The gastronomy of the region is as diverse as its landscapes with both Mediterranean mountain and coastal produce influencing the cuisine of the region. Wine is varied with Cava to the south among the wines of the Spanish Emporda, while the French Roussillon has the most varied palate of wine in France. From sweet Banyuls to the emerging varietals from a new generation of growers working outside the traditional appellation controlee.

We have tours which take in vinyards and caves, mushroom and truffle areas, artisan charcuterie, patisserie and boulangerie, seafood markets and cheese makers from both sides of the border. 


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