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A VERY belated synopsis of my dining experience in Barcelona


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Restaurants & Bars 6

A VERY belated synopsis of my dining experience in Barcelona

SmokinActuary | Sep 21, 2010 03:37 PM

Sorry it has taken me so long to write about my experiences in Barcelona (I returned August 7th) but here are some quick comments

Restautant Bo-

Fantastic Seafood and Jamon Croquettas. They were a touch oily but out of the 4 places we had croquettas these had the most flavor. We also had stellar gambas in oil and garlic

Ceverseria Catalana -
Perfectly competent, if not memorable fare. What did stand out was a Jamon and Date bocadillo that was simply fantastic

- Great anchovies and a nice platter of jamon all washed down with some rose cava. I loved it here because it was a no B.S. establishment with character. If you are in the area I would try to go there.

Pinotxo in the Boqueria -

There may be a lot of hype behind this place, but it was fun and the chickpeas with morcilla was incredible.

Sureny in Gracia -

The marinated Ahi tuna and the foie with mango were excellent. We had a sea bass with lemon sorbet that was just too sweet. I forgot what else we had but I would go back because the wine and service was excellent and the restaurant is located in the charming Plaça Revolució De Setembre De 1868

Sagardi - Went into there Born location for a late afternoon snack and the pintxos were tasty but not earth-shattering

Paco Meralgo - To put it bluntly this place is over-rated. Not that the food wasn't good but I was expecting to be wowed. The only truly outstanding things we had was the Pan amb Tomaquet and the gazpacho. We had sea snails, cockles, razor clams and oysters. They were all very good (except the oyster) but I was expected seafood fireworks but it wasn't the case.

Kiosko Universal - GREAT razor clams and outstanding wild mushrooms with eggs (I will post some pictures later). The razor clams here made Paco Meralgo all the more disappointing.

Also, we visited Tibidabo Fun Fair, and believe it or not we got some pasta from a concession stand and it was really good. Cooked al dente and lightly coated with a nice tomatoe sauce. Many so-called Italian restaurants could learn a thing or two from this.

I will post more comments later.

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