- Trinxat — winter cabbage, potato and bacon, fried together in the pan; the country's signature dish.
- Escudella — the great traditional stew, shared at festivals like Sant Antoni, when it is handed out in the square.
- Cunillo — stewed rabbit, often hunter-style, a festa major dish.
- Carn a la pedra — meat cooked on a hot stone, at your table.
- Cured meats — mountain charcuterie such as bull and donja.
- Trumfes — the mountain potatoes at the base of many valley dishes.
- Cheeses — farmhouse cheeses and tupi, cured in an earthenware pot and distinctly sharp.
- Sweets — coca, honey and mato curd cheese.
Many village festivals put on communal dinners and snail roasts: the best way to taste this cooking with the festival going on around you.