In the neighbouring region of Priorat, famous for its wines, there are 22 wine cellars for you to visit, all within a 15 to 40 minute drive from the house where specialist wines of the cellar can be tasted (reservations for guided tours in various languages can be made by us). The region has a winemaking history stretching back to the Middle Ages, when monks of the La Cartoixa D’Escaladei (the "Staircase to God" Carthusian monastery) began making wine for Mass. This was the first Carthusian order founded in Spain, and Priorat owes its name to the monastery. The leader of the monastery (the prior), ruled over his territory (his priorat) with absolute control. The remote, rocky hills of the Priorat wine region are the birthplace of intense reds that many wine writers and collectors consider to be Spain's most elite wines.

There are many restaurants around offering local cuisine which include such dishes as beans with Catalan sausage, haddock with snails, duck with beans, boar with wild mushrooms, black puddings made from rice and onion. Sweets includes local goats cheese with honey, Catalan creme caramel, egg flan with caramel syrup and several local pastries often made with almonds or filled with sweet pumpkin. Locally grown sweet fruits such as peaches, cherries and plums are often used in sweet pastries.

The “Clotxa” is a typical snack from the Ribera d’Ebre which traditionally farmers would eat while working in the countryside but has now become generally more popular with the celebration of the Clotxa Festival each year in February when you can go to numerous establishments in the county to try their version of this snack, made from hollowed out country style bread filled with sardines, fried onion, tomatoes, garlic, olives and olive oil.