Food & drink · Vic

Restaurant Denominació d'Origen (and Vic's Charcuterie Trail)

Vic's culinary identity is inseparable from its cold-cured pork tradition, and Denominació d'Origen is the restaurant that most honestly translates that heritage into a modern dining room. Chef-driven tasting menus built around hyperlocal Osona ingredients — llonganissa, local trout, buckwheat, wild herbs — sit alongside an exceptional natural wine list sourced from Catalan small producers.

What to Order

The tasting menu changes with the seasons but almost always features llonganissa de Vic in some form — shaved over warm bread with tomato, or incorporated into a terrine that shows off its complex, funky curing. Local trout from the Ter River and seasonal mushrooms from the Guilleries hills are recurring stars.

For a lighter option, the bar counter offers individual plates — a fat croqueta of botifarra, a glass of house-made vermouth with olives — that let you graze without committing to a full menu. This is how the locals do it on a Saturday after the market.

The Broader Charcuterie Scene

Beyond any single restaurant, Vic rewards those who wander into its specialist carnisseries and embotits shops. Casa Riera Ordeix, founded in 1852 on Carrer dels Argenters, is the most famous producer of llonganissa de Vic and welcomes visitors to see the curing rooms (call ahead).

The covered Mercat Municipal on Plaça del Mercat also has several permanent stalls selling vacuum-packed charcuterie ideal for carrying home — far cheaper and more authentic than airport gift shops.

Dining Practically

Denominació d'Origen is a small restaurant; book at least a week ahead for weekend evenings. The lunch menu on weekdays offers the best value — three courses with wine for around €20.

Vic's dining scene also includes several excellent tapas bars on and around Carrer de la Rambla del Carme where you can eat well and cheaply alongside locals well into the evening.

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