In the heart of the Pyrenees, an event that combines gastronomy, snow and breathtaking scenery in perfect harmony arises: GastroPirineus 2026. This edition, which will take place on March 1 and 2 in the picturesque ski resort of Boí Taüll, promises an immersive and unique experience. Here, haute cuisine and nature intertwine, offering attendees more than just spectacular views, so fasten your seat belts (or rather, your ski boots) and get ready for a high-altitude culinary adventure!
The magic of snow and high mountain cuisine
Why stage a gastronomy event in a ski resort? The answer is simple: to go back to the roots. To enrich the landscape with local aromas and flavors, highlighting local products in their place of origin. During these two days, master chefs from all over the region will share their wisdom and skill in live sessions, taking the tradition of mountain cuisine to new heights. And, at the same time, skiers will be able to enjoy the dazzling slopes of Boí Taüll, adding hair-raising descents to the menu.
A finger-licking poster
GastroPirineus features an impressive lineup of chefs who will showcase their talents in a variety of dishes emblematic of the region. The event kicks off with Eli Farrero from El Ventador restaurant, who will introduce attendees to the “rebost del Pirineu”, where culinary traditions meet modern innovation. Then, Miriam Oliva of L’Aüt will champion Km 0 cuisine, a celebration of local produce and the producers who make it possible.
The duo formed by Pere Malagelada and Jaume Font will bring their vision of sustainable agriculture with Ramats de Foc. While Axier Arbilla will put stars in the eyes of the attendees focusing on Cadí cheeses. And we cannot forget the show that Oriol Balaguer will present with his interpretation of pastry integrated into the environment, culminating in a “Pastís nevat Vall de Boí” that promises to melt hearts.
Oriol Castro will put the finishing touch in GastroPirineus 2026 from the ski resort Boí Taüll and 2,035 m altitude.
Reflections on territory and sustainability
The event will also feature voices highlighting the importance of sustainability in cuisine. Sergi de Meià will talk about the rural development project of the Fundació Coma de Meià, while Marcos Pedarròs will explore how cheese is a fundamental pillar of Occitan cuisine. The day will conclude with Mariano Gonzalvo, who will illustrate the power of simplicity in traditional Pallars cuisine.
In addition to haute cuisine, Patrick Torrent will offer a perspective on food and wine tourism, presenting the “Grand Tour de Catalunya”, an initiative that seeks to position the region as a destination of international reference.
Gastronomy for all
But GastroPirineus 2026 will not only be experienced in the kitchens. There will also be culinary events outside the main stage, such as the “Sopar de país” at the restaurant L’Aüt and the “Sopar de les Nacions”, where they will join forces to create an ode to the diversity and richness of the dishes of the territory.
It is impressive to see how this event, backed by solid sponsorships such as Ferrocarrils de la Generalitat de Catalunya, has become a mainstay of high-mountain cuisine in the Pyrenees. With a decade of history, it has proven to be a vital stage for renowned chefs such as Joan Roca and Carme Ruscalleda, reinforcing the links between local products, culinary excellence and the territory.
A promising future for tradition and innovation
In conclusion, GastroPirineus 2026 represents much more than a gastronomic gathering. It is a vibrant celebration of culinary creativity, heritage and local identity, all set against a backdrop of snow and breathtaking mountains. You couldn’t ask for a better setting to honor local cuisine and offer its participants an experience that nourishes the spirit as much as the palate.
So, if you are near the Vall de Boí, don’t miss the opportunity to immerse yourself in this sensory feast. Between the descents, the tastings and the fascinating talks, you will surely find something that will fill you with inspiration and leave you wanting more.
