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You
will find below our modest introduction to dishes and gastronomy
In Catalonia. Do not hesitate to have a look at our meta-search
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The
Catalonian gastronomy is characterized by its variety
and influence of other
cultures. Its origin goes back to the
time of the Romans. Since then it has been obtaining
recipes from the Italian, French, Greek, Provençal,
Arabian and Jewish gastronomy. The result is a cuisine
of great complexity with excellence.
The
cuisine of Barcelona presents the characteristics of
the traditional Mediterranean
cuisine, in other words, it abounds
in vegetables, fish and meats, all cooked with olive
oil of the best quality.
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The city presents the advantage of being situated between
the sea and the mountain, a location which provides the best
fruits of both sides. Besides, we cannot forget the excellent
wines and cava of the land. |
| Advantages
of the Mediterranean diet |
The
balance and variety of the cuisine of Barcelona are synonyms
of good health and reflects
the people of Barcelona’s way of understanding life.
The time dedicated to eating, so much alone as in company,
is looked upon almost as “sacred” and is one of
the main leisure activities in the Catalonian society. An
example of this is the great offer of restaurants that you
will find in this count city, always to be brimming with during
the eating hours.
As
a difference to in the majority of the European countries,
in Spain the hour of the lunch is around 2pm, while the dinner
is enjoyed around 10pm.
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| International
projection |
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The
cuisine of Barcelona currently enjoys of the best creative
cooks of the world. During the last months the best Catalonian
cooks received compliments from the international press.
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In
this sense, Ferràn
Adrià, for example, has appeared
on the front page of the supplements of the newspaper
The New York Times and Le Monde, and has been elected
by the magazine Time as one of the a hundred most influential
people of the world
The
names of Santi Santamaría,
Fermí Puig, Carles Gaig, Carme Ruscalleda and
Sergi Arola enjoy likewise of a great
media projection and of an extensive professional acceptance.
This success takes root from the mixture between the
"traditional knowledge" and the predisposition
to the avant-gardism. |
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The
diversity of dishes that you can taste in Barcelona is infinite.
Nevertheless, we recommend you the following:
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Faves
a la Catalana: typical vegetables of Catalonia cooking
in a pot with various types of meats, like ham, black sausage
and cansalada, vegetables and "bolets"(a kind of
mushrooms). It is cooked and served preferably in pot of clay.
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Calçots:
A
Variant of the onion that is cooked to the ember and is
flavoured with a sauce elaborated with tomato, pepper, mint
and hazelnuts, among other ingredients. Ideal to accompany
meals with friends or family.
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Escalivada:
Simple dish based on eggplant and red pepper, flavoured with
salt, olive oil and vinegar. Before preceding the preparation
of the dish it is necessary to roast all the ingredients to
strengthen its flavours. |
Butifarra
con mongetes (A kind of sausage with beans):
Simple dish made with the typical Catalonian sausage (butifarra
de pages), string beans, garlic and parsley.
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Esqueixada
de Bacallà (salad of codfish): Exquisite elaborated
salad with codfish, tomato, onion, olives, pepper and hard
egg. |
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Mar
i Muntanya (Sea and Mountain):
The meat and the fish are presented in the same plate. It
can be made with different varieties of both foods. |
Pa
amb tomàquet (bread with tomato) with
a selection of sausages:
Slice of bread of coarse bread rubbed hard with the pulp of
the tomato and dressed with oils salt and pepper. One accompany
with sausages.
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Fricandó:
Fillets of veal cooked with plums, pinions, tomatoes, onion
and “rovellons” (a kind of mushroom). |
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Escudella
y Carn d´olla:
A stew cooked with different meats of pig and chicken, chickpeas,
vegetables, potatoes and spices. The “escudella”
is prepared with the juice of the broth. |
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All
i oli:
Compound dressing of olive oil and garlic. It is served as
a side dish with meat and fish. |
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Romesco:
Combination of tomatoes, onions, dried chillies, almonds and
toasted hazelnuts. |
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Sanfaina:
Medium cooked sauce elaborated with tomato, pepper and eggplant. |
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Sofrito:
Sauce
based on onion, garlic, tomato and parsley.
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Crema
Catalana: Dessert
elaborated with egg, milk, burned sugar, grated rind of lemon
and corn flour. |
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Mel
i mató:
Smooth paste cooked with milk, curdle and water, and covered
by a layer of honey. |
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Coca
de Sant Joan:
Typical
sweets of the summer that can be found in various forms and
tastes. |
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Panellets:
Small cakes elaborated with ground almond, sugar, potato,
lemon, pinions, coco and cacao. |
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Cava Catalán (white vine with bubbles)
