Flowers On The Plate

From November through April, this experience plunges you into Catalonia’s artichoke season. A 30-minute private transfer (20 km) from Barcelona brings you to a farmhouse nestled in the fertile Llobregat Delta — a region where artichokes dominate 25 % of cultivated land. On arrival, you’ll walk among squat, glossy-leafed plants and harvest plump artichoke buds — grown in mineral-rich delta soil and kissed by sea breezes — with their peak sweetness emerging in winter’s cool days. You’ll hear how delta silt and Mediterranean humidity coax their dense, nutty flavor. Back at the farmhouse grill, the chef shows you how to steam, char, and dress the artichoke leaves — steaming to preserve green depth, lightly charring to add smoke, dunking leaves in lemon-olive aioli or piquant romesco. These methods honor the artichoke, letting its bitter-sweet core shine. You’ll sit under the winter sun, savoring each bite — straight from field to fork. Later, a private car transfers you back to Barcelona.

In this gastronomic experience, you’ll harvest, prepare, savor artichokes as part of a seasonal ritual — all within the ecosystem that sustains this regional staple. You’ll learn to distinguish a tight artichoke bud (firm, drops moisture when shaken) from an overripe one — and why slight frost can dust outer bracts, sealing in flavor. You’ll hear the stories of how farmers adapt irrigation and planting around coastal humidity and the delta’s microclimate. You’ll learn how the chef matches sauces to the artichoke’s varying tannins and textures — using restraint, never masking the vegetable’s core character. The setting — a private farmhouse tucked behind working fields — lets the quiet of delta farmland anchor the experience. Nestled in the Parc Agrari, this experience bridges urban Barcelona and Catalan agrarian heritage. The farmhouse offers privacy — no crowds, just conversation, wood smoke, and the silver glint of the artichoke fields beyond.

Your hosts are a farmer-chef team based in the Llobregat Delta. They have tended this land for decades, balancing tradition with changing weather and soil conditions. They love sharing about their farming lifestyle. They offer a grounded, respectful introduction to artichoke culture - and generous hospitality.

Comfortable shoes or boots Warm layers and a jacket (fields can be damp in winter) Hat or sunglasses for sun