Tarragona was in the spotlight on 14 June 2026, when El Serrallo hosted the semi-final of the second Lliga del Porc i la Forquilla, or Pork and Fork League. Three restaurants from the Tarragona area secured places in the Catalan final.
The successful restaurants were Andorra Essence, from Tarragona, Bar Cooperativa El Catllar, and Restaurant Fonda Montserrat, from Cambrils. Eight restaurants took part in the semi-final, with the final set for September in Lleida.
The event took place at the Pèrgola del Serrallo and brought together breakfast fans, passers-by and industry professionals. It was designed to promote a traditional Catalan culinary custom, the fork breakfast, across the region. For more on local coverage, see our news tag.
Attendees shared a communal lunch featuring mar i muntanya, a pork ribs and king prawns dish that reflects the mix of land and sea products often found in Catalan cooking. Other dishes on show included pig's trotters with chorizo and chickpeas, with recipes combining tradition and personal touches while keeping local produce at the centre.
Tarragona mayor Rubén Viñuales attended and stressed the value of local food businesses and the people who support them. The dishes were judged by a panel that included Helder Moya of Guia Gourmand, Mario Castellanos of Paladars Tarragonins, and Montse Jo of @kidslapera, who assessed product quality, technique and presentation.
The day ended with a raffle for attendees, with vouchers for free meals for two at participating restaurants. The atmosphere in El Serrallo was festive and family-friendly, with the neighbourhood serving as a meeting point for people interested in Catalan gastronomy. More background on the competition is available from the organisers at the Gremi d'Hostaleria de Tarragona and the Catalan gastronomy portal.
