Rocas and the authors of hits like L’Empordà or Camins.
Behind every great chef are years in the kitchens of others, learning, observing, and waiting for the moment to finally have their own kitchen. But, making the leap from cooking others’ ideas to leading a restaurant is the most difficult step in the profession. A barrier that has surely caused us to miss the chance to discover the vision of great talents.
Grana Padano DOP cheese is one of the key ingredients in contemporary cuisine thanks to its ability to integrate with gastronomic tradition, its nutritional value, and great versatility. In a context where we increasingly seek healthy, easy, and tasty recipes, this cheese is one of the best options: it is naturally nutritious, rich in protein, a source of calcium, and also naturally lactose-free. These characteristics make this cheese essential for an active and balanced diet, all without giving up the pleasure of eating well.
The renowned chef Jordi Roca has publicly denounced the identity theft of ‘El Celler de Can Roca’ (Girona), through a video on his official Instagram account. It is not the first time. This statement adds to the official communication issued by the restaurant itself on May 5, which warned precisely about the existence of a website that, posing as the establishment, offered reservations in exchange for advance payments.
Catalan cuisine will be the focus of the new restaurant Masia Tibidabo, which already has an opening date: June 5. The Tibidabo Amusement Park wanted to commemorate the park’s 125th anniversary by entrusting the gastronomic offer of the new establishment to Rafa Zafra, chef of the Barcelona restaurants Estimar, Amar, and Per Feina, as well as the successful Jondal in Ibiza.