Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.

Some contemporary Catalan authors, such as Josep Pla,Jaume Fàbrega or Eliana Thibaut i Comalada, and others like Colman Andrews, have suggested that, besides Catalonia proper, this cuisine takes in the Balearic and Valencian cuisines, but this opinion is challenged as politicised, and is not widespread, nor is supported by either the Catalan,Balearic or Valencian government. In any case, mutual ties do exist between Catalan gastronomy and other western Mediterranean gastronomies, such as Balearic cuisine, Valencian cuisine, Southern French cuisine, Aragonese cuisine or Murcian cuisine.

It relies heavily on ingredients popular along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, eggplant (aubergine), capsicum, and artichoke), wheat products (bread, pasta), Arbequina olive oils, wines, legumes (beans, chickpeas), mushrooms, all sorts of pork preparations (sausage from Vic, ham), all sorts of cheese, poultry, lamb, and many types of fish like sardine, anchovy, tuna, and cod.