Eaten for centuries

While they might not look immediately appetising with their hedgehog-like spiny shells, sea urchins have been eaten for centuries all over the world. There are hundreds of species found in oceans and seas worldwide, from shallow waters to the deep, but only around twenty are considered edible.

Most sea urchins live for around 15 years, although some species are known to reach impressive ages of up to 200 years, assuming they’re not eaten first. In countries such as Japan, where sea urchins are commonly used in sushi, they are regarded as a true delicacy.

Life beneath the rocks

Sea urchins usually live among rocks and reefs, where they cling to the seabed. On La Costa Brava, the most common species are deep purple to almost black and are found only in limited numbers.

These sea urchins, locally known as ‘eriçons’, are subject to strict fishing regulations. Only licensed shellfish fishermen are allowed to collect and sell them. They are known as ‘mariscadors’, specialists who work very differently from regular fishermen.

A mariscador dives by hand, sometimes using weights to reach deeper waters, carrying only a knife and a net. The sea urchins are carefully cut from the rocks and gathered underwater before being brought back to the boat.

Fishing takes place mainly during the winter months, especially from January to March, to respect the natural reproductive cycle and protect future populations. The edible part of the sea urchin is the ‘gònada’, the reproductive gland, prized for its rich, intense flavour.

Sea urchins have been eaten for centuries in coastal cultures around the world and are considered a delicacy in many countries. On La Costa Brava, they remain a seasonal tradition, closely tied to the sea, the landscape and local life.

A Dalí connection

Salvador Dalí had a well-known fondness for sea urchins and often ate them with pink cava while staying on the Costa Brava. Sea urchins also appear in several of his works, making them part of the region’s cultural and culinary heritage.

How to eat sea urchins?

Before they can be eaten, sea urchins need to be opened, and there is a specific technique for doing so. Preparing them is a specialist task, as the edible parts are found on only one side.

Traditionally, the flat underside is cut away using a curved knife or scissors, sometimes even a small purpose-made tool. Because of the sharp spines, this is usually best left to experienced hands. If you do try it yourself, wearing gloves is highly recommended.

Once opened, the urchin is briefly rinsed in seawater to remove the inedible parts, revealing five orange sections, known as the gonads. These are edible delicacies and can be eaten with a spoon, a piece of bread, or simply enjoyed straight from the shell. Some purists avoid metal cutlery, believing it affects the flavour.

See how an expert carefully opens a sea urchin:

In Italy, sea urchins are often used in pasta dishes, while in France they appear in omelettes or soufflés. In Catalunya, however, they are traditionally eaten raw, allowing their pure sea flavour to stand out.

They are commonly served with rustic bread, ‘botifarra’, a local Catalan black sausage, and ‘all tendre’, young tender garlic similar to scallions. A glass of white wine or cava usually completes the plate. The texture is soft and juicy, with a clean, unmistakable taste of the sea.

In more modern kitchens, sea urchins are sometimes paired with truffles, where their fresh, salty notes contrast beautifully with the deeper, earthy flavours of the truffle. You may also come across contemporary versions served in their shells with cava, offering a refined take on this long-standing coastal tradition.

Where can you eat sea urchins on La Costa Brava?

During winter, the heart of sea urchin season on La Costa Brava lies around Palafrugell and its three seaside villages: Llafranc, Tamariu and Calella de Palafrugell. What was once a humble food mainly eaten by fishing families has become a celebrated seasonal delicacy.

Since 1992, these towns have hosted ‘La Garoinada’, an annual gastronomic event dedicated to sea urchins, locally known here as ‘garoines’. While sea urchins have different names along the coast, this particular term is mainly used in and around Palafrugell, which is how the event got its name.

La Garoinada 2026

This year, ‘La Garoinada’ runs from 16 January to 29 March 2026, with more than a dozen participating restaurants across Palafrugell, Llafranc, Tamariu and Calella de Palafrugell, the latter hosting the most venues.

During the event, restaurants offer special tasting menus, typically priced around €65. These usually include an aperitif, a dozen sea urchins, a main course such as ‘catxoflino’ (a local stew, often made with cuttlefish or meat) or a rice dish, a traditional ‘xuixo’ (a light, sugar-coated pastry filled with custard) for dessert, plus water, D.O. Empordà wine and coffee.

Although white wine might seem the obvious pairing, many locals prefer a fuller-bodied red to match the intense flavour of the sea urchins.

Booking tips

These menus are more elaborate than a standard ‘menú del día’ and are only available for a limited period each year, making reservations strongly recommended. If you prefer something lighter, sea urchins can also be ordered à la carte in some restaurants during the season.

In parts of Catalunya, sea urchins are traditionally eaten to mark the transition between winter festivities and the approach of spring. In Palafrugell, however, ‘La Garoinada’ continues well beyond Carnaval, allowing plenty of time to experience this seasonal coastal tradition.

The full overview of participating restaurants and menus for La Garoinada 2026 covers Palafrugell, Llafranc, Tamariu and Calella de Palafrugell.