There are many reasons to visit Barcelona. May it be its extraordinary Mediterranean climate, all the modernist architecture or its world-famous football team. But there is one thing that keeps tourists coming year after year to this city: Its gastronomy.
Catalan cuisine is rich in flavors and always uses Designation of Origin products which we can rarely find in other cities such as olive oil (one of the best oils has the Les Garrigues D.O). This is why we’d like to recommend some typical dishes you can’t miss in Barcelona .
Possibly the most well-known dish of Catalan gastronomy, it’s a simple and delicious side dish made of bread (usually toasted) with rubbed in tomato, garlic and olive oil. It is usually accompanied by a dish of fuet, ham or cheese. This is a quick and easy option for many locals and one of the basis of their diet.
As we have mentioned before, fuet is one of the star cured sausage or cold meat, to accompany pa amb tomàquet. It’s originally from Vic (Girona), although you can try some of the best all-around Catalonia. This cured sausage is made of minced meat, marinated with spices and is cured during a certain amount of time, that’s where its incredible taste comes from, because it’s one of the most praised “embutidos” in the Catalan gastronomy, but one of the cheapest at the same time.
From the fuet family, the butifarra is one of the most typical of Catalan dishes. It is made similarly to fuet, but using pig’s parts. There are various types: butifarra negra (similar to Spanish morcilla), butifarra blanca (white butifarra) and egg butifarra. This last one is typical during Carnival, as it is related to a typical tradition.
Typical dish you can easily find in any Catalan cuisine restaurant. It is a broad bean stew (broad beans are also typical in Catalonia) accompanied by different kinds of meat or embutidos such as ham, butifarra negra or “cansalada” (pork). In some restaurants you can find this variety accompanied by hard-boiled egg or poached egg.
This is one for thekeen veggies and vegans. Calçots are direct family from onions. They’re grilled and are usually dipped in a sauce prepared exclusively for this ritual: Romesco sauce. Its ingredients are very simple: fresh tomato, pepper, hazelnuts and garlic. Attention! The calçots season only goes from the end of winter to the beginning of spring.
This is another vegetable dish that can accompany grilled meat or on a slice of pa amb tomàquet. It is made of red pepper and eggplant with some olive oil seasoning and vinegar. Another variety is Samfaina, which is made of eggplant and zucchini. This is one of the oldest dish in the Catalan cuisine next to pa amb tomàquet.
This dish is original from Tarragona, in the south of Catalonia. It is a brothy fish stew. Initially, it was a simple and humble dish as it was cooked by fishermen to take advantage of fish they couldn’t sell. Nowadays, it’s one of our gastronomy’s delicacies and you’ll be able to ask for it in specialized seafood restaurants. It is true that the best suquets are the ones you’ll find in the Costa Daurada and Costa Brava.
After these dishes, it’s time to talk about deserts. In Catalonia there is a long tradition of sweet and decadent deserts. We’ll show you the most typical.
This is a sweet and typical desert. It is made from custard with a thin coat of caramelized sugar on top. It may remind you of regular custard but its consistency is unique!
Mató is a kind of fresh cheese, soft and its taste is similar to curd. In Catalonia it’s usually accompanied by honey and, in some places, also accompanied by nuts.