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This emblematic dish of the Celler del Nou Priorat combines the tradition of coca de recaudo, typical of Catalan cuisine, with a historical ingredient: almadroc, a sauce mentioned in the 15th-century Llibre de Sent Soví.

This preparation, created to take advantage of cheese, provides a creamy texture and a rich, slightly salty flavor that perfectly complements the other ingredients. The jowl, tender and juicy, is highlighted by the smoky touch of the roasted onion, which brings sweetness and depth to the dish.

All this is placed on a base of artisanal coca, light and crunchy, which balances the flavors and textures. A reinterpretation of the Catalan culinary tradition that connects the past and the present in every bow, perfect for lovers of authentic flavors and gastronomic history.

At Celler del Nou Priorat, this roasted pumpkin is an invitation to rediscover the plant flavors of history and the earth. Slowly roasted, the pumpkin reveals all its natural sweetness and melting texture, becoming the centerpiece of a dish where each ingredient interacts with subtlety.

This roasted pumpkin is accompanied by an arugula sauce, inspired by 15th-century recipes, with a spicy and vegetal note that adds depth and a nod to medieval Catalan cuisine. The Tòrrec raw milk cheese, with a distinct personality, adds a dairy contrast that harmonizes with the sweetness of the pumpkin.

Fennel, with its aniseed freshness, and roasted onion, soft and caramelized, complete this proposal that intertwines past and present, simplicity and complexity, in a tribute to the flavors of the garden and the gastronomic memory of the land.

El Celler del Nou Priorat reinterprets the simplicity of the egg with this dish that highlights local produce and authentic flavor. The Calaf Eggs, known for their quality and intense yolk, are presented on a smooth, creamy, and delicate potato parmentier, enveloping the dish in warmth.

The roasted pepper, with its sweet and smoky notes, adds depth and color, while the house pesto, made with fresh local herbs, adds a vibrant, aromatic counterpoint that rounds out the experience.

This Calaf Eggs dish is a combination that balances the rustic and the refined, where each element adds flavor and texture to pay homage to rooted cuisine with a contemporary soul.

At Celler del Nou Priorat, this stuffed Figueres onion is inspired by 15th-century recipes, reviving a tradition that combines simplicity, flavor, and expertise. The onion, known for its natural sweetness and delicate texture, is slowly roasted until it becomes mellow and almost melting, ready to elegantly envelop its filling.

Inside, a roast chicken from Vall-Llebrera, cooked with patience and aromatic herbs from the surrounding area, adds depth and character. This juicy and flavorful locally sourced meat contrasts with the softness of the onion and evokes the authentic flavors of the most rustic Catalan cuisine.

The result is a balanced dish of stuffed Figueres onions, where history and local produce are found in every bite. A dish that celebrates the culinary history of the region and transforms it into a modern, warm, and sincere experience.

At Celler del Nou Priorat, these artisanal anchovies pay homage to Mediterranean seafaring traditions. Served in a portion of four carefully selected fillets, they offer a firm texture and intense flavor that reflects the art of well-executed salting.

Each bite is balanced by the freshness and gentle bitterness of the olives, creating a classic and timeless harmony. Together, anchovies and olives evoke traditional tapas, reinterpreted with simplicity and attention to detail.

It’s a proposal that invites you to begin your gastronomic journey with saltiness, character, and authenticity. A small dish in appearance, but full of history, sea, and land.

At Celler del Nou Priorat, these smoked sardines are a concentrated expression of the sea and fire. Served in two pieces, selected for their quality and curing, they preserve the creaminess of the blue fish along with the deep nuances of artisanal smoking.

The smokiness enhances its flavor without obscuring the marine essence, bringing warmth and complexity to every bite. The result is a silky texture and an enveloping aroma that invites you to savor slowly and attentively.

A starter that, with just a few ingredients, conveys identity and character. Smoked sardines are a way to begin the experience with intensity and elegance, evoking the coastal roots of Catalan cuisine.

Cal Tomàs smoked cecina is a celebration of expertly cured meat. Sourced from animals raised with respect and fed naturally, this piece reveals the expertise of a house steeped in tradition, where each slice encapsulates the aroma of noble smoke and the profound flavor of slow curing.

At Celler del Nou Priorat, we present it simply, allowing its firm texture and aromatic intensity to speak for themselves. The balanced smoking process enhances the nuances of the meat without masking them, providing a complex and authentic taste experience.

A bite of smoked cecina connects with the land and its memory, perfect for those seeking flavors with roots and character. Here, cecina becomes an intense pause, a tribute to time, fire, and earth.

The Celler del Nou Priorat olive blend is an invitation to begin your culinary journey with one of the most essential flavors of the Mediterranean. We bring together different varieties—green, black, cured, and seasoned—that provide unique nuances in each bite: from salty and firm to smooth and slightly bitter.

Each olive tells a story of traditional cultivation, hand-picking, and heritage seasonings. The result is a balanced and aromatic blend that awakens the palate without artifice, evoking sun-drenched aperitifs, leisurely conversations, and grandmothers’ cooking.

The olive blend is a simple yet distinctive offering, perfect for whetting the appetite and connecting with the essence of the land and its fruits. A welcoming gesture that sets the tone for an authentic gastronomic experience.