One of the oldest gastronomic campaigns in Baix Empordà, Peix Blau Ganxó pays homage to the staple of the seafood cuisine in Sant Feliu de Guíxols — the fish that’s blue, peix blau, that includes the likes of sardines, anchovies, mackerel, tuna, swordfish, and others. When the campaign first began (in 1993), these types of fish common in the Costa Brava were considered too lowly to make it into the menus of high-end restaurants and were spurned by all but the most dedicated chefs despite forming an important part of the fishing past of Sant Feliu de Guíxols.
Today, Peix Blau Ganxó is a wildly popular month-long event with most local restaurants participating, during which the chefs devise special prix-fixe menus focusing on local fish. All dishes are made fresh from the daily catches by local fishermen. A typical menu consists of an appetizer, a main course, and a dessert. Sant Feliu anchovies and traditional rice with sardines are common participants.
On weekends during the gastronomic campaign, visitors and residents attending the local market have a chance to watch famous chefs (local and invited) cook with blue fish. There are numerous cooking and fishing workshops organized during Peix Blau Ganxó as well.
