At breakfast: canya (cream filled pastry), bikini (toasted ham and cheese sandwich), torrada (open toasted sandwich with your choice of filling) and xurros amb xocolata/churros con chocolate (a lightly deep-fried stick of plain pastry dipped in thick, hot chocolate).

Lunch & Dinner: The all-important sauces: sofregit (fried onion, tomato and garlic); samfaina or chanfaina (sofregit plus red pepper and aubergine or courgette); picada (made with ground almonds, garlic, parsley, pine or hazel nuts, and breadcrumbs);allioli (pounded garlic with olive oil, and egg yolk to make a mayonnaise-type sauce); and romesco (an almond, tomato, olive oil, garlic and vinegar sauce, also used to dress salads). Also: tortilla, canalons (Catalan cannelloni), mariscada (seafood dish with crawfish and shrimps fried with garlic and olive oil), arros negre (rice with squid ink which makes it black), escudella I carn d’olla (local beef stew).

Deserts: crema Catalana (a rich, creamy custard sprinkled with cinnamon).

Beverages: Orxata – (a refreshing drink made with the juice of the chufa, a fruit similar to the papyrus) Granizado: (orange or lemon juice with crushed ice served from centrifugal machines. Coffee can also be prepared this way). Beguda de pobre (literally 'drink of the poor' – typical of the Lleida region this drink is made with oranges, anise and sugar). Vermuth al grifo (wine macerated with herbs) Moscatel (sweet dessert wine)