A delegation composed of specialized journalists, digital content creators, and international influencers connected to the World's 50 Best Restaurants and the Michelin Guide is visiting Catalonia this week to experience firsthand its gastronomic potential. With representatives from seven key markets for gastronomic tourism (Brazil, Dubai, India, Japan, Norway, the United Kingdom, South Africa, and Vietnam), the participants are prominent and influential voices in the international culinary scene, with great capacity to recommend through media outlets, social networks, and professional channels.
This initiative is part of the "Catalonia, World Region of Gastronomy 2025" distinction and is driven by the Catalan Tourism Agency of the Department of Business and Employment, with the aim of positioning Catalan gastronomy as a key asset of the tourism model and reinforcing its international projection.
“Catalonia is experiencing the best gastronomic moment in its history, and for this reason, we want to position gastronomy as a strategic pillar of our tourism narrative. Through food, we showcase our heritage, our talent, and our ability to attract in a highly competitive international context,” says Arantxa Calvera, director of the Catalan Tourism Agency.
A route to taste creativity and connect with local roots
Over four days, the participants will experience an immersive journey that blends haute cuisine, local products, and culture. They will visit some of the most prominent names in Catalonia’s gastronomic scene, such as Disfrutar restaurant, currently ranked among the best in the world, and elBullifoundation, a reference space for culinary innovation and creativity led by Ferran Adrià.
Additionally, they will stop at Michelin-starred restaurants and Repsol Soles like Cocina Hermanos Torres (Barcelona), Empòrium (Castellón de Empúries), Dvinum (Girona), Somiatruites (Igualada), Alkimia (Barcelona), and Amar (Barcelona).
The gastronomic itinerary will be complemented by activities representing Catalan culture and territory. The delegation will visit the Palamós fish market to learn about artisanal fishing and the value of local products, explore the spiritual and scenic essence of Montserrat, and take part in the Girona Time of Flowers, one of the most powerful cultural and visual manifestations in the calendar.
“This initiative should allow us to increase the visibility of Catalonia's gastronomic richness, the innovative proposals from chefs committed to local products, and the diversity of enogastronomic experiences our destination offers,” adds Arantxa Calvera.
Boosting an international campaign with three influencer trips to reinforce Catalonia’s gastronomic leadership
This week’s visit is part of a strategic international gastronomic promotion action led by the Catalan Tourism Agency, which includes a total of three familiarization trips aimed at profiles specialized in gastronomy and digital communication.
The first action took place last March, when a group of 40 digital content creators specializing in travel, lifestyle, getaways, and enogastronomy visited various locations in Catalonia. This initiative had a significant digital impact: during the week of the trip, the reach of Instagram stories from the @CatalunyaExperience profile, the main international tourism promotion channel for Catalonia, grew by 60%, and the overall activity on the profile increased by 101.5% compared to its usual average.
The second action is the current visit, led by an international delegation of influencers, journalists, and experts linked to the World's 50 Best Restaurants, the Michelin Guide, and recognized gastronomic magazines that are touring Catalonia to explore its gastronomic potential.
Finally, a third visit is scheduled for September with a new group of international gastronomic influencers, completing this global positioning campaign.
Through this triple initiative, Catalonia’s commitment to positioning itself as a leading gastronomic destination on the global stage is reinforced, taking advantage of its recognition as the World Region of Gastronomy 2025.