There are lots of secret places in Barcelona, lots of not so famous places despite the quality of their service, food, drinks or prices. There are so many places that will be the labor of a lifetime to point out every single outstanding corner of this ever changing city… There are too disappeared places, demolished in times when nobody cared about the value – architectonical, historical or symbolical – for a city with too much history. Today I’m speaking about the most luxuri
In Catalonia we have a tradition for nearly every month in the calendar, as you can see in our past posts we have explained some of them. Involving the months of February and March, there is one of the most loved ones. It's called CALÇOTADA. Okay, let's start from the beginning. A calçot is a type of green onion (you can see it on the picture), they are less bulbous than onions and larger (15-25 cm long). During these months, it's the time that calçots are better, so that's w
There was a time for new cuisine, for trying and experimenting with food, but somehow we can't avoid going back to our origins. In Catalonia we have a lot of cooking tradition to offer. And there is a place, just in the middle of Gràcia which serves what we always used to eat in our grandmother's house. It's called La Pubilla. Talking about traditions... the name of the restaurant is not a coincidence. In the Catalan old houses there was a law to inherit. The first son, the "
Let's see... What does Christmas mean? Family, copious lunchs and dinners, infinite fights between two sides of the table (and even more right now) about the independence of Catalonia, escudella and Christmas carols. But... what is Christmas without snow? It's rare to see Barcelona covered in white, even though lately the weather is just crazy and we have seen it a couple of times. Anyway, Catalonia does not end in Barcelona. It has plenty of locations and spots to see. And
Pa amb tomàquet (bread with tomato) is one of the more beloved meals in Catalonia. It is for everybody, all social classes, and always welcome. We are never lazy about preparing some and where we are not in our country is what we are missing the most. Involving the pa amb tomàquet, I have noticed that there are two big mysteries yet unresolved: 1. What is the perfect pa amb tomàquet? 2. Why has no one copied it yet? Why are they not offering it in China o the EEUU? I'm totall