Catalonia, 'World Region of Gastronomy 2025', Brings Its Natural Flavors to Beijing

On July 28, Catalonia hosted a high-end gourmet promotion event in Beijing, showcasing its unique culinary culture through the art of cooking. This autonomous community of Spain was recently awarded the title "World Region of Gastronomy 2025". The event featured the participation of Disfrutar, a restaurant topping the list of the "World's 50 Best Restaurants 2024".

When "World Region of Gastronomy" Meets 5,000 Years of Culinary Traditions

"We are bringing the world's best restaurant to China, a country with a 5,000-year culinary history," stated Arantxa Calvera, Director of the Catalan Tourist Board. Calvera emphasized that the event highlights not only Catalonia's honor of being the "World Region of Gastronomy 2025" but also the strategic importance of the Chinese market.

The previous data reveals that Chinese tourists in Catalonia spent an average of 511.4 euros per day, 2.4 times higher than the overall average. In addition, only 37.4 percent of them chose to come to Catalonia in summer, effectively alleviating the seasonal tourism pressure faced by the autonomous community.

Natural Flavors Resonate with Oriental Wisdom

When speaking of culinary appeal, Calvera believed that there is a profound resonance between Catalan and Chinese culinary traditions. Both of them embrace the philosophy of aligning with the rhythm of the seasons and "draw inspiration from each season". These common features make Catalonia, where each season has its own gastronomical merits, harmonize deeply with China, where people "eat according to the season". Calvera specifically noted the similarities in steaming techniques—both Arroz Mar y Montaña (a rice dish cooked with ingredients from mountains and sea) and dim sum show a commitment to preserving the ingredients' natural flavors.

Calçotada (Barbecued Green Onions)

Peus de porc estofats amb múrgoles i gambes de Palamós (Stewed Pig's Trotter with Morels and Palamós Red Prawn)

A "Gastronomical Map" Ensures Deep Experiences

The featured dishes presented on-site formed a "gastronomical map" of Catalonia. Pa amb tomàquet (which literally means "bread with tomato"), Calamars farcits de botifarra negre (Squid Stuffed with Country-Style Pork Sausage), Peus de porc estofats amb múrgoles i gambes de Palamós (Stewed Pig's Trotter with Morels and Palamós Red Prawn), and Calçotada (Grilled Spring Onions) served with Romesco sauce... These dishes demonstrated the remarkable diversity of Catalan cooking, exemplifying how creativity complements the natural essence of the ingredients. Calvera suggested that Chinese visitors begin their culinary exploration in Barcelona's 42 markets (with nearly 200 across the entire autonomous community). By participating in hands-on experiences like classes at local gastronomical workshops, they can immerse themselves in the local culinary environment where old-time heritage and innovation converge.

Direct Flights Help Build a Gastronomical Corridor

Regarding the strategic approach to the Chinese market, Calvera underscored Catalonia's advantage as a European gateway. She emphasized that the convenient direct flights from Beijing, Shanghai, Shenzhen, and Hong Kong to Barcelona have made trips easier for Chinese tourists. Leveraging this advantage in connectivity, the Catalan Tourist Board has been intensifying promotion of its "Grand Tour of Catalonia" route for those seeking in-depth experiences. The route begins in Barcelona, traverses the Roman ruins of Tarragona and the vineyards of Penedès, extends to the Ebro Delta known for tasty oysters, and crosses the Pyrenees to reach the medieval city of Girona. It seamlessly weaves together coastal and mountain landscapes with millennia-old culinary traditions.

A Peking Duck Leads to Culinary Dialogues

"I really love Peking Duck, but I'd never had it in China before. So, as soon as I arrived in Beijing, I tried this dish," chuckled Calvera when sharing her delight at tasting the authentic roast duck for the first time in Beijing. She observed that Chinese restaurants in Spain are evolving from budget-friendly to premium, stating that "gastronomy is the core of our cultural identities". Moving forward, both sides will foster deeper dialogues through means like chef exchanges and ingredient innovation.

When asked about preserving culinary heritage, Calvera paid special tribute to the unsung women in home kitchens. "The essence of traditional cooking, handed down through generations, owes its survival to countless mothers safeguarding it," she noted, while also emphasizing that the catering businesses still need to break down gender barriers.