This edition of the Modernist Fair not only celebrates the aesthetics and culture of the era but also highlights its influence on gastronomy. Modernism was a key period for the development of Catalan cuisine, with the creation of dishes that are now authentic culinary icons.

During those decades, deeply rooted recipes such as fricandó, escudella i carn d'olla, botifarra amb seques, suquet de peix, and arròs a la cassola emerged. Furthermore, it was a time of innovation with the adoption of new culinary techniques and the proliferation of specialized establishments, as well as the popularization of inns, restaurants, and cafes.

Many of Terrassa's current establishments are direct heirs of those that opened near the station with the arrival of the Northern train in 1856. These places, such as Fonda Europa or Fonda Espanya, offered accommodation and food to travelers, merchants, and farmers. The fair revives recurring dishes like roasted cannelloni, stained-glass cake and Dàcar, and beret bread, expanding the offer with special menus in about fifteen bars and restaurants, supported by the Terrassa and Comarca Hospitality Guild.

Among the gastronomic proposals, visitors can taste everything from a vermouth with anchovies to veal fricandó with mushrooms or bacalao a la llauna with garlic and parsley sofrito. Local cocktails, marinades, and pickles are also offered, as well as roasted chicken cannelloni with truffled parmesan foam. Classics like pa amb tomàquet, escalivada with goat cheese, or Catalan chicken will also be available.

The arròs del senyoret, known for its convenience, will be one of the delights to discover. The menu will also include the traditional terregada. To conclude the meal, modernist desserts such as crema catalana, cheesecake, chocolate truffles, or homemade cakes will complete the culinary experience, often accompanied by sarsaparilla.