Cuina de Barraca
Empordà is sea and mountain
that merge in the rice field…
that merge in the rice field…
Abundance of gardens and markets where the cuisine adapts to the seasons and seasonal produce, without neglecting everything that you preserve, confit, cure, and dry, allowing us to savor throughout the year.
We enjoy the pleasure of feeding all the senses, taking care of the presentation, aromas, texture, and flavor in an environment where the calmness of the landscape becomes an essential element, the guiding thread of harmony at Soca-rel.
FRESH FROM
THE SHACK
Here you will find fused the best traditional cuisines of Empordà and the Valencian Country, lands of welcome and origin for Jordi Garrido.
THE DISHES OF THE
SHACK CUISINE
✽
WINE SELECTION::
WHITES, ORANGES, ROSÉS, REDS, SPARKLING, BEERS, AND KOMBUCHAS
SHACK
CUISINE
Typical and traditional shack of the Horta de Valencia
Lunch of a group of rice growers in the cave of en Reig, even though it was a cave, it served as a shack on the beach of Pals.
Shack cuisine is a feast, a hearty meal, especially for gatherings of people from the same profession.
From this old kitchen, an exceptional narrator is Josep Pla. It turns out that in Llofriu, the capital of this small flat Empordanet, between the cork oaks and vineyards of the Gavarres, the rice fields where Montgrí is reflected, and this sea of small coves of ancient fishermen, Jordi Garrido arrives, imbued with the spirit of the Valencian barrack, to merge all this knowledge and all these flavors, because shack cuisine is Soca-rel cuisine.
From this old kitchen, an exceptional narrator is Josep Pla. It turns out that in Llofriu, the capital of this small flat Empordanet, between the cork oaks and vineyards of the Gavarres, the rice fields where Montgrí is reflected, and this sea of small coves of ancient fishermen, Jordi Garrido arrives, imbued with the spirit of the Valencian barrack, to merge all this knowledge and all these flavors, because shack cuisine is Soca-rel cuisine.
Sebastià Puig, known as “l’Hermós,” sitting in front of his shack in Aigua Xelida in the company of Josep Pla, who describes him as illiterate, a happy and hospitable man, fisherman, sailor, hunter, and a great cook.
Follow us
☞ @soca_rel_emporda
☞ @soca_rel_emporda
Cuina de barraca
