Despite being a relatively small area, the region produces olive oil from the vineyards of Olesa de Montserrat, walnuts, chickpeas known as Vilamarics (from Monistrol), and the distinctive pink tomato characteristic of Montserrat’s orchards. Additionally, the honey from mountain bees is highly valued for its sweetness and organoleptic properties. Let’s not forget the various aromatic herbs found in the area, used to craft the renowned Aromes de Montserrat digestive liqueur.

Initially made for consumption by the monks of the Monastery of Montserrat and their pilgrims, this herbal liqueur, with 31 degrees of alcohol, rapidly gained popularity thanks in part to its digestive properties. The recipe for this golden liquid includes -besides water, sugar, and alcohol- twelve herbs that can be collected on the massif, such as thyme, juniper, lavender, cinnamon, cloves, and coriander. The herbs are distilled in copper stills, and then alcohol and water are added. Sugar is added once the mixture passes through a cooling coil. The product is then marketed after a process of aging and resting. Many of these products can be found at the market next to the monastery complex.

For those craving heartier dishes and who have time to dine at one of the area’s restaurants, don’t miss the dishes made with wild boar (native) or cod. For dessert, the ideal treat on this mountain is Marganell mató fresh cheese, topped with a drizzle of honey or sugar for the perfect finishing touch. The artisans at Can Florí have been making this dairy product for over two hundred years, and it is absolutely divine.

To explore the variety of homemade Catalan pastries known as coca, visit the Coca and Mató Fair held in Monistrol de Montserrat around All Saints’ Day. 

Did you know?

A 14th-century dessert

Montserrat mountain, located at 720 meters above sea level, offers not only spirituality and beautiful landscapes, but also a special cheese called mató, which can be used for desserts and a variety of culinary creations. Marganell is one of the main producing villages. Historical records show that the residents of Marganell were the first to bring this prized dairy product to the Montserrat market. Since the 14^th century, mató has been one of Catalonia’s traditional desserts, and was even mentioned in the first Catalan cookbook, the Llibre de Sent Soví. This medieval book includes various pairings for mató, such as with honey, sugar, or jams, among others. Mató is a fresh cheese with less fat than most cheeses. It is handcrafted by boiling milk and curdling it. It can be made with sheep, goat, or cow milk and is available year-round.