Here I got to sample a grilled botifarra (catalan sausage) sandwich with green peppers, which was complemented by a deliciously refreshing glass of cava. It was beautifully decorated with black and white floor tiles, antique mirrors and a long attractive bar area. Having time to explore the area on foot meant I didn’t get too full! I loved our stop at Café Pages… another family business. Also delicious was the manchego named as the best cheese in the world two years running! I loved Urgelia, a type of cows milk cheese which I sampled with membrillo – a special quince-like jelly. I can at least say it looked very attractive (if you like olives!) However, I tried it… and others in the group really loved it. The son renamed it from his father’s name, to his mother in law’s as he said – she did all the work! In all honesty, I’m not a lover of olives… so the skewer with giant juicy olives and salt cod wasn’t appealing. Next stop: the hub of activity on a Saturday morning – the market! At Mercat de l’Abaceria Central we sampled olives at Glòria and then visited La Trobada del Gourmet for a selection of Spanish and Catalan cheeses. The red and yellow flags were everywhere! These are people with strong beliefs and a sense of belonging – and they show it by hanging Catalan flags from their balconies. It was fascinating to hear that while 35% of the population within central Barcelona are Catalan, in Gràcia, that jumps to 65%. The croissants were warm, flaky and deliciously almondy.īy wandering the streets on foot, there was plenty to observe and discuss. It seemed to be the place the locals go to on a Saturday morning to pick up breakfast and loaves for lunch. “No two loaves are the same” is their motto… and it was encouraging to see the lengthy queue leading out of the door. Baluard is one of the few fully functioning bakeries, and the person behind this buzzing place, Anna Bellsolà, – the fourth generation in a family of bakers. Many stores buy it in and warm it up to give the impression they’ve been hard at work since the early hours. Interestingly, I learned that freshly baked bread is rare in Barcelona. Stop one was the Baluard Bakery within Hotel Praktik. In 1897, during a time of expansion, it was swallowed up by Barcelona… however, to this day, it has retained its village feel.
Gràcia wasn’t always a part of Barcelona – it started as a small village on the outskirts of the city, famous for its convent. Along the way I enjoyed 12 food tastings, and learned about everything from iive oil production, to Catalan architecture, to why the locals drink vermouth and more! But one of my favourite things about the day: being introduced to the local characters at the centre of the community. She was a young American girl with a huge passion for history, architecture, Catalan culture, and most of all –food! Over the next four hours she guided me through the streets to a variety of cafes and restaurants. I met tour guide Renee on Passeig de Gràcia on a cold but sunny February morning. It took the organisers months to research the Gràcia area and find the best eateries to showcase what the neighbourhood is all about. The history and culture of a place is best told through its cuisine.įood is at the heart of every community and is heavily influenced by surroundings and situations. So, when I was invited to take a food tour of a Barcelona neighbourhood that I didn’t know… I couldn’t resist!ĭevour Barcelona Food Tours, the sister company to the already successful Madrid Food Tour was set up in September. This food tour of Barcelona promises the best tapas, Catalan cuisine and a trip to a very special market.
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