Among classic Priorat dishes are the juicy omelette casserole (bean omelets, or truites, are the most popular, though they can also be made with spinach and potatoes), coca pastries of oil, flour and sugar, the orelletes (fried and sugared sweetbreads). Also famous are the cresta patties of La Figuera, the “pobolenca” omelette, the crespell crullers with herring, herring with grapes and potatoes made for the annual festival, etc.

Other dishes include the coques de recapte (pastry with vegetables, sardines, etc.), fig loaf, the mostillo, grape syrup preserves, Christmas canuts, or the ensanginades (pastries made with bran) as well as fig marmalade, in addition to many others that represent the rich home cooking tradition so characteristic of this region.