Mooma, the first Catalan company to produce cider, has been awarded five silver medals in the sixteenth edition of the International Hall of Gala Ciders (SISGA) held this September in Gijón, Asturias. The Empordà ciderhouse was recognized with a silver medal in five of the six categories it entered, out of a total of ten in the competition. This year, SISGA brought together 323 ciders from 124 producers coming from 35 countries and territories, such as Asturias, Catalonia, the Czech Republic, the United States, Mexico, Chile, India, and Japan. The international jury, made up of expert technicians, assessed the aroma, visual appearance, and taste of the ciders through a blind tasting.

Regarding Mooma’s ciders, the highest distinction was the 83 points out of 100 obtained by its Sidra Envellida (Aged Cider), earning the silver medal in the ‘Dry Still Cider’ category. Ancestral Reserva scored 80.67 points in the ‘Sparkling Cider with Natural Carbonation’ category, while Sidra Mooma received 80.56 points in the ‘Sparkling Cider with Added Carbonation’ category. The Ice Cider was rated 79 out of 100 in the ‘Ice Ciders’ category, and Mooma’s Aperitif scored 74 out of 100 in the ‘Vermouth’ category.

Ferran Frigola, representing Mooma, says that “we are very happy with these five silver medals.” Frigola explains that “SISGA is a competition that grows every year and the level gets higher every time, with more participants and more competition. That’s why we’re proud that our participation is strong and that the ratings we receive continue to be positive over the years. It’s a sign of the consistency and consolidation of the Mooma project, which keeps us looking forward with the goal of reaching more and more people.”

Mooma is the only Catalan representative in the competition and, with six ciders, is one of the producers that presented the most varieties of the drink. The exhibition’s competition features ten categories: Still Cider, Sparkling Cider, Pear Cider (Perry), Cider Liqueur, Cider Brandy, Ice Cider, Fire Cider, Vermouth, Alcohol-free Cider, and others.

About Mooma

Mooma began as a family business dedicated exclusively to growing apples in the heart of the Montgrí Natural Park, in Baix Empordà. Wanting to take a step forward, the family began handcrafted production of their own apple-derived products such as jams, juices, and their ciders, which have won several national and international awards. It was in the Montgrí Natural Park, surrounded by apple trees, where the idea of opening a restaurant offering artisanal and local products was born. This led to the creation of Mooma’s restaurants, which today already total five locations: Mooma Palau-sator, Mooma Cerdanya, Sidral Platja de Pals, Sidral Platja d’Aro, and Sidralet. At Mooma, they are farmers, producers, and restaurateurs, always faithful to their essence: offering quality, local products.

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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.

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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.

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