Curious about food, culture and what people put in their mouth
Whenever I hear Rafa Peña, owner-chef at Gresca Restaurant and Bar has had a hand in something I want to visit immediately. Even so, as someone who prefers lunch over dinner, it took me some time to make it down to Bar Torpedo which is opened ...
Extra Bar is a fitting name for this place. It is mainly a bar with a little something extra to it. In the form of a daily changing menu of platillos: little plates made for sharing. No more than 15 seats, all bar height, some facing the wall, some ...
Three Marks Coffee. So-called because the place is owned by three men, all of whom are named Mark. There is local Mark, from Barcelona; Northern Italian Mark & Southern Italian Mark. I meet two, both have their trouser legs rolled up. One sports a red wolly hat which nicely plays off the small red trays…
I like the lightening bolt logo. The superhero implication it carries. As if a coffee from Syra will equip me via transference with a super power. It’s not far from the truth. Caffeine is a legal zing said to combat everything from diabetes to cirrhosis to stupidity. Syra has new digs. A side street off…
As another year of eating in Barcelona draws to an end, I wanted to share with you my highlights of the year. A theme that I picked up on was the gastro restaurant. A category that I often found to be missing. The original (0pened in 2017), featured on the Sheila Dillon BBC Food program…
Milla is a 25-year-old woman who, disenchanted with her PR job working for Louis Vuitton in London moved to Barcelona. She had two ideas. One, was to be a purveyor of Spanish fare, championing the small producer. (something like Épices Shira, or ...
Bread is bought daily in Barcelona, practically every block has its own bakery. The bread is "fresh" meaning it has come out of the oven on the day but with the feats of modern food production, that hardly seems like a laudable point. A lot is ...
Unlike cured meats, cheese is constantly evolving. From young and bland, it goes on to develop mature flavours until it reaches its apex. A fixed moment in time when it's at its best before beginning its descent. A well-made cheese is a metaphor of ...
Hello! My name is Suzy. This blog is about discovering Barcelona through its eateries. I take it one restaurant or shop at a time and post on the blog once a week. I vary where I eat to have a have a mix of high and low end places. My goal is to find the special places, the ones worth seeking out and show and tell you all about them. Read more...
