Special contentThe escudella and pot meat, protagonist of the Fòrum Gastronòmic GironaRedacció02-02-2026
FoodÒscar Álvarez: "After six months I left the successful restaurant I had opened, and now I'm opening Barra Oso with dishes that I make from start to finish."Trinitat Gilbert Martínez23-12-2025
FoodRené Frank: "I don't agree with the distinction between cook and pastry chef; I make non-binary dishes."Rosa Rodon05-11-2025
![More than 200 companies and several haute cuisine restaurants will participate in the new edition of the Fòrum Gastronòmic Girona.](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 16 9"%3E%3C/svg%3E)