For a whole month, the prawn is the star of La Ràpita’s gastronomy.The now-traditional Day of the Prawn signals the beginning of the festival.
It is held in the autumn, when the easterly winds begin to blow. This is when the prawn is most abundant on our oasts, as the sea currents force them out of their normal habitat in the shallow, sandy waters of the Ebro Delta. The excellent quality of the prawn is due to the nutrient-rich waters of the Ebro Delta. This, and a high productivity, make it the star product of Sant Carles de la Ràpita’s cuisine.
The restaurants of the La Ràpita-Ebro Delta Cuisine Collective offer innovative culinary proposals including prawns that, without forgetting our traditional fishermen’s cuisine, are designed exclusively for the festival. They are all prepared with local ingredients of outstanding quality: prawns caught by the local fishermen, rice from the Ebro Delta, olive oil from El Montsià, honey from the Terres de l’Ebre and wines from the Terra Alta.