This initiative is dedicated to the production of traditional varieties and mini-vegetables, specially designed for the restaurant sector. Its distribution circuit ensures that produce reaches restaurants in under 48 hours, guaranteeing optimal freshness and quality. Among its clients are establishments in Alt Empordà and Barcelona, such as Sumac de Roses, Hotel Vistabella, or Motel de Figueres, which value seasonal and local products.

The project leader, who began his agricultural journey in 2008 in Llers without a family tradition in the sector, represents a new type of farmer. This new farming approach is characterized by continuous learning and self-training, breaking with the traditional family farm model and bringing a renewed vision to the field. His partner, who joined the project, manages the administrative and commercial aspects, consolidating a model based on added value rather than production volume.

Horta de Tramuntana champions its own traditional seed varieties, in contrast to industrial hybrid seeds. This ideological decision allows for the maintenance of the natural reproduction cycle, preserving the flavor, texture, and identity of the produce, and promoting food sovereignty. The project also educates on the importance of ancient varieties, biodiversity, and their impact on taste.

Among its crops, one can find purple, yellow, or orange carrots, heirloom tomatoes, and Jerusalem artichokes, all harvested at an early stage to enhance their gastronomic qualities. This practice establishes a direct dialogue between the field and the kitchen, adapting the produce to the needs of chefs.

Despite its success, the project faces challenges such as access to land in Empordà, where rising rural land prices make it difficult to consolidate owned farms. Currently, they operate under a rental agreement, a situation that limits long-term investments. Nevertheless, they maintain the vision of owning a farm where they can live and work, despite acknowledging the difficulties of the current real estate market.