Walk along the seafront in Sitges, stopping at a café for coffee and pan amb tomaquet, the classic Catalan breakfast: bread or toast rubbed with tomato and garlic, topped with olive oil and salt. Next a quick drive to Sant Sadurní d’Anoia. The first visit is to Recaredo in the heart of the town, a biodynamic producer that has a real commitment to quality and offers a fascinating all-round introduction to cava. It’s much easier to understand the principles at a producer where every bottle is disgorged by hand.
Lunch & Afternoon
Before lunch, wander around town. First-timers could call in at the CIC Cava Interpretation Centre; or the Simón Coll Chocolate Experience. Leave plenty of time for lunch: on Thursdays many restaurants in Sant Sadurní d’Anoia serve paella. Lunch is typically around 14:30. If you are peckish earlier, drop into a bar for a tapa at midday. In the afternoon, visit a larger winery, such as Gramona, which has a long history in research. Learn what happens to the tastes of cava as it matures and develops.
Then it’s time to head back to the seaside. Since dinner doesn’t start until 21:30 at the earliest, drop into Perbacco to shop for wine. For dinner, drive to El Peixet (pictured top) in Cubelles, or stay in Sitges at La Salseta close by the waterfront. Then there’s just time for another glass of cava or the ultra-popular gin tónica at a beachside bar or nightclub.
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Translated by Leo / 孔祥鑫
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