What to see in Girona

Girona highlights

The places you can’t miss. In the app we sort them by day and close to each other.

1. Barri Vell

   The Onyar houses and the steps.

2. Girona Cathedral

   A Baroque staircase and the Tapestry of Creation.

3. Call (Jewish quarter)

   One of the best preserved in Europe.

4. City walls

   A walk above the city.

5. Museu del Cinema

   Magic lanterns, shadow puppets and pre-cinema devices you can operate yourself. Good for a rainy afternoon.

6. Sant Pere de Galligants

   A 12th-century Romanesque church with a cloister of carved capitals. Inside is the Museu d'Arqueologia de Catalunya.

7. Montjuïc de Girona

   A hill with watchtowers and short trails. From the top you can see the cathedral and the Ter valley.

Day trips from Girona

We take you straight to the best-rated tour on GetYourGuide, with its reviews and dates.

• Costa Brava ★ 4.8 (2,112 reviews)
• Figueres and Dalí ★ 4.7 (1,398 reviews)
• Besalú ★ 4.8 (123 reviews)

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Typical food of Girona

The dish you have to try there and how to make it at home, to whet your appetite before the trip (or to go back to Girona from your kitchen).

Xuixo de Girona

A fried pastry, filled with custard and rolled in sugar, invented in Girona in the early 20th century. It’s the city’s breakfast and afternoon treat.

• Serves 8
• 2 h

Ingredients

• 500 g strong bread flour
• 10 g fresh yeast
• 200 ml lukewarm milk
• 2 eggs, 60 g sugar and 60 g butter
• Pastry cream (500 ml milk, 4 yolks, 100 g sugar, 40 g cornflour)
• Oil for frying and sugar for coating

How to make it at home

1. Make the pastry cream and leave it to cool, well covered.
2. Dissolve the yeast in the milk and knead with the flour, eggs, sugar, a pinch of salt and the butter until you have a smooth dough. Leave it to double in size.
3. Roll out the dough, cut it into rectangles of about 10 × 15 cm, add a strip of cream and roll them up, sealing the edges well.
4. Leave them to rise for another 30 minutes and fry them in oil at 170 °C until golden.
5. Drain them and roll them in sugar while still hot.

The trick: Seal the ends very well: otherwise the cream escapes during frying.

Frequently asked questions about Girona