Catalonia will become a World Gastronomy Region in 2025. Así lo han anunciado el consejero de Empresa y Trabajo, Roger Torrent y Ramió, y el secretario de Alimentación del Departamento de Acción Climática, Alimentación y Agenda Rural, Carmel Mòdol y Bresolí, en un acto celebrado hoy en los jardines de Palau Robert de Barcelona que ha contado con la presencia de algunos de los chefs más reconocidos de la cocina catalana y máximos representantes del sector agrícola, ganadero y pesquero.
The distinction of World Gastronomy Region 2025 "will help us showcase our food production, our cuisine, and our destination." declared Conseller Roger Torrent. According to the head of Business and Labor, "our culinary legacy, linked to innovation and talent, has made Catalonia the best place in the world for both dining and sightseeing."
The World Gastronomy Region is an initiative driven by the International Institute of Gastronomy, Culture, Arts, and Tourism (IGCAT). The purpose of this title is to highlight and promote regions that actively contribute to improving the quality of life of their citizens by emphasizing diverse food cultures, health education, sustainability, and gastronomic innovation. This award brings credibility to the regions as it is bestowed by an independent and international jury of experts from various fields of expertise, including tourism, culture, hospitality, and agriculture.
The president of IGCAT, Diane Dodd, has stated that the institution she presides over has been "impressed" by the National Commitment for Responsible Tourism, the Catalonia Enogastronomic Tourism Strategy 2022-27, and the Strategic Food Plan of Catalonia 2021-26. “We believe that these strategic action plans are crucial for ensuring the establishment of a highly successful World Gastronomy Region.”, Dodd ensures. The IGCAT representative also positively values the involvement of various stakeholder organizations from multiple sectors in preserving Catalan food tradition and promoting unique tourism experiences.
An international jury has deliberated in favor of the Catalan candidacy.
Last May, an international jury visited various proposals related to food and enogastronomic tourism to firsthand experience the potential of the submitted candidacy.
The Norwegian May Britt Hansen, Coordinator of Trondheim-Trøndelag, European Region of Gastronomy awarded 2022 and Project Manager of Bocuse d'Or Europe 2024, the Menorcan Quim Salort, Cultural Product Technician at the Menorca Tourism Development Foundation, and member of the coordinating team of Menorca, European Region of Gastronomy awarded 2022, the Georgian Levan Kharatishvili, CEO and Founder of Creative Strategies Lab and former Vice Minister of Education, Science, Culture, and Sport of Georgia (2014-2021), and the Slovenian Barbara Zmrzlikar, Head of Research, Innovation and EU Projects Department at the Slovenian Tourist Board and Coordinator of Slovenia, European Region of Gastronomy awarded 2021, were the individuals responsible for evaluating the Catalan candidacy.
The jury has valued, among other aspects, the dedication and professionalism of the individuals involved in this field, as well as their constant desire for progress. Furthermore, they consider that few places can compare to Catalonia, as it boasts a top-tier cuisine where the fusion of flavors and exceptional raw materials enable a unique gastronomic experience. Lastly, they highlight that the landscapes serve as a testament to the commitment of Catalan regions to quality, sustainability, tradition, and innovation.
New initiatives to position Catalonia as a benchmark in enogastronomy
Thanks to this distinction, the Government will allocate 9 million euros to promote a series of new initiatives with the aim of positioning Catalonia as a major global benchmark in enogastronomy. Among these initiatives is the International Week of the World Gastronomy Region, which will take place in the main cities and countries where the Government of Catalonia has delegations. The week will include various events such as promotional activities in retail and dining establishments, wine tastings, cultural evenings, debates, enogastronomic experiences, chef exchanges, and more.
Another highlight is the celebration of Àpat Catalunya, a massive dinner held on a prominent street or public space in Barcelona, reminiscent of a traditional local festival. The event will showcase the most iconic dishes and recipes of Catalan cuisine. Additionally, efforts will be made to host the 9th edition of the World Conference on Wine Tourism by the World Tourism Organization (UNWTO) in Catalonia. Furthermore, the Gastronomy Tour 2025 will be organized, consisting of presentations in key markets for enogastronomic tourism in Catalonia. These presentations, targeting operators, press, and influencers, will have a technological and innovative component.
In 2016, Catalonia obtained the title of European Region of Gastronomy. On that occasion, more than 500 organizations, stakeholders, and individuals in the country working to promote Catalan gastronomy celebrated nearly 500 activities related to products, cuisine, and the territory, with diverse dimensions and different characteristics.