The gastronomy of Olot has its own particular and distinctive characteristics that come from the volcanic region where the city was built upon. Under the denomination of Volcanic Cuisine, many restaurants have developed a gastronomy inspired on the local landscape, using regional products of great quality even though the orographical conditions might seem to be unfavorable. Generally, the cuisine of the area is made with local ingredients such as the potatoes, snails, truffles, chestnuts and turnip, apart from the famous fesols from Santa Pau, a type of white bean that are used in many different stews, served with hunting meats and vegetables.
One of the particularities of the gastronomy from Olot is the production of embutidos (sausage), made with pork or wild boar meat. During the month of February the celebration the the Fair of the Embutido from Olot takes place. The grilled meats are also very common in the region. Regarding the desserts, there are many specialties here such as the carquinyols and the tortel de Olot, a braid made with flour, eggs, anise and sugar. The liquor with I.G.P. Ratafía Catalana is famous in the village, and it is also served during the dessert time in Olot.