Food in Barcelona: 9 Quintessentially Catalan Dishes and Where To Eat Them

Pa amb tomàquet (literally, bread with tomato) is an incredibly simple staple of Catalan cuisine. The magic of this effortless dish is its fresh ingredients, notably the tomato and the technique of rubbing it (and then discarding, not eating, the skin!) onto lightly toasted "Coca" bread—a crispy flatbread traditional to the region. The finishing touch is a drizzle of olive oil and a generous sprinkle of salt. Garlic, rubbed onto the bread pre-tomato, sometimes gives an extra flavor hit.

Where to try pa amb tomàquet in Barcelona: You’d be hard pressed to find a Catalan bar or restaurant not serving pa amb tomàquet, but Bar del Pla does a particularly moreish one. If you want to sample a few different tomato breads (every one is slightly different), book a food tour and visit some of the city’s best spots.

Catalonia is dedicated to marking the food seasons. Come spring, Catalans gather for calçotadas, a BBQ event dedicated to the large spring onions that are harvested in abundance throughout the season. Grilled en masse over embers, the blackened outer layer is peeled away and the smoky flesh dunked in romesco, a red pepper sauce.

Where to try calçots in Barcelona: If you’re not heading to a calçotada, you can rely on any traditional restaurant to be serving calçots during the spring season. If you’re looking for Catalan dining recommendations in Barcelona, Ca l'Estevet and Fonda Pepe are both worth trying.

Although it was originally created in a small town south of Valencia, fideuà is a popular alternative to paella across the Catalan-speaking region of Spain. Cooked in a large shallow pan like its famous sibling, the principal difference is that fideuà is made with short pasta, not rice. Designed to share (it’s made for a minimum of two people), much like paella, seafood and fish are normally the stars of the show, but meat and vegetarian alternatives are also served.

Where to try fideuà in Barcelona: Do like the locals do and enjoy your fideuà for Sunday lunch. Even better, eat it at a beachside bar such as Xiringuito Escribà.

In Catalan escalivar means “to cook on hot embers,” which is exactly what this dish involves. Red peppers, eggplant, and onions are roasted whole and then peeled and layered to create a smoky-tasting dish that’s served cold as a tapa. Try it topped with anchovies, scooped up with pa amb tomàquet, or alongside a big wedge of tortilla española (Spanish omelet).

Where to try escalivada in Barcelona: Enjoy escalivada with other simple tapas dishes on the hidden rooftop terrace at Monopol.

Crema neatly translates to both "cream" and "burned" in Catalan, which handily sums up this dish, the region’s delicious take on the French crème brûlée. A crispy layer of burnt sugar on the top satisfyingly cracks open to reveal the thick and lightly lemon- and cinnamon-flavored custard below. And you can't skip it when you're in Barcelona.

Where to try crema Catalana in Barcelona: If you order the menu del día (the 3-course weekday set menu served all over the city), chances are crema Catalana will be available for dessert. If not, Bodega La Palma does a great one.

Dating back to the Roman period, botifarra is a specific type of Catalan pork sausage and a much-loved delicacy across the region. It’s served in a number of ways, but the most classic option is with mongetes (beans). The beans are boiled, the sausage is grilled, and they’re mixed together in the pan with the classic Catalan flavor combo: garlic, olive oil, and salt. It sounds simple, but it's tough to beat.

Where to try mongetes amb botifarra in Barcelona: Head to one of Can Punyetes’ three restaurants across the city for a great take on this particular dish.

If you want to explore Catalan gastronomy in Barcelona, you must try bacallà (salted cod). Used in lots of Catalan dishes, it’s one of the most popular ingredients in the region (and Spain as a whole). This salad celebrates its simplicity by incorporating the salted and shredded cod into a tomato, onion, and black olive mix, which is served with a generous dashing of olive oil. When the temperature rises this is the perfect light lunch served with pa amb tomàquet and a cold caña (small beer).

Where to try esqueixada de bacallà in Barcelona: Head to Taverna El Glop in the neighborhood of Gracia and tuck into this summery treat.

Mató, a fresh cheese made from sheep or goats' milk, has been produced in Catalonia since the Middle Ages. The slightly textured cheese, a bit similar to Italian ricotta, is served topped with honey to create this quintessential dessert that you’ll find in restaurants all across the region. After a rich meal, this is the perfect palette cleanser—a lighter alternative to something like crema Catalana.

Where to try mel i mató in Barcelona: In the heart of the Gothic quarter, tile-covered Granja M. Viader serves up this classic dish. (Alongside some excellent churros and chocolate.)

Naturally, Catalonia has the Italians to thank for this dish, many of whom immigrated to the region in the 19th century, and brought this pasta recipe with them. Catalan canelons consist of cooked meat (often beef and chicken) rolled in pasta sheets, covered in bechamel and cheese, and baked in the oven. A traditional dish served at Christmas by Catalan families, canelons are often made after the main eating festivities using the leftover meat. However, at many Catalan restaurants—or on Barcelona food tours—you can eat the dish all year round.

Where to try canelons in Barcelona: At El Puestu, an excellent tapas spot on an unassuming street, you'll find this traditional dish topped with parmesan cheese