Sion Biurrún: between the north wind and the plateau

Sion Biurrún 's voice has accompanied thousands of viewers through the most diverse broadcasts. But behind the journalist is a woman deeply rooted in the land, with a special sensitivity for the landscape, the gastronomy, and the slow passage of time. Talking to her is like listening to a country of contrasts, of stones sculpted by the wind and sea urchins eaten at the edge of the sea.

At femturisme.cat, we wanted to listen to her calmly, as one does with things truly worthwhile. With her clear and honest perspective, she guides us through coves, lighthouses, and flavors that make Catalonia a vibrant and sensorial experience.

A Catalonia that can be smelled, tasted, and carried away by the wind

What is your favorite spot in Catalonia?

Anywhere on Cap de Creus. A hidden cove, the lighthouse, or simply letting myself be carried away by that landscape where Dalí found inspiration in the shapes shaped by the wind. As a native of Empordà, I love the north wind.

And for me, Port de la Selva is my personal paradise. It's a place where time seems to slow down, where I can find myself.

Cap de Creus, at the easternmost tip of the peninsula, is a mineral and marine spectacle. Wild coves, imposing rocks, and a northerly wind that combs everything: landscape, thoughts, and soul.

Is there any place in Catalonia that brings back childhood memories?

Port de la Selva, without a doubt. I remember when I was little, eating sea urchins without really knowing what they were, and it was already an extraordinary experience. Also Palafrugell, where I lived for many years, where the Garoinada became a gastronomic feast that left no one indifferent.

Eating, for me, is a journey: dishes, flavors, textures... everything takes you to places, to memories, to sensations.

Sea urchins, typical of the Costa Brava, are eaten between January and March. This marine delicacy has become a true popular festival in Palafrugell.

What Catalan experience or tradition do you think everyone should experience at least once?

Eating sea urchins in season. It's more than just a dish: it's culture, memory, and territory. And also, discovering that unique contrast between mountains and sea in the Girona region. I don't think we often realize how lucky we are.

If you had to recommend just one thing to someone visiting Catalonia for the first time, what would it be?

Immerse yourself in this contrast: the northern coves, Cap de Creus, the inland mountains. Not just for the landscapes, but for what they convey.

That different rhythm, that salty air, that force that comes from the wind and the earth.

What corner of Catalonia have you still wanted to discover?

Many. Despite my years in the profession, I still have places to explore. One of my goals is to discover all those areas we tend to overlook. Catalonia is full of wonderful places, and you don't have to travel thousands of miles to experience incredible places.

This year, for example, I hope to be able to go to some of these places that I've had on my list for a while.

Where have you broadcasted the most from?

The Alt Empordà, definitely. With 34 years of experience (going on 35!), I can say it's the area from which I've broadcast the most. I know its territory, its people, its wind well. And every time I return, I feel invited anew to listen, observe... and explain.

Sion Biurrún speaks with the calm of someone who has learned to listen to the country through its silences, its flavors, and the wind that never stops. With one foot in the cove and the other on a plate, he reminds us that there is a way of experiencing Catalonia that goes beyond the headlines: observing, savoring, and letting yourself go.

Because perhaps the best journey is one that begins slowly… and with a hedgehog in hand.