Eat Like a Local: Barcelona

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Barberechos (steamed cockles) with olives, a specialty at Mar Mut in the Eixample.
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Els Tres Porquets owners Xavi Jovells and Marc Cuenca.
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Antonio Gaudi's La Pedera, built in 1906 in the Eixample.
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Bar Mut staff.
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Garlic lining the walls of Bar Thomás.
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Thomá's aioli pumping station.
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Afternoon at La Plata.
A white win porrón at La Plata.
Huevos recueltos from Els Tres Porquets.
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  Palmira the matriarch of La Cova Rumada.
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Sample the city's rich flavor, from tapas and paella to handmade ice cream and pastries baked by nuns.

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