An exceptional culinary event
Last Monday, in an environment away from the frenetic activity of the big city, a unique gastronomic meeting was held between two mountain restaurants. Chef Diego Alías, of the restaurant Ca l’Amador, located in the picturesque village of Josa de Cadí, and Mariano Golzalvo, chef of the restaurant Lo Paller del Coc, located in the small town of Surp, united their culinary skills in an experience without precedents This event turned Josa de Cadí into the epicenter of mountain cuisine, highlighting the importance of local gastronomy and its link with the territory.
A shared passion for the mountain
Although they come from different culinary backgrounds, Diego Alías and Mariano Golzalvo share a common passion for the mountains. With this meeting, they want to claim a mountain cuisine that is rooted in the territory and that reflects the authentic flavors of the area. These two chefs seek to update traditional mountain cuisine, offering dishes that evoke the beauty and richness of the landscapes of the Alt Urgell and Pallars Sobirà regions.
An unforgettable culinary experience
The meeting began at Ca l’Amador, where diners were welcomed with a craft beer specially made for the restaurant. While enjoying the views of the Cadinell mountain, they were able to taste appetizers such as pickled cauliflower, potatoes with lime and olives. Afterwards, they moved on to the dining room, where they were surprised with a wide variety of exquisite dishes. They were able to try a goat’s pâté with crispy cracked corn and cucumber, Baciva sheep fritters with herbs and xandri, an asparagus and mackerel ajoblanco, mushrooms with jerky, Pyrenean trout tartar, split cod with pesto, quail stuffed with foie gras and pork, and foal entrails wrapped in ash. For dessert, they tasted brown piglets, coffee, celeriac and truffles, and Josa goat rib with kidney and Serrat Gros cheese. Each course was accompanied by a wine that perfectly complemented the unique flavors of the dishes.
An epic day for mountain cooking
The meeting between Diego Alías and Mariano Golzalvo was an unforgettable culinary experience. With their complicity and creativity, they offered diners a unique vision of mountain cuisine. This event has highlighted the importance of preserving and promoting local gastronomy and its link with the territory. Without a doubt, this meeting has been a resounding success and has left an indelible memory in all the attendees.