Girona’s restaurant scene has exploded over the last decade. What was once a quiet Catalan city with a handful of solid local spots is now a destination with dozens of new openings every year. The influx of cycling tourism — drawn by world-class routes and training camps — has transformed the city’s food landscape.
But boom times have a downside.
When demand surges faster than supply of quality chefs and fresh ingredients, corners get cut. New restaurants open not because someone has a passion for food, but because there is money to be made from hungry tourists and cyclists who will eat anywhere after a long ride.
The result is a polarized scene. On one end, genuinely excellent restaurants that honour Catalan traditions with fresh, seasonal ingredients. On the other, places that exist purely on location and marketing, serving what locals call “quinta calidad” — fifth-rate food dressed up to look premium.
For a visitor, navigating this landscape is a minefield. How do you know which new opening is genuine and which is a cash grab? The answer is time and experience — but most visitors do not have weeks to figure it out.
That is exactly why having a trusted reference matters.
The Girona Foodies Guide cuts through the noise — honest, updated, local →