Catalan cuisine

Catalan cuisine is a travel topic.

Spain is a large country with a wide variety of local cuisines, that's why is it worth to have a specific page for Catalan cuisine in addition to Spanish cuisine page.

Catalan is the official language in Catalonia in addition to Spanish. Catalan is widely spoken, in fact is the business language among locals. So, many dish names come from Catalan.

Also some food traditions are different from the rest of Spain, while others are the same.

In Catalonia there is a lot of tourism, with zones than resemble more the UK, Germany or The Nederlands than Spain. The informaton included is for non touristic places. In touristic areas places tend to adapt to tourist requirements.

Eating times structure have some radical changes compared to US or UK. Breakfast is light, lunch is heavy. Most workers usually have 1 hr to lunch, so if you start working 08:30 you can go out at 17:30. Dinner is late. just accept-it and don't look for explanations.

• Breakfast (Esmortzar). Usually is a coffee with milk and a pastry (i.e. croissant), or a coffee with a sandwich. Before 11:00
• Lunch (Dinar), is a full course with starter, main and dessert. Starters can be quite heavy in winter. Starts between 13:00 and 14:30
• Afternoon Snack (Berenar). similar to afternoon tea in UK. Kid usually have a small sandwich or a pastry around 17:00 , just after school
• Dinner (Sopar), restaurants open at 21:00 and rush hour is at 22:00. kitchen usually closes 23:30. Tourist zones restaurants accommodate visitors schedule. It's also a 3 course meal.

In summer working times change a little, and so do local restaurants. In most companies you work half an hour more in non-summer months and in summer just work from 08:00 to 14:00. This is called horari d'estiu (summer working timing). For those who think that Spanish people work less, have in mind that, annually, people work around 1720 hours, it's just done in a creative way.

No service charges are included in the bill. A little extra tip is common and you are free to increase that if you are very pleased. Obviously you don’t have to tip a lousy waiter. You would typically leave the small change after paying with a note.

• Restaurant:
  • The generic name for places to eat. Tables, a waiter that serves you, etc., open for lunch (13:00-15:30) and dinner (21:00-23-00)
• Bar and bar-restaurant
  • Usually is more informal than a restaurant. In a bar, you can have coffee, beer and wine or liquor. In the bar, they may have tapas on display. They usually have tables, and are the places to look for the menu del dia (menu of the day).
  • Menu del dia (menu of the day) usually is a 3-course prix fixe menu (starters, main, dessert and drink) from €15 to €20 in 2026. Most workers eating out take a menu del dia. Dishes are home-like food. It's only for lunch, never for dinner nor on weekends. Some traditions with menu del dia: 1) Utensils are not changed from the starter to the main dish. 2) Wine is usually included but is a simple wine called vi de taula (table wine). It has no brand and you can't ask for a better one unless you are ready to pay extra. Most people ask for vi amb gasosa (wine with lemonade) . 3) Usually you can choose between dessert or coffee at no extra charge. 4) Some places offer mig menu (half menu), which is the main and the dessert.
  • Bars are open all day long, from 07:00 to 23:00, to accommodate breakfast, mid morning snacks, lunch, afternoon snacks (merienda) and the after-work drink and tapas.
• Cafeterias
  • There used to be a lot of them, but as of 2026, bakeries have taken their place. They focus more on coffee and soft drinks, with some pastries or a sandwich to eat.
  • They are usually open from 08:00 to 20:00, not for dinner.
• Granja (means dairy in Catalan)
  • This is quite a traditional Catalan local focused on dairy items, quite similar to a cafeteria. They are also being replaced by bakeries.
  • They, too, are usually open from 08:00 to 20:00.
• Forn (bakery)
  • Due to new legislation as of 2026, bakeries can have tables and serve coffee and pastries in addition to bread and related items. Big chains dominate this sector.
  • They usually open from 08:00 to 20:00, including weekends.

• The "standard" bread is a baguette-like bread in 2 or 3 sizes. It's called "barra de pa" (bread bar) and the traditional sizes are "barra de quart" (250-g bread bar) and "barra de mig" (500-g bread bar)
• Pa de Pages (Farmer's bread). Round, around 30 cm diameter, with crunchy and greasy crust with a spongy crumb and irregular air pockets, made in an artisanal way.  (updated Sep 2026)
• Llonguet. Small oval bread that has a characteristic longitudinal groove on top, very typical of Barcelona and around for making sandwich.  (updated Sep 2026)
• Pa de ronyó (Kidney shape bread). Traditional specialty of the Ponent regions (Lleida (province)), with a shape that recalls a kidney and often cooked in wood oven.  (updated Sep 2026)
• Pa de Sant Jordi (Saint George bread). A bread with cheese and sobrassada that draws in the different colors of the Catalan flag, traditionally made for the day of Sant Jordi (April 23rd.)  (updated Sep 2026)

• Fuet. Also named: espetec, tastet, petador o secallona. It is typically a long, straight, and slender cured sausage. It is made from lean pork and minced bacon, seasoned with black pepper and salt, and stuffed into a thin pork casing; it can be eaten while still tender or once dried, and it keeps for several months in a pantry. Rhe Osona region is the main centre of Fuet production—using the Vic pig as a base—though it is made throughout Catalonia. The variety from Olot is also highly renowned. "Secallona" differs from "fuet" in that its cross-section is figure-eight shaped rather than round or oval.  (updated Sep 2026)
• Botifarra crua (Raw Botifarra). This botifarra is usually grilled or barbecued. Served with white beans( botifarra amb mongetes) is a typical Catalan dish.  (updated Oct 2026)
• Botifarra Negre i Botifarra Blanca (White botifarra and black botifarra). white botifarra and black botifarra do not need to be cooked, but they are sometimes boiled as an ingredient of escudella i carn d'olla, a traditional dish made by boiling vegetables and meat  (updated Sep 2026)
• Botifarra d'ou (botifarra with egg). containing egg in the mixture, typically eaten on Fat Thursday (dijous gras) , alone or in a omelet.  (updated Sep 2026)
• Bisbe. are thick blood botifarra varieties made with different sections of tripe. Both bisbe and black botifarra are versions of black pudding.  (updated Sep 2026)
• Bull. It is the thickest type of cooked botifarra sausage. It is a cured meat product made from the pig's bladder or large intestine, stuffed with minced, seasoned pork.  (updated Sep 2026)

• Serrat cheese (Formatge serrat). It is a cured cheese from the Catalan Pyrenees made from raw sheep's milk. It has a cylindrical shape and a light-coloured rind; the interior is slightly soft and yellowish. It is a fatty, aromatic cheese with an intense flavour that becomes slightly piquant as it matures. It is eaten semi-cured or cured, and is best enjoyed with rustic country bread (Pa de Pagès).  (updated Sep 2026)
• Tupí cheese (Formatge de Tupí). It is a Pyrenean cheese—very soft, creamy, and high in fat. It can be eaten with rustic country bread (Pa de Pagès) and robust wines.  (updated Sep 2026)
• Mató. It is an unsalted, unfermented fresh cheese from Central Catalonia. Mel i mató is a simple dessert prepared by simply cutting a piece of mató and adding honey to the plate.  (updated Sep 2026)
• Recuit de drap (Cloth curd). It is a type of "recuit"—a fresh, soft, drained-curd cheese—traditional to Catalonia and similar to Italian ricotta. It is a traditional product of the Empordà region; the recuits from Fonteta and Ullastret are especially renowned. It has a brilliant milky-white colour, a soft and creamy texture, and a fresh, sweet, milky flavour. It is eaten as a dessert, accompanied by honey or sugar.  (updated Sep 2026)

(Catalan Entrepà, Spanish Bocadillo)

• The traditional Catalan sandwich is made with:
  • a bread quite similar to French baguette.
  • Almost always the bread is "rubbed" with mature tomatoes and olive oil.
  • and then you choose the filling you want (ham, cheese, fuet, ...)

If you don't like tomato, make sure to tell the waiter, because the "default value" is with tomato and oil.

• Bikini: An exception to previous rule is a hot sandwich called Bikini, made of sandwich bread, ham and cheese, and served warm with the cheese melted, identical to the grilled ham and cheese sandwich. The name comes because, when cut in half, it resembles the lower part of a bikini.

In fancy places in big cities, you can get every kind of sandwich like burgers, bagels, warps, etc.

Usually announced as Cuina Casolana, based on the purposes of the Mediterranean diet: soups, salads, meats, fish and seafood, snails (especially in Lleida during "L'Aplec del Cargol" by early May), desserts, pastries...

• Pa amb tomàquet (bread with tomato). In Catalonia is a dish, and not a way to serve bread. The way to prepare is squashing the tomato and spread in the bread slice, dressed with extra virgin olive oil and small cuts of a very Catalan specialty: cured pork meat, that is, the famous Iberian ham (Spanish jamón, Catalan pernil), fuet, chorizo (xoriço), botifarra (spicy cured sausages), sobrassada, or other stuff like cheese or larger pieces of cooked meat. "Pa amb tomàquet" is a very deeply rooted meal in Catalan houses. The bread has to be quite strong to support the rubbing of the tomato (like Pa de pagès). Bread is often grilled (or better, toasted in a fire pit). Some times garlic is also rubbed, before the tomato.  (updated Sep 2026)
• Paella. Typical rice dish. Catalan paella is with seafood, while Valencian paella is without seafood. There's also a variant of paella which is made up with little noodles called "fideuà". In addition, paella and fideuà can be prepared with black squid ink, then it's called "fideuà negra" or "arròs negre" (black fideuà and black rice respectively).  (updated Sep 2026)
• Botifarra amb Mongetes (grilled sausage with beans). The butifarra is made of fresh pork meat with spices and is grilled. The beans are boiled and then fried with bacon. Usually served with all-i-oli (cold garlic and oil sauce)  (updated Sep 2026)
• All-i-oli. in Catalan "All i oli" means garlic and (olive) oil. The real one is hand made with only garlic, olive oil and some salt. It's easier to make it using egg yolk in addition to garlic and oil. it's a sauce with mayonnaise aspect but with a big garlic flavor. Used as sauce with butifarra and with grilled sheep chops.  (updated Oct 2026)

• Calçotada. It is a full meal, available from Christmas until mid April, based on the calçot, a kind of young onion grilled and eaten with a sauce. Usually the menu includes assorted grilled meats, and some dessert after that. Although from Tarragona (province), today it is available in most of Catalonia, usually at countryside restaurants. This is usually a group meal, but is also available for couples or families.  (updated Sep 2026)
• Escudella i carn d'olla. It is a traditional meat and vegetable stew or soup. It is characterized by the use of a pilota, a very big meatball seasoned with garlic and parsley; it also contains vegetables such as celery, cabbage or carrots, depending on the season. Escudella is typically served in two parts: the escudella proper is a soup consisting of a broth with pasta, rice or both. The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used. When both parts are served mixed together, it is called escudella barrejada. A version of this soup called escudella de Nadal (Christmas soup) or sopa de galets and is very popular on Christmas Day.  (updated Sep 2026)
• Canelons. A dish made out of meat-filled pasta. The meat usually is the leftover of an "escudella" mixed with "bechamel" sauce. The pasta is boiled and wrapped around the meat , the resulting cylinders are put on an oven plate, covered with bechamel and cheese, and then gratinéed. Similar to Italian cannelloni. On December 26th is traditional eating it.  (updated Oct 2026)

• Caragols a la llauna. It is a simple dish of snails either grilled, or oven-roasted in a llauna (tin pan). They are served with allioli or vinaigrette. The dish is particularly flavored in Lleida, where it has been promoted since 1980 by the Aplec del Caragol de Lleida.  (updated Oct 2026)
• Trinxat. It is a food from the Pyrenees, principally Andorra and the Catalan comarques of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles the English dish bubble and squeak.  (updated Sep 2026)
• Escalivada. It consists of roasted aubergine and peppers with olive oil and sometimes onion, tomato, minced garlic, and salt. Usually served cold, like a salad.  (updated Sep 2026)

• Coca de recapte. They can be topped with roasted or raw vegetables—typically bell peppers, eggplant, and onion. In inland areas, it is common to include mushrooms. However, other vegetables or even cured meats can be used, as "coques" generally do not follow fixed recipes—quite the opposite. They are also frequently made with the addition of herring or anchovies.  (updated Oct 2026)
• Arròs negre (Squid ink rice). S dish made with cuttlefish or squid and rice, somewhat similar to seafood paella. Some call it paella negra (black paella), although it is traditionally not called a paella even though it is prepared in a similar manner. Arròs negre should not be confused with black rice, which is heirloom rice that has a naturally dark colour. The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp.  (updated Oct 2026)
• Amanida catalana (Catalan salad). It is a salad typical of Catalan cuisine made with lettuce, tomato, onion, and olives—and sometimes other vegetables (such as peppers or asparagus)—topped with thin slices of various local cured meats (such as botifarra, stuffed pork belly, ham, and fuet). It is dressed with olive oil, a little vinegar or lemon juice, salt, and—optionally—black pepper. It does not usually contain chorizo ​​or sobrassada.  (updated Oct 2026)
• Bunyols de bacallà. Puff pastry with cod (Bacalla).  (updated Oct 2026)
• Esqueixada. Salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives  (updated Oct 2026)
• Xató. It is a sauce and a salad name. The sauce is made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. The salad is prepared with endive (Catalan Escarola), anchovy, tuna and dried and salted cod and dressed with the xato sauce.  (updated Oct 2026)
• Bacallà a la llauna. Cod dish made with desalated Cod , fried with a sauce made of fried bell pepers, garlic, tomato and white wine.  (updated Oct 2026)

• Coca de vidre. It is a sweet Catalan flatbread characterized by its thinness—which makes it crispy—and by a coating of shiny, smooth, transparent sugar that resembles a glaze. It is typically eaten for breakfast or as an afternoon snack, sometimes accompanied by a piece of chocolate. (updated Oct 2026)

• Coca de Sant Joan. It is one of the most popular "coques" in Catalonia and comes in various types: filled with marzipan, pastry cream, or whipped cream, and topped with pine nuts or candied fruit—fruit preserved in sugar through a candying process. It is the traditional treat for St. John's Eve, although it is also eaten during the eve celebrations of St. Peter and St. James.  (updated Oct 2026)
• Coca de llardons. It is a sweet flatbread typical of much of the Catalan Pyrenees. Made with eggs, sugar, flour, pork cracklings, and pine nuts, it is traditionally eaten during the Carnival season—starting on "Dijous Gras" (Fat Thursday)—and helps prepare one for the fasting period of Lent.  (updated Oct 2026)
• Crema catalana. Similar to "crème brûlée", it is a custard made from egg yolks, milk, sugar, cornflour, and aromatics, typically lemon zest, cinnamon, or vanilla, with a crisp caramel crust. The first known recipe dates back 14th century.  (updated Sep 2026)
• Mona de pascua. In Catalonia is a cake with a Chocolate egg on top, traditionally eaten on Easter Monday. It is customary for godparents to give a mona to their godchild. Sometimes the chocolate egg is replaced by a large chocolate figure, and sometimes this even replaces the cake.  (updated Sep 2026)

• Tortell. It is round, made of puff pastry, and stuffed with trufa (a mixture of cacao, chocolate and cream), whipped cream or crema catalana. It is typically bought and eaten after Sunday lunch, in family or with friends. There is an special one eaten on January 6th (Epiphany day, Catalan Dia dels Reis d'Orient). This one has 2 surprises inside: 1) a small king, the one who gets the king figure has to wear a king crown (included) 2) a Bean. The one who gets this has to pay the Tortell!  
• Braç de gitano (gypsy's arm). It is like a Swiss roll made of whipped cream and sponge cake. Usually eaten as dessert on sunday family lunch. (updated Sep 2026)
• Torrons (Spanish Turrón). It is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Torrons is usually eaten as a dessert food around Christmas in Spain and Italy. In Catalonia are very much appreciated the catalan Torrons made in Agramunt, Lleida (province)  (updated Oct 2026)

Pastries

• Xuixo. It is a deep-fried, sugar-coated cylindrical product filled with crema catalana. Commonly eaten for breakfast or tea,  (updated Sep 2026)
• Ensaïmada. It is a sweet pastry made from bread dough, typical of Mallorca. It is snail-shaped. There are small ones that serves 1 person, and big ones serving 6-8 people. Small one is commonly eaten for breakfast or tea  (updated Sep 2026)
• Carquinyoli (Croquants). A sweet pastry with almonds. typical of Catalonia, the Balearic Islands, the Valencian Country, Aragon, Occitania, Sicily and Tuscany (cantuccini). It is usually eaten as a dessert, accompanied by sweet wine into which the biscuit is dipped.  (updated Sep 2026)

• Panellets. Small cakes or cookies in different shapes, mostly round, made mainly of marzipan (a paste made of almonds and sugar). The most popular are the panellets covered with pine nuts, consisting of the panellet basis (marzipan) rolled in pine nuts and varnished with egg. Eaten on All-Saints eve .  (updated Sep 2026)
• Bunyols de vent (Nun's puffs). Dough balls made with wheat flour, lard and eggs that turn out to be fried in hot oil. The dough is usually ball-shaped. The dough fried in this way can double its volume, which is why they are called "windy" (in other words puffed up). Wind donuts can be sweetly filled with cream, chocolate, whipped cream, etc. It is a dessert that appears in pastry shops at the beginning of November, as it is traditionally served in All Saints' Day celebrations.  (updated Oct 2026)
• Neules. It is a type of Catalan biscuit, eaten traditionally at Christmas with cava wine, which they are often dipped into, and torró nougat. Neula consists of a very thin sheet of a mixture of egg whites, butter, sugar and flour, flavoured with lemon and rolled.  (updated Oct 2026)

There is big tradition to eat certain dishes in some popular festivities or to gather together to eat some special menus

• Along first quarter of the year: Calçotada, a group lunch with an starter of grilled sweet onions (Calçots), followed by grilled meats and crema catalana to finish.
• Dijous gras (Fat Thursday): botifarra d'ou, omelette made with botifarra d'ou and coca de llardons.
• During Lent, bunyols de vent (wind bunkers) are typical
• Divendres sant (Good Friday): tradition says you should not eat meat this day. Various cod (bacalla) preparations are quite popular .

• Dilluns de pasqua (Easter Monday): Tradition says that Goodfather presents to his godson/goddaughter a Mona, which is a cake with a chocolate Egg or a big chocolate figure, eaten after a family lunch.
• October 31st, (All Daints eve): Castañada is the name of a dinner wich includes as dessert panellets, sweet potato and chestnut.
• December 25th Nadal (Christmas day) : the traditional food for Christmas lunch is ``Sopa de galets i carn d'olla``
• December 26th Sant Esteve (Saint Stephen day): the traditional food for Sant Esteve lunch is Canelons, made with the leftover meat of Christmas lunch
• December 31st: As in the rest of Spain , tradition says you have to eat a grain of grape at each gong of the clock at midnight.
• Esmortzar de forquilla (Fork breakfast) All year round. A heavy Breakfast , at least for catalan standards. Among other dishes botifarra amb mongetes, pork feet, vedella amb bolets (Veal with mushrooms). usually available at country side restaurants. Popular among rides, bikers, hunters and trekkers.

There is big tradition to eat certain cakes or desserts during certain popular festivities:

• January 6th (Epiphany day): Totell de reis
• January 17th (Saint Anthony):Tortell de sant Antoni
• Carnival (around February): Coca de llardons
• Ash Wednesday (around March): Bunyols de cuaresma
• March 19th: Saint Joseph : Crema de sant Josep, also Crema catalana
• Easter Monday (around March): Mona de pasqua
• April 23rd (Saint George day): Pa de Sant Jordi
• June 23rd (Saint John eve): Coca de sant Joan
• June 29th (Saint Peter eve): Coca de revetlla
• October 31rst (All Saints eve): Panellets, grilled castanyes (chestnuts), Boniato (sweet potato)
• November 1st (All Saints day): Bunyols de vent
• December 25th (Christmas day) : Torrons & neules
• December 26th (Saint Stephen's Day) : Torrons & neules

Water is frequently served without a specific request, and is normally charged for--unless it's included in your menu del dia. If you would like free tap water instead of bottled water, request "agua del grifo" (water from the tap). However, not all restaurants will offer this and you may be forced to order bottled water.

Good freshly brewed coffee is available almost everywhere: Bar, restaurants, etc.

• Cafè or Cafè sol (Spanish cafe solo). It's an expresso coffe. If you ask just for coffee, this is what you will get.
• Tallat (Spanish cortado). It's a an expresso with some milk (around 50%-50%), usually served in a small glass rather than a cup.
• Cafè amb llet (Spanish cafe con leche ) it's a glass of milk with some coffee, served either in glass or in a cup.
• Cafe amb gel (Ice coffee). During summer is quite popular to ask for iced coffee, which is serverd as one expresso coffee in his own cup, plus a glass with some ice on it. Is serverd this way to allow you to put the quantity of suggar you want, which will dissolve in hot coffee, and then you pour it to the glass with ice.
• Cigaló (Spanish Carajillo) . It's coffee with liquor. Usually brandy, wiskey or rum. It's quite popular do it with the Pujol rum brand. Usually served in a small glass.
• Cacaolat. It's a popular chocolate milkshake brand. It's drunk either on summer cold or in winter hot.

Among local brands are Damm and Moritz.

• Damm is quite popular, and the Estrella Damm bottle is so popular that in many places if you just ask for an Estrella (Star), a beer is served.

Since 2020 a lot of small brands of artisanal beer are offered in some bars, and also are available to buy.

Catalonia comprises several designations of origin (DO) that reflect the great diversity of lands, climates and wine traditions of the country. In addition to the different local and regional DOs, there is the Catalunya DO, created in 1999, which applies and offers elaborations of all the Catalan territory.

• 41.4952782.2958331 DO Alella. The most small and close to Barcelona; famous for the sun and the protagonism of the xarel·lo grapes.  (updated Oct 2026):
• 41.81671.466672 DO Catalunya. Broad denomination that is present throughout the Catalan territory and includes the tradition of many municipal producers.  (updated Oct 2026)
• 41.42441.78633 DO Cava. Protected denomination of origin dedicated mainly to the production of high-quality wines, both presence in various regions, being Catalonia the highest producer  (updated Oct 2026)
• 41.3772221.1638894 DO Conca de Barberà. Territory on which the native black grape variety stands out especially.  (updated Oct 2026)
• 41.6022220.5730565 DO Costers del Segre. wines located in the province of Lleida.  (updated Oct 2026)
• 42.38833.0011896 Empordà. Wines produced in the northeastern corner of Catalonia. Archaeologists have suggested that vines were first introduced to this region by the Phoenicians in the 5th century BC.While historically Empordà was known for producing rosé wines, the majority of their production is red at 60%, white at 19%, and rosé at 17%  (updated Oct 2026)
• 41.290.8087 DO Montsant. Intense and complex vines from the Mountain area near the Priorat.  (updated Oct 2026)
• 41.3652781.6819448 DO Penedès. The area with the most tradition and the most historic wine-growing area of ​​Catalonia.  (updated Oct 2026)
• 41.7205561.8397229 DO Pla de Bages. Small area in the countryside of Montserrat with the indigenous white varietal Picapoll.  (updated Oct 2026)
• 41.1650.7610 DO Priorat (DOQ). The only denomination Qualified Catalan origin, recognized worldwide for its miners and pissarra (llicorella) vines.  (updated Oct 2026)
• 41.1333331.2511 DO Tarragona. Fresh, soft and Mediterranean vines.  (updated Oct 2026)
• 41.050.43333312 DO Terra Alta. Concentrates a large part of the world's production of white garnatxa.  (updated Oct 2026)

In Catalonia, Cava sparkling wine is drunk with some light foods. That's different from the rest of Spain, where Cava is considered a dessert wine or something to drink after the meal.

There are several kinds of Cava.  (updated Oct 2026) wine, and the difference is the quantity of sugar added. The gradations are:

• Brut nature
• Brut
• Sec (Dry)
• Semi-sec (semi-dry)
• Dolç (sweet)

In Catalonia is much appreciated the Brut and Brut nature, which are dry enough to mix well with rice, or fish.

In the rest of Spain, Semi-sec is the the appreciated one, because, as is quite sweet, goes well with desserts and as after drink.

• Ratafia. Ratafia liqueurs are alcoholic beverages compound liqueurs or cordials made by the maceration of ingredients such as aromatics, fruits, in pre-distilled spirits, followed by filtration and sweetening, the flavouring ingredients being merely infused in it. Ratafia may be flavoured with kernels (almond, green walnuts, peach, apricot, or cherry), lemon peel and spices in various amounts (nutmeg, cinnamon, clove, mint, rosemary, anise, etc.), typically combined with sugar.  (updated Oct 2026)