Earlier this month, the Mayor of Castelldefels (Spain) and his team welcomed the Executive Director of The Food Capitals Network for an immersive visit of the city’s vibrant and evolving gastronomic ecosystem. The visit, themed “Mar, Montaña y Huerta” (Sea, Mountains, and Gardens), was a celebration of the city’s unique culinary identity and its deep ties to local culture, sustainability, and education.
The tastefully curated itinerary offered a rich and comprehensive look into the gastronomic identity of Castelldefels. Alongside the Mérida Focal Point for the UNESCO Creative Cities Network in Gastronomy, The Food Capitals delegation explored a wide spectrum of experiences that highlighted the city's dedication to sustainable food systems, education, and culinary heritage.
The journey into Castelldefels’ food culture began with a visit to Can Comas, nestled in the heart of the Parc Agrari del Baix Llobregat—a protected and fertile agricultural zone in Catalonia. There, the group explored how innovative farming practices support sustainable local food systems.
Building on this foundation of local produce and agricultural tradition, the next stop focused on education and talent cultivation. A visit to the Escuela de Hostelería de Castelldefels highlighted the city’s strong commitment to culinary and hospitality education. This institution brings together students and industry professionals to co-create the future of gastronomy through hands-on learning and community engagement.
From field to laboratory, the delegation then gained fascinating insights into cutting-edge food research during a tour of the Barcelona School of Agro-Food and Biosystems Engineering (EEABB). This includes a behind-the-scenes look at the bioengineering of edible algae new sustainable food production methods, and the scientific innovations shaping the next chapter of gastronomy.
These insights into education and innovation were brought to life through Castelldefels’ vibrant dining scene. The delegation experienced a variety of restaurants that are part of the local restaurant association, illustrating the strength of Castelldefels’ public-private partnerships. From classic tapas to the signature Arros de Castelldefels and beachfront views from the traditional "chiringuitos", every meal reflected the city’s Mediterranean essence and deep-rooted connection to its land and sea.
The cultural and historic dimension of gastronomy was brought to life at the occasion of the book launch “La Cuina de Castelldefels i de les Costes de Garraf – Sitges” by Dr. Jordi Tresserras. This comprehensive work, the first in-depth study of the region's culinary heritage, compiles over 200 traditional recipes from Castelldefels and the Garraf coast. It offers a historical overview of local culinary traditions, highlighting the significance of gastronomy in the region's history and ensuring these stories and flavors are preserved for future generations.
This visit underscored Castelldefels’ remarkable approach of connecting gastronomy with sustainability, education, and cultural identity.
The Food Capitals extends its heartfelt thanks for the generous invitation and looks forward to building continued collaboration with Castelldefels—where food is truly celebrated as a cornerstone of civic pride and international dialogue.
Photo credits: © Ajuntament de Castelldefels; © The Food Capitals
