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Pa amb tomàquet
Toasted bread rubbed with fresh tomato, garlic, olive oil, and salt, the quintessential Catalan accompaniment.
The must-try food that defines Barcelona, ES's culinary culture
Toasted bread rubbed with fresh tomato, garlic, olive oil, and salt, the quintessential Catalan accompaniment.
A smoky salad of roasted red peppers, eggplant, and onions, often served on bread or with fish.
A rich custard dessert flavored with cinnamon and lemon zest, topped with a hard layer of caramelized sugar.
Grilled Catalan pork sausage served alongside sautéed white beans, a staple of local taverns.
Pasta tubes stuffed with roasted meat and covered in creamy bechamel sauce, traditionally eaten on Saint Stephen's Day.
A refreshing salad made with shredded raw salt cod, tomatoes, onions, olives, and plenty of olive oil.
A flavorful rice dish cooked with squid ink, cuttlefish, and seafood, typically served with a side of aioli.
A seafood specialty similar to paella but prepared with short, thin noodles instead of rice.
A traditional Catalan fisherman's stew made with various types of fish, potatoes, and a nutty picada sauce.
Charred tender spring onions dipped in a rich romesco sauce, central to the winter calçotada feast.
A toasted ham and cheese sandwich named after the famous Bikini Concert Hall in Barcelona.
Spicy deep-fried potato balls filled with ground meat, topped with garlic aioli and spicy brava sauce.
A savory Catalan flatbread topped with roasted vegetables and often sardines or sausage.
Chicken braised in a thick sauce of sautéed eggplant, zucchini, peppers, and tomatoes.
A hearty, gelatinous stew made from veal head and leg, often cooked with chickpeas and chorizo.
Broad beans slow-cooked with bacon, black sausage (botifarra negra), and aromatic herbs.
A classic 'sea and mountain' dish featuring meatballs and cuttlefish simmered in a rich gravy.
A simple and traditional dessert consisting of fresh unsalted cheese drizzled with local honey.
A traditional two-part meal consisting of a hearty pasta soup followed by the meats and vegetables used to make the broth.
A rustic dish from the Pyrenees made of mashed potatoes and cabbage, pan-fried into a cake with crispy pork fat.