Font de Les Planes
Where? Font de Les Planes (Les Planes, Barcelona, Spain) Map
When? Sunday January 28, 2024
Who? Owen and Bea
Food Style? Catalan Barbeque
We’re up in the mountains past Tibidabo, close to the train line to Terrassa and Sabadell. We’ve spent the afternoon walking around Vallvidrera, overlooking Barcelona, and now - tengo mucha hambre. I’m very hungry. We’re going for a traditional Catalan meal - a calçotada! I’ve been looking forward to this all week. It’s the season for these Catalan green onions, and I’m super keen to experience this with my friends. There’s an open area with charcoal for people to barbeque their own calçots, but we’re sitting in the restaurant and are going to be served them. This place is insanely busy and we’re in for the second sitting at 3pm, a very Spanish time to eat lunch.
I’m very thankful to be here with people who can speak the local language. I can pick up a few words and I know vaguely what most things on the menu are, but I appreciate not having to think about this. Bea and Owen have ordered a lot of food for us but I’m so down. This is going to be mega. They bring out allioli - emulsified garlic oil - and the all important romesco to dip the calçots in. Around us, there’s a 53rd birthday and an 80th birthday, with the traditional “feliz cumpleaños” song playing through the restaurant’s speakers. The atmosphere is jovial and people are having a good time. 
They bring out bread, two tomatoes and a clove of garlic for the all-important pa amb tomaquet, which we have to assemble ourselves. There’s a very specific order to do this and we have to rely on Bea for the instructions. First, rub the garlic on the bread - it may not seem like a lot, but the flavour will come through stronger than you expect. Then, cut the tomato in half and mush it into the bread. Finish with olive oil and salt. It’s amazing how something with such simple ingredients is so delicious.
First Dish
Carxofes a la brasa: grilled artichokes
It’s got that wonderful smokey aroma to it. The exterior is tough and needs to be discarded before you get to the soft, juicy artichoke heart. This pairs excellently with the romesco.
Second Dish
Calçots amb romesco: Catalan green onions with romesco
Oh boy, there’s a lot. There’s an art to peeling the charred outer layers to leave the sweet inner calçot, which you dip into the romesco and carefully dangle over your mouth. It’s hot to touch but with the sauce it cools down. It’s so delicious. There’s something incredibly enjoyable about this moorish way of eating.
Third Dish
Graellada de carn: barbequed butifarra sausage, lamb, rabbit, steak and chicken
Okay this is too much food now. There’s a massive selection of different kinds of grilled meats, and they all have that wonderful smokiness but some are a bit overdone or overseasoned. This complements the vegetables perfectly, and the allioli goes super well with everything. I want a litre of that stuff to take back to Toronto.
Dessert
Mel i mato
We have leftovers, there’s just too much for us to eat. We ordered an escalivada as well but thankfully were able to cancel it. We have to finish it off with a bit of dessert, and I’ve decided to go with mel i mato, another classic Catalan dish. Made with unsalted and unsweetened cheese drizzled with honey, this simple but tasty dessert is a long standing tradition close to the heart of many Catalonians. Don’t call it ricotta though, they’ll yell at you. The version here needs more honey, there isn’t enough for the amount of mato that they’ve served.
The table is a mess, full of charcoal flakes and drips of oil. I recall a Chinese saying that if the table is clean at the end of a meal, you haven’t had fun. What a fantastic meal though, and what a great Sunday afternoon.
Posted by Jeremy at 12:16pm on Friday March 8, 2024 :: 0 comments :: 
Windsor
Where? Windsor (Eixample, Barcelona, Spain) Map Menu
When? Saturday January 27, 2024
Who? Owen
Food Style? Catalan Fine Dining
When Owen told me there’s a Michelin starred restaurant in Barcelona that does a decently priced lunch, I was keen. Situated near the Diagonal in Eixample, Windsor is a classic Catalan kitchen serving local, seasonal produce, but elevated and sophistically presented. As we approach the entrance, the automatic door swings open and we’re greeted by one of the wait staff, who opens the rope guarding the corridor to the seating area. No peasants allowed. The interior is elegantly decorated, everything looks immaculate. I’m just hoping the wait staff aren’t overbearing and that they respect my personal space. The fixed winter menu is on offer for €65 for the smaller one and €95 for the larger one, as well as various tapas a la carte. Owen and I are going for the smaller one, the Menu Windsor, a taster of their extensive menu.
Condiments
The free bread is delicious and crispy, perfect for dunking into soup or soaking up sauce. It’s warm and comforting. I have a small issue with the free chips though, they aren’t as crispy as what I would expect. They do have that house made feel to it, and they pair nicely with the olives. My mouth visibly drops when they take them away before I’ve finished everything.
Amuse Bouche
It’s salty and sour, a nice chunky piece of pork with pistachio cream and capers.
First Course
Carpaccio de alcachofas: artichoke carpaccio
Oh man that truffle oil is strong. It pairs nicely with that cheese. I’ve never had raw artichoke before but with all the condiments, this is quite an earthy tasting plate. It's elegant and refined, and such a great flavour combination. That truffle oil is getting mopped up with that bread, not a single drop will be wasted on my watch.
Second Course
Huevo mollet con guisantes, panceta y trufa: softboiled egg with peas, pancetta and truffle
We've been told to break the egg and let the yolk flow into the dish. The flavours are a bit more subdued here with the strong taste of the peas, but the jamon and truffle lift the dish and add a bit of texture. It’s okay but not mind blowing as the first. I’m still soaking up all that yolk and truffle with the bread though.
Third Course
Sobre costilla de Black Angus: Black Angus rib cooked for 22 hours at 70°C
That steak is so soft I don’t know why they’ve given me a steak knife when the fork was good enough. I really appreciate the emphasis on the seasonal vegetables, which give a nice crunchy bite to the dish to contrast with the buttery meat. The sauce is rich and tasty, and the slight fattiness of the meat really adds flavour. I wish there was more sauce because I’ve still got a bit of bread left over.
The waiter comes to decrumb the tablecloth. I’m having flashbacks to Restaurant Gordon Ramsay. At least he only did it once.
Dessert
Nuestro pan con aceite, chocolate y sal: Our bread with oil, chocolate and salt
Wow. That bread is in the shape of a ravioli and bursts with dark chocolate when you break into it. The oil adds a slightly floral fragrance and the salt really gives that edge to the flavour. It’s perhaps a bit strong, but overall, this is delectably rich and not too sweet. It isn't your run-of-the-mill dessert, that's for sure, but I'm still very much enjoying the different flavours and textures.
Surprise Dessert
Petite Fours: Mandarin fruit cube, hazelnut cookie, and dark chocolate embossed with a Panot
I love surprise dessert courses. The dark chocolate has the pattern of a Panot, which is the famous pattern on Barcelona's floor tiles. I love that this is a nod to the city's history. The best was the mandarin, light and refreshing.
What an interesting meal. I’ve really enjoyed that but it didn’t seem particularly unique to Catalonia, nothing was particularly mind-blowing apart from the dessert. I will say though, that I went home and did some research online to see how many Michelin stars they were awarded, and they don't actually have any Michelin stars, they're only on the list of Michelin Recommendations. Nevertheless, it was a great insight into local produce and winter flavours, and ultimately, it was good food done very well.
Posted by Jeremy at 2:19pm on Thursday March 7, 2024 :: 0 comments ::
Bodega Joan
Where? Bodega Joan (Eixample, Barcelona, Spain) Map Menu
When? Saturday January 20, 2024
Who? Me
Food Style? Catalan
I was at Plaza España when I happened upon a pro Palestine protest, so I stayed for a while and tried my best to understand everything. As the crowd started to disperse, I went to the Arenas shopping mall and was walking around the 360 platform, texting my sister about various things. She asked how my accommodation situation was going, which dredged up a lot of suppressed anger. Well, if I know myself, the best way to solve this is to suppress it even more with some good food. The worst thing to do would be to drink alcohol.
I've chosen this classically Catalan restaurant in Eixample. As I enter, I see a mound of calçots - Catalan green onions - piled on the bar counter, and I think to myself, "I have to do a calçotada before I leave Barcelona." Anyway, I'm here for some great food, and a non-alcoholic drink, so Fanta Lemon it is, and a selection of four tapas.
Tapa One
Torrezno de Soria: pork crackling
Nothing beats the Chinese way of doing this. It’s tasty but it’s lacking that beautiful crispy crackling.
Tapa Two
Pan con tomate: Catalan bread with tomato
A staple in Catalan cuisine, I really only wanted this to eat with the prawns. By themselves, they’re still excellent and a much needed source of carbs for this meal.
Tapa Three
Berenjena en tempura con melaza: fried eggplant with molasses
This is a really interesting flavour combination but I kinda like it. The molasses are quite strong, it reminds me of golden syrup from NZ. It almost tastes eggy, like a French toast.
Tapa Four
Gambas al ajillo: garlic prawns
The last to arrive, this has a fantastic aroma and the prawns are so soft and succulent.
Dessert
Crema Catalana
What’s a Catalan dinner without the quintessential Catalan dessert, crema catalana. This one is served with two neulas, a cylindrical pastry much like a Chinese egg roll, and usually only found around Christmas time. The crystallized sugar on top cracks beautifully and the balance of flavours is absolutely perfect. It’s creamy, smooth and eggy, rich with flavour without being overly sweet. Definitely the best crema catalana I’ve had this trip.
I’m feeling so good now. All my anger has subsided and I’m back to my usual adventurous spirit. It’s amazing what food does.
Posted by Jeremy at 12:15pm on Thursday March 7, 2024 :: 0 comments ::
The Florentine
Where? The Florentine (Poblenou, Barcelona, Spain) Map Menu
When? Saturday January 20, 2024
Who? Me
Food Style? Brunch
It’s a bit chillier today, only 13C and very slightly breezy so it feels colder than that, but it’s still pleasant and sunny outside. I’ve already had my morning suizo so now I’m having a late brunch in Poblenou. As tempting as it is to try Eggs Benedict with Iberian Jamon or “Barcelona style” with mozzarella and pesto, I’ve gone for a traditional eggs benny with bacon, and a simple green tea.
Mains
Eggs Benedict: with smoked bacon
I have to eat it quick or it’ll get cold, but that hollandaise and perfectly poached egg combo is sumptuous. The potatoes helped to soak up any excess sauce; as far as eggs bennies go, this was pretty decent. As I was eating, it suddenly occurred to me why I had been craving bacon for the past few hours - today is a porkada, a celebration of pork in the suburb I’ve been staying it. There was a parade with pig statues that were being wheeled about, and they ended up at the market where the riders on top of the pigs tossed jamon into each others’ mouths. I was fortunate enough to catch this as I was walking home, I love randomly coming across strange and wonderful experiences like that.
Posted by Jeremy at 11:22am on Thursday March 7, 2024 :: 0 comments ::
Restaurant BelleBuòn
Where? Restaurant BelleBuòn (Horta-Guinardó, Barcelona, Spain) Map
When? Thursday January 18, 2024
Who? Me
Food Style? Italian
There’s a large Italian expat community in Barcelona, so I’ve heard. Apparently because the Catalan language is so similar to Italian - both being occidental languages and both having the same set of vowels - it’s relatively easy for either community to learn the other’s language. As such, there’s some very good Italian restaurants in the city and though I’ve been here before, I’m keen to try more of their extensive pasta menu. I tried to get a table here last week but they were fully booked and it was too cold to dine outside, but today, it’s 8pm and 16C outdoors, and absolutely pleasant to chill under a marquee on the street outside the restaurant.
Antipasti
Bruschetta Napolitana: toasted bread with tomatoes marinated with garlic, extra virgin olive oil and fresh basil
Holy moly this is a lot of bruschetta. Obviously this is supposed to be shared amongst four people but here I am, by myself, eating a family-sized appetiser. They’re beautifully toasted, and full of delicious olive oil - the real stuff. That basil is very prominent. It’s too difficult to pick up with one hand. I think it could use a pinch more salt, but otherwise this is a fresh, classic way to start an Italian meal. I should use up my basil plant at home by making this. A lot of olive oil has dripped onto the plate, and it’s the perfect dressing for the arugula garnishing the bottom.
Pasta
Scialatielli ai frutti di mare: home made pasta with king prawns, clams, mussels, prawns, cherry tomatoes and garlic
Wow. That intoxicating seafood smell. The heads on the prawns. That perfectly al dente home made pasta. There’s a lot of flavour crammed into this dish and a lot of hidden seafood too. Mussels and clams strewn through the pasta and tomato sauce. The heads on the prawns are by far my favourite thing in the plate, and I’ve almost forgotten they come with a body. They haven’t been fully cleaned though, so they’re a bit gritty. But the flavour is absolutely spot on, and every bite has an item of seafood in it. There’s a lot of wine in the sauce, it’s so rich and flavoursome.
I’m stuffed but my dessert stomach has a tiramisu-shaped void in it. I want to take a little break first so even though I know what I want to order, I ask to see the menu. Actually these all sound really good, but I know the Nutella-based ones are going to put me over the edge. There’s a “chocolate cake with hot creamy pistachio and hazelnut heart” which sounds divine, but I’ll stick with the plan.
Dessert
Tiramisu: Savoiardi (lady fingers) biscuits with coffee, eggs, mascarpone cream and chocolate
Oh yes. Absolutely perfect. So light and fluffy, yet filled with that delicious cream and chocolatey coffee flavour. I love it. What a delicious way to end the night.
As I ask for the cheque, the waiter informs me there’s one last surprise for the meal: a shot of limoncello. This is the best.
Posted by Jeremy at 10:54am on Thursday March 7, 2024 :: 0 comments ::
Granja Dulcinea
Where? Granja Dulcinea (Gothic Quarter, Barcelona, Spain) Map
When? Thursday January 18, 2024
Who? Me
Food Style? Chocolates and Pastries
No big meal, no fancy feast this time. Just a quick breakfast in a small cafe by Plaça del Pi in the Gothic Quarter. This place has been in operation since 1941 and is hugely popular with locals and tourists alike, and at 10.30am, it’s bustling with patrons, just under 25 of us seated in the premises. They serve a range of pastries, desserts and hot drinks, and today I want the best chocolate drink I’ve ever had in my life - a suizo, or “Swiss”. I happen to spot a Catalan favourite - a xuxo - so I get that as well.
Breakfast
Suizo and xuxo
A suizo is vastly different to an American hot chocolate. It’s made by melting actual dark chocolate in hot milk, then adding a bit of corn starch to thicken it, and topping it with whipped cream. This gives it an incredible, rich taste that must be enjoyed slowly, instead of the useless powdered drink stuff they make outside of Europe. Once you go suizo, you don’t go back. A xuxo (pronounced chucho) is a pastry that looks like a cylindrical croissant but is denser and is filled with crema catalana. The sugar on the outside gives it a little crunch as you bite into it, and the cream is thick and delicious.
Arohanui to the folks back in Toronto where it’s currently -8C. It was such a good decision to come here.
Posted by Jeremy at 10:38am on Thursday March 7, 2024 :: 0 comments ::
La Dolça Herminia
Where? La Dolça Herminia (Gothic Quarter, Barcelona, Spain) Map Menu
When? Sunday January 14, 2024
Who? Me
Food Style? Mediterranean
It’s the end to another weekend in Barcelona and I’ve chosen a recommended place in the Gothic Quarter of the city. It looks a little pretentious with its immaculate white cloth and chic decor and ambient lighting, and the fact that all the wait staff speak English is again both reassuring and worrying because it’s probably going to be touristy. A lot of the other patrons are English speakers too. Oh well. Let’s give it a go. As usual, the fideua and the paella cannot be served to me, a loser, who is dining by himself, so I’ve gone with a starter of eggs in chips with Iberian jamon, and baby octopus. The dessert looks good as well, I’ll see how I feel after the two dishes.
Appetiser
Huevos Estrellados: fried eggs broken on chips with Iberico ham shavings
You know, if they did poutine like this, I would be way more inclined to eat it more regularly. The shavings of jamon provide the saltiness, and the egg yolk adds a nice richness to the dish. It doesn’t feel gross and soggy like poutine, the fries are still crunchy and appetising. Not bad to start with!
Mains
Baby Octopus: cooked in onion, with spice, crushed potatoes and lemon aioli
This smells really good, lots of garlic present. The octopus is soft and the tentacles are slightly crispy, and the mash has soaked up all that delicious sauce. They’ve left a few pieces of crispy garlic inside too, that really helps add a nice textural element to the dish. It’s rich and satisfying and despite the small portion, I’m pretty content with the amount of food I’ve had. Of course there’s always room for dessert.
Dessert
Tim Baon: nougat ice cream with crema catalana and chocolate sauce
"A favourite of our most loyal diners", it says. This looks very interesting. They’ve taken a block of nougat ice cream and covered it with the crema catalana, and brûléed it as well to give it that delightfully crispy sugar crust. It goops over the side tantalizingly, and my first spoonful is delightful, full of the different flavours coming together harmoniously. There’s some nice chunky bits in the ice cream too, I wish there were more. A fantastic dessert to end the meal.
I notice that a lot of Spanish restaurants wait for you to ask for the bill, they don’t slap it in front of you when you’re done as a kind of nudge that you should vacate the table. It’s nice to enjoy a little bit of time to write and finish up my blogs but also the introvert in me hates having to catch the attention of the waitstaff.
Posted by Jeremy at 10:32am on Thursday March 7, 2024 :: 0 comments ::
Little Fern
Where? Little Fern (Poblenou, Barcelona, Spain) Map Menu
When? Sunday January 14, 2024
Who? Me
Food Style? Brunch
It’s such a good day, I’m in a tank top walking around Poblenou in Barcelona and I’ve just come back from the beach. Little Fern is run by a couple from Catalonia but who spent a good deal of time living and falling in love with New Zealand. The cafe is bustling with people on this beautiful Sunday afternoon and because I’m by myself, I get a seat quickly. 
I’ve started off with a house-made hibiscus lemonade, sweet and refreshing on what feels like summery weather.
Mains
Harissa scramble: Free-range soft scrambled eggs with a house salsa (roasted tomato, red pepper, harissa), avocado, sumac za’atar and grated pecorino. Served on toasted sourdough.
It’s vegetarian, but it looks damn good and I don’t want to walk around the city feeling super bloated. That salsa is amazing, there’s so much flavour packed into that. The eggs are silky and smooth, and the sourdough perfectly crispy. Everything is beautifully seasoned, and it’s one of those vegetarian dishes that really makes you feel so satisfied that you don’t need meat. It would still be good with some bacon though, but I’m happy as it is.
Posted by Jeremy at 10:21am on Thursday March 7, 2024 :: 0 comments ::
Jamon Y Vino
Where? Jamon Y Vino (Eixample, Barcelona, Spain) Map
When? Saturday January 13, 2024
Who? Me
Food Style? Spanish
Ham and Wine - I’m not here for either of those things, I’m here for paella. There’s a sample menu outside and for €16, I can get a decent looking seafood paella. Unfortunately as soon as I open the menu to the page, it says “for two people only” and my heart breaks. Instead I go for the Spanish omelette, and a steak to balance out the seafood I had for lunch.
Appetiser
Tortilla España: Spanish omelette
Everything arrives at once. The tortilla is a bit cold in the middle but I’m hungry and wolf it down. It tastes pretty good, eggy and potatoey all through.
Appetiser
Entrecot a la Brasa: grilled beef steak
The steak is still sizzling on the hot plate, and I can see it needs to cook a bit. It’s tasty and well seasoned, but nothing exceptional. It goes really well with the pa amb tomàquet, and the padron peppers are always a good time. I dunno, I’m disappointed from the lack of paella and this was okay, not bad, but not amazing, especially given the restaurant’s proximity to Sagrada Familia. I’ll do some proper research tomorrow to get a nicer place.
Dessert
The waitress surprises me with a tray of dessert and I just pick a nice-looking one at random. So far everything has been conducted in English so I wasn’t expecting the explanation of the dessert to be in Spanish. I don’t actually know what it is. It’s got a white chocolate and nut shell, with a soft sponge and custard on the inside. It’s really good, lots of rich, chocolatey and nutty flavours, though I can’t figure out what nut is it. It lifts my spirits, and I feel less bad about coming here.
Posted by Jeremy at 11:50am on Wednesday March 6, 2024 :: 0 comments ::
Goiko Grill
Where? Goiko Grill (Sant Marti, Barcelona, Spain) Map Menu
When? Friday January 12, 2024
Who? Me
Food Style? Burgers
It’s Friday Friday, or in Spanish, viernes viernes. I’m back in Barcelona and it’s after work and I’m hungry. I haven’t been eating out as much as I want to, but hopefully the weekend will be a good time for that. My first option was an Italian place that I’ve been to before, but it was full, so I decided to try this trendy looking burger place instead. 
The table mat says “here, Kevin Bacon is a hamburger” so that’s exactly what I’ve ordered. I’ve also gone with some patatas rustica on the side. They have a selection of incredibly fat-looking burgers, including one that looks like it's about eight inches high called the Kevin Costner, but there's no way I could stomach something that large and live to tell the tale.
Burger
Kevin Bacon: minced meat mixed with bacon bits, crunchy onion and American cheese
The fries are nicely seasoned, but a bit floppy. That sauce is really good though, it’s a mildly spicy barbeque sauce that goes perfectly. The burger itself is juicy, well seasoned, needs a little bit of the barbeque sauce to lift it. The cheese and the caramelised onions are prominent flavours and make a big difference. Pretty solid as far as burgers go, but not mind blowing or anything extraordinary.
Posted by Jeremy at 11:36am on Wednesday March 6, 2024 :: 0 comments ::
Sagradas Tapas
Where? Sagradas Tapas (Eixample, Barcelona, Spain) Map Menu
When? Sunday January 9, 2022
Who? Marc
Food Style? Tapas
My final night in Barcelona is going out with a bang. I’m going to have a mega tapas feast with Sagrada Familia in the background. We’re just outside the tourist zone of the world’s most famous unfinished cathedral, so the food should be excellent and authentic. They've recommended that the two of us share four or five dishes. The problem is how do I decide on just a few dishes? All of them sound so good. Let's get some sangria made from cava, Catalan sparkling wine, to start off.
Holy smokes the cava sangria is massive. It’s delightfully fruity and effervescent, and the glass is so large I can’t even hold it in one hand. Why is this so much, I am going to have a bad time.
Tapa #1
Gambas al Ajillo: garlic prawns
Delicious flavour, really nice, strong garlic taste.
Tapa #2
Pimientos del Padrón: fried padrón peppers
Sweet and smokey, I love having these at tapas meals. Pity they aren't spicy though.
Tapa #3
Escalivada con Queso de Cabra: roasted vegetables with goat cheese
This was not what I was expecting, at all, but I love the pistachio crunch in this dish. The goat's cheese is half melting over the warm vegetables and adds a natural saltiness.
Tapa #4
Abóndigas: homemade meatballs
I think this was my favourite. Hearty and really had that homemade feel. The sauce was delicious. It was piping hot when served to us, and in the cool Barcelona night, it was a welcome source of warmth.
Tapa #5
Tortilla Española: Spanish potato omelette
Really good combination of egg and potato. This is one of Spain's national dishes, and fierce debate rages over whether this should be served with onion or not. This particular one is sin cebolla, without.
Still hungry. We've gone for four more dishes, making our total a whopping nine!
Tapa #6
Dados de Solomillo a la Pimienta: sirloin cubes with black pepper
Tasty but overall a bit disappointing, a little bit under seasoned. It works really well with the meatball sauce. It sounded better on paper.
Tapa #7
Bacalao Gratinado con Alioli: gratin cod with garlic mayonnaise
The fish is cooked absolutely perfectly and flakes away beautifully. The aioli is fantastic.
Tapa #8
Chips de Berenjena: eggplant chips
Delicious. There's a hint of sweetness, they've put sugar in the batter. It's a bit strange at first but after a few, I'm really enjoying it. The texture is perfect - crispy outside, soft inside.
Tapa #9
Huevos Rotos con Chistorra: broken fried egg with small spicy sausage
Wonderful saltiness from sausage and richness from egg with crispy and fluffy potatoes. We've been stretched to the limit by this one, and we can't finish the potatoes.
We also can't finish the sangrias, and I am super done for the night. I have to get up early to go to the airport tomorrow. It's been a wonderful time here, and I'm sad to return to Toronto, which is currently in a mini lockdown where indoor dining is prohibited, and outdoor dining is unfeasible in -20C weather.
Posted by Jeremy at 3:37am on Thursday January 20, 2022 :: 0 comments ::
Montolio Can Maño
Where? Montolio Can Maño (Barceloneta, Barcelona, Spain) Map
When? Thursday January 6, 2022
Who? Me
Food Style? Catalan Seafood
I was looking up a place to eat by the beach and I googled the Catalan term for “menu of the day”, menú del día. This is the name given to the prix fixe menu given to workers to ensure they had at least one good meal a day. This place comes up on a list of Barcelona's best for menú del día, and it's on a small side alley that doesn't have a lot of tourists. I don't see the menu of the day though, only a blackboard with various seafood. There's no trace of English and the wait staff kinda can’t communicate with me, but pointing, nodding and Google translate has got me some food. I seem to be the only one in this predicament, even though there’s some French speakers around, they seem to know Catalan and Spanish as well.
Mains #1
Mejillones: mussels
Sweet and juicy with lots of delicious garlic and olive oil flavour. I know these are tiny and don’t have the satisfaction that NZ green lip mussels have, but this is still pretty good.
Mains #2
Pimiento: peppers
They haven’t been seasoned, but after dipping it in the mussel sauce, it’s really good. Love that smoky charred flavour.
Mains #3
Sardinas: sardines
It takes a bit of practice but by the third one I’m able to remove the meat from the main bone pretty efficiently. The flavours are simple but delicious, herbs, olive oil and that natural seafoody saltiness. The small bones are awkward but edible at least.
This was the perfect amount of food for lunch, and there's enough room in my stomach for some ice cream on yet another fine Barcelona day. I feel like some Amorino...
Posted by Jeremy at 3:01am on Thursday January 20, 2022 :: 0 comments ::
Restaurant Malaysia
Where? Restaurant Malaysia (Eixample, Barcelona, Spain) Map Menu
When? Tuesday January 4, 2022
Who? Me
Food Style? Malaysian
Okay yeah I know, why am I eating Malaysian food in Catalonia of all places. Well, I was recommended this place by a former coworker from New Zealand who now lives here and his credibility is on the line. We used to regularly go for Malaysian food back in Wellington so he at least should have an idea of what is good and bad. I’m going to see just how authentic they are and whether they live up to my high standards.
Drink
Teh Tarik
My teh tarik is pretty damn spot on. Chocolatey and creamy, it’s just how I remember it from home. It doesn’t have that frothy milk layer from being "pulled" and it’s probably from a packet, but I don’t care, this has set a good tone and I'm in a good mood.
Entree
Kerabu Tauhu: fried tofu with sliced cucumber, onions, peanuts and sweet chili sauce
The tofu is beautifully crispy and the sweet chili sauce is perfectly spicy. It’s definitely home made and not that weak rubbish you normally get from a supermarket. I’m more used to the cucumber being thinner but it’s not a dealbreaker. The best version I've had of this dish is from KK Malaysian Restaurant in Epsom, Auckland. That’s two out of two, let’s see how the main course stacks up.
Mains
Char Kuay Teow: stir-fried flat rice noodles with prawn, chicken and bean sprouts
Of course I have to order the kuay teow, it’s my one favourite dish that I can’t cook at home. First glance: the noodles are wrong. They’re too thin. Carrot is not normally fried with the noodles but there’s not a lot so I can let that slide. The most important question is whether this has wok hei - breath of the wok - that wonderful smokiness that the wok imparts to the ingredients when frying things at a high temperature. A smell of the food, then a taste…yep, there it is. Delicious. The taste is pretty good and better than what I was expecting. The sambal belacan I’ve ordered goes well with the meal, adding that salty spicyness. The noodles being small are really my only complaint about this, and it’s important because it’s harder to eat with chopsticks, otherwise this is a big pass from me.
Dessert
Bubur Hitam: Indonesia sweet black rice with coconut milk
Okay I’ll get a dessert as well. Bubur hitam is something I have never seen outside of Malaysia, not even from my favourite Malaysian restaurants in New Zealand. I can tell it’s been microwaved because some parts are nuclear hot and some parts are luke warm, but the flavour is pretty on point. The gula melaka tastes just like it’s from home, and the aroma of coconut is excellent. Again, a few flaws but still a pass.
As I’m finishing up, I can hear the kitchen yelling out some things in Bahasa, and that pleases me because it means they’re from Malaysia, Singapore or Indonesia, and they know what their food should taste like. It turns out one is from Indonesia, one is from Johor Bahru, but the chef is from Kuala Lumpur, and actually I can also hear some Cantonese being brandied about. I’ve been burned at least three times by people who claim they know Malaysian food but in fact have only spent a few months or years in Malaysia and don’t know what the proper flavour profile of this complex cuisine should be. I had a good chat to the staff and it was lovely to hear that accent again.
Oh yeah I got a small discount too for being so enthusiastic about the food. Yuss!
Posted by Jeremy at 3:41am on Wednesday January 19, 2022 :: 0 comments ::
Veiga Tapas Bar and Cerveseria
Where? Veiga Tapas Bar and Cerveseria (El Camp de l'Arpa del Clot, Barcelona, Spain) Map Menu
When? Monday January 3, 2022
Who? Marc
Food Style? Tapas
The last time I was in Barcelona I didn’t get to fully enjoy a proper tapas meal, which is really something that must be done with a few people, much like how the Chinese do yum cha. Interestingly enough, the origins of tapas are very much rooted in drinks, just like how the Chinese equivalent is focused on "drinking tea". Travelers to Andalusian taverns would cover their glasses of sherry with bread or salted cured meat to prevent fruit flies from hovering near the sweet liquid, and over time the accompaniment became as important as the drink. Marc has taken me to a classic tapas bar for the locals, and they serve some fantastic Galician and Basque food here. They recommended three dishes to share between the two of us.
Tapa #1
Torrezno
Torrezno is a fried bacon snack usually made from the entrails of the pig. Not going to lie, the Chinese do it better with our siu yuk. Beautiful salty and meaty but a huge pity the skin isn’t crispy.
Tapa #2
Patatas Bravas
Definitely the best patatas bravas I've ever had in my life. This was sublime. Crispy on the outside and fluffy on the inside, and the sauce is clearly home made and absolutely fantastic, delicious and creamy. Perfection.
Tapa #3
Zorza o Picadillo
A dish made with the meat of a chorizo sausage that has been removed from the casing and cured before cooking it with spicy red peppers. Served with a delicious egg with a molten yolk that enrichens the meat and provides that bit of relief to the intense flavours.
Three dishes on and we are still hungry, so we ordered another three.
Tapa #4
Octopus
Wow. Beautiful texture and well spiced, full of flavour. The Spanish really know how to elevate this delicious protein to the next level.
Tapa #5
Buñuelos de Bacalao: Cod balls
Crispy on the outside and beautifully soft on the inside, and wonderful flavour.
Tapa #6
Manchego and Iberico Ham
Served with pa amb tomàquet, the delicious crusty bread rubbed with tomatoes. This combination of flavours really hits that Mediterranean feel home, and we're so full now that we can't even fit in dessert. Also, I've had too much sangria.
Posted by Jeremy at 3:19am on Wednesday January 19, 2022 :: 0 comments ::
Mas Pi
Where? Mas Pi (Verges, Spain) Map Menu
When? Sunday January 2, 2022
Who? Marc
Food Style? Traditional Catalan
I’m back at a traditional Catalan house for a weekday lunch. The specials are different during the week because they cater more to locals and the workers who aren’t on holiday during this time of year. They have a prix fixe for €12.50 and that’s a full three course meal with bread and a glass of wine. Amazing! Certain dishes have an additional cost, but this is of no concern to me, I'm here for the experience.
Entree #1
Cargols de la Iaia Maruja: Grandma Maruja's Snails
Snails, while made famous in France, are also very common in Catalan cuisine so I’m going to find out how they compare to escargot. They’re smaller but sweeter, and cooked with oil and iberico ham instead of butter. I love that saltiness of the ham and it mellows out nicely with the creamy garlic spread and tomato sauce. I’m happily eating all the sauce with the fresh home baked bread.
Entree #2
Calçots a la Brasa amb Salsa Romesco: Grilled calçots with romesco sauce
Calçots are a type of green onion local to the area. Here, they have been barbequed beautifully with that wonderful smokey char to bring out the sweetness. To eat, you dip it in the house-made romesco sauce and then act like you’re sword swallowing. This is one of Catalonia’s most celebrated dishes, and they even have a special name for when people gather just to eat this: calçotada.
Mains #1
Arròs Negre: Black rice
Rich and creamy, the prawn taste is so prominent and appetising. I’m really impressed by how much flavour they’ve packed into the rice.
Mains #2
Confit d’Anec 5 Aglans: Duck confit with five acorns
I’m not sure if I'm supposed to have five literal acorns on my plate, or whether the elements on the plate are supposed to represent acorns, but the duck is cooked perfectly and the sauce has that wonderful sweetness from the prunes. It’s well balanced with the pearl onions. I’m gnawing the flesh off the bones like a savage but I absolutely do not want to waste any of that delicious meat.
Dessert #1
Pastís Casolà de la Louissa: Louissa's homemade cake
I have no idea what this is but it’s the house speciality, so I’ve ordered it. Marc asks what it is but refuses to translate it for me so I’m going to be surprised. It’s a sponge cake base with cold baked fruits like apple, peach and rhubarb.
Dessert #2
Flam d’Ou amb Nata: egg flan with whipped cream
Marc wants a panna cotta but I convince him to have something actually Catalan and not Italian so he’s gracefully changed his order. It’s a lot more solid than flan you’d find in the US but the sweetness of the caramel sauce is superb.
I’m a lot more controlled after this meal than yesterday because I didn’t drink as much wine, but also I think the wine is weaker so that people don’t get too sloshed before returning to work. I’m very full and satisfied, this meal was top notch.
Posted by Jeremy at 11:35pm on Tuesday January 18, 2022 :: 0 comments ::
El Claustre de Palera
Where? El Claustre de Palera (Beuda, Spain) Map
When? Saturday January 1, 2022
Who? Marc
Food Style? Traditional Catalan
Today we’re going for a traditional Catalonian meal in the courtyard of an old church, the Cloister of Palera. The kitchen resides in a masia, a type of Catalan house that was often used for farming on the first floor, and housing the family on the second floor. Masies that operate as restaurants are common around Catalonia and often provide the most authentic culinary experiences as they cater to the working crowd. This particular one is a bit out of the way so it's more upmarket. I’m expecting some fantastic home cooked Mediterranean flavours from beautiful local produce. The Catalonians are spoiled for choice since they enjoy both food from the land and mountains, especially pork products like ham (jamon Iberico) and sausages (botifarra), but also food from the sea. In fact, you’ll often find these together in a surf and turf, or a mar i muntanya - sea and mountain.
We’ve driven a few minutes away from Besalú up a winding road to the middle of nowhere but the carpark is surprisingly busy. It’s a beautiful, quiet place with an adorable Labrador, a loud ginger cat and a citron tree with dozens of fruits, and cute little signs pointing to heaven, purgatory and hell. It’s a bit foggy but the sun is slowly coming out.
The waitress explains everything as best as she can. They don’t have menus because it changes every day and I’m instantly impressed. We’ve gone for three appetisers to share and then one main each. Afterwards, we’re given some home made bread and home made allioli - Catalonia’s version of aioli. I'm stunned with how delicious it is!
Oh yeah, a lot of sangria. Too much, you could say.
Entree #1
Lobster Salad
Wow. The lobster is soft and buttery with that lovely balsamic tartness to give that acidity. The caviar doesn’t really add that much but otherwise the flavours are very typical of the area.
Entree #2
Cow's Tongue
The sauce is absolutely delicious and it’s got that wonderful meatiness from the tongue. I’ve got some leftover bread and allioli and I’ve used it to soak up that magnificent sauce. Marc says he doesn’t normally like tongue, but the texture and flavour are so different that you wouldn’t be able to tell.
Entree #3
Anchovy and Eggplant Flatbread
That beautiful saltiness from the anchovies and olive pate is on point. The bread is crispy and warm, and this is the best of Mediterranean flavours right here.
Mains #1
Lamb
Cooked perfectly, sweet and juicy and that lovely rendered fat adds so much flavour. I haven’t had lamb like this in a long time. Lamb in Canada is usually from New Zealand, and frozen, and I really enjoyed how flavourful this was.
Mains #2
Chicken and Prawn
Another mar i muntanya, this had a fantastic hearty sauce and tender meat. The prawn is sweet and fresh, and this meal to me is the quintessential Catalan surf and turf.
Dessert #1
Tio Nadal
A Christmas cake in the shape of a Christmas tree. It’s filled with a delicious pistachio and lemon creme, and coated in a festive green chocolate shell.
Dessert #2
Mel i Mató
Mató is a traditional Catalan cheese made from cow's or goat's milk without salt. Similar to ricotta, this recipe dates back to the 14th century where goat's milk was used in preference to cow's because of cost. The texture is wonderfully smooth and when served with honey, it takes on all those wonderful sweet flavours that make this dessert one of Catalonia's most popular.
As we finish up, the fog rolls in again and the temperature drops. I’m really drunk from the massive jug of sangria and I’m pretty cold, even with my winter jacket from Canada. This is definitely the best meal I’ve had during this trip though.
Posted by Jeremy at 12:40am on Tuesday January 18, 2022 :: 0 comments ::
Doskiwis Brewery
Where? Doskiwis Brewery (Rupia, Spain) Map Menu
When? Thursday December 30, 2021
Who? Marc
Food Style? Casual Catalan
A couple of days ago, we were preparing to head out for some sightseeing and we stopped by a bakery in Torroella de Montgrí to have some breakfast. Imagine my surprise when a few doors down from the bakery, I spot a New Zealand flag and silver fern flag being proudly displayed in the shop window. I had to find out why. Turns out it's a couple of Kiwis who moved here to escape Brexit. After chatting to them about New Zealand for 15 minutes, they said I should check out this brewery also run by two New Zealanders called Doskiwis, so here we are. It’s got a sweet as, chill vibe and I’m here for a quick feed.
I'm still buzzing about how I've found four New Zealanders in Costa Brava. I don't even know that many in Toronto.
Entree
DK "Bravas": Roasted baby potatoes with tomato and allioli sauce, rosemary from our garden, EV olive oil and salt
Everything patatas bravas should be. A rich, creamy sauce with fluffy, well seasoned potatoes. Allioli is a Catalan emulsion sauce made from olive oil, pounded garlic, and salt. The name bears much similarity to alioli in greater Spain and aioli in Provence, France, however, the difference is that allioli is not made with egg. As a result, it has a much more intense garlic taste that isn't mellowed out by the creaminess of the mayonnaise.
Mains
Classic DK Burger: Wagyú beef from Parlavà fed with our spent grain. With cheese, organic, local carrot and cabbage, and pickled cucumber and jalapeños
The burger is really juicy and tasty. I’m impressed by the softness of the bun and the crunchy textures of the slaw. Well balanced and great package deal. The beef comes from local cows in Parlava, just a few minutes away.
Drink
Heartbreaker Sour Ale: fermented with raspberries, strawberries and lemon
I’m not really a beer drinker but I like sour ales and this one is very tasty. Also, the perfect size for me!
Dessert
Chocolate Fudge Brownie
We wanted to have a “kiwi cookie”, which I think is actually an Afghan cookie but we don’t call them that anymore because it’s problematic. They’ve run out so we go for the brownie, which comes with a nice coffee cream to balance the richness of the chocolate.
I had a great yarn with Mike, who was manning the kitchen, and his wife, who was manning the brewery and drinks. He's from New Zealand and she's a Catalonian who lived in NZ and is a Kiwi at heart, and they're both in Costa Brava to escape Brexit. What a great time here! Marc is super impressed and also slightly shocked that he's never noticed this brewery, considering he passes this way relatively often. He says he'll be back.
Posted by Jeremy at 6:53pm on Monday January 17, 2022 :: 0 comments ::
Bocam
Where? Bocam (Figueres, Spain) Map Menu
When? Wednesday December 29, 2021
Who? Marc
Food Style? Modern European
We spent the day touring around Costa Brava's best scenery, and even skipped over to Perpignan in France for an hour since it was so close. On the way home, we stopped by the Dali Museum in Figueres and decided to have dinner there. This place is a stone’s throw from the museum and serves modern food with influences from different parts of the world.
Mains
Platillo Mar i Muntanya de Calamars i Mandoguilles
I’ve gone for the mar i muntanya, literally “sea and mountain”, or surf and turf. It's a mix of squid and meatballs with a magnificent sauce that I have to soak up with some bread, so I get Marc to order some for me. It comes with some authentic, full flavoured olive oil and is absolutely delicious. The squid is cooked perfectly and melts in my mouth, the meatballs are soft and juicy, and there’s crunchy croutons with squid ink that add a wonderful texture to the dish. I’ve completely emptied the plate and its sauce because it’s so good.
We can’t pass up desserts called “Dali’s Egg” and “Gala’s Lips” considering we are in Dali’s home town.
Dessert #1
Dali's Egg: White chocolate and mango cream
Dali’s Egg breaks open and reveals this stunning mango cream with white chocolate, there’s some amazing flavours and textures on the plate and the presentation is absolutely beautiful.
Dessert #2
Gala's Lips: Cheese mousse and red berries
Named after Dali's wife, Gala’s Lips have that vibrant, inviting red colour and a wonderful raspberry flavour to match. It’s refreshing and tart, and also beautifully presented.
Posted by Jeremy at 6:41pm on Monday January 17, 2022 :: 0 comments ::
Casa Marieta
Where? Casa Marieta (Girona, Spain) Map Menu
When? Monday December 27, 2021
Who? Marc
Food Style? Traditional Catalan
After an evening of walking around Girona’s beautiful alleyways and river area, Marc has taken me to a traditional Catalan restaurant in the Plaça de la Independència. The Catalonians usually don’t eat until late, so we stroll by at 8.30pm and grab a table outside because it’s not -5C degrees, unlike some other countries. I've given Marc the permission to order everything so I’m going to be pleasantly surprised by what appears in front of me. Also, sangria!!
Tapas #1
Acorn-fed Iberian Shoulder
This was so delicious. The natural saltiness of the pork was just so appetising. I said to Marc that the beauty of Mediterranean food is its simplicity and the quality of the ingredients. The crispy bread that comes with it is called pa amb tomàquet and is prepared by rubbing the inside of a tomato on the bread and seasoning with salt and olive oil. Weirdly enough, the Catalans throw the tomato away after this, much to my shock, given that there's still a decent amount of tomato that can be used for other things, like a salsa or a sauce.
Tapas #2
Salt and Pepper Sausage with Potato and Catalan Beans
Oh man, that sausage is fantastic - smokey and meaty without being too oily. I love the idea of having small dishes to share without being overstuffed like I was in Portugal.
Dessert
Crema Catalana
Catalonia’s version of creme brulee, this is very similar in taste but is more creamy in texture and doesn’t have that gelatinous feel to it. It’s one of the most famous desserts in Catalonia and I couldn’t pass up the opportunity to have it. I love that intense eggy custard flavour and I keep wanting more. The roll on the top is called a neula, and is often eaten with cava (Catalan sparkling wine) during Christmas.
Posted by Jeremy at 5:21pm on Monday January 17, 2022 :: 0 comments ::
Parrilla Alhambra
Where? Parrilla Alhambra (Centro, Madrid, Spain) Map
When? Thursday May 25, 2017
Who? Me
Food Style? Spanish
It's been another hot day in Madrid. I took a hiatus from food blogging yesterday because I was having a bit of a sad, being all alone in Spain, but it's my last night in the capital city so I have to eat something good to remember it by. I'm here slightly before rush hour and this place is already buzzing with activity and noise.
Sangria and Tapas
I've got a sangria and some free chorizo while I wait for my food. Why are the Spanish so good with sangria? I could do this all the time. The waiter sees me rudely picking at the sausage with my fingers and turns my attention to the toothpicks by the pepper and salt. Oops. What do they call a faux pas in Spanish?
Entree
Garlic prawns
Both my entree and mains arrive at the same time. The prawns are sizzling in boiling garlic oil and it's delicious when I dip the bread in to soak it up. The prawns are a bit too salty by themselves but with the bread it's perfect.
Mains
Iberian pork
I try some of the pork before it goes cold. I have to admit, it does not look appetising, even bordering on tacky. However, it's somewhat tasty and smokey, but perhaps a bit dry. A nice sauce or some salad with oil would have made this excellent. I've got some leftover oil from the prawns...yep, much better. Some bits are a bit burnt and and I'm not a fan of the rock salt on the pork. It's okay, nothing exceptional. I probably won't eat all the fries.
It dawns on me that there is an identical restaurant next door at number 9 (this one is at number 7) also called Alhambra. One of the Google reviews I read mentioned this. Poop. I was not supposed to go to this one. The menus look the same though. Oh well, the deed is done and I'm full of pork, prawn and most importantly, sangria. I'll never know the difference.
Posted by Jeremy at 11:06am on Saturday June 10, 2017 :: 0 comments ::
La Plateria
Where? La Plateria (Centro, Madrid, Spain) Map
When? Tuesday May 23, 2017
Who? Me
Food Style? Tapas
A short walk from the massive El Retiro park, this place has a large outdoor area perfect for people watching. I've spent too much time outdoors today, and the sun is ludicrously strong, so I'm sitting in the cooler indoors and I've got an Iberian platter to myself.
To be honest, I went to this other cafe earlier but after I ordered my sangria, I realised they didn't do dinner service. Given that sangria in most places is only €3, I am doing double sangria today. Let's see how badly this turns out.
Mains
Iberian ham and assorted cheese platter
I have in front of me a veritable feast of cured meat, cheese, olives and bread. It's very reminiscent of my Italian food journeys, but the cured meat includes, of course, that peppery Spanish chorizo and that strong, salty Iberico ham. It's very good, brought together by the cheese as well as the olive oil in the bread.
It's a basic meal but it's done the job and I'm quite happy. I probably won't have dessert on the account of the sangria, but I'm quite full anyway. Also not sloshed. I'm feeling good.
Posted by Jeremy at 10:59am on Saturday June 10, 2017 :: 0 comments ::
Che Boludo
Where? Che Boludo (Valencia, Spain) Map
When? Monday May 22, 2017
Who? Me
Food Style? Argentinian Steakhouse
I'm in the mood for steak and what better place to have steak than an Argentinian restaurant. If there was two of me, I could have gone for the mixed platter but alas, I've settled for a rib eye. The waiter asks if I want to try an ox rib eye; it's more expensive but better, he says. I'm not too sure so I stick with beef, medium rare.
Entree
Chorizo with chimichurri sauce
I got coaxed into ordering a starter too, since the steak is going to take a while. I didn't want something too big so I went with the classic Spanish spicy sausage, chorizo, with chimi churri. I get the feeling it's precooked and has been fried to warm it up, the inside is still a bit cold. It's a little unpleasant. It tastes okay though, the chimi churi is quite appetising.
Mains
Rib-eye on the bone
The steak arrives and holy moly it is massive. I can do this. It's seasoned very well and it's juicy with that nice smokiness from the grill. There's nothing more for me to say, I just have to power through if I want to finish this.
Halfway through. I regret having the chorizo. I'm definitely slowing down and I don't think I have the momentum. My brain is doing that thing where it's saying the food in my mouth is no longer edible. I can feel my gag reflex coming on. This is a bad sign.
Nope I can't do it. I quit. This is very distressing for me. I stare at my plate solemnly. It was a good, tasty steak but far too much for me, especially after that starter. You could even say this was...
A mistake.
Posted by Jeremy at 10:31am on Saturday June 10, 2017 :: 0 comments ::
Navarro
Where? Navarro (Valencia, Spain) Map Menu
When? Monday May 22, 2017
Who? Me
Food Style? Spanish
These guys are open for three hours starting at 1.30pm in the afternoon during weekdays, and a bit longer on Saturday; their menu caught my eye because they have lobster paella and that sounds amazing. They're so busy they won't let me have a table until 2.30pm, which is an hour after I arrived, so I come back.
As I place my order, the waitress tells me the lobster paella will take 30 minutes. Deep down my heart sinks and my stomach grumbles but I am so determined to have it that I say yes. I still have plenty of time to explore Valencia afterwards. I order some bread to tide my hunger pangs in the mean time.
Mains
Lobster paella
Finally at 3.15pm my lobster paella arrives and I grin. It smells phenomenal and has a much richer seafood taste than the seafood paella I had last night. There's fish, shrimp, cuttlefish and squid as well, and it tastes amazing. The rice under the lobster has soaked up some of the roe and it’s clearly the best part of the dish. I'm a bit out of practice with prying the flesh out of the shell but I make it to the end. The heat of the pan helps keep the rice warm while I've been fidgeting with the lobster meat.
That was excellent and worth the wait. So happy.
Posted by Jeremy at 10:23am on Saturday June 10, 2017 :: 0 comments ::
El Pederniz
Where? El Pederniz (Valencia, Spain) Map Menu
When? Sunday May 21, 2017
Who? Me
Food Style? Tapas
It's my first night in Valencia and according to Google this restaurant is open. It is not, when I arrive at 7.45pm. The waitress tells me they open at 8.30pm, which isn't too far away, so I go for a walk and return.
The owner is happy to make recommendations and will even do half portions for me so I can try more things. I'm also sitting happily with a large glass of sangria, filled with those famous Valencian oranges. Life is so good right now.
Tapas #1
Croquettes
The croquettes are the first to arrive. There are four different types, each battered perfectly with soft, creamy fillings. The large one on the left surprises me; it's very smokey, but they're all delicious in their own way. These croquettes are highly rated on Trip Advisor and I can see why!
Tapas #2
Fresh King prawns in boiling oil with garlic and spicy peppers
They weren't kidding when they said boiling olive oil. It smells amazing though. I'm instructed to take a bit of the oil, half a pepper, some garlic and half a prawn and eat it with the bread for a fantastic flavour combination. I hope the pepper has kick - they're from the owner's garden! I assemble a bite and give it a go. Wow, it's good, the prawns are soft and tender, they've absorbed all the garlic, and he's right, the flavour combination is great. The pepper gives that much needed spice, which makes the garlic more prominent. I ignore the recommendation for half a pepper and go for a full one - I haven't had spicy food in a while. The owner notices and remarks I must love spicy food. If only he knew exactly how much.
Tapas #3
Morteruelo - partridge, quail, wild rabbit, chicken, acorn ham, foie breadcrumbs
The last one is the dish that I can't pronounce. It tastes like stewed meat, very gamey but flavoured beautifully. It's quite rich but perfect with the bread. The pine nuts give it a bit of crunchy texture. There's some leftover garlic oil on my plate, and I happily wipe the plate clean of the morteruelo and the oil. Yum!
Dessert
Manchego cheese flan
I can't pass up the house speciality dessert, Manchego cheese flan. It's much like the filling of a cheesecake, not smooth like a custard flan. The toffee sauce is really good though, and the dessert is quite filling. The only unfortunate thing is now my sangria tastes quite sterile. I know, what a disaster. I'll live.
Dessert Wine
Moscatel
To leave a sweet taste in my mouth, the owner gives me a shot of Valencian dessert wine. It tastes like lychees. A+ would eat here again. I am well and truly sloshed.
Posted by Jeremy at 10:13am on Saturday June 10, 2017 :: 0 comments ::
Arume
Where? Arume (Ciutat Vella, Barcelona, Spain) Map
When? Saturday May 20, 2017
Who? Me
Food Style? Spanish
After a long day walking all around Montjuic, I've taken the funicular down and a few minutes walk away is Arume. The only place available is at the bar, which I'm sharing with three Singaporean girls who are also keen on trying the duck paella. "I wonder if it'll be like Peking duck" one says. I chuckle as one of her friends scolds her. I've ordered some baby scallops too, because seafood here is great.
As our starters arrive, my Singaporean friends apologise for taking pictures of their food.
I laugh.
Entree
Baby scallops with sweet corn sauce, kimchi and paprika bread
My plate of scallops looks amazing, and we happily exchange our starters. They have beef tartare and iberico ham carpaccio, and both are excellent, but I didn't feel like taking pictures of their food. Full of flavour, salty, savoury, beautiful smooth textures. My scallops are rich and creamy with a delicious sauce, perfectly cooked - a slight crisp on the outside and soft on the inside.
How did I not fix that one scallop on this photograph? It's really annoying me now.
Mains
Duck paella with Padron peppers
A massive hot plate of duck paella arrives. The smell is intoxicatingly delicious and I taste a bit. It tastes like duck and a hint of mushrooms, which is okay given how delicious the rest of it is. It's like a richer, meatier risotto. The smoked peppers are a great addition.
Britney's Hit Me Baby One More Time comes up on shuffle and the whole bar erupts into song. I love it.
The girls got seafood paella and fortunately for me, they can't finish it so they offer the rest to me. It's very good as well, but not as rich as the duck one. It's got all that natural saltiness from the mussels, squid and prawns in the stock, and the freshness shows.
Dessert
Afternoons with Marta - cocoa black beer sponge cake with chai tea, pineapple and ginger
I can't refuse the offer of dessert. The cake is gorgeously rich and moist, the beer and ginger evident. The rum pineapple is also really good, and coupled with the ginger ice cream, this is a well-balanced, well-made dessert to finish my time in Barcelona.
Posted by Jeremy at 9:44am on Saturday June 10, 2017 :: 0 comments ::
Tosca
Where? Tosca (Ciutat Vella, Barcelona, Spain) Map
When? Friday May 19, 2017
Who? Me
Food Style? Tapas
After a tour of Montserrat, I'm back in Barcelona quite late and I'm looking for food. I was intending to go to this place called Casa Lorea but as I walked by their menu, it didn't look very appealing. The only thing that stood out was their sangria selection, which I would have happily had if I wasn't so hungry. I continued walking down the road and found Tosca, so here I am at the bar by myself, with a white wine sangria in hand as I wait for my food to arrive.
Tapas #1
Chorizo with chimmichurri sauce
I try the chorizo first. Wow! There's a bit of spice and the sausage is delightfully meaty, but that sauce is the winner. It's so delicious.
Tapas #2
Fried baby squid
The squid is next. It's crunchy on the outside and soft on the inside, but it's nothing I haven't had before. Don't get me wrong, it's still very tasty, just not any thing special.
Tapas #3
Tuna tataki
The tuna is the last to arrive and I can see immediately it is beautifully pink and encrusted with sesame seeds. It's excellent. Fantastic flavour, great texture. It's the best of the three and I'd happily order another one of these right now.
Dessert
Home made banana caked
I know it's not very authentic but I decided to have banana cake for dessert. I was suckered in by the "house made" adjective. I also needed some more food to help digest the sangria. It's soft and warm, but perhaps a bit dry. It's good though, and I really like the walnuts.
Posted by Jeremy at 9:39am on Saturday June 10, 2017 :: 0 comments ::
Rio DOC
Where? Rio DOC (Sant Marti, Barcelona, Spain) Map
When? Friday May 19, 2017
Who? Me
Food Style? Brazilian Casual
I usually go for a quick sandwich or something I can eat on the go for lunch, just so I can maximise my time exploring. However, this tapas thing is too good to pass up, so I'm going to try and tapas as often as I can. Near the zoo is this little cafe, and I'm stopping by here on my way to the beach.
Tapas #1
Hummus - classic, beet, and piquillo pepper, with tapiocas and vegetables
I dig into the hummus first. Each pot is tasty in its own way. The classic one has that nice chickpea flavour with lots of olive oil and herbs, the pepper one has a good spice to it, and the beet one has that slight sweet but earthy flavour. The tapiocas look like plain white bread, but they're actually slightly crispy and more like wafers. They're perfect for eating with the hummus.
Tapas #2
Meat rissoles
The rissoles are really good. Nice and crispy batter with delicious meat on the inside. This is the half portion, because variety trumps quantity for me!
I'm having fun trying all sorts of different combinations but I think the pepper hummus by itself is my favourite. There's a lot of hummus to get through and the meal is surprisingly filling from the dense tapiocas. For €11.80 including a drink, that was excellent value.
Posted by Jeremy at 9:28am on Saturday June 10, 2017 :: 0 comments ::
Irati Taverna Basca
Where? Irati Taverna Basca (Ciutat Vella, Barcelona, Spain) Map Menu
When? Thursday May 18, 2017
Who? Me
Food Style? Pintxos
It's time for tapas round two. I purposely had an early and smaller meal at Ramblero so I could eat again. This time I've ordered my sangria. Teehee.
Pintxos
It's hard to talk about everything individually. What I will talk about is the experience and the ambience. Tapas begs company. It's like yum cha. At Irati, it's more catered to the solo traveller; instead of ordering plates of food, you ask for a plate and then you pick what you want from the bar. At the end, the number of toothpicks is tallied and you're charged €2.10 for each. In fact, this type of tapas is called pintxo, which means skewer. Stand at the bar and eat, and watch others enjoy themselves while you type up a food blog on your iPhone.
The food here is excellent. Lots of flavour and variety, and interesting combinations. Most of them are bread based, with various meats and garnish piled on top. There's tuna, sardines, smoked salmon, cured meats, cheeses, crumbed prawns wrapped in bacon - try everything once, and try them again. The staff are extremely friendly and helpful and I felt much more at ease than last night. I had eight items in total and my drink, and that came to about €20.
Posted by Jeremy at 9:22am on Saturday June 10, 2017 :: 0 comments ::
Ramblero
Where? Ramblero de la Boqueria (Ciutat Vella, Barcelona, Spain) Map Menu
When? Thursday May 18, 2017
Who? Me
Food Style? Tapas and Seafood
In the chaos of the Mercado de La Boqueria on La Rambla is a kitchen called Ramblero. Walking by, it smells amazing. They have all this fresh produce mere metres away and my mouth drops open as I watch platters of seafood leaving for tables off to the side. I'm sitting the bar and probably can't eat a whole platter to myself, so I've ordered a few dishes to try.
Solo Tapas. Is there anything more sad :( Just let me down the white wine and I'll drop my inhibitions. I should have ordered sangria.
Tapas #1
Iberican Chorizo
The iberico chorizo is solid and meaty, but isn't very spicy. I like it though. I can see it matching with some bread and cheese.
Tapas #2
Croquettes
The croquettes are very good. Perfectly crispy on the outside and soft and fluffy on the inside. In fact, they balance the saltiness of the chorizo.
Tapas #3
Grilled Prawns
The final dish to arrive is the prawns. They're surrounded by mushrooms and I involuntarily grimace. Despite that, the prawns are fantastic and melt in my mouth. They're so full of flavour. I even try the mushrooms. Nope. Not for me. There's a bit of chilli in the dish and I accidentally take a bite - it's hot!
It's a bit expensive for what I ate but the quality is there. I got a free shot of some traditional liquor too, but I'm not sure what it is.
Posted by Jeremy at 9:20am on Saturday June 10, 2017 :: 0 comments ::
O Retorno
Where? O Retorno (Eixample, Barcelona, Spain) Map
When? Wednesday May 17, 2017
Food Style? Spanish Seafood
My first night in Barcelona and I'm a bit nervous about eating out since tapas is such a big thing in Spain, and being a solo traveller I'm not sure if it's the norm to have tapas by yourself. It's certainly not as fun, and I imagine it's like eating yum cha by yourself. My Spanish is also terrible, so I think the language barrier will be hard to overcome if the restaurant staff don't speak English.
Any fears I had were immediately compounded by the fact I spilled my bloody drink all over the counter and myself. Oh well. I can never come back here. I don't know what I'm doing and I just order some random bits of seafood. Being by the Mediterranean, seafood is a big part of the cuisine here.
Entree
Patatas Bravas
I got some patatas bravas, because carbs are good. They're nice and crispy on the outside and the spicy mayo is not too bad, just not that spicy.
Mains
Pimientos
I thought I was ordering seafood here but fried pimientos have appeared. I think something got lost in translation. Oh well. It's nice though. I hope my grilled prawns get here.
Mains, For Real
Grilled King Prawns
It takes a little bit of confusion and another patron to translate what I want, but yes it turns out my prawns got lost too. I'm so embarrassed at the lack of language skills. They do arrive though, and damn they're good. Lots of garlic and herbs, juicy and perfectly cooked. I don't know what is the proper way to eat them so I eat them the only way I know: savagely, with my fingers. At one point in time, a splattering of oil hits my face because I'm useless at this dignity thing. I power on. I won't finish everything but I'll do my best.
Posted by Jeremy at 9:13am on Saturday June 10, 2017 :: 0 comments ::