Gastronomy in Montseny

- Cheeses that whisper secrets: In small cheese dairies, master cheesemakers shape the milk with expert hands. The cheeses, like precious stones, reveal their unique character: from mild and creamy to intense and aged. Each bite is a journey to the green pastures and fresh breezes of Montseny.

- Fruits of the forest: In the heights of Montseny, where the air becomes cooler and the sunlight caresses the leaves, nature unfolds its generosity. There, among the twists and turns of the paths, treasures are hidden: blackberries, raspberries, strawberries.... Each bite is an explosion of flavor: sweetness and acidity intertwined in a perfect dance.

- Sausages that beat to the rhythm of the mountain: cured meats, like smoked treasures, hang in the cellars. The butifarra sausage, with its aroma of wood and spices, is served next to the "mongetes del ganxet", vegetables that have conquered palates and hearts. It is a tribute to the land and the generations that have cared for it.

- Mushrooms that emerge like secrets from the ground: In autumn, the forests are full of mycological treasures. The carletes, chanterelles and chanterelles hide under the fallen leaves. Mushroom hunters, with watchful eyes, scour the trails in search of these ephemeral delights. In the kitchen, they are transformed into risottos, stews and preserves that delight all palates.

- The tenderness of the flocks: Shepherds guide sheep and goats along the slopes. The meat of lamb, kid and veal is grilled on the embers, impregnated with the aroma of smoke and grass.

- Hunting, a dance with the wind: The hunters chase the wild boar, following its tracks in the damp earth. Wild boar civet, with its dense and aromatic sauce, is served on restaurant tables. It is a tribute to wild nature and the ancestral connection between man and prey.

- Chestnuts, guardians of autumn: this small autumn treasure hides in its skin a sweetness that evokes bonfires and cool evenings. In Montseny, chestnuts fall from the trees like gold coins, and their roasted aroma mingles with the smell of damp earth. Nowadays this product can be found all year round, in different products: cheese, jam, liqueur, flour...

- La ratafia, the liqueur of the territory: The origin of the name, like a legend woven between bishops and farmers, takes us to the Taula dels Tres Bisbes de Sant Marçal. The story goes that, on a day when three bishops were meeting at the same stone table, while they were settling some points of disagreement among themselves, a farmer offered them a liqueur. One of the bishops found it exquisite and asked its name. "It has no name, we make it with my wife, it is a herbal liqueur," said the man. At that instant, another bishop, with the concord document in hand, pronounced "rat" (meaning "read") and "fiat" (meaning "signed"). The payes, without contradicting, baptized the liquor as "rat-i fiat", which in time became ratafia.

Today, ratafia remains a magical elixir. Made with green nuts, spices and more than 30 aromatic plants, it is the pure essence of the secrets of Montseny. Sweet, balanced and surprising, each sip connects us with the land and its centuries-old history.