Stop in for a café con leche and chocolate con churros at Els Cuatre Gats.
BARCELONA
Under Chef Paco Pérez, Hotel Arts Barcelona’s famous Enoteca is awarded a second Michelin star.
Chef Carles Gaig mains a familial point of view regarding Catalonian cuisine: an attempt to preserve authenticity of Catalonian roots.
Here are interesting day trips out of the Catalan capital city.
A quick and fabulous sandwich in Barcelona’s Latin Quarter.
Freixenet cellars: one of the highest producing Cava companies in Spain.
The most beautiful thing about building a new company is the occurrence of each “first.” Chef Albert Raurich was my very first interview in Barcelona.
“A lot of people think that tapas are ours, but when I went to Asia and noticed the way Chinese made and ate dim sum, and the way plates were served, it was just like our tapas.” Chef Albert Raurich.
It seems as though Gaudi is paying homage to nature’s sacrifice by building a forest of his own.
Sala Montjuïc has become one of the most beloved summer activities, so deeply embedded in the city of Barcelona.