With the arrival of summer and the increased risk of wildfires, extensive grazing reaffirms itself as a key tool not only for producing high-quality food, but also for wildfire prevention and sustainable land management. In this context, throughout the month of June, the campaign unfolds. “Ramats de Foc a taula: cuina i biodiversitat amb cinc sentits”, an initiative that connects gastronomy, landscape, and environmental awareness. The official launch of the campaign took place on May 28 at the restaurant L’Eixida in Montagut i Oix, in an event with the participation of livestock farmers, restaurants, and local community members.
Throughout the month, nearly 20 restaurants in Alta Garrotxa and nearby regions will offer dishes made with meat and dairy products from herds that graze to reduce wildfire risk and keep the tradition of livestock farming alive. Driven by Ramats de Foc, the campaign has been made possible thanks to the Herois del Rebost grant from Som Gastronomia, within the framework of Catalonia, World Region of Gastronomy 2025. It is a unique opportunity to taste products that, beyond their gastronomic value, have a positive impact on the conservation of the landscape and biodiversity.
Gastronomy with roots and values
Ramats de Foc a Taula is much more than a gastronomic initiative. It is a way to highlight the role of the farmers in the Ramats de Foc project, who through their work maintain strategic areas by reducing accumulated vegetation fuel and thus mitigating the risk of forest fires.
Specifically, the products come from 13 livestock farmers of the Protected Natural Area of Alta Garrotxa and nearby regions such as Ripollès and Empordà, who are part of the Ramats de Foc project: Maria of Ecobac (La Vall de Bianya); Enric Francesch of La Quintana (Mas Quintana a Sales de Llierca); David Juan (Biure); David Corcoy of Mas PuigMolí (Santa Pau); Olmo of La Ginebrosa (Beget); Roser and Guillem of Can Pastoret (Molló); Josep and Wolf of Iscra (Bueda); Marc Castilló (Maià de Montcal); David and Lluc of Mas Puigerniscle (d’Agullana); Manel de Peralada of Mas Marcè (Siurana); Marta Carola of Finca Baussitges (Espolla); Judit and Joan of Pasturabosc (Vilopriu); and Lluís of Mu(DA) (Agullana).
Restaurants with a commitment to the territory
Nearly twenty restaurants from Alta Garrotxa and neighboring regions have joined the campaign, incorporating dishes made with products from extensive livestock farming and bearing the “Ramats de Foc” seal on their menus. Participating establishments include Cabanyes Entrevalls in Vall de Bianya, Can Jepet in Setcases, Can Po in Rocabruna, El Pont 9 in Camprodon, El Racó de la Txell in Molló, Hostal del Sol in Olot, Hostal de Sadernes in Sales de Llierca, L’Eixida in Montagut i Oix, La Guixera in Maià de Montcal, La Quinta Justa in Olot, Les Cols in Olot, Les Planes in Espinavell, L’Hostalet in Hostalets d’en Bas, Quinze Ous in Les Preses and el Santuari de la Mare de Déu del Mont in Albanyà.
They all share a commitment to cuisine deeply rooted in the territory, which values biodiversity, sustainability, and extensive livestock farming as a tool for environmental management. Through recipes that often revive lesser-used parts of animals and traditional cooking techniques, these dishes not only tell a gastronomic story but also represent a commitment to the future of the landscape and rural life.
Find more information about Ramats de Foc a Taula here.
