Perpignan eats well and relatively cheaply by French standards. The Catalan influence runs through the menu in ways that distinguish it from the rest of southern France: anchovies from Collioure (packed in salt or oil, worth taking home), banyuls used in sauces for meat and fish, and a fondness for combining savoury and sweet that reflects the region's Spanish connections. The covered market Les Halles on Place de la République is the best food shopping in the city — go in the morning when the stalls are at their fullest. Grilled fish, daube, and dishes built around the local charcuterie are all well represented in the restaurants around the old town.
The streets around Place de la Loge and the Saint-Jacques quarter have a good range of restaurants, from simple Catalan tavernes serving lunch menus at reasonable prices to more formal dining rooms. Local wines are worth exploring beyond the standard Languedoc offerings: Banyuls (the sweet fortified wine from the coast south of Collioure), Maury (a similar vin doux naturel from inland), and the Côtes du Roussillon and Côtes du Roussillon Villages appellations for table wine. The Banyuls is particularly good with chocolate or strong cheese; it is underrated outside the region.