Travel Reference
In-Depth Information
chef Jordi Aretal, can be paired
with specially chosen wines. The
set-price lunch menu, available
from Monday to Friday, is a
bargain.
See p109
.
*
Casa Leopoldo
Top 10 Tapas
!
Patates Braves
This traditional tapas
favourite consists of fried
potatoes topped with a
spicy sauce. Equally tasty
are
patates
heaped with
alioli
(garlic mayonnaise).
@
Calamars
This comfortable, family-run
restaurant serves some of the
finest Catalan cuisine in the city.
Fresh seafood is the highlight,
with innovative platters of
bacallà
(salt cod),
llenguado
(sole) and
gambes
(prawns).
See p87
.
(
Bar-Restaurante
A savoury seafood option
is
calamars
(squid)
a la
romana
(deep-fried in batter)
or
a la planxa
(grilled).
£
Pa amb Tomàquet
A key part of any tapas
spread is this bread topped
with tomato and olive oil.
Can Tomàs
A cheap, no-nonsense tapas bar
in the uptown area of Sarrià.
Every tapas-lover knows that the
city's best
patates braves
and
patates amb alioli
are found
here. Ask for the
doble mixta
to sample both.
See p117
.
$
Croquetes
A perennial favourite
are croquettes; tasty fried
morsels of bechamel, usually
with ham, chicken or tuna.
%
Musclos o Escopinyes
Sample Barcelona's fruits
of the sea with tapas of tasty
mussels or cockles.
^
Truita de Patates
The most common tapas
dish is this thick potato ome-
lette, often topped with
alioli
.
&
Ensaladilla Russa
This “Russian salad” in-
cludes potatoes, onions, tuna
(and often peas, carrots and
other vegetables), all generous-
ly enveloped in mayonnaise.
*
Gambes al'allet
Outdoor terrace, Bar Ra
An appetizing dish of
fried prawns (shrimp) coated
in garlic and olive oil.
)
Comerç 24
Perhaps one of the most
adventurous restaurants in the
city, Comerç 24 has an innovative
head chef, Carles Abellan. The
constantly changing menu
consists of a series of
platillos
(small dishes), which fuse an
extraordinary variety of flavours
and textures. Try the quail
lollipops, sea urchins with foie
gras ice cream, or gold-wrapped
macadamia nuts.
See p79.
(
Pernil Serrà
Cured ham is a Spanish
obsession. The best, and most
expensive, is Extremadura's
speciality, Jabugo.
)
Fuet
Embotits
(Catalan sausa-
ges) include the ever-popular
fuet
, a dry, flavourful variety,
most famously produced in
the Catalonian town of Vic.
45
For price categories
See p79
For tips on dining and standard opening hours
See p138 & p140
