Delectable rice dishes all year round
La Barraca has a serious paella-making duo in the kitchen. Award-winning Catalan chef Xavier Pellicer is their expert adviser – there three days a week in full kitchen rig – while chef Rafa de Valicourt has left the world of luxurious uptown hotels to return to Barceloneta. The menu boasts six rice specialities that won’t steer you wrong, such as the paella made with high-quality ‘bomba’ rice (a short-grained variety from Valencia), squid, freshly caught fish, clams, mussels, and garlic and parsley oil. Price: €19.50
Marc Singla is another top-class cook who’s decided to focus on paellas and other rice dishes. At La Mar Salada, his seasonal rice recipes take their cue from Barceloneta’s own fish market – a romantic idea that many invoke, but the produce at La Mar Salada really does come from the wholesale market Mercabarna. ‘At 4am we go to the auction and work with what we find.’ You’ll find amazing stews and paellas, such as the arròs negre (‘black rice’) with small cuttlefish and artichokes, or the arròs de senyoret (literally ‘the young master’s rice’) made with razor clams, monkfish and prawns. Price: €19.50-€23
Quim Marquès comes from a family of chefs and is the man in charge of the kitchen in this restaurant just along from La Mar Salada. At any time of year El Suquet de l'Almirall is a great spot to linger over tasty, traditional dishes with a dash of the modern, while in summer the terrace is one of the most coveted places in the city, and their Barceloneta paella one of the most in-demand dishes. Price: €28
Good food on a budget
One of those bar-restaurants that are few and far between nowadays, ideal for tight budgets and good eaters. The fork breakfast is a memorable experience. And at lunchtime, get ready for a communal meal with some delicious starters and main dishes. The 'capipota', shoulder and cod are excellent. Wash it all down with a fine wine from Gelida.
A pioneer among the city’s vegetarian restaurants, Biocenter has the feeling that it’s not just for vegetarians, but for anyone who wants to eat healthily, with generous portions and at a good price. Lunchtime features a self-service salad bar (not just lettuce nd tomato), followed by a main dish.
Escairón is remarkable for its Galician 'entrecot' (sirloin steak) and 'caldo gallego' (Galician broth). Jorge and Pilar make you feel at home, while the clientele are mostly regulars. Other main dishes include barbecue, stews, and the eponymous dessert, Escairón (crème caramel with a kind of nougat ice cream). Unforgettable fried potatoes join the meat dishes.
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