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La Ràpita hosts the III Zero-Kilometer Gastronomic Days

Local restaurants and producers join forces to promote proximity products from the Ebro Delta until June 13th.

Generic image of fresh local produce served in a gastronomic setting.
IA

Generic image of fresh local produce served in a gastronomic setting.

La Ràpita is hosting from today, May 27th, until June 13th, the III Zero-Kilometer Gastronomic Days, an initiative uniting local producers and restaurateurs to highlight proximity products from the Ebro Delta.

The III Zero-Kilometer Gastronomic Days have commenced in La Ràpita, aiming to strengthen the bond between local producers and restaurateurs. According to Xose Ferreres, a member of the Col·lectiu de Cuina la Ràpita-Delta de l’Ebre, this event emphasizes the importance of "product" as an essential element on the table.
Driven by the Col·lectiu de Cuina la Ràpita-Delta de l’Ebre with the support of the La Ràpita City Council, the initiative reaches its third consolidated edition. For over two weeks, participating restaurants will offer special menus made with zero-kilometer and seasonal products, promoting the gastronomic quality and agri-food potential of the Terres de l’Ebre region.
Tourism Councilor Helena Queral highlighted that the days promote KM0 products, which are characteristic of the Ebro's gastronomy. Around twenty agents, including restaurateurs and producers, are participating in the event, with menus ranging from 35 to 60 euros.
Among the participating restaurants are Albert Guzmán, Lo Tinglado, Llansola 1921, Freddy Caliu Familiar, Salitre, Miami Can Pons, Juanito Platja, Taberna Dalmau, Maria Espai Gastronòmic, and Can Batiste. Producers involved include Celler Piñol, Celler Cooperatiu de Gandesa, Musclarium, Nomen Foods, OPP Ràpita, the Confraria de Pescadors Verge del Carme, Oli d’Oliva La Mundana, Olis Sta. Montsià, L’Avi Agustí, the Cambra Arrossera del Montsià, and Bodegas y Destilerías Lehmann.
The menus will blend tradition and creativity, using emblematic products such as sea rice dishes, La Ràpita prawns, mussels and oysters from the Delta, local vegetables, extra virgin olive oils, and wines from the Terra Alta Designation of Origin.
In addition to the meals, the days include activities at the producers' locations, featuring tastings of oils, wines, rice, and vermouths, to bring visitors closer to the production process and the region's gastronomic culture.
As a new feature, a 'gastronomic route passport' has been introduced. Each tasted menu earns a stamp, and participants who complete the passport can enter a draw for a meal.

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