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Articles by: Paula Mourenza

Barcelona
¡Salud!: Barcelona's Top 5 Places for Vermouth

Why are you seeing colorful, 1960s-era carbonated water siphons everywhere in Barcelona? Because they’re the symbol of our beloved vermut ritual. Continue »

Barcelona
Sense Pressa: Stress-Free Dining

In 2005, José Luís Díaz was thinking about retiring after working for many years in great local restaurants. He wanted to leave behind the stress of big kitchens, but still to cook the recipes that he loved with a different rhythm and with more time and care. Continue »

Barcelona
Capet: Small Wonder

Spain – and of course Barcelona – has always been a breeding ground for creative types in the kitchen. There’s an ever-increasing number of restaurants that take as inspiration first traditional preparations and update them with ingredients from a global pantry, yet keep their local soul intact. Continue »

Barcelona
Envalira: Feel-Good Food

Some restaurants are enjoyable because they continually offer surprising, innovative creations, while others we like for the opposite reason: because they are reliable in their simplicity and homey traditional preparations. Continue »

Barcelona
Coca de Recapte: Flat Food

Coca is a word used in Catalonia and neighboring regions for many kinds of baked doughs and pastries, both sweet and savory. Continue »

Barcelona
El Kaiku: On the Waterfront

“We have paper tablecloths and napkins on the tables for two reasons: to not forget our roots as a workers’ canteen and because we prefer to spend the money on good product for our customers.” Continue »

Barcelona
Catalan Cheese, Part 3: The New Wave

Cheese has a very long, storied past in Catalonia, as we wrote in the previous parts of this series. But what do the present and future look like? Continue »

Barcelona
Catalan Cheese, Part 2: The ’80s Remix

In the first part of our series on Catalan cheeses, we wrote about very old traditions – going as far back as the Middle Ages and perhaps even further – including the practice of transhumance by shepherds in the Pyrenees. Continue »

Barcelona
Lo Pinyol: Book Club

Bars and literature are like bees and flowers: two separate worlds linked to each other through a symbiotic relationship that benefits both. Continue »

Barcelona
Catalan Cheese, Part 1: Reviving Old Traditions

Many gastronauts come to Barcelona in search of tapas or cutting-edge cooking, but rarely cheese. We think that should change. Continue »

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