Gastronomy in Barcelona: cooking with identity
Barcelona hides a rich and varied range of restaurants for all tastes and colors. The geographical location of the province combines mountains and coast, benefiting their dishes a variety of ingredients from the sea and inland, leaving behind the Mediterranean culture. In addition, some of the most important chefs comes form the Catalan capital as Ferran Adrià, Carme Ruscalleda and Sergi Arola, one of the most awarded worldwide.
With changing times, Barcelona has evolved cuisine and local city offer menus from anywhere in the world, reflecting the way of understanding the life of the locals. For any culinary lover, Barcelona is the Eden.
However, if you want to enjoy the taste of tradition, the most typical are the escudella i Carn D’olla, stew with vegetables, rice, noodles and potatoes, served as soup; empedrat, another essential consisting of a salad of cod with white beans.
Among the meats, the pork is the main character, starring the butifarra served on a plate with white beans, botifarra amb mongetes. The “zarzuela” is among the fish specialties, and can be of monkfish, prawns, shrimp, squid and mussels. Another typical recipe is suquet de peix, spiced cod in tin container. The crema catalana, panellets or coca de Sant Joan, are part of his desserts.