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The region of Catalonia has a strong culinary reputation, both for its traditional staples and "nueva cocina española," a cutting-edge gastronomical deconstruction movement headed by native chef Ferrán Adrià.

On the other hand, classic, down-to-earth, Barcelona food would be impossible without a handful of essential ingredients. Olive oil, garlic and tomato are the top three without a doubt. Barcelona cuisine is characterized by an innate creativity that other Spanish regions lack. For example, raisins and nuts are often mixed into vegetable dishes; rabbit is combined with snails; poultry or meat is cooked with fruit.

Local favorites:

Pa amb tomàquet

Sarsuela

Fideua

Crema catalana

La Comida (The Food)

 

Ferrán Adrià

chef

Creator of "nueva cocina española" in Barcelona.

Adrià, without any question the most famous and imitated chef in the world, turns foods into foams, mixes unexpected flavors... he's essentially converted cooking into a grand experiment. The price, however, matches the innovation, so if you want to try any of his or his disciples' restaurants, book far in advance and dig deep into your pockets for this cult foodie experience.

Below, you'll find some of the essential dishes known across Barcelona and Catalonia.

¡Buen Provecho!

Pa amb tomàquet- thick slice of toasted bread, rubbed with garlic and fresh tomato, drizzled with a generous portion of olive oil and a pinch of salt- a Catalan staple and breakfast favorite.

Sarsuela- "seafood medley" of white fish, prawns, shrimp, squid, mussels, clams, crayfish or lobster. Any combination of these ingredients are combined in a casserole with olive oil, tomato, lemon, paprika, white wine, and sherry.

Fideua- similar to paella, which includes a combination of shellfish, poultry, meat and vegetables but instead of rice, a short skinny noodle is used.

Crema catalana- cold custard with a crispy, caamelized sugar coating- the most everpresent Catalan dessert.