With more Michelin-starred restaurants than Madrid, Barcelona is Spain’s true culinary capital, but what you will find in Ciutat Comtal (City of Counts) can hardly be considered Spanish.
Catalan cuisine influenced by France like anything in the Iberian Peninsula.
And you need to try it – preferably washed down with some local wine.
Here are 12 dishes and drinks you must try in Barcelona.
If you’re new to the game, don’t forget to check out our list of 20 ideas for beginners in Barcelona.
Pan amb tomaquet
We’ll start with the backbone of any self-respecting Catalan meal – grill pa de pagees (a kind hometown bread) sprinkled with salt, cooked tomatoand drizzle in quality olive oil.
Calcot
enlarge grilled scallions Sound like a terrible idea? OK, but a little more confusing Romesco Sauce and touch a few buckets and suddenly you’re wiping coals off your hands at a huge outdoor party – the Calçotada festival that runs from February to May.
Crema Catalana
Locals believe that this is the forerunner of the French ice cream brûlée But who is keeping the score? This egg dessert with crispy toffee crust and velvet smooth The interior is a textural assault on the senses no matter where you are.
bugs
A favorite of the locals, this is spice wine cheap and delicious and The perfect accompaniment for almost any tapa known to man.
Fuet
this thin dry Sausage flavored with pepper and garlic possibly the most eaten local deli in Barcelona.
Fideua
While paella has conquered most regions in Spain loyal (‘bulk noodles’ in Catalan) remains unique to Barcelona and Valencia and the surrounding areas – for those who love paella but want to eat smoother texture dig in! Just be sure to eat it with allioli (garlic cream sauce).
Botifarra and mongetes
Botifarra sausage is made from a fairly standard blend of raw pork and seasoning dates back to Roman times although you’ll sometimes find them made with truffles. Pair it with some brilliantly cooked horse tooth bean and you have the more classic Catalan soup.
Escalivada
This vegetable plate traditionally cooked in the embers of a food fire but now eggplant, bell pepper and olive oil cooked in any way – today it is served as a tapaon bread, with anchovies in salads, or even as a condiment.
Escudella i carn d’olla
One hearty pho with a variety of meats Usually made in bulk around Christmas – it’s a comfort food during winter in the region because you can eat it as a separate soup and meat dish.
Coques
This sweet or savory bread found its etymology in the same Dutch word that gave rise to the English word ‘cake’ – they can be topped with anything from meat and fish to fruit and vegetables and pretty much anything. between.
Panellet
If you’re in town on or around Halloween, make sure you get a few of these small, mostly macaroons – the most popular one is rolled in Pine nuts and traditionally they are washed down with a sweet Catalan wine called moscatel.
Cava
When it comes to white wine, it is known that France has Champagne, Italy has Prosecco and Spain has Cava. You won’t find a celebration in Barcelona without a bottle of this fruity, refreshing wine with a slightly bitter ending.
