But behind every ingredient, there is more than just nature. There are the hands that nurture it, harvest it, fish it, and transform it into a memorable meal. The producers, fishermen, and farmers, as well as the chefs, are the soul of this story, the guardians of a tradition that is renewed with each season.

In the vineyards, our typical wind (tramuntana) caresses the vines that will yield wines full of character, infused with the landscape that surrounds them. In the orchards, skilled hands patiently pick the ganxet bean, carefully select apples, wait for the perfect ripeness of onions, and relish the unmistakable aroma of freshly made recuit de drap (a delicate fresh cheese traditionally wrapped in cloth).

At sea, fishermen set out at dawn, understanding the delicate balance that must be respected so the sea continues to offer its treasures: Palamós prawns, L’Escala anchovies, langoustines, and sea bass from crystal-clear waters. And in the mountains, hidden among oaks and holm oaks, truffles and autumn mushrooms wait to be discovered by expert eyes.

But local produce has no meaning if it does not reach the table. In village markets, farmers and artisans share their knowledge with those who stop to listen. In restaurants, chefs breathe new life into each ingredient, preserving its essence and elevating it beyond the plate, into the memory of those who taste it. From traditional inns to the most innovative gastronomic temples worthy of Michelin stars, the Empordà is a land that is savoured, lived, and remembered through its produce.

When we nourish ourselves from the land and the sea with respect, when we choose what is in season, when we appreciate the work of those who make it possible, we do more than just eat. We become part of a story told in every dish. Because local produce is not just a choice; it is a tribute to the land, to its producers, and to its cuisine. And in the Empordà, this tribute is lived in every bite.