barcelona hotel guide
EATING IN BARCELONA
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Queso de tetilla

Pan tumaca:
Bread tomato, salt and olive oil

 
ENJOY MEDITERRANEAN FLAVOUR

See our pages:
Restaurants
Food markets and shops

Guides, magazines ...
Walking Tours Gourmet
Agenda Gastronómica de Catalunya 2006
Lo mejor de la gastronomía

Catalan Cuisine is based on the easy availability of fresh good quality products of the season such as olive oil, vegetables, fish and shellfish, fruits, meats, different types of beans...All of these enjoyed with an excellent and varied range of wines and cavas (catalán champaigne).

Seasonal dishes are the calcots (tender onions) in spring, rovellons (mushrooms) in autumn and escudella d'olla (stew) in the winter . Other typical products are Pan tumaca (bread rubbed with tomato and oiive oil) , Butifarra (Catalan sausage), canneloni and desserts such as coca or Catalan custard. Fish is plentiful and delicious and a superb selection of accompanying wines makes dining in Catalunya all in all a more than memorable experience.

Most popular is the "Cuina de Mercat" (market cuisine) which means home style everyday cooking, using the products that mother earth offers in each time of the year. The food market of the Boquería is well worth a visit and its' produce varies greatly throughout the four seasons.

Catalan Cuisine has gained a world wide reputation for its quality, simplicity and exquisitness. Ferrán Adriá, is just one of the renouned chefs known both at home in Catalunya and around the world.

Northern Catalunya cuisine is also known as "Mar i muntanya" (sea and mountain). Food from both the sea and the nearby mountains are often combined in delicious dishes such as lobster with Catalan sausage. A typical dish is llagosta and pollastre or lobster with chicken in a hazelnut sauce.

We will be providing listings of restaurants shortly. In the meantime, please refer to the pages of Turisme of Barcelona which give more extensive information on Barcelona city and also offer the 'Barcelona Card' for tourists, a discount card with discounts in many establishments.


barcelona hotels

Tapes - Tapas
Bunyols de bacallà: buñuelos de bacalao
Pa amb tomàquet: rebanada de pan untada de tomate natural, aceite de oliva y sal. Hay quien le añade además una rajitas de pernil, jamón.
Truita espanyola : la conocida tortilla española con patatas y cebolla.

Amanidas - Ensaladas - Salads
Escalivada: ensalada de berenjenas y piemientos asados
Esqueixada: ensaladas de bacalao en salazón, tomate, aceitunas y cebolla
Empedrat: ensalada de bacalao con judías blancas

Entrants - Entradas
Fideuà: paella que en lugar de arroz usa pasta (fideos)
Musclos: mejillones
Garotes: erizos de mar que se comen con pan, ajo y cebolletas
Cargols a la llauna: caracoles al horno
Arròs negre: arroz negro: originario de la Costa Brava, es una paella de pescados con tinta de calamar en lugar de azafrán
Botifarra amb mongetes: butifarra con judías blancas
Canelones a la barcelonesa: rellenos de cerdo e higadillos de pollo. Son típicos en Navidad después de los días clave al rellenarse con lo que ha sobrado.

Sopes - Sopas
Sopa de bolets: crema de champiñones
Escudella d'olla: el cocido catalán, primero el caldo y después los mbutidos, verduras y carne

Verdures i hortalisses- Verduras y hortalizas
Albergínies: berenjenas, presentes en muchos de los platos
Calçots: cebolletas de primavera que se cocinan a la brasa
Mongetes tendres i patates: judías verdes con patatas
Carxofes: alcachofas

Carn - Carne
Boles de picolat: albóndigas en salsa de tomate
Freginat: hígado de ternera guisado encebollado
Pota i tripa: manitas de cerdo con callos y garbanzos

Peix i Mariscos- Pescados y mariscos
Cassola de peix: pescado a la cazuela
Llagosta a la brasa: langosta a la brasa
Anfós al forn: mero al horno
Romesco en peix: albóndigas en salsa de tomate
Suquet: guiso de pescado
Sarsuela: zarzuela de marsicos, guiso con todo tipo de pescado y marisco

Caça- Caza
Conill a la brasa amb allioli: conejo a la brasa con alioli
Conill amb xoxolata: conejo con chocolate, y ajo, almendras, hígado y vino añejo
Estofat de porc senglar amb bolets: guiso de jabalí con setas