The gastronomic soul of Vall de Boí: a strategic project with a local identity.

Can gastronomy become a strategic lever for hotel repositioning? The answer is yes: by reflecting the identity of the destination, enhancing the value of the asset, and enriching the guest experience, gastronomy becomes a driver of differentiation and competitiveness that strengthens the hotel’s positioning. A goal we have brought to life in one of our assets: the Balneario de Caldes de Boí.

The gastronomic soul of Vall de Boí: a strategic project with a local identity.

At a time when hotel dining is evolving towards higher value-added models, at GAT Hospitality we are driving “The Gastronomic Soul of Vall de Boí”, a project that turns gastronomy into a key tool for differentiation and brand repositioning.

Beyond culinary excellence, we bring over 16 years of experience in the sector, understanding that in a market where travelers seek unique experiences, our management focuses on delivering memorable moments to clients and guests through gastronomy that not only enriches the offering but is also essential to attracting and retaining them. In this case, the strategy developed for the Balneario de Caldes de Boí—ranked among the top five in Spain according to traveler reviews—is based on authenticity and the efficient management of local resources, applied to one of the most distinctive assets in our portfolio.

In the heart of the Lleida Pyrenees, in the Vall de Boí, we have developed a gastronomic proposal that goes beyond cuisine, becoming a strategic element of the guest experience. This project highlights tradition, local products, and the creation of memorable experiences, integrating history, territory, and well-being to offer high-quality tourism. It is a project born with a clear strategic objective: to redefine the Balneario’s culinary strategy to align it with the destination’s values, strengthen its competitiveness, and integrate the identity and authenticity of the Vall de Boí into the resort’s gastronomic experience.

Led by the GAT Hospitality team, headed by Paola Sastre de la Calle, Director of Operations, and Pedro Olocco, Head of Food & Beverage, who, together with the operations team at Balneario de Caldes, have designed a comprehensive repositioning strategy based on:

• Environment analysis: We identify gastronomic expectations and consumption trends, as well as available resources and visitor profiles, to design a culinary offering consistent with the local identity.
• Creation of a gastronomic concept aligned with the asset and destination values: We developed a contemporary and authentic mountain cuisine proposal that integrates tradition and high-quality raw materials.
• Active team involvement: The participation of all team members, both in the kitchen and management, has been fundamental in developing the proposal through collaboration with local suppliers and producers, who bring their knowledge and experience in the region’s traditional cuisine.
• Respect for raw materials: The strategy focuses on local, fresh, and seasonal products, ensuring their authenticity. Behind the honey, there are beekeepers working with traditional methods; behind the Bruna Catalana breed meat, farmers preserving a native species; behind the cheeses and artisanal secallona, small farms keeping the Pyrenean gastronomic heritage alive. These best practices strengthen the valley’s economy, promote sustainability, and reduce the environmental footprint of hotel operations.

The case of “The Gastronomic Soul of Vall de Boí” demonstrates that gastronomic repositioning is a strategic tool capable of enriching the guest experience and becoming a driver of differentiation, emotional connection, and added value. It is a proposal that meets the demands of today’s traveler, who seeks authenticity and memorable experiences in an increasingly competitive hotel environment.

 WE KNOW HOW.