The Community of Municipalities of Garrigues Altes, in collaboration with the Lleida Provincial Tourism Board, is set to enhance local gastronomy with a new edition of the esmorzars de forquilla verge extra. This initiative was presented on Wednesday by Sandra Marco, the Deputy for Equality and International Cooperation, Juli Alegre, the director of the Tourism Board, Olegari Alberich, the mayor of Bellaguarda, and Sílvia Pallejà, a technician from the Community.
The event will occur over the weekends from 7 November to 6 December and will feature six participating establishments: Bar Casal de Bovera, Bar Sport de la Granadella, Bar Cal Ros de Bellaguarda, Bar Casal de Juncosa, Bar Casal del Soleràs, and La Garbinada de Granyena de les Garrigues. Each venue will serve dishes prepared with extra virgin olive oil produced in local mills or cooperatives.
Marco emphasised that “behind every breakfast is the work of restaurateurs, producers, and cooperatives that keep a vital part of our economy and identity alive.” She also noted that “this proposal demonstrates that collaboration between municipalities and establishments can create attractive experiences that highlight what makes us unique and contribute to revitalising the area.”
Alegre highlighted the Tourism Board's involvement in the esmorzars de forquilla verge extra, including a visit from influencer Jonathan Nuevo (@esmorzarsdeforquilla.cat), who has over 60,000 followers. The director stated that “the videos he will publish will combine the culinary offerings with the discovery of attractions” such as the Cogul Rock Art Interpretation Centre, the Catalonia Olive Oil Museum in Granadella, and the Democratic Memorial spaces in Soleràs.
Alegre also reminded attendees that “this gastronomic initiative has been incorporated this year into the Oleoturismo de Lleida project, which features 56 tourist experiences from 34 companies and entities across Garrigues, Urgell, Segrià, and Noguera.”
Alberich added that “projects like this are an opportunity to breathe life into the villages, support local establishments, and promote our territory.” Meanwhile, Pallejà noted that “each of the bars and restaurants commits to using oil from the local mills and cooperatives both on the table and in the kitchen.”
