The fair, organized by the Olot City Council and PG Produccions Gastronòmiques, focuses on the direct relationship between producers and visitors, and the commitment to organic production. Visitors can taste and purchase food directly from the producers, as well as attend cooking demonstrations and guided tastings.
This year, the central theme will be Cooking Garrotxa, connecting the region's products with local cuisine through demonstrations and gastronomic proposals.
The main novelty is Orígens Verd, a new space dedicated to the farming and agroecological production of Garrotxa. Led by Ecomtu from Tortellà, this space will allow visitors to discover fresh and processed foods, meet the producers, and learn about cultivation and production processes, including regenerative agriculture principles.
The Cooking Classroom will feature demonstrations by renowned chefs such as Carlota, Clara, and Martina Puigvert (Les Cols restaurant), Carme Picas (El Ginjoler), Pep Nogué, and Jordi Àvila (Girona Excel·lent), among others. There will also be sessions dedicated to hearty breakfasts ('esmorzars de forquilla'), including the presentation of the La Gracieta project (Juncà family from Ca l’Enric) and a conference by L’Andreuenc, awarded best breakfast of its kind in Catalonia.
During the fair, the Orígens 2026 Awards and the awards for the 5th National Catalan Botifarra Competition will be presented. The Tasting Room will offer product presentations, guided tastings of ancient wheat breads, preserves, craft beers, and products with the Girona Excel·lent seal.
The Orígens a Taula (Orígens on the Table) initiative, managed by El Ginjoler, will allow attendees to enjoy dishes cooked with products from the fair on-site.
