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Catalan cuisine is very diverse, thanks to the geographical location of the region. There are both mountains and the sea, which can be seen in gastronomy. In coastal areas, light, refreshing dishes from fish and seafood are prepared, while in the Pyrenees they prefer to eat hearty and warming food based on meat and vegetables. Among the desserts in Catalonia, the most popular are pastries or a light combination of soft cheese and honey.
There are several ways to get acquainted with Catalan cuisine. The cheapest is to go to a famous food market in Barcelona, Spain, like Boqueria. The freshest products are sold here, you have the opportunity to try different dishes and even take part in their preparation.
You should visit the Catalan tapas bars, for which Barcelona is especially famous, to try the famous Spanish tapas and wash them down with vermouth and Catalan wine.
The most luxurious way to experience authentic, top food in Barcelona is to visit Michelin-starred restaurants. This is a unique experience that will be remembered for a lifetime. You need to know that such places are not designed to fill your belly – this is real art on a plate.
Traditional Catalan dishes suit everyone. Children will be delighted with the local desserts, seafood lovers will appreciate the cuisine of the Mediterranean coast, and those who want to have a hearty lunch will be pleasantly surprised by the food typical of the mountainous regions.
Esqueixada is a refreshing salad of salted cod and vegetables, originally from the Costa Brava. First, you need to soak the dried cod to soften it and remove excess salt. Next, the fish is torn into small pieces by hand. This method of chopping is evidenced by the name of the dish, which translates as “tearing.” Cod is mixed with tomatoes, onions, red pepper, and olive oil. In restaurants, you can find it served with boiled eggs, olives, and herbs.
Calçotes are the pride of the city of Valls in the province of Tarragona and a unique Catalan food. This is a special type of green onion that can only be grown in this area. It has a greater thickness and a longer white part. The harvest takes place in winter and the Calçotades festivals are held to celebrate this event. Calсots are prepared the same way everywhere – fried over a fire until blackened. The stems are then wrapped in newspaper to retain heat and make it easier to remove the top layer. Peel the onions with your hands and eat without using cutlery. It is dipped in a Romanesco sauce made from roasted bell peppers, tomatoes, garlic, toasted almonds, and vinegar. After this, you need to lift the calсote over your head and put it in your mouth without getting wet. For this purpose, in specialized establishments and at festivals, guests are given special disposable bibs.
Bread with tomatoes is as easy to make as it sounds. This is one of the most popular types of tapas because of its simplicity and homeliness. The main trick to making this is to use rustic pa de pagès bread as the base. It is cut into slices, fried, rubbed with ripe tomatoes, poured with olive oil, and sprinkled with salt. Pa amb tomàquet is eaten as a separate dish or as an addition to cooked vegetables, meat, fish, or cheese.
Escalivada is a cold appetizer made from baked bell peppers and eggplants. Onions and tomatoes can also be added to dishes. Vegetables are baked in the oven or on the grill without peeling. After this, the skin removed, vegetables cut into thin strips and placed in layers on a plate. Escalivada is poured with olive oil and balsamic vinegar and sprinkle with finely chopped garlic. The dish is often served with bread and anchovies.
Escudelha and carn d’olla are another warming Catalan dish. This is a soup that begins with cooking a rich broth of chicken, pork, and beef. Carrots, onions, celery, and soaked chickpeas are added to it. Next, a giant meatball pilota made from a mixture of ground beef and pork, garlic, eggs, parsley, peppers, and breadcrumbs is placed in the pan. Next, come potatoes and botifarra sausage. All this is cooked until tender and removed from the broth, in which is then added to a pasta in the form of large shells. Escudella i carn d’olla is served in two parts – broth along with pasta and a separate plate with meat and vegetables.
Cargols is the symbol of the province of Lleida and one of the best Catalan dishes. These are snails prepared in different ways. Cargols a la llauna are served with aioli or vinaigrette sauces, cargols amb samfaina is eaten with green pepper and tomato juice, cargols a la brutesca is cooked on a special stone slab in straw, and cargols a la gormanta is fried with flour, salt, and pepper. These snails eat with the help of a special thin fork, which is convenient for removing them from their shell.
Read also: Guide to Lleida – Spain’s snail capital
Arros Negre is a main dish similar to paella. It is prepared from white rice with the addition of cuttlefish and its ink, garlic, onions, fish broth, paprika, and oil from Catalan olives. Mussels, shrimp, and scallops can also be used. The addition is aioli sauce, which perfectly balances the sweet taste of seafood.
Fricando is a thick stew made from veal or beef. Its preparation begins with frying thinly sliced and floured meat in olive oil until golden brown. Then it is taken out of the pan, and onions and grated tomatoes are added there, which are simmered for several minutes. After this, the fried beef or veal is returned to the container, and with it seasonal mushrooms and wine. The mixture is simmered until the meat is soft. At the very end, chopped almonds, parsley, and garlic are added to the fricandó. It is customary to prepare the stew a day before serving so that it is well-infused. Potatoes and rice are offered as a side dish.
Canelons is a native Italian dish that has become traditional in Catalonia as a result of centuries-old trade between states. This is pasta in the shape of large cylinders, which is stuffed with minced meat and baked with bechamel sauce and cheese. In addition to meat, mushrooms, seafood, and vegetables can be used as filling. The main thing is not to change the type of pasta, which is called canelons.
Palamos shrimps are not a dish, but a local product typical of the city of Palamos on the Catalan coast of Costa Brava. These crustaceans are distinguished by their intense red color, sweet taste, and recognizable aroma. Due to their flavor and aromatic characteristics, these shrimp are quite easy to grill. You can also fry them in oil in a frying pan. The most authentic shrimps are served in Palamós restaurants, bearing the Gambes de Palamós guarantee seal.
Botifarra sausage with beans is a simple and satisfying dish. To make this Catalan sausage, the intestine starts with pork and lots of spices. Pork blood is also sometimes added to the mixture. Afterward, the product is fried on a grill or frying pan. Simple manipulations are also carried out with white beans – boiled and fried in olive oil. Botifarra amb mongetes is usually eaten with an aioli sauce made from garlic, olive oil, and salt. Interestingly, such a high-calorie dish is eaten not only for lunch but also for breakfast.
Mal i mato is a fresh and light dessert. Its base is soft mato cheese made from goat, sheep, or cow’s milk. It is placed in a deep bowl and poured over with fresh honey. You can add any nuts, jam, fresh and dried fruits on top.
Trinxat is a dish typical of the Cerdanya region in the Pyrenees. It is made from boiled potatoes and cabbage, which are pureed to a structure reminiscent of an omelet. Traditionally, trinxat is positioned as a warming winter dish, which is not surprising for the highland region. Serve this mixture with crispy fried bacon.
Panellets are a traditional Catalan food. This dessert is usually served on November 1st, All Saints’ Day, which in Catalonia is called Castañada. This sweet dish consists of almond flour, sugar, eggs, lemon zest, and, surprise, boiled potatoes or sweet potatoes. All this is mixed and formed into small balls, which are rolled in pine nuts and baked in the oven.
Coca is a classic Catalan pastry, similar in concept to Italian pizza. However, in addition to its salty versions, there are also sweet ones. Variations of coca vary depending on the territory and holidays. Among the most common, we can highlight coca de recapte, typical for the province of Lleida. It is prepared with eggplant, red pepper, tomatoes, onions, and anchovies. Of the dessert options, the most popular is coca de San Juan with sweet yeast dough and custard inside. The top of this pastry is decorated with candied cherries and ginger and pine nuts.
Creama Catalana is one of the region’s most popular dishes. It is also called St. Joseph’s Cream, after which it is serving on March 19th. The sweetness is often compared to creme brulee. They are similar in appearance – they both have a crispy caramel crust, but there is one main difference. Crema Catalana is made with milk, not cream, like its French brother. Other ingredients include sugar, egg yolks, and cornstarch. The mixture is baked in portions in bowls and before serving, sprinkled with sugar, which is melted until golden brown with a burner. Additional ingredients include cinnamon and citrus zest.
In Catalonia, there are more than fifty restaurants with Michelin stars, which testifies to the region’s gastronomic importance on the world stage. Three stars include Lasarte, Disfrutar, ABaC, and Cocina Hermanos Torres in Barcelona, as well as El Celler de Can Roca in Girona. Six restaurants can boast two stars: Les Cols, Miramar, and Bo.TiC in the province of Girona and Moments, Cinc Sentits, and Enoteca Paco Pérez in Barcelona. 43 restaurants are marked with one star, and another 170 are mentioned in one way or another in the guide. A visit to such a place is a guarantee that you will be able to taste the best traditional food typical of Barcelona and Girona in Spain, with a new interpretation.
El Celler de Can Roca is a restaurant opened in 1986 in Girona by brothers Joan and Josep Roca. In 2000, their younger brother, Jordi, joined them as a pastry chef. This place is rightfully one of the best Catalan restaurants. It received its first Michelin star in 1995, the second in 2002, and the third in 2009. The cuisine of El Celler de Can Roca is positioned as traditional with the introduction of innovative technologies and creative ideas. There is a strong emphasis on flavors and textures. The restaurant’s wine cellar contains more than 60 thousand bottles. Chefs at different times have created edible versions of famous perfumes, dishes dedicated to musical works, monochrome dishes, and even a dessert from 43 elements.
Lasarte is a restaurant opened in 2006 by chef Martin Berasategui in Barcelona. In 2017 it was awarded three Michelin stars. The kitchen is now headed by Paolo Casagrande, who continues the traditions of Berasategui and combines them with unique ideas. Dishes at Lasarte vary depending on the time of year and are based on seasonal ingredients. They can also trace the Catalan culinary traditions and tastes characteristic of Martin’s home region – the Basque Country. The restaurant is located in the same building as the five-star Monument Hotel. This place will delight foodies in Barcelona.
Disfrutar is a restaurant founded in 2014 by three chefs: Oriol Castro, Mateu Casagñas and Eduard Xatruch. In Barcelona, it is considered one of the famous gastro places to try local food in an unusual way. It received its first Michelin star a year after its opening and assembled the entire set in 2024. The trio of chefs loves to experiment with shapes, textures, and flavors. Disfrutar has two tasting menus – a classic with specialties and a festival with seasonal products. You can order a set of perfectly selected wines, including non-alcoholic ones.
ABaC is a traditional Catalan restaurant in Barcelona where you can discover local cuisine and food. It was opened in 2000 and moved to its current location in 2008. The establishment is located in the same building as the hotel of the same name. It received its three Michelin stars in 2018. The restaurant hall is located inside a pavilion in a luxurious garden, which can be admired through panoramic windows. Chef Jordi Cruz is in charge of the kitchen. Like his aforementioned colleagues, he loves to combine Catalan traditions with avant-garde ideas. Of course, ABaC also serves seasonal dishes.
Cocina Hermanos Torres is one of the best Catalan restaurants in Barcelona, founded in 2018 by brothers Sergio and Javier Torres. The establishment received its three stars in 2002. Its main feature is the open kitchen. And not of the type we are used to – in the form of a separate room behind glass, but in the form of unfenced surfaces behind which three workshops operate: vegetable, meat, and fish. The tables are located around this “island” and guests can immerse themselves in the gastronomic process. The menu at Cocina Hermanos Torres is seasonal and served as a set. You can pay extra for wine, ideally matched to each dish.
Moments is a restaurant in Barcelona at the five-star Mandarin Oriental Hotel. It was opened in 2009 by chef Carme Ruscalleda and her son Raül Balam. The restaurant received two Michelin stars in 2013. Guests can watch their orders being prepared through glass. The concept of the establishment is based on Catalan cuisine. Visitors are offered small and large tasting menus, which change depending on the season. Guests can also order wine in addition to the set. This place serves food that is a must-try in Barcelona.
Cinc Sentits is a restaurant specializing in a modern interpretation of Catalan cuisine. This is a great place in Barcelona to experience the best local food and the culture associated with it. The establishment opened in 2004, and its kitchen was headed by self-taught chef Jordi Artal. Since then, the restaurant has moved to a new location and received two Michelin stars. The interior of Cinc Sentits is inspired by the chef’s home province of Tarragona, where his family was engaged in winemaking and olive cultivation. Dishes are served as a set, which changes depending on the season. A selected wine is offered with it. Three zones are allocated for guests, depending on the number of people – Dining room (1-4 people), Chef’s Table (2-8 people), and Private Room (10-24 people).
Enoteca Paco Pérez is a restaurant located in the five-star Hotel Arts in Barcelona. It is run by chef Paco Pérez. The establishment was opened in 2008 and quickly received two Michelin stars. It specializes in Mediterranean cuisine with references to Asian gastronomy. They also like to use seasonal local products. In the dishes, you can trace the influence of the sea and mountains that are found in Catalonia. This makes Enoteca Paco Pérez one of the best seafood restaurants in Barcelona, Spain. There is a main tasting menu available for dinner from Wednesday to Saturday, a set menu served for lunch on Sunday, and an a la carte menu.
Les Cols is a restaurant in the town of Olot in the province of Girona. In 1990, it was opened by chef Fina Puigdeval in an old family farmhouse. Her husband and three daughters work with her. The architecture, green area, and interior are worthy of a separate discussion. The house features a futuristic style dining room and veranda, decorated with generous use of metal and glass. The restaurant has vegetable and fruit gardens and even a chicken coop. Seeing all this, it is not surprising that Les Cols has two Michelin stars and a green star for the use of organic vegetables. The menu is served as a set, with which you can order wine and cheeses.
Miramar is a restaurant at the hotel of the same name in the city of Llança in the province of Girona. It is awarded two Michelin stars. Its boss is Paco Pérez, already familiar to us. The establishment is located on the shores of the Mediterranean Sea, so the main theme of the dishes is fish and seafood. Water views through panoramic windows complete this dining experience. There are several ways to try local dishes – order items from the a la carte menu, choose a set with selected dishes from the a la carte or ask for a tasting menu from the chef, which changes periodically.
Bo.TiC is another restaurant with two Michelin stars in the province of Girona, namely in the city of Corsa. It is located in a restored old carriage workshop. The chef is Albert Sastregener. The menu is presented in two formats – a tasting set and a chef’s set. Of course, you can order perfectly selected wine to accompany your dishes. In local creations, it is easy to trace the traditions of Catalonia and a slight influence of Asia.
Tapas bars are small establishments unique to Spain. Many of them have a history of a century or more. Often this business is run by several generations of the same family.
These establishments serve traditional tapas, which are small sandwiches or small snacks. They can be made from anything – meat, vegetables, fish, seafood – or simply be bread with tomatoes. Drinks in tapas bars usually include local wines and vermouths.
The most convenient way to explore Barcelona’s best tapas bars is to take a food walking tour with a guide.
La Plata is a bar opened in 1945 where you can try authentic tapas in Barcelona. It is located in the Gothic Quarter and consists of only six tables. From the very beginning, they served only four types of tapas and Catalan vermouth. Surprisingly, nothing has changed here in many decades. The menu still consists of fried anchovies, salted anchovies on bread with tomatoes, pintxos with botifarra sausage and olive, tomato, and onion salad. It is recommended to wash down this simple but delicious meal with local wine.
Denassus is one of the best tapas restaurants in Barcelona, opened in 2019. It specializes not in classic snacks but in tapas close to haute cuisine. Here you can taste Peking duck croquettes, grilled octopus, squid with beans, and brioche with Iberian pork. The menu constantly changes according to the season.
Quimet i Quimet is another old tapas bar, in business since 1914. This business has been continued by the fifth generation of the family. The establishment has been specializing in tapas and small sandwiches for over a hundred years. They are prepared from vegetables, seafood, fish, and meat. Drinks available include beer, wine, and vermouth.
La Cova Fumada is one of the best places to try tapas in Barcelona. This bar was opened in 1944 in the Barceloneta area and is still a family business. It doesn’t have a sign, but the place is easily recognizable by its distinctive wooden doors and the large crowd of people. To avoid waiting for a table to become available, you can try local dishes at the bar. The menu here is written with chalk on a blackboard, just like in the old days. Since the establishment is located in a fishing area, its tapas are mainly prepared from the freshest seafood and fish.
Cal Pep is another tapas bar worth checking out. It has been operating since 1989 and is included in the top 50 best restaurants in the world by 50 Best Discovery. This is a very atmospheric establishment, where for a complete experience you should choose a seat at the bar. This way you can monitor the open kitchen and observe the process of preparing your order. It is better to entrust the choice of tapas to the waiters, who will offer excellent options. The menu here may change depending on the season.
La Esquinica is one of the most famous tapas bars in Barcelona. It has been in business since 1972 and serves food made from the finest ingredients. At the same time, prices remain competitive. The menu offers more than 50 types of tapas. You can enjoy these small snacks both in the atmospheric hall and on the summer terrace.
Bar Alegría is a bar in the Eixample district, operating since 1899, serving some of top tapas in Barcelona. Here you can sit on the terrace, bar or in the large hall. Traditional tapas are served in a modern, new way at this bar. To complement them, you can choose Catalan vermouth, organic wines, and soft drinks.
Bormuth is a tapas bar operating in the Born district of central Barcelona since 2013. It has a large terrace, sitting on which you can watch the busy city life. This location is loved by the locals, which proves that it is one of the best tapas bars in Barcelona. The menu is filled with more than 40 types of tapas, and drinks include Catalan wines, vermouth, and cava, as well as craft beer.
Read also: Guide to Catalonia – the birthplace of Gaudi and Dali
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