Mar I muntanya, or ‘sea and mountain’, is how Catalans describe the combination of fish and meat in their cuisine. The ingredients are at their very best in the La Boqueria food market in the Ramblas.
Fine, fresh ingredients are the basis of the Catalan cuisine. Meat and fish combinations include chicken and spiny lobster; rabbit with langoustines and for the more adventurous, tuna stew with snails.
Barcelona cuisine
Pa amb tomaquet
Simple yet delicious and it's found everywhere in Barcelona. It dates back to the 19th century and consists of bread, sliced and rubbed with the ripest tomatoes, a few drops of olive oil and a little salt.
It sound like a tomato sandwich but is so much more. It can be served with cheese, ham, anxoves de l’Escala, tortilla or meat from a charcoal grill. Sometimes the bread is lightly toasted and some restaurants wil serve the ingredients separately.
Fresh fish
The Spanish are great fish eaters and the freshest possible supplies are available. They also love dried cod, or bacalao, while suquet de peix or Catalan fish stew is popular, combining fish, shellfish and octopus with tomatoes, white wine, saffron and perhaps some almonds.
Fresh eel, cooked with garlic and peppers is a favourite and there are many shrimp dishes, enjoyed particularly at full moon, when the local catch can be particularly large.
Pasta
Catalonia is the only part of Spain where pasta is well established, with noodles a favourite since the Middle Ages. Dishes like cannelloni Catalan-style or noodles Lleida-style, with pork and the famed local sausage, butifarra and soup noodles.
Crema Catalunya
Similar to the French crème brulee, this is one of the staples of Catalan cuisine. It’s served in shallow earthenware dishes and a hot iron may be used to brown the sugar.
Restaurants
While tapas bars are not particularly Catalan, there are many to be found across the city along with excellent Basque restaurants. Most decent restaurants will feature Catalan dishes while fine dining leans towards a blend of Catalan and French.
There is the inevitable rash of pizza parlours and burger bars while Indian, Chinese, Mexican, Middle Eastern and North African cuisines are now well represented. You can even find pie and chips for the Weatherspoons contingent. Most of our recommendations are in the Ramblas areas of Barri Gotic and El Raval.
Arc Café: One of the best brasserie bars in Barcelona with hearty Mediterranean, Caribbean and Asian-influenced dishes and softly lit surroundings. It’s on a picturesque street near Plaça Reial.
Carrer Carabassa 19 Tel: (93) 302 5204
Café de l’Academia: a lovely stone flagged restaurant in the Barri Gotic, with excellent Catalan cooking at very reasonable prices.
Carrer Lledo 1 Tel: (93) 319 8253
Los Caracoles: a bit pricey, but a local landmark – spit roasted chickens and snails are a house specialty.
Carrer Escudellers 14 Tel: (93) 302 3185
Les Quince Nits and La Fonda: both restaurants are part of the same chain. Les Quince Nits (Tel: (93) 317 3075), is at Plaça Reial 6. No reservations at these good value restaurants. Decent food in pleasant surroundings but you must queue to get in. La Fonda is to the south at Carrer Escudellers 10, Tel: (93) 301 7515.
El Racó d’en Baltà: A design-led restaurant with a fresh approach to traditional dishes with low prices, plus a decent wine list.
Carrer Aribau 125 Tel: (93) 453 1044.
Fil Manila: near Plaça de Catalunya, this is Barcelona’s Filipino restaurant, and it’s also excellent value for money. The choice of dishes is vast - coconut milk curries and superb puddings.
Carrer Ramelleres 3 Tel: (93) 318 6487
Ba Ra and Silenus: near to the Boqueria market. A wide selection of dishes at Bar Ra, a stylish restaurant with a sunny patio. Pl de la Garduna Tel: (93) 423 1878.
Silenus is an arty place with value lunches but pricier in the evening.
Bar Ra – Silenus c/dels Angels 8 Tel: (93) 302 2680.
Cava wine
Cava was first produced in 1872 on the Cordiniu estate and the company is still the leading producer of this champagne-style sparkling wine. There six types according to sweetness. The driest is Extra Brut; then Brut; Extra Seco; Seco; Semi-Seco and the sweetest Duce. Many companies also sell quality vintage Cava.
Dining outdoors
Kitchen mural
Red tables
Tapas bar
