If there’s anything I’ve learned from this blog, it’s that I love eating, photographing, and writing about food. So what would a documentation of Barcelona be without complete coverage of its culinary delights? Day One was less fettered with foodie favorites as Day 2, but we did discover a tiny little tapas restaurant in Born (section of Barcelona near Gotic) that was perfect – a true local eatery, and a 10 Euro menu that was minimalist but traditional. Nicasso was a great place to gather with some friends we made at the hostel – including a brother and sister from the Midwest and an Australian backpacker of Spanish descent. Our Australian friend and I both opted for vegetarian options: tortilla espanola, slices of manchego cheese, and patatas bravas with a spicy sauce that my mouth couldn’t quite handle. Delicioso!! And the sangria, of course, was fantastic.
I’ve already mentioned La Boqueria, my favorite, but I can’t help mentioning it again if only to include more food porn. If you head there, I suggest trying any kind of fried seafood, particularly the fried fish balls on a stick (sounds ridiculous, but is delicious). Head to a cheese vendor and ask to try some manchego: for about 2 Euro they’ll give you two decently sized slices of the delicious cheese. Look for the smoothie vendors, who have every flavor imaginable for about 1,50 Euro – but don’t drop yours, like Shaun did. They are colorful and photogenic, and too delectable to pass up. There are also gelato stands, tapas bars, candy vendors, and meat that looked like it had been taken from a horror film – I steered clear of that.
I guess since I’ve mentioned manchego, I should include here that it turns out my favorite cheese is not French but Spanish. Manchego is Spain’s finest export, in my opinion, and is the perfect moderate flavor with an absolutely irresistable texture. I could have eaten a block of it. I picked up some in the airport (overpriced, of course) to take home, and within a week it was almost gone. Though I’ve had manchego before in the states – fried, in mac and cheese, fondued – I have to say I hadn’t tasted it quite like I did in Spain, plain and without anything to hide its tremendous flavor.