The Restaurant of Club Nàutic Estartit once again held a new edition of the Garoinada this January, one of the most anticipated gastronomic events of the winter calendar. This year, and once again due to the strong response to the initiative, the Garoinada took place over two separate dates, on 17 and 24 January 2026, consolidating its position as a regular fixture within the Club’s gastronomic programme.
Across both dates, more than 150 diners took part in the event, enjoying a calm and welcoming atmosphere that reflects the spirit of the Club Restaurant. The positive response confirms the interest generated by a proposal that combines gastronomy, quality produce and a privileged setting beside the harbour.
A maritime menu with sea urchin as the common thread
The gastronomic proposal for this edition was structured around a menu designed to highlight sea urchin, a product closely linked to maritime culture and to the cuisine of the Costa Brava. The menu combined traditional-style dishes with carefully prepared creations, prioritising flavour and product quality over unnecessary embellishment.
The meal began with a garlic soup with vegetables, galets pasta and prawn, a comforting dish typical of winter cuisine. This was followed by roast meat croquettes and acorn-fed Iberian ham, starters intended to be shared and to prepare the palate for the main feature of the menu.
The sea urchins, sourced from both national waters and Galicia, were the true protagonists of the meal. Served at their optimal point, they were highly appreciated by diners for their intense flavour and pronounced maritime character, reinforcing the link between gastronomy and territory.
As a main course, a supreme of meagre was served, completing the gastronomic journey with a balanced proposal consistent with the spirit of the menu. The meal concluded with a homemade pudding, bringing two days of well-structured and clearly defined culinary experience to a close.
A consolidated event and a meeting point
With this new edition, the Garoinada reaffirms its place as a consolidated event within the gastronomic calendar of Club Nàutic Estartit, and also serves as a meeting point for members, friends and lovers of good food, who year after year come together around the sea and gastronomy.
Beyond the meal itself, these events help to keep a tradition rooted in the territory alive, strengthening the social and relational dimension of the Club Restaurant in a relaxed and welcoming atmosphere. The strong response to these two dates encourages the restaurant team to continue scheduling gastronomic events throughout the year, always maintaining the same commitment to quality, respect for the product and the desire to create spaces for gathering around cuisine and the sea.
