Marc Ricart, from Horta de Tramuntana, is supplying restaurants in Pau, Alt Empordà, with high-quality, local produce, according to L'Empordà. His work focuses on the origin of food, connecting the farm directly to the kitchen.
Ricart's project provides ingredients to several notable establishments. These include Sumac in Roses, with whom he has collaborated since the restaurant's beginning. Other clients are Hotel Vistabella and Motel in Figueres, alongside various other venues in Alt Empordà and Barcelona.
Supporting Local Gastronomy
These restaurants, ranging from fine dining to smaller ventures, all prioritise seasonal and local products. Ricart's initiative helps these businesses maintain a strong connection to the region's agricultural output. The unseen history of food, from the field to the plate, is a key part of his work.
His efforts highlight a growing trend among Catalan restaurants to source ingredients from nearby farms. This approach supports local producers and ensures freshness and quality for diners.
