The 'calçots' season, in the province of Tarragona

This is one of the most eagerly awaited gastronomic periods of the year in Catalonia, when families and friends gather around the table to enjoy one of the most typical local products of the territory: the 'calçot'.   

Nowadays, there are many restaurants and farmhouses that join this tradition, preparing exclusive menus with the 'calçot' as the protagonist, either through the well-known 'calçotada' or by preparing exquisite and original dishes that revolve around this product, such as croquettes, salads, puff pastries or omelettes, among others. In one way or another, the 'calçot' becomes one of the most sought-after products by the Catalan population in these early months of the year.  

So that you can enjoy a good ‘calçotada’ in the province of Tarragona, BusPlana offers schedules of our regular lines, which you can check on the website. On the other hand, if you travel to any town in the province during these months, take the opportunity to taste the best ‘calçots’. We are the official airport shuttle service, so you can buy official tickets online for transfers from Barcelona Airport to these towns.  

From January to March, the busiest months  

The 'calçots’ season begins in November, after planting at the end of the summer, and lasts until after Easter, i.e. approximately April. Although it is a period of about 6 months, the busiest months are January, February and March, when most of the family and friends gather to celebrate the 'calçotada'.  

This white, sweet-tasting onion acquires a very tender texture when cooked, which melts on the palate. Its name 'calçot' is due to the peculiar way of cultivating it, 'calçar la terra' (to wedge the soil), as extra soil is added to its base, so that the vegetable must stretch to be able to come to the light. In this way, the elongated shape that characterises this traditional Catalan food is achieved.  

Typically, to consume this type of onion, it is first grilled over a vine shoot wood fire over the same flame until it is completely burnt on the outside. However, there are also those who prefer to cook it in the oven or on some hot coals. Once cooked, it is wrapped in newspaper and served, as is traditional, on a clay tile to keep it warm.  

Valls, birthplace of the 'calçotada' 

According to several stories, the origin of the 'calçotades' dates to the town of Valls, at the end of the 19th century, when a farmer called "Xat de Benaiges" unintentionally burnt some onions. He decided to try them and was surprised by their sweet taste.   

Even so, some say that ‘calçots’ were already being eaten in Roman times, as can be seen in a 3rd century painting found during an excavation in the town of Brigetio in the year 2000.   

The product from Valls has a Protected Geographical Indication (PGI Calçot de Valls), so that the consumer is guaranteed a specific quality and production conditions. The white part of the 'calçot' must be between 15 and 25 centimetres long and have a diameter of between 1.7 and 2.5 centimetres. Its production area includes the regions of Alt Camp, Baix Camp, Tarragonès and Baix Penedès.  

A must: Romesco Sauce  

Although the sweet taste of 'calçots' allows them to be eaten on their own, an essential accompaniment is the Calçot Sauce, popularly known as Romesco Sauce or Salvitxada. This magnificent sauce, of Tarragona origin, is made from ‘ñora’ or ‘chorizo’ peppers, ripe tomatoes, garlic, olive oil, almonds, stale bread and parsley. When eating 'calçots', they are usually spread with this sauce to give them a unique touch. 

During the ‘calçotada’, grilled meat is also eaten, such as sausages and lamb ribs; and for dessert, the traditional ‘crema catalana’ (Catalan custard) is a must on many of the menus.   

Best restaurants where to eat 'calçots' 

In the province of Tarragona there is a wide range of restaurants that offer, during these dates, 'calçotades' menus, which also include the best dishes of Catalan gastronomy and grilled meat of excellent quality, with seasonal products, which combine wonderfully with its extensive cellar of wines and cavas of the territory.  

One of our recommendations is Casa Fèlix, a family restaurant located in Valls, which first opened its doors in the town in 1900. Its menu includes 'calçots', sausage with beans, lamb with artichoke and aioli, and, for dessert, ‘crema catalana’.   

Open since 1929, Restaurant Masia Bou de Valls is also an ideal place to enjoy a 'calçotada' with family or friends. Its cuisine offers traditional Catalan dishes, with local produce.   

As well as Mas Boronat, located in the town of Salomó, one of the most important restaurants in the area, as it offers a gastronomic experience, with the tasting of its calçots inside its underground cellars, in the wine museum or in the central square, if the weather is good.  

In addition to the ones we have explained, there is also Restaurant Cervelló, a farmhouse located in Fontscaldes (Tarragona); Cal Ganxo, in Masmolets, very close to Valls; El Vinyet, a very intimate place in Vila-rodona; Les Espelmes, in Coll de Lilla; Masia del Pla, in Pla de Santa Maria, among many others.   

The province of Tarragona offers the best 'calçotades' in the area. On BusPlana website, we provide you with schedules of our regular lines so that you can travel to all these towns and villages in complete comfort. Remember, too, that we are the official transport to the airport, so you can buy the official tickets online for transfers from Barcelona Airport to these towns.  

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