As you might expect from a city whose weather forecast tends to be sunny, Barcelona has plenty of excellent ice cream options, even as summer fades into fall. Continue »
Articles by: Paula Mourenza
It’s not unusual for travelers from Mallorca, Menorca or Ibiza to land in Barcelona (just a one-hour flight away) with an ensaimada in hand. The delicious, sugar-dusted spiral of dough is one of the Balearic Islands’ typical pastries and a sweet reminder of one of Spain’s most touristed and celebrated destinations for summer trips or weekend getaways. Continue »
Opened in 1944, La Cova Fumada (“The Smoked Cave”) is one of the most beloved gastronomic icons in Barcelona’s port area. Every day, people from all over the city come here to enjoy the powerful charms of the smell of fried fish, the spicy bite of their original “potato bombs” and the warmth of the familiar, old-school atmosphere. Continue »
On recent visits to Madrid, we’ve noticed that a new breed of food market has taken hold of the city’s attention. While the traditional kind with food stalls slowly disappears, vibrant, culture-focused gastromarkets are booming. In addition to great food, they offer a mix of businesses, along with cooking demos, live music, exhibitions – the list goes on. Continue »
Providing something simple, cheap and good to eat in Spain is easy – as long as there’s a proper fire exit and plumbing. Life is harder for street vendors and food trucks: Spanish law permits cooking and selling fresh (unpackaged) food in street stalls only during festivals or events or in markets run by an organization.
Ivan Rodríguez Vivancos is el tiet, Catalan for “the uncle,” a nickname given to him by the cooks who worked under him at renowned fine-dining restaurant La Terraza del Claris. Today, “El Tiet” is at the helm of his own restaurant, away from the stressful environment of alta cocina, in a place where he can also transport his customers away from the stress of daily urban living. Continue »
As a side benefit of his former life as a financial advisor, Xavier Maymo got to spend 20 years dining at some of Europe’s finest restaurants. When he would return home after his business trips, he would relax by recreating the dishes he had enjoyed at these restaurants in his own kitchen. Continue »