Gastronomy updates: Pep Moreno moves Deliranto to Andorra and Palafrugell expands Es Niu campaign

Chef Pep Moreno is relocating his restaurant, Deliranto, from Salou to Andorra. Seeking a fresh start at the Grand Plaza, Moreno intends to integrate local Andorran flavors—such as rosemary, thyme, fennel, mushrooms, and game—into his menu, bridging the themes of sea and mountain.

In Palafrugell, Spain, the gastronomic campaign for 'Es Niu' is expanding. Running from October 16 to December 13, the initiative aims to preserve and promote this traditional local dish through workshops, guided museum visits, and tastings involving four restaurants and the Baix Empordà Hospitality School.

The Palafrugell event includes the 'Es Niu Popular' tasting on November 7, featuring chefs Antonio Estrach, Quim Farrerons, and Antonio Izquierdo.