It has done so without fanfare, without artifice, and with a very clear idea: to offer an authentic gastronomic experience, based on local produce, respect for the land, and a cooking style that connects with the recognizable flavors of Empordà.

In a destination with such a wide offering, Sidral doesn’t compete on volume or trends, but on consistency. And in gastronomy, that makes all the difference.

A restaurant that has found its own niche

One of the key reasons for Sidral Platja d’Aro’s success is its ability to naturally fill a need that isn’t always obvious: there was a gap in the town’s gastronomic offerings.

Beyond international cuisine, more informal options, or tourist-oriented restaurants, there was a growing demand for cuisine more connected to the region, local produce, and the area’s gastronomic heritage.

Sidral has successfully responded to this need. Its proposal revives the essence of Empordà: honest, local cuisine where the product is the true star. In a way, it’s as if the traditional flavors of the Empordà region have returned to Platja d’Aro with a contemporary twist, adapted to today’s visitor but without losing their identity.

Two pillars explaining its success

Sidral’s rapid positioning is no coincidence. It is based on two fundamental pillars that define its philosophy and its approach to gastronomy.

Seasonal and Km 0 Produce: an experience with identity

The first major pillar is the commitment to local and seasonal produce. Sidral’s cuisine is built upon ingredients from the immediate Empordà region, ensuring freshness, consistency, and a direct connection to the environment.

This Km 0 approach is not a trend, but a way of working with real implications: respect for seasonality, support for local producers, and a cuisine that changes and evolves with the landscape.

At a time when consumers increasingly value authenticity, this model offers clear added value. It’s not just about eating well, but about knowing what you’re eating, where it comes from, and the story behind each dish.

The Mooma universe: a philosophy that goes beyond the restaurant

The second major pillar of Sidral Platja d’Aro’s success is its belonging to the Mooma universe, a business initiative that has made the region the center of its activity.

Mooma is not just a food producer: it’s an integrated project that encompasses cultivation, processing, and the gastronomic experience. Part of its products are grown in fields located in the Montgrí Natural Park, where apples and other seasonal ingredients are cultivated and later used in the kitchens of its restaurants.

Additionally, they produce ciders, juices, jams, and other proprietary products, reinforcing a closed, sustainable value chain deeply linked to the territory.

This model allows Sidral not to be an isolated restaurant, but a gateway to a broader gastronomic ecosystem. Many customers discover other group venues through this restaurant, such as Sidral de la Platja de Pals or Sidralet de La Fosca, thus expanding their experience. But, especially, the interest generated by the Mooma space in Palau-sator stands out, where visitors can stroll among apple orchards and understand, firsthand, the origin of what they later find on their plates.

Dishes that connect with diners

Beyond the concept, the success of Sidral Platja d’Aro is also explained by a menu that has surprised from day one. Among the most notable dishes is the 600g fried Penegal, with straw potatoes and its two sauces—a robust, flavorful fish dish designed for intense enjoyment, which has quickly become one of the restaurant’s icons.

This offering is complemented by rice dishes made with seasonal produce, fresh fish, flavorful salads, and a selection of ideal sharing plates, which reinforce the playful and communal nature of the gastronomic experience.

The menu is completed with a dessert selection where apple, as expected within the Mooma universe, plays a starring role. Creations that reinterpret this fruit from different perspectives and conclude the experience with coherence and personality.

A restaurant that reflects a broader trend

The case of Sidral Platja d’Aro is not isolated. It responds to an increasingly clear trend in contemporary gastronomy: the search for authenticity.

Today’s consumer is no longer satisfied with just good culinary execution. They want to know where the product comes from, how it was made, and what impact their choice has. In this sense, Sidral’s proposal fully aligns with this new way of understanding gastronomy, where proximity, sustainability, and consistency are increasingly important.

Here, the territory becomes a differentiating value

In just a few months, Sidral Platja d’Aro has established itself as a benchmark restaurant in one of the most dynamic towns on the Costa Brava. It has done so by focusing on the essentials: local produce, connection to the land, and a coherent gastronomic philosophy that is part of a larger project like Mooma.

In a competitive environment like Platja d’Aro, where the offering is wide and diverse, this type of proposal not only enriches the visitor’s experience but also strengthens the gastronomic identity of Empordà.

Because, ultimately, when cuisine returns to its origins, the land always has something to say.

L'entrada Sidral Platja d’Aro, the restaurant that in just a few months has established itself as a must-visit on the Costa Brava ha aparegut primer a MOOMA.

From the territories of Northern Europe to the new contemporary interpretations in the United States, cider has evolved without losing its essence: transforming fruit into an experience full of nuances, aromas, and identity. At Mooma, this connection with the apple and the land becomes the starting point for a project that goes far beyond simply making a drink.

What is cider and why is it so important worldwide?

To answer the question “what is cider” simply, we could say it is a fermented drink made from apple juice. But this definition is only the starting point of a much richer and more complex reality.

Cider holds a prominent place in many culinary cultures worldwide. In Europe, regions like Asturias, the Basque Country, France, and the United Kingdom have developed a strong cider tradition, with very diverse styles and production methods. Meanwhile, countries like the United States have driven a new way of understanding cider in recent decades, known as hard cider, with a wide variety of aromatic and technical profiles.

This diversity makes cider a particularly fascinating drink. There isn’t just one way to make it, but many possible interpretations. Some are drier, others sweeter; some lighter and fresher, and others more complex and structured. What they all share is respect for the apple and the natural fermentation process.

Thus, when we ask ourselves “what is cider”, we are also talking about a drink that reflects the territory, the climate, and the way each place operates.

A drink with centuries of history

Cider is not a recent trend, but a drink with a long historical trajectory. Since ancient times, different civilizations have experimented with fruit fermentation as a way to preserve them and transform their flavor.

Over time, the apple became established as the ideal fruit for this process thanks to its natural balance of sugar, acidity, and aroma. This allowed the development of different cider traditions across Europe and, subsequently, in other continents.

For centuries, cider has been a drink associated with rural life, harvests, and community celebrations. Over time, however, it has evolved to also become a contemporary drink, present in modern gastronomy and reinterpreted by producers worldwide.

Therefore, the answer to “what is cider” can also be understood as the story of a constant evolution between tradition and innovation.

Making cider in Catalonia: a brave and coherent decision

Catalonia has not traditionally been a territory with a cider culture. When talking about cider, one often thinks of other regions with a very distinct identity in this field. Precisely for this reason, Mooma’s journey began with a different question: what if cider could also be understood from our own territory?

The answer was, in large part, in the apple orchards.

For years, a significant portion of the production was considered second-grade simply due to aesthetic criteria. These were apples that did not meet the visual standards of the table fruit market, but which retained all their organoleptic qualities intact: flavor, aroma, and freshness.

This fact sparked a deep reflection. If the product’s quality was excellent, why should it be discarded just because of its appearance?

It was at this point that the idea of transforming these apples into cider was born. A way to give them value, reduce food waste, and, at the same time, build a meaningful and coherent project.

Thus, making cider was not just a productive decision, but also a declaration of principles: to make the most of what we have, respect the land, and give value to every fruit.

Learning from the world to better understand cider

When Mooma decided to embark on this path, it became clear that it was necessary to better understand what cider is in its global context. Without a consolidated tradition of its own in Catalonia, it was essential to look outwards to learn and be inspired.

For this reason, several trips were made to regions with a strong cider culture and a great diversity of approaches.

In Italy, a vision deeply connected to agri-food transformation and the importance of local produce was discovered. In the United Kingdom, one of Europe’s oldest and most diverse cider traditions was explored in depth, with a wide variety of styles, from the most rustic ciders to more refined creations. In the United States, on the other hand, a more innovative and flexible way of understanding cider was encountered, with a strong creative and technical component.

These trips not only provided technical knowledge but also a broader vision: cider is not a single recipe, but a way of expressing the apple from different perspectives.

This learning was key to defining Mooma’s own path.

The American model: respecting the apple and the land

After this exploration process, a fundamental decision was made: to produce cider following an approach inspired by the American model.

This choice was not accidental. The American model allows working with diverse apple varieties without the need to replace them with specific ones. This perfectly fit Mooma’s philosophy, based on respect for the apples grown in the region.

The most important thing was not to adapt the apple to the cider, but to adapt the cider to the apple.

This approach allows maintaining the link with the fields, with the farmers, and with the local agricultural reality. It also reinforces an essential idea: quality does not depend on an idealized variety, but on how the product is worked.

In this way, cider becomes a natural extension of the territory, not an artificial transformation of it.

Mooma ciders: a way of understanding the apple

This entire journey—from the initial question to international learning and the definition of the production model—has resulted in a selection of ciders that reflect a unique way of understanding the product.

The Mooma represents the essence of the project: fresh, direct, and faithful to the local apple.

The aged cider brings complexity and depth, showing how time can transform and enrich the aromatic profile.

The ancestral cider connects with more traditional and natural production methods, with minimal intervention.

The pear cider expands the universe of fermented fruit with a softer and more delicate expression.

The reserve cider offers a more structured and evolved version, designed for special moments.

And the elderflower sparkling wine offers a different, fresh, and aromatic perspective, exploring new possibilities within the world of fermentations.

Each of these ciders is the result of the same commitment: to work with respect for the product and the land, without sacrificing quality or unique identity.

Beyond the question “what is cider”

Perhaps the best way to understand what is cider is not just through a technical definition, but through everything it represents.

Cider is history and innovation. It is tradition and experimentation. It is a drink born from fruit, but it also speaks of people, landscapes, and the decisions made over time.

In Mooma’s case, cider is also a way of transforming an agricultural reality into an opportunity, of giving value to what is often considered imperfect, and of building a project rooted in the territory.

Because, in the end, cider invites you to discover everything that lies behind every apple.

L'entrada What is cider? A drink with history, territory, and commitment ha aparegut primer a MOOMA.

Understanding this diversity is key to better valuing the product and discovering all the potential hidden behind an apparently simple fruit.

Main types of apples

Among the most well-known varieties globally, we find some that have become staples both for fresh consumption and in gastronomy.

The Fuji is a sweet apple, very juicy and with a crunchy texture that makes it ideal for eating as is. Its intense flavor makes it one of the most popular worldwide.

The Royal Gala stands out for its balance between sweetness and aroma. It’s a mild, versatile apple that’s very common in daily consumption.

The Granny Smith is the complete opposite: tart, fresh, and with a firm texture. It’s especially valued in cooking because it provides contrast and holds up very well during preparation.

The Pink Lady combines sweetness and acidity with a complex aromatic profile and a very crunchy texture, making it a great all-rounder for both eating and cooking.

Each of these varieties represents a different way of understanding the apple and its use.

Differences between apple types

The different apple types can be distinguished mainly by their flavor, texture, and culinary application. These three characteristics determine how we perceive and use them.

There are clearly sweet apples, others with a tart edge, and some with a more balanced profile. This difference marks whether an apple is better suited for eating raw, for cooking, or for transforming into juices or fermented drinks.

Texture also plays an important role: some are very crunchy, while others are softer or more mealy. This directly influences the eating experience.

Altogether, these differences explain why not all apples are used for the same thing, and why diversity is a fundamental value in the world of fruit.

Apples and cider: a natural relationship

When we talk about cider, the apple becomes the absolute star. Not all apple types are the same for this use, as fermentation requires a very specific balance between sugars, acidity, and structure.

That’s why, in cider making, we choose to work with single varieties or combinations of varieties. Some provide natural sweetness, others freshness, and others complexity. This blend is what gives each cider its personality.

It’s important to understand that, in many cases, the apples used to make cider aren’t necessarily the most aesthetic, but they are the ones with the best aromatic and fermentative potential.

Apple varieties at Mooma and biodiversity

At Mooma, the varieties that form the basis of our crop are Fuji, Royal Gala, Granny Smith, and Pink Lady. These apples perfectly represent the balance between sweetness, freshness, and versatility that we look for in our work.

But our project isn’t limited to these varieties. We also experiment with new apples that allow us to expand the spectrum of flavors and adapt to a constantly changing agricultural environment.

Climate change is modifying growing conditions, making it necessary to explore more resistant varieties capable of adapting better to new temperatures and production cycles.

At the same time, we also work with older and less common varieties. Some of them have more intense or even bitter flavors, but they are essential for biodiversity. Their prolonged flowering is especially important for bees and for maintaining agricultural ecosystems.

These traditional varieties, often forgotten by the market, have very high agronomic and ecological value. They don’t just bring genetic diversity to the fields; they also help maintain richer and more balanced agricultural landscapes.

This diversity doesn’t just enrich the product; it’s also part of a more sustainable and responsible way of understanding the land.

Benefits of apples

The apple is a very complete fruit from a nutritional standpoint. It contains fiber, especially pectin, which contributes to good digestion and helps with intestinal function.

It’s also rich in natural antioxidants, which play an important role in cell protection. Additionally, its high water content makes it a hydrating and light fruit.

It’s a key part of a balanced and healthy diet, suitable for all ages and very easy to incorporate into your daily routine.

The importance of apple cultivation

Growing apples is much more than just an agricultural activity. It’s an essential part of the landscape, the rural economy, and the food culture of many regions.

The different apple types are the result of years of evolution, selection, and adaptation to specific climatic and geographical conditions. This diversity is key to keeping agricultural ecosystems alive and resilient.

Supporting all varieties, including those that don’t meet aesthetic standards, helps reduce waste and gives real value to the work of farmers.

It also contributes to maintaining a natural balance, favoring biodiversity and the health of ecosystems.

FAQs

How many types of apples are there?

There are hundreds of apple varieties around the world, although only a small portion are well-known commercially.

Which is the sweetest apple?

Varieties like Fuji or Royal Gala usually stand out for their sweetness, although it depends on the degree of ripeness.

Which apples are best for cooking?

Tart apples like Granny Smith are widely used in cooking because they hold their texture and balance out recipes.

What types of apples can be used to make cider?

To make cider, different varieties are used in combination, seeking a balance between sweetness, acidity, and aromatic structure.

L'entrada Apple types and their characteristics ha aparegut primer a MOOMA.