Plou prou? Gastro-musical event

In a context of climate change marked by increasingly frequent droughts and episodes of torrential rain, gastronomy, and the way we eat, can become a key tool for transformation.

Climate change forces us to rethink cooking not only as pleasure or cultural expression, but also as a lever for adaptation and everyday impact, since the food system is one of the main contributors to emissions, while also being one of the areas with the greatest potential for change.

The gastronomy of the future involves redefining what we understand by “good”: leaving behind the idea of constant abundance and sophistication in order to focus on resilience, rootedness in the territory and regenerative capacity. This means prioritising foods that consume little water, recovering traditional dry-farming varieties and accepting an increasingly unstable seasonality, with flexible menus that adapt to what the land offers at any given moment. At the same time, culinary practices that reduce water and energy use must be incorporated, and waste must be tackled, drawing inspiration from traditional Mediterranean cooking, which reminds us that sustainability, flavour and culture can go hand in hand.

Before becoming a park, viewpoint or urban stage, Montjuïc was a productive mountain, shaped by terraces, vineyards and dry-farming plots that fed the city. Vines, pulses, olive trees, almond trees, fig trees, cereals and small vegetable plots coexisted with the constant gathering of Mediterranean wild herbs. These were crops adapted to a territory with little water, worked with ingenuity and patience, designed to endure rather than to yield. Recovering these ingredients means recovering a way of inhabiting the mountain and of understanding the relationship between landscape, food and city.

Working with these crops today is an act of memory, but also of future-making. At a time when water scarcity and climate instability force us to rethink the food system, looking back to agricultural Montjuïc offers us concrete answers: dry-farming ingredients, local varieties and a cuisine that is austere yet full of meaning. Placing them at the centre of this project is not an exercise in nostalgia, but a way of reclaiming a gastronomy rooted in the territory, capable of learning from the past in order to imagine more sustainable ways of cooking and eating.

Tiberi Club and Clara Aguilar propose a gastro-musical event inspired by Montjuïc’s dryland cuisine. A menu based on pulses, herbs and low water-footprint produce, cooked with traditional know-how, accompanied by a soundscape that invites us to share, listen and rethink how we eat in times of climate change.