Calçotada and Team Building at Can Robira: the Event Companies Come Back For

A calçotada with purpose, for corporate groups

The calçotada is one of those formats that works particularly well for groups: shared food, a recognisable ritual, natural conversation around the table, and an experience that most teams have never shared together. As a Catalan gastronomic tradition, it lends itself naturally to team-building activities, new-year kick-offs, or project wrap-ups.

At Can Robira we organise it as an all-inclusive corporate package: a single fixed price, no billing surprises, calçots grilled over embers by us, a full traditional meal, estate natural wine, and team-building activities tailored to the group. The aim is for whoever is organising the event to have a single point of contact and one clear price.

We are in Els Hostalets de Pierola, in the comarca of Anoia, roughly 45–50 minutes by car from Barcelona. The farmhouse is documented from 1285, and the current estate covers 3.5 hectares with covered spaces for inclement weather and generous outdoor areas.

What the all-inclusive package includes

The package includes calçots grilled over embers with house-made romesco sauce, grilled butifarra sausage, bread with tomato and cured meats, ganxet beans, traditional desserts, natural wine produced in our own cellar, and water. This is the full calçotada experience — no hidden extras — using local produce prepared by us.

It also includes the venue: four event spaces — Las Cuadras (the stables), La Capilla (the chapel), La Bodega (the cellar), and La Bassa (the pond) — allocated according to group size and weather conditions. We have covered options for cold or rainy days, generous outdoor space for larger groups, and the possibility of combining indoor and outdoor areas.

The team-building element is adapted to each group: from short activities to open the day to longer workshops integrated with a wine tasting, a vineyard walk, or a cooking element. We plan it together ahead of the event, based on the client's objectives.

Which groups and companies benefit most

The package is designed for groups of 20 to 70 people. This is the range in which the calçotada format truly comes into its own: large enough to energise team dynamics, yet manageable enough for the meal not to dissolve into mass logistics.

The profiles that return most often are: sales teams at kick-offs, technology departments closing out a quarter, operations teams marking milestones, management committees at planning days, and mid-sized companies holding annual gatherings. It also works very well for large groups of friends or special celebrations.

If your group is smaller (8–19 people), we work with bespoke formats: wine tasting with lunch, paella and tasting, or a more intimate calçotada. For groups larger than 70, we assess each case individually depending on the date and space availability.

When it takes place and how the season works

The calçotada season runs approximately from 20 January to 30 April. The exact dates depend on the calçot harvest — which is entirely seasonal — and on the year's climate. Outside this window we offer other event formats, but not a 'proper' calçotada.

The peak period is February and March: if your date is flexible, it is worth booking two or three months in advance. If you have a fixed date, get in touch as soon as possible to confirm availability.

We host a single event per day in order to give each group our full attention. This simplifies logistics and improves the experience: the farmhouse is dedicated entirely to your team for the day.

What a typical day looks like

The usual structure: arrival mid-morning with a welcome, a short tour of the estate and the cellar to set the context, a glass of natural wine, and an opening aperitif. A short team-building activity follows before the meal.

The main meal: calçots, butifarra, beans, desserts, and wine. A long and unhurried aftertable — usually the best part. If the group wishes, a closing activity after lunch or free time to wander the estate.

Departure in the mid-afternoon, typically between 5 and 6 pm, with enough daylight for the team to travel home comfortably. For companies that prefer to extend the day, we offer options such as a roundtable discussion over coffee, a guest speaker, a structured closing session, or even staying overnight (a tourist apartment sleeping 4 people is available and, coming soon, a rural guesthouse sleeping 12 as part of the project's development plans).

Key package details

Group size

20–70 people

Season

20 January – 30 April (approximate)

Distance from Barcelona

45–50 minutes by car

Available spaces

4 (Las Cuadras, La Capilla, La Bodega, La Bassa)

Wine

Natural, produced in the estate's own cellar

Format

All-inclusive package, single fixed price, no surprises

Why companies come back

• A fixed package price — no extras at the end of the event.
• A single point of contact throughout the whole planning process.
• Spaces adapted to the weather (indoor and outdoor).
• Estate wine, not a generic supplier.
• Activities designed around the team, not off-the-shelf templates.
• Option to combine with overnight accommodation.

Other events and formats

Why it works as a team-building tool

The calçotada has several qualities that make it particularly effective as a team-building format. First, it is horizontal: everyone eats the same thing, everyone gets messy, everyone wears a bib. That levelling quality breaks down visual hierarchies and opens up conversation between colleagues who do not normally share a table.

Second, it is slow. The aftertable of a well-done calçotada can last two or three hours. That gives people time to talk about things that never surface during a quick lunch: ideas, frustrations, informal plans. Many teams discover something meaningful over that extended table.

Third, it carries a sense of place. Sharing a calçotada is a gesture of respect towards the territory. For companies with international teams or recently joined staff, it is an elegant way to convey local culture without resorting to a formal presentation.

Typical occasions: kick-off, project close, annual gathering

Three formats in which the calçotada at Can Robira has worked particularly well: the new-year kick-off (January–February, the full team, a morning briefing followed by a set lunch), the project close (any date in the season, a smaller team, retrospective activities woven into the tasting), and the annual company day (a combination of corporate presentation, team activity, and a shared meal).

In each case we adjust the balance between the structured activity and the meal. Some teams prefer a short activity before eating and a very long table; others prefer a shorter meal and a more intensive activity in the afternoon. We work this out with you based on the nature of the event.

For companies that return year after year, we try to rotate formats so the event never becomes routine. The farmhouse lends itself to many combinations: tasting and lunch, calçotada and a walk, presentation followed by tasting and dinner, and so on.

Additional services available on request

• Welcome coffee and opening snacks.
• Basic audiovisual equipment: screen, projector, microphone.
• Stationery and materials for activities.
• Ambient music or a personalised playlist.
• Professional event photography.
• Private transfer coordinated with a local supplier.

How we measure whether an event has worked

After every corporate event we ask the organiser for brief feedback. The questions are straightforward: whether the day met its objectives, what worked best, and what we would change. It is the most honest way to improve what we do.

The signs that consistently confirm the format is working: teams that stay longer than planned at the table, groups that return the following year, and recommendations to other companies. These are more reliable indicators than any satisfaction survey.

If your team has specific objectives for the day — bringing together colleagues after a merger, integrating new starters, or resolving tensions from a project — it helps to tell us in advance. The activity is designed with those objectives in mind, and the day is planned so that the team leaves with something tangible, not just a full stomach.

Frequently asked questions about the corporate calçotada

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