A fourth-generation family salting Collioure anchovies by hand since 1903, packing fillets in oil and whole fish in salt. The maison also runs a concept store selling anchoïade, rouille and other Catalan foods.
A Collioure anchovy house salting and filleting anchovies by traditional methods, with an atelier open to visitors. It sells fillets, marinades and anchovy spreads through its town-centre boutiques.
A Collioure estate run by Vincent Cantié making Collioure reds, whites and rosés plus Banyuls dessert wines from steep schist terraces worked entirely by hand. The range extends to a rancio sec and a Banyuls vinegar.
A fifth-generation Collioure estate whose terraced vines overlook the Mediterranean, producing Collioure wines, Banyuls and Muscat de Rivesaltes. The vineyard has long been developed by the family's women.
A family estate on the Collioure commune run by Anne Abribat-Capdet and Frédéric Capdet, making dry Collioure reds and fortified Banyuls and Rivesaltes wines. The domaine also bottles grape juice and vinegar.
A ceramics atelier and boutique on Rue Arago where the potter throws and hand-builds stoneware and porcelain. Pieces range from bowls and salt cellars to porcelain flowers and ceramic jewellery, made on site.
Best for Hand-thrown bowls, salt cellars, and porcelain flowers made on-site on Rue Arago
An art gallery and shop in Collioure trading under the theme of art and material. It shows and sells work by artists in the Catalan coastal town where Matisse and Derain painted.