We can enjoy a unique experience around Roman gastronomy. A challenge for the senses that allows you to travel 2000 years ago and discover not only...
The Tarragona Prawn
A regional cuisine with a distinctive flavour and genuine personality
Patrimoni Cultural Immaterial de la Humanitat
The seafaring quarter of Tarragona, right next to one of the biggest seaports in the Mediterranean. It is a hive of gastronomic, cultural, associative and economic activities which have mainly revolved around fishing and the sea since time immemorial.
El romesco de Tarragona
Romesco is the most typical Tarragona dish that we can offer in our city’s restaurants, which mainly serve fish and seafood, but also meat and game. Moreover, it as a cold sauce that goes very well with starters, fish, seafood and meats.
© Tarragona turisme
Chartreuse, which today is produced by Carthusian monks in Voiron, France, used to be made at their distillery in Tarragona until 1989.
The liqueur was created in 1605 when the monks were given an old manuscript containing the formula of an “elixir for long life”
Vine al Mercat Central, un nou espai on comprar, degustar i veure en acció el nou rellotge carilló - © David Oliete - Mercats de Tarragona
It’s said that if you really want to know what a city and the people who live in it are like, you’ll find the clues in its markets.
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