These are the hottest Barcelona restaurants and bars, where locals are flocking for futuristic cocktails and tourist-free tapas.
Until a few decades ago, Barcelona wasn’t what you’d call a first-class food town. Yes, it had great raw materials, marvelous markets, and a rib-sticking regional cuisine with medieval roots. Yet often I found, during my earliest forays into the city back in the 1980s, that restaurant-eating in the Catalan capital was uninspiring: The choices were basically calorific classics , rice dishes, or char-grilled fish.
and fresh tuna, rigatoni stuffed with royale of hare, and slow-roast lamb with Idiazabal cheese and tarragon cream. Thanks to Maleducat and a handful of other rebellious chef-powered bistrots, the salt-of-the-earth neighborhood of Sant Antoni at the western end of the Eixample has seen its gastro credentials soar. If this casa de menjars has a deliberately plain and workmanlike look about it, the food is anything but basic.
It’s easy to forget how close Barcelona is to France, geographically and culinarily—until you meet Romain Fornell, a Toulouse-born chef intent on spreading the gospel of la véritable cuisine française. I first sampled Fornell’s food back in the day at his posh, Ducasse-influenced hotel restaurant Diana, but the “Big Red Café” is far breezier.
Barcelona’s cocktail scene has something for every kind of fancy sipper, from the hardcore old-school to the funky and eclectic . But when it comes to contemporary cocktailery, Paradiso, the brainchild of Italian bar supremo Giacomo Giannotti, is hot to trot. From outside, Paradiso looks like a humble sandwich bar , but on most nights, there’s a line around the block. Climb through the door of an old-fashioned fridge, and you’ll soon see why.
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