Catalonia, a region in northeastern Spain, has a rich culinary tradition that reflects a blend of Spanish and Mediterranean influences. If you’re a food lover planning to visit this region or simply wish to expand your gastronomic vocabulary, learning some Catalan cuisine vocabulary will enhance your dining experiences. Here is a list of essential words to get you started.

Pa amb tomàquet
This is one of the most emblematic Catalan dishes, consisting of bread rubbed with ripe tomatoes and topped with olive oil and salt. It’s often served as a side dish or appetizer.
Per començar, ens podrien portar pa amb tomàquet, si us plau? (To start, could we have some pa amb tomàquet, please?)

Escudella
A traditional Catalan stew that typically includes a variety of meats, sausages, and vegetables. It’s particularly popular during the winter months.
Avui fa fred, així que he pensat que podríem dinar una bona escudella. (It’s cold today, so I thought we could have a good escudella for lunch.)

Calçots
Calçots are a type of spring onion that are grilled over a flame and often served with a delicious almond and tomato sauce called ‘romesco’. The Calçotada is a popular gastronomic event where these onions are eaten.
En aquest restaurant fan una calçotada espectacular amb una salsa romesco casolana. (This restaurant does a spectacular calçotada with homemade romesco sauce.)

Crema Catalana
Catalonia’s version of the French crème brûlée—it’s a custard dessert topped with a layer of burnt sugar.
Com a postres, no hi ha res millor que una crema catalana ben feta. (For dessert, there is nothing better than a well-made crema catalana.)

Fideuà
Similar to paella but made with short noodles instead of rice. Fideuà often features seafood and is a popular dish along the Catalan coast.
Vaig provar la fideuà per primera vegada a la Costa Brava i va ser deliciós. (I tried fideuà for the first time on the Costa Brava, and it was delicious.)

Botifarra
This refers to a variety of Catalan pork sausages, which can be eaten cooked or cured. Botifarra amb mongetes (sausage with white beans) is a classic Catalan dish.
Podries fer una botifarra amb mongetes per sopar aquesta nit? (Could you make botifarra with beans for dinner tonight?)

Cava
Cava is a sparkling wine from Catalonia, similar to champagne, which is often consumed during celebrations and special occasions.
Per celebrar el meu aniversari, he comprat una ampolla de cava. (To celebrate my birthday, I’ve bought a bottle of cava.)

Esqueixada
A refreshing salad made with shredded salt cod (bacallà), tomatoes, onions, and olives, dressed with olive oil and vinegar.
Amb la calor d’estiu, l’esqueixada és un plat lleuger i molt gustós. (With the summer heat, esqueixada is a light and very tasty dish.)

Zarzuela
Not to be confused with the musical genre, zarzuela in Catalan cuisine is a succulent seafood stew that can include a mix of fish, shrimp, mussels, and other seafood.
M’encantaria aprendre a cuinar una zarzuela com la que fa la meva àvia. (I would love to learn how to cook a zarzuela like my grandmother does.)

Torrada
This word refers to toasted bread. In Catalan cuisine, it is often used as the base for various toppings, including cured meats and cheeses.
Una torrada amb formatge i pernil ibèric és el meu esmorzar preferit. (Toasted bread with cheese and Iberian ham is my favorite breakfast.)

By familiarizing yourself with these Catalan culinary terms, you’ll be more equipped to navigate menus, order food with confidence, and fully immerse yourself in the gastronomic culture of Catalonia. Benvingut al món de la cuina Catalana—welcome to the world of Catalan cuisine!