2026Boí Taüll

On 1 and 2 March, the Boí Taüll ski resort (Vall de Boí) will host GastroPirineus 2026, the flagship event dedicated to mountain cooking and Pyrenean produce.

At 2,035 metres altitude with the slopes open, the event will bring together chefs from the Pyrenees and Catalan gastronomy to offer live cooking sessions focused on local produce, sustainability, territory and the evolution of high-mountain cuisine.

Participating chefs include Eli Farrero, Míriam Oliva, Sergi de Meià, Marcos Pedarròs and Mariano Gonzalvo, with the closing session in the hands of Oriol Castro from restaurant Disfrutar, named the world’s best restaurant by The World’s 50 Best 2024.

GastroPirineus thus reinforces its position as the benchmark showcase for Pyrenean gastronomy. Sessions are open to the public and can be followed via live streaming on the GastroEvents YouTube channel.

Boí Taüll, in the Vall de Boí at 2,035 metres, hosts GastroPirineus on 1 and 2 March 2026. Alta Ribagorça debuts as a venue and the Pyrenees raise the bar: km 0 cooking, sustainability and landscape that ends up on the plate. Eli Farrero, from El Ventador in Barruera, opens with the Pyrenean larder as a manifesto. Miriam Oliva, from L'Aüt in Erill la Vall, connects local produce and contemporary cooking. Sergi de Meià brings Fundació Coma de Meià to the stage and speaks of land in its purest form. The closing act goes to Oriol Castro, from Disfrutar in Barcelona — the world's best restaurant in 2024 — who distils technique from the mountain. Km 0 produce, craft without ornament and territory understood from the Pyrenees to the world's best restaurant. GastroPirineus 2026 has no complexes.