Gastronomic stay in Bergueda: mountain flavours at La Tor de Montclar

The Bergueda is a region with a gastronomic tradition deeply rooted in the land and the seasons. From the artisan cheeses of the Cadi range to the wild mushrooms of the forest floor, from game cuisine to garden produce, a gastronomic stay at La Tor de Montclar is a journey through mountain flavours.

Essential local products

The Bergueda is a land of artisan producers:

Cheeses from the Cooperativa del Cadi: One of the oldest dairy cooperatives in Catalonia, with internationally recognised cured and semi-cured cow's milk cheeses.
Artisan cured meats: Bergueda llonganissa sausage, black and white botifarra, secallona and egg botifarra, made following centuries-old recipes.
Mountain honey: Heather, rosemary and wildflower honey produced by local beekeepers.
Mushrooms: Ceps, rovellons, chanterelles and fredolics in season (autumn).
Garden produce: Bergueda potatoes, Santa Pau beans (from nearby Garrotxa) and seasonal fruit.

Outstanding restaurants in the region

The Bergueda has a high-quality dining offer:

Fonda Xesc (Gosol): Mountain cuisine with a Michelin star, featuring dishes such as wild boar civet, Bergueda artichokes and desserts with local honey. 20 minutes from the farmhouse.
Cal Trave (Baga): Updated traditional cuisine, with trinxat, grilled meats and homemade desserts. 10 minutes.
Restaurant Sala (Berga): Creative cuisine with local produce, in an elegant setting. 20 minutes.
Ca l'Amagat (Berga): Market cuisine with a welcoming atmosphere and excellent value.

Cooking at the farmhouse: a group gastronomic experience

The kitchen at La Tor de Montclar is fully equipped for cooking for large groups. With professional appliances, ample workspace and all the utensils you need, you can organise your own culinary experience:

Group cooking workshop: Prepare traditional dishes such as escudella (Catalan stew), trinxat or botifarra with white beans.
Barbecue with local produce: Bergueda beef, artisan cured meats and garden vegetables grilled over charcoal.
Mushroom dinner: In autumn, cook the day's foraging finds in various preparations.

Gastronomic route through the Bergueda

Suggested 3-day itinerary:

Day 1: Berga market (Wednesdays) + local produce shopping + dinner cooked at the farmhouse with market ingredients.
Day 2: Visit the Cooperativa del Cadi (La Seu d'Urgell) + lunch at Fonda Xesc (Gosol) + barbecue supper at the farmhouse.
Day 3: Mushroom foraging (autumn) or visit to local producers + lunch at Cal Trave (Baga) + farewell dinner at the farmhouse.

You can complement the route with visits to wineries in the Pla de Bages (1 hour), where you will find wines from the DO Pla de Bages with native grape varieties such as Picapoll.