Three restaurants from the Lleida, Pyrenees, and Aran regions have been awarded prizes in the Augusta Guide 2027, presented during the Gastronomic Forum Barcelona 2026. The awarded establishments are Lo Pigal Casa Kiko, from Llessuí (Pallars Sobirà), and La Cava, from Tàrrega (Urgell), with the Manel Vázquez Montalbán Award for Terra Endins Cuisine, and Eth Restilhè, from Garós (Val d’Aran), which received the Georgina Regàs Award for Sweet Cuisine. These recognitions highlight the work of establishments contributing to the preservation of the region's culinary heritage and gastronomic traditions.
The Augusta Guide, promoted by chef Pep Nogué and coordinated by Pep Palau and Òscar Gómez, reaches its second edition featuring 374 restaurants from Catalonia. Of these, 83 are from the Lleida, Pyrenees, and Aran regions (22.2% of the total), with 52 establishments repeating their presence and 31 new ones, an increase of 59.6% compared to the previous year. The publication is based on anonymous visits by 35 prescribers.
The deputy for Economic Promotion of the Diputació de Lleida, Jordi Verdú, emphasized the importance of recognizing restaurateurs who work with local products and culinary traditions. 'We have an extraordinary gastronomy that is often found far from the big cities...', he stated, highlighting the mutual relationship between restaurants and the agri-food sector to generate economic activity in the towns.
During the event, tastings of Lleida agri-food products were held at the El Rebost de Catalunya space, including 'Flavors of the Farmhouse: Conscious Livestock Farming and Tradition' with Xolís del Pallars, from Isona; 'Landscapes of the Olive Tree: The Diversity of Liquid Gold' with cooperatives such as La Granadella – Degustus and Fruits de Ponent; and 'Culture of Ratafia and Local Distillates' with Licoreria de la Segarra and Shotest.
The stands of the comarcal councils showcased companies like Sidra la Solana (Segrià), Es Pallarès (Pallars Jussà), and Aran producers such as Aran. Seven Lleida producers, including Oli Anècdota and Mel Can Toni, participated throughout the three days of the fair to display the diversity of the sector.
Jordi Verdú also visited the stand of MyChef, a Lleida-based company specializing in professional kitchen equipment, where he met chef Marc Ribas. The presence of companies like MyChef highlights Lleida's connection with technology and equipment for the restaurant industry.
The participation of Gust de Lleida at the Gastronomic Forum Barcelona will conclude with the tasting 'Liquid Product: Waters of Origin, Juices, Coffees, and Infusions', featuring companies such as Aigua de Rocallaura and Cal Valls.
