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Corpinnat Gastronomic Festival 2026<\/span><\/h1>\nChefs cook at Torell\u00f3 Viticultors<\/span><\/h2><\/h1><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![\"Festival](\"https:\/\/torello.com\/wp-content\/uploads\/2026\/05\/Festival-Gastronomic-Corpinnat-2026-732x1024.webp\" "\\"Festival")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div>This summer, Torell\u00f3 takes part in the 6th Corpinnat Gastronomic Festival by hosting six dinners at the family farmhouse of Can Mart\u00ed, prepared by different restaurants of renowned prestige.<\/h3>\nProgramme for each dinner:<\/h3>\n\n- \n
Winery visit: 8:00 p.m.<\/h3>\n<\/li>\n
- \n
Dinner: from 9:00 p.m. to midnight<\/h3>\n<\/li>\n<\/ul>\nThe dinners will be paired with long-aged Corpinnat sparkling wines and the estate\u2019s own still wines.<\/h3>\nExperience not recommended for children under 14 years of age.<\/h3>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>La Llotja<\/h2>\n<\/div>Monday, 8 June 2026<\/p>\n<\/div><\/div><\/div>
Arnau Curiel and his team from La Llotja restaurant in Roses will come to cook at Torell\u00f3 on 8 June, as part of the summer dinner series of the 6th Corpinnat Gastronomic Festival. In the courtyard of our family farmhouse, Can Mart\u00ed, creative, sea-inspired cuisine becomes a bridge between the sea and the vineyard, paired with long-aged Corpinnat sparkling wines and Torell\u00f3 still wines.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>DINNER IS DONE<\/div>\n<\/div><\/div><\/div>![\"La](\"https:\/\/torello.com\/wp-content\/uploads\/2026\/05\/La-Llotja-Roses-Festival-Gastronomic-Corpinnat.webp\" "\\"La")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div>Les Tres Alzines<\/h2>\n<\/div>Thursday, 11 June 2026<\/p>\n<\/div><\/div><\/div>
![\"Les](\"https:\/\/torello.com\/wp-content\/uploads\/2026\/05\/Les-Tres-Alzines-Festival-Gastronomic-Corpinnat.webp\" "\\"Les")
<\/span><\/div><\/div><\/div>The proposal of les Tres Alzines<\/a> is born from passion, understood as a force that transforms emotion, enthusiasm and authenticity into unique gastronomic experiences. With the Josper grill as the central element, the cuisine highlights local products and flavours of the land, worked with intensity, sensitivity and character. Each dish reflects a commitment to honest, emotional gastronomy deeply rooted in the territory.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>DINNER IS DONE<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>Bou d\u2019Or d\u2019en Sidoro<\/h2>\n<\/div>Tuesday, 16 June 2026<\/p>\n<\/div><\/div><\/div>
The gastronomic proposal of Bou d\u2019Or d\u2019en Sidoro combines technique, produce and culinary sensitivity in a calm and welcoming setting. Its cuisine stands out for a varied selection of carefully crafted dishes, featuring specialities such as tuna tartare, Iberian ham croquettes and aged meats, prepared to enhance their full intensity and tenderness. The experience is completed with a carefully selected wine list and creative desserts that leave a lasting impression. With an open kitchen that reflects talent and passion for gastronomy, every detail is designed to offer an authentic and refined experience.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>FULLY BOOKED<\/div>\n<\/div><\/div><\/div>![\"Bou](\"https:\/\/torello.com\/wp-content\/uploads\/2026\/05\/Bou-dOr-den-Sidoro-Festival-Gastronomic-Corpinnat.webp\" "\\"Bou")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div>Casa Rafuel<\/h2>\n<\/div>Thursday, 18 June 2026<\/p>\n<\/div><\/div><\/div>
![\"Casa](\"https:\/\/torello.com\/wp-content\/uploads\/2026\/05\/Casa-Rafuel-Festival-Gastronomic-Corpinnat.webp\" "\\"Casa")
<\/span><\/div><\/div><\/div>The gastronomic proposal of Casa Rafuel<\/a> combines the essence of traditional Catalan cuisine with a contemporary and relaxed approach. Based on market-fresh, local produce, its cooking offers recognisable dishes prepared with care, flavour and authenticity, highlighting iconic recipes such as its well-known potato omelette.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>book<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>El Cel de les Oques<\/h2>\n<\/div>Tuesday, 30 June 2026<\/p>\n<\/div><\/div><\/div>
The gastronomic proposal of Cel de les Oques<\/a> is closely identified with the Vall\u00e8s region and with a cuisine rooted in local produce and Catalan tradition. Its commitment to quality and respect for the environment is reflected in the use of local ingredients and its involvement in gastronomic initiatives that promote regional cuisine. With an offering that combines authenticity, technique and balance, the restaurant has been recognised by various gastronomic guides, notably receiving the Bib Gourmand distinction from the Michelin Guide, which highlights the best dining experiences with excellent value for money.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>FULLY BOOKED<\/div>\n<\/div><\/div><\/div>![\"El](\"https:\/\/torello.com\/wp-content\/uploads\/2026\/05\/El-Cel-de-les-Oques-Festival-Gastronomic-Corpinnat.webp\" "\\"El")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div>Macarrilla<\/h2>\n<\/div>Tuesday, 7 July 2026<\/p>\n<\/div><\/div><\/div>
![\"Macarrilla](\"https:\/\/torello.com\/wp-content\/uploads\/2026\/05\/Macarrilla-Festival-Gastronomic-Corpinnat.webp\" "\\"Macarrilla")
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Chefs cook at Torell\u00f3 Viticultors<\/span><\/h2><\/h1><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>This summer, Torell\u00f3 takes part in the 6th Corpinnat Gastronomic Festival by hosting six dinners at the family farmhouse of Can Mart\u00ed, prepared by different restaurants of renowned prestige.<\/h3>\nProgramme for each dinner:<\/h3>\n\n- \n
Winery visit: 8:00 p.m.<\/h3>\n<\/li>\n
- \n
Dinner: from 9:00 p.m. to midnight<\/h3>\n<\/li>\n<\/ul>\nThe dinners will be paired with long-aged Corpinnat sparkling wines and the estate\u2019s own still wines.<\/h3>\nExperience not recommended for children under 14 years of age.<\/h3>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>La Llotja<\/h2>\n<\/div>Monday, 8 June 2026<\/p>\n<\/div><\/div><\/div>
Arnau Curiel and his team from La Llotja restaurant in Roses will come to cook at Torell\u00f3 on 8 June, as part of the summer dinner series of the 6th Corpinnat Gastronomic Festival. In the courtyard of our family farmhouse, Can Mart\u00ed, creative, sea-inspired cuisine becomes a bridge between the sea and the vineyard, paired with long-aged Corpinnat sparkling wines and Torell\u00f3 still wines.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>DINNER IS DONE<\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>Les Tres Alzines<\/h2>\n<\/div>Thursday, 11 June 2026<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>The proposal of les Tres Alzines<\/a> is born from passion, understood as a force that transforms emotion, enthusiasm and authenticity into unique gastronomic experiences. With the Josper grill as the central element, the cuisine highlights local products and flavours of the land, worked with intensity, sensitivity and character. Each dish reflects a commitment to honest, emotional gastronomy deeply rooted in the territory.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>DINNER IS DONE<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>Bou d\u2019Or d\u2019en Sidoro<\/h2>\n<\/div>Tuesday, 16 June 2026<\/p>\n<\/div><\/div><\/div>
The gastronomic proposal of Bou d\u2019Or d\u2019en Sidoro combines technique, produce and culinary sensitivity in a calm and welcoming setting. Its cuisine stands out for a varied selection of carefully crafted dishes, featuring specialities such as tuna tartare, Iberian ham croquettes and aged meats, prepared to enhance their full intensity and tenderness. The experience is completed with a carefully selected wine list and creative desserts that leave a lasting impression. With an open kitchen that reflects talent and passion for gastronomy, every detail is designed to offer an authentic and refined experience.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>FULLY BOOKED<\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>Casa Rafuel<\/h2>\n<\/div>Thursday, 18 June 2026<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>The gastronomic proposal of Casa Rafuel<\/a> combines the essence of traditional Catalan cuisine with a contemporary and relaxed approach. Based on market-fresh, local produce, its cooking offers recognisable dishes prepared with care, flavour and authenticity, highlighting iconic recipes such as its well-known potato omelette.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>book<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>El Cel de les Oques<\/h2>\n<\/div>Tuesday, 30 June 2026<\/p>\n<\/div><\/div><\/div>
The gastronomic proposal of Cel de les Oques<\/a> is closely identified with the Vall\u00e8s region and with a cuisine rooted in local produce and Catalan tradition. Its commitment to quality and respect for the environment is reflected in the use of local ingredients and its involvement in gastronomic initiatives that promote regional cuisine. With an offering that combines authenticity, technique and balance, the restaurant has been recognised by various gastronomic guides, notably receiving the Bib Gourmand distinction from the Michelin Guide, which highlights the best dining experiences with excellent value for money.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>FULLY BOOKED<\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>Macarrilla<\/h2>\n<\/div>Tuesday, 7 July 2026<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div>This summer, Torell\u00f3 takes part in the 6th Corpinnat Gastronomic Festival by hosting six dinners at the family farmhouse of Can Mart\u00ed, prepared by different restaurants of renowned prestige.<\/h3>\n
This summer, Torell\u00f3 takes part in the 6th Corpinnat Gastronomic Festival by hosting six dinners at the family farmhouse of Can Mart\u00ed, prepared by different restaurants of renowned prestige.<\/h3>\nProgramme for each dinner:<\/h3>\n\n- \n
Winery visit: 8:00 p.m.<\/h3>\n<\/li>\n
- \n
Dinner: from 9:00 p.m. to midnight<\/h3>\n<\/li>\n<\/ul>\nThe dinners will be paired with long-aged Corpinnat sparkling wines and the estate\u2019s own still wines.<\/h3>\nExperience not recommended for children under 14 years of age.<\/h3>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>La Llotja<\/h2>\n<\/div>Monday, 8 June 2026<\/p>\n<\/div><\/div><\/div>
Arnau Curiel and his team from La Llotja restaurant in Roses will come to cook at Torell\u00f3 on 8 June, as part of the summer dinner series of the 6th Corpinnat Gastronomic Festival. In the courtyard of our family farmhouse, Can Mart\u00ed, creative, sea-inspired cuisine becomes a bridge between the sea and the vineyard, paired with long-aged Corpinnat sparkling wines and Torell\u00f3 still wines.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>DINNER IS DONE<\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>Les Tres Alzines<\/h2>\n<\/div>Thursday, 11 June 2026<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>The proposal of les Tres Alzines<\/a> is born from passion, understood as a force that transforms emotion, enthusiasm and authenticity into unique gastronomic experiences. With the Josper grill as the central element, the cuisine highlights local products and flavours of the land, worked with intensity, sensitivity and character. Each dish reflects a commitment to honest, emotional gastronomy deeply rooted in the territory.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>DINNER IS DONE<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>Bou d\u2019Or d\u2019en Sidoro<\/h2>\n<\/div>Tuesday, 16 June 2026<\/p>\n<\/div><\/div><\/div>
The gastronomic proposal of Bou d\u2019Or d\u2019en Sidoro combines technique, produce and culinary sensitivity in a calm and welcoming setting. Its cuisine stands out for a varied selection of carefully crafted dishes, featuring specialities such as tuna tartare, Iberian ham croquettes and aged meats, prepared to enhance their full intensity and tenderness. The experience is completed with a carefully selected wine list and creative desserts that leave a lasting impression. With an open kitchen that reflects talent and passion for gastronomy, every detail is designed to offer an authentic and refined experience.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>FULLY BOOKED<\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>Casa Rafuel<\/h2>\n<\/div>Thursday, 18 June 2026<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>The gastronomic proposal of Casa Rafuel<\/a> combines the essence of traditional Catalan cuisine with a contemporary and relaxed approach. Based on market-fresh, local produce, its cooking offers recognisable dishes prepared with care, flavour and authenticity, highlighting iconic recipes such as its well-known potato omelette.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>book<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>El Cel de les Oques<\/h2>\n<\/div>Tuesday, 30 June 2026<\/p>\n<\/div><\/div><\/div>
The gastronomic proposal of Cel de les Oques<\/a> is closely identified with the Vall\u00e8s region and with a cuisine rooted in local produce and Catalan tradition. Its commitment to quality and respect for the environment is reflected in the use of local ingredients and its involvement in gastronomic initiatives that promote regional cuisine. With an offering that combines authenticity, technique and balance, the restaurant has been recognised by various gastronomic guides, notably receiving the Bib Gourmand distinction from the Michelin Guide, which highlights the best dining experiences with excellent value for money.<\/h3>\n<\/div>Men\u00fa<\/span><\/a><\/div><\/div><\/div>FULLY BOOKED<\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>Macarrilla<\/h2>\n<\/div>Tuesday, 7 July 2026<\/p>\n<\/div><\/div><\/div>
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- \n
Winery visit: 8:00 p.m.<\/h3>\n<\/li>\n
- \n
Dinner: from 9:00 p.m. to midnight<\/h3>\n<\/li>\n<\/ul>\n
The dinners will be paired with long-aged Corpinnat sparkling wines and the estate\u2019s own still wines.<\/h3>\n
Experience not recommended for children under 14 years of age.<\/h3>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>La Llotja<\/h2>\n<\/div>
Monday, 8 June 2026<\/p>\n<\/div><\/div><\/div>
Arnau Curiel and his team from La Llotja restaurant in Roses will come to cook at Torell\u00f3 on 8 June, as part of the summer dinner series of the 6th Corpinnat Gastronomic Festival. In the courtyard of our family farmhouse, Can Mart\u00ed, creative, sea-inspired cuisine becomes a bridge between the sea and the vineyard, paired with long-aged Corpinnat sparkling wines and Torell\u00f3 still wines.<\/h3>\n<\/div>
Men\u00fa<\/span><\/a><\/div><\/div><\/div>DINNER IS DONE<\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>Les Tres Alzines<\/h2>\n<\/div>
Thursday, 11 June 2026<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>The proposal of les Tres Alzines<\/a> is born from passion, understood as a force that transforms emotion, enthusiasm and authenticity into unique gastronomic experiences. With the Josper grill as the central element, the cuisine highlights local products and flavours of the land, worked with intensity, sensitivity and character. Each dish reflects a commitment to honest, emotional gastronomy deeply rooted in the territory.<\/h3>\n<\/div>
Men\u00fa<\/span><\/a><\/div><\/div><\/div>DINNER IS DONE<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>Bou d\u2019Or d\u2019en Sidoro<\/h2>\n<\/div>
Tuesday, 16 June 2026<\/p>\n<\/div><\/div><\/div>
The gastronomic proposal of Bou d\u2019Or d\u2019en Sidoro combines technique, produce and culinary sensitivity in a calm and welcoming setting. Its cuisine stands out for a varied selection of carefully crafted dishes, featuring specialities such as tuna tartare, Iberian ham croquettes and aged meats, prepared to enhance their full intensity and tenderness. The experience is completed with a carefully selected wine list and creative desserts that leave a lasting impression. With an open kitchen that reflects talent and passion for gastronomy, every detail is designed to offer an authentic and refined experience.<\/h3>\n<\/div>
Men\u00fa<\/span><\/a><\/div><\/div><\/div>FULLY BOOKED<\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>Casa Rafuel<\/h2>\n<\/div>
Thursday, 18 June 2026<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>The gastronomic proposal of Casa Rafuel<\/a> combines the essence of traditional Catalan cuisine with a contemporary and relaxed approach. Based on market-fresh, local produce, its cooking offers recognisable dishes prepared with care, flavour and authenticity, highlighting iconic recipes such as its well-known potato omelette.<\/h3>\n<\/div>
Men\u00fa<\/span><\/a><\/div><\/div><\/div>book<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>El Cel de les Oques<\/h2>\n<\/div>
Tuesday, 30 June 2026<\/p>\n<\/div><\/div><\/div>
The gastronomic proposal of Cel de les Oques<\/a> is closely identified with the Vall\u00e8s region and with a cuisine rooted in local produce and Catalan tradition. Its commitment to quality and respect for the environment is reflected in the use of local ingredients and its involvement in gastronomic initiatives that promote regional cuisine. With an offering that combines authenticity, technique and balance, the restaurant has been recognised by various gastronomic guides, notably receiving the Bib Gourmand distinction from the Michelin Guide, which highlights the best dining experiences with excellent value for money.<\/h3>\n<\/div>
Men\u00fa<\/span><\/a><\/div><\/div><\/div>FULLY BOOKED<\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div>Macarrilla<\/h2>\n<\/div>
Tuesday, 7 July 2026<\/p>\n<\/div><\/div><\/div>
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