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Diari de Catalunya

La Cuina de l'Empordanet Launches 2026 Guide to Boost Local Gastronomy

The publication, presented in Begur, aims to highlight the eleven restaurants in the collective and dignify the work of front-of-house staff.

Generic image of a restaurant guide on a wooden table.
IA

Generic image of a restaurant guide on a wooden table.

The La Cuina de l'Empordanet collective has unveiled its new 2026 Guide in Begur, a key tool to showcase its eleven restaurants and boost the gastronomy of Baix Empordà, with a special focus on front-of-house staff.

The new edition of the 2026 Guide by La Cuina de l'Empordanet solidifies its role as an essential instrument for promoting the restaurants within the collective and for disseminating the rich culinary offerings of the region. This publication, featuring eleven establishments, is designed to be a valuable resource for both tourism information providers in Baix Empordà and the local public.
Among the restaurants highlighted in the guide are Aquamare, Aradi, Bo.TiC, Casamar, El Mas Bar & Restaurant, Entre dos Mons, Refugi de Pescadors, La Sala de l’Isaac, Saó, Ses Vinyes, and Terrassa Terramar. The publication has been released in two linguistic versions: one in Catalan and French, and another in Spanish and English. It will be distributed at participating restaurants, local tourism offices, and other information points, as well as being available digitally on the collective's website.
The presentation event took place last Monday morning at the Ses Vinyes by Ivan Beumala restaurant, located in Begur. It was attended by the head chefs and front-of-house managers from the member restaurants, with the notable presence of Vicenç Fajardo, president of La Cuina de l'Empordanet. Also participating were Vanessa Peiró, delegated deputy for Girona Excel·lent i Mercats of the Diputació de Girona, and Enric Marquès, president of the Consell Comarcal del Baix Empordà. The event was hosted by communicator and gastronome Jordi Àvila.
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"The guide is a reference tool to discover the culinary diversity of the Empordà and to give visibility to the establishments that are part of it, with a shared brand identity."

Vicenç Fajardo · President of La Cuina de l'Empordanet
During the presentation, Fajardo emphasized the importance of collaboration in strengthening the projection of Empordà cuisine. Furthermore, the collective has chosen to place a special focus on the work of front-of-house staff, including joint photographs of head chefs and service managers, as well as images of the restaurants' interior and exterior spaces. This initiative aims to dignify the work of front-of-house personnel and grant it the same level of recognition as culinary work.

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