Imatge de capçalera de la GastroTeca 2026

GastroTeca 2026

Last 6 June, La Farga hosted the second edition of GastroTeca. A bigger, tastier day packed with even more activities! Whether you were able to join us or missed it, on this page you can revisit the showcookings, browse photos of the most special moments and discover the best Xeflas to relive GastroTeca 2026. Check out the programme for Gastroteca 2026

ShowCookings and talks

Looking for inspiration to create your own Xefla? Check out the GastroTeca 2026 showcookings and discover techniques and flavour combinations you never imagined, with our guest chefs!

Xefla with rabbit and langoustines

Our patron, Maria Nicolau, brings us a version of the sea and mountain-style Xefla that is sure to delight all lovers of great produce.

Xefla with rib end, sausages (fresh, white and black), pumpkin and green beans

Edgar Sucarrats represents Sucapa, a legendary restaurant in L'Hospitalet, with a Xefla full of character that you won't want to end!

Xefla with courgette flowers, with a contemporary Catalan cuisine twist

Marc Pérez from La Sosenga presents this Xefla as a love letter to traditional Catalan flavours with a unique touch that leaves no one indifferent.

Xefla with samfaina, cod, cod broth, salmorreta and picada

Ada Parellada, chef at Semproniana, has created a Xefla dedicated to one of the most beloved fish: cod.

The Healthy Xefla

Students from the Centre de Formació d'Hostaleria de L'Hospitalet introduce us to a very “fit” version of the Xefla. A great option to regain your strength after exercising!

The Reimagined Xefla: Crispy rice casserole with fresh bulgur tabbouleh and sea bass ceviche

From Barcelona Culinary Hub by Martín Berasategui, they show us how to prepare a very crispy and fresh version of L'Hospitalet's Xefla.

Xefla with cuttlefish, Iberian pork and a touch of spicy aioli

Led by our master of ceremonies Susana Aragón, and with a spicy touch from Edu, @bravasbarcelona, we bring you this Xefla with the best of both worlds.

Culinary talk with Maria Nicolau at XefLab

We sit down with our exceptional patron to discover the secret behind her cooking. Discover everything you didn't know about Xefla with Maria Nicolau in this delicious conversation.

Gastronomic advice session with Ada Parellada at XefLab

Ada Parellada answers your culinary questions. Get expert advice from the renowned chef of Semproniana.
See all showcookings →

The Xefles from our restaurants

Some of the city's restaurants joined GastroTeca 2026 with their own versions of Xefla!
Below, you can discover their creations for inspiration to make your own recipe.

Can Ricard

Pepper · Carrot · Peas · Asparagus · Halal chicken · Homemade chicken broth

El Brot L'H

Pork ribs · Parc Agrari vegetables · Sobrassada chutney

El Repartidor Escola-Rest.

Octopus · Pork belly · Garlic · Onion · Pepper · Tomato

Mediterráneo Restaurant

Iberian pork secreto · Slow-cooked porcini mushrooms · Onion · Tomato · Ñora · Garlic

Caracas 2

Pancetta · Iberian pork · Botifarró · Vegetable sofrito · Mushrooms · Ñora

El Cau del Vermut

Butifarra · Pork ribs · Peppers · Chickpeas · Pimentón de la Vera

Koya Smash Burger & Bol

Wok-fried chicken · Japanese onion · Green beans · Mushrooms · Coconut milk

Arka

Snickers cake: chocolate cake with peanut butter cream

Cuina 901

Stewed butifarra · Green beans · Santa Pau beans · Peas

El Grande Picalonga

Pork ribs · Prawns · Squid · Seasonal vegetables

La Cantonada de la Júlia

Pork ribs · Peas · Red pepper · Onion · Green pepper · Garlic

L'Oncle Jack Music & Cocktail Bar

Farga Punch: Anise, clove and cinnamon-infused wine, macerated with fruit

Relive GastroTeca 2026

Relive the most special moments of the day with this photo gallery. Workshops, virtual reality, plenty of cooking and charming visits.