The gastronomy of Calonge-Sant Antoni is the fruit of many years of tradition, mixing sea and mountain cuisine, which has given extraordinary combinations. It is this combination of the municipality's relationship with the sea and also with agriculture and the mountains that offers us a unique gastronomic repertoire. From the terraces of the restaurants on the Paseo de Sant Antoni you can almost touch the sea, and from the restaurants of Calonge we get closer to the tradition of an ancient cuisine. The different menus that are organized throughout the year allow us to taste the cuisine of Calonge-Sant Antoni, with quality products and at reasonable prices.
Calonge's gastronomy is a perfect combination of Mediterranean flavors and traditional Catalan dishes. Enjoy fresh seafood, paellas, rice dishes and grilled meats in the many restaurants found in the old town and on the coast. Taste local wines from the Empordà wine region and end your meal with a typical sweet Catalan dessert.
A culinary experience not to be missed!
From the most secret depths of the Mediterranean, embarrassed by the visit of each new fisherman, our shrimp walks its reddish body, all coquettish, through auctions and markets. Longed for months by her suitors -fishermen, restaurateurs and gourmets-, she now proposes us to meet at the restaurants of the El Peix Blau Bay Association, where, surrounded by the sea, she will daringly show us her youthful freshness, and from where we will take her tastier memory. This menu is made from mid-May to mid-July.
They say that there are scallops in New Zealand and also in Japan, in Africa, in the Atlantic and the Caribbean. For us, however, there is only one of escamarlán, Mediterranean, elongated and with unmistakable claws, persecuted in the markets, searched for in the market and praised at the table.
He presents himself brave to the challenge of being served alone. And to you, generous, it lends itself to sea and mountain cuisine.
This menu can be found in the restaurants of the Badia Restaurant Association, Plat Blau, from mid-October to mid-December.
Although from end to end of the coast of the Catalan Countries we find a splendid repertoire of calderetas, suquets, ranchos and bullinadas, only where the plain is rich in crops, vegetables, vineyards and olive trees, and merges with a generous sea in variety of fish, all the culinary tradition and wisdom of long generations of Empordà fishermen and restaurateurs collected in the Fish Pot is still intact.
The Fish Pot menu can be tasted in the restaurants of the Badía Restaurant Association, the Plat Blau, from the beginning of March to the end of April, approximately.