Collioure eats Catalan: anchovies are the local obsession, sold salt-packed or in oil at several specialist shops and appearing on menus in various forms. The anchovies here have been cured in salt for centuries and are genuinely different from the Italian or Spanish versions — stronger, more complex, very good with good bread and butter. The local wine, the Collioure AOC, is predominantly Grenache and Syrah and goes well with fish and the local charcuterie.
The restaurants around the harbour are tourist-oriented and prices reflect the location; the streets behind the church and away from the water are somewhat less expensive. Quality is generally good given the competition for a discerning French summer crowd.