Salou, in Tarragona, has closed a record edition of Sabor Salou, with nearly 90,000 people attending the food festival over three days on Passeig Jaume I. The event took place on 24 May 2026 and brought together gastronomy, family activities, showcookings and local produce.
The festival has become a key date for the town, drawing restaurateurs, residents, visitors and industry professionals. It also generated activity in Salou in the weeks before the start of the high season, which is central to the town’s tourism strategy.
By holding the festival in May, Salou aims to extend its tourist season and attract visitors outside the summer peak. The event is used to promote the town as more than a beach destination, with food, family-friendly activities and local products forming part of its offer.
One of the main highlights was the creation of what organisers described as the world’s longest hazelnut and ratafia tiramisu. The 20-metre dessert, led by chef Edu Cuesta with support from the Salou Gastronomy Association, produced 2,250 portions.
The festival area also grew this year, from 5,664 square metres to 7,357 square metres, which improved visitor flow and allowed for more gastronomic stands. The GastroLab by Makro space increased from 96 square metres to 144 square metres, expanding the programme of showcookings, tastings, workshops and culinary activities.
Mayor Pere Granados said Sabor Salou shows how gastronomy helps diversify the town’s tourist offer and creates activity before summer. Councillor for Economic Dynamisation Hector Maiquez said the festival has a direct impact on local economic activity, with benefits for restaurants, shops, accommodation and the promenade. Organisers will now assess the full economic impact of this edition.
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