If you’re looking for a classic example of Catalan food served in a renovated urban inn, Senyor Parellada is the place to go. Ramón Parellada, of the legendary culinarily inclined Parelladas, opened the iconic spot in 1983 with the goal of bringing to Barcelona the spirit of Fonda Europa in nearby Granollers, where a young Ramón would play among bubbling pots of stew and the memory – or presence – of famous guests in the restaurant. At Senyor Parellada today, you’ll find classic Catalan fare elevated to the best version of itself. The cuttlefish meatballs are a great example of the pragmatism and practicality of Catalan cooking. They bring together the concept of ‘mar i muntanya’ (food that comes from the sea and the land, brought together) with affordable ingredients that are easy to work with: cuttlefish, diced meat, vegetables in tomato sauce and peas. There’s not a Catalan chef who has never made cuttlefish meatballs. And any good traditional Catalan restaurant will serve them. At Senyor Parellada, they pass the test with flying colours. During the week, you’ll also find well-priced daily specials like rice dishes and an extensive list of more traditional items like pig’s trotters with wild mushrooms, ‘escudella’ stew, and ‘carn d’olla’ with snails.