Domènec Leal · Public domainHamlet
Vallfogona de Riucorb is a municipality and village in the comarca of the Conca de Barberà in central Catalonia. It is situated in the Comalats range in the north of the comarca, with the Cap de Cans rising to 759 m. Vallfogona village is built on the south bank of the Corb river. It has a population of 95 (register office, 2025).
It is known for the medicinal mineral water that flows from a local spring, and for the priest and Baroque poet Francesc Vicent Garcia (1579–1623), "El Rector de Vallfogona." Garcia wrote mostly satirical verse, and was acquainted with notable authors of the time such as Lope de Vega. He ordered the construction of the chapel of Santa Bàrbara in 1617.
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Where to eat
We don't have verified restaurants here yet, but the larder of Cataluña already says a lot.
See the restaurants on the mapWe haven't verified any table with its owner in Vallfogona de Riucorb yet. In the meantime, these are the restaurants mapped in the surrounding area.
Up to 30 km around, according to OpenStreetMap and Overture Maps. No ratings or prices: call before you go.
120 restaurants
120 restaurants
Santa Coloma de Queralt · 12.5 km away+34 977 880 077View on the mapWebsite
Vallfogona de Riucorb · in the village+34977880025View on the mapWebsite
Terrace
Guimerà · 4.3 km away+34 973 303 378View on the mapWebsite
Terrace
Passanant i Belltall · 7.6 km away+34 977 892 753View on the mapWebsite
Verdú · 9.6 km away+34 973 099 998View on the map
Terrace
Sarral · 10.4 km away+34 977 898 027View on the mapWebsite
Granyanella · 11.5 km away+34 973 533 700View on the mapWebsite
Tàrrega · 11.8 km away+34 973 313 134View on the mapWebsite
Cervera · 11.8 km away+34973533152View on the mapWebsite
Data from OpenStreetMap (ODbL) and Overture Maps (CDLA-Permissive-2.0): what has been mapped with its name. If your restaurant is missing or you want to manage it, sign up as a professional.
What people eat in Cataluña when they eat well.
Bread, ripe tomato, oil and salt: the base of any Catalan table.
Spring onions charred over flames, January to March, bib on.
Fresh sausage grilled with sautéed beans; hearty and honest.
Egg-yolk custard with a sugar crust caramelised on the spot.
Almost every village has its market day and its producers: the cheesemaker, the baker, the vegetable garden next door. Ask at the tourist office or the bar on the square; they'll tell you where to buy straight from the maker.
We haven't confirmed Vallfogona de Riucorb's market day. Every village has its own: better to ask than to make it up.
