Feast like a medieval Catalan at the warmly lit Ú Restaurant, which features a menu rooted in the middle ages. Owner Raimon Olivella follows two of Catalonia’s most famous medieval cookbooks—the Libre de Sent Soví (1324) and the Libre del Coch (1520)—to create a tasting menu ($40) with dishes like roasted eggplant stuffed with egg, and foie gras with a gelatin of Xarel•lo, the region’s best-known white grape, used to make cava.
Follow local winemakers to their lively hangout, Cal Xim in Sant Pau d’Ordal, which excels at grilled meats paired with local produce. Try the blood sausage with white Catalan heirloom beans ($14) or duck with candied pears ($22). The owner maintains a superb cava list that spotlights small regional wineries; order a bottle of hard-to-find Aguilera ($20).
Try Spanish locavore cuisine—rabbit cannelloni draped in truffle béchamel ($17) or squid stuffed with Tou dels Tillers, a lightly salted, local, creamy cow’s cheese ($19)—at El Racó de la Calma in Vilafranca del Penedès. If your schedule allows, stop in for the three-course prix-fixe lunch ($19) on weekdays.