Marc Ricart, from Horta de Tramuntana in Pau, Girona, is a key supplier of fresh produce to restaurants across the Alt Empordà and Barcelona, focusing on quality and local sourcing. His farm plays a critical role in the journey of food from the field to the plate.
The project supplies kitchens such as Sumac in Roses, a collaboration since its early days. Other notable clients include Hotel Vistabella and Motel in Figueres. These establishments, ranging from high-end gastronomy to smaller ventures, all prioritise seasonal and local products, according to Ricart.
Connecting Farms and Fine Dining
Ricart's work highlights a growing trend in Catalonia's culinary scene: a strong emphasis on proximity and the story behind the ingredients. By specialising in direct supply to restaurants, Horta de Tramuntana helps chefs ensure the freshness and origin of their dishes. This approach supports local agriculture and offers diners a true taste of the region.
The farm's commitment to seasonal produce means menus at these restaurants reflect the best of what the land offers throughout the year. This direct farm-to-table model strengthens the connection between producers and consumers, fostering a more sustainable food system in the region.
