La Fete de l’Anchois – Anchovy Festival
6 – 7th June 2026
The Festival
Every year, the picturesque seaside town of Collioure celebrates one of its most treasured traditions with the vibrant Anchovy Festival (Fête de l’Anchois). Taking place on 6–7 June 2026, this popular event pays tribute to the anchovy, the iconic symbol of the small Catalan port and a cornerstone of its maritime heritage.
Visitors can enjoy a lively weekend filled with gastronomy, local culture and seaside festivities. The harbour comes alive with a gourmet market showcasing regional products, anchovy tastings, cooking demonstrations, traditional Catalan music, street entertainment and maritime activities. Local anchovy producers share their expertise and centuries-old savoir-faire, offering a fascinating insight into one of Collioure’s most famous culinary traditions.
Throughout the festival, guests can stroll along the colourful waterfront, discover traditional Catalan boats, sample local wines and delicacies, and soak up the warm, festive atmosphere that makes Collioure so special. This year’s celebrations will also feature a spectacular fireworks display over the bay on Saturday evening.
Combining history, culture, food and entertainment, the Anchovy Festival is one of the highlights of the Collioure calendar and a wonderful opportunity to experience the authentic spirit of this beautiful Mediterranean town.
The Anchovies
Collioure, “Jewell of the Cote Vermeille” is arguably the most popular tourist destination in the Pyrenees Orientales.
Here the Pyrenees slip down into the Mediterranean, the vineyards come to the edge of the town and brightly painted houses reflect the colours of the remaining Catalan Barques moored at the Quay.
Back in medieval times Collioure’s reputation revolved around the salting of anchovies, sardines and tuna.
Salting is a hard way of making a living and, generation by generation, the anchovy salting families have become fewer and fewer.
In 1870 there were 140 boats and 800 fishermen. Now, in Collioure, only two anchovy salting families remain: Ets Roque and Ets Desclaux.
A tour around the anchovy factory above the retail shop will reveal employees intensely filleting and meticulously packing the anchovies into jars.
Filleted by hand, anchovies are placed in straight lines on sheets of white paper, before being packed in either water, oil, or vinegar.
The whole process is carried out by hand with absolutely no machinery, a labour intensive production line which should ensure a heightened appreciation of the fiddly little fish when next you come across them in your Salade de Collioure.
The Wine
CHECK OUT OUR FAVOURITE WINE SHOP JUST NEXT TO COLLIOURE
The reds of Collioure are rich and strong and require several years cellarage before drinking.
The dominant grapes are Grenache Noir, Syrah and Mourverde.
The tiny sun-baked grapes grown in the same vineyards go to make the famous AOC Banyuls aperitif and dessert wine.
The ancient terraces cover 1800 hectares and are worked entirely by hand. This is the “garden of the Alberes” planted several centuries before Christ.
The land is arid, swept by the Tramontane, baked by the sun. Follow the Route de Vins for a delightful drive, stupendous views and much twisting and turning.
The tasting possibilities are endless, quality and price varies considerably but there is always a Collioure wine to suit any palette and pocket.
