The Catalan TableFrom our family table to yours
The Catalan Table began with my father’s personal collection of recipes. A passionate cook and an engineer by training, he has spent years documenting the dishes we cook at home in meticulous detail: testing them, refining them, and writing down every step so they can be reproduced again and again.
What started as a collection of family recipe PDFs has now become this website: a way to preserve that work, make it easier to cook from, translate it into Catalan, Spanish, and English, and share it beyond our family.
And the collection is still growing. My father continues to try new dishes and revisit old favourites, refining them whenever he finds a way to make them better. As our table evolves, so will The Catalan Table.
Welcome. We hope you find something worth bringing to your own table.
Read the story behind The Catalan TableFeatured Recipes
Cod Avi Forki
Succulent and tender cod loins accompanied by delicately roasted artichokes, drizzled with extra virgin olive oil.
Sant Joan Forki Coca
The Coca de Sant Joan Forki is a sweet and fluffy bread made with preferment and medium-strength flour, perfect for celebrations and full of tradition and flavor.
La Viña Cheesecake (Forki adaptation)
Creamy baked cheesecake with a flan-like texture, made in a springform pan lined with baking paper.
Nous Forki Tart
Walnut Forki tart with grated walnuts, where the fluffiness of the batter contrasts with the crunch of the nuts and the caramelised flavour of muscovado cane sugar.
Forki-Style Catalan Crème Brûlée Nougat
The Forki-style burnt cream nougat is a traditional sweet with a smooth and creamy texture, made with egg yolks and raw Marcona almond flour that melts on the palate and leaves a light note of caramelized cream.
Alsatian Kugelhopf
The Alsatian kugelhopf is a generously light brioche, with a golden and crispy crust and a rich, fluffy interior, made with strong flour and a preferment.
Latest Additions
Couscous with lamb, vegetables and confit onion
A complete couscous dish with lamb leg, vegetables, roasted peppers, confit onion with raisins and chickpeas, with two couscous cooking options: boiled or steamed.
Traditional Easter Mona with Forki sourdough starter
Easter Mona made with sourdough starter and a lightly enriched brioche dough, with prior activation of the sourdough starter, a preferment, flavouring with spices, and double brushing before baking.
Gioconda Sponge Sheet
A light and fluffy Swiss roll made with a soft almond flour base, encasing a sweet filling and decorated with powdered sugar.
Rice with Peppers and Cherry Tomatoes
A loose rice with a smooth texture, enriched with bell pepper and cherry tomatoes that add a sweet touch and vivacity, all integrated on a base of onion sautéed in oil.
Brothy Rice with Prawns Forki Adaptation of Carme Ruscalleda's Recipe from Sant Pau Restaurant
A soupy rice with succulent shrimp that melts in your mouth, enriched with ripe tomatoes and a sweet touch of caramelization, offering a flavorful and comforting experience.
Cod Rice Forki
Rice with a smooth texture where the grains absorb the intense flavor of shredded cod, gently desalted, cooked with pure mineral water.