30/10/2023 — Catalan classics, fajitas, gelato, and more!
I know, I know, it’s been far too long. A week off might feel like a long time but it does mean that I have a huge amount to catch you lovely subscribers up on. Everything from Michelin-starred chefs to bakeries, brunch, and gelato is below — enjoy!
Cuina Sant Pau
Cuina Sant Pau is a restaurant with a fascinating story that you can read all about in the article below and hear about in my podcast with head chef Murilo. Formally a three Michelin-starred establishment, it’s now reopened as a high-end bistro fusing Brazilian, Catalan, and classic Spanish cuisine. It’s a fascinating story and was one of my favourite dining experiences in a long time so do take the time to read/listen all about it!
(It is also home to one of the prettiest kitchen’s I have ever seen!)
Brunch but vintage?
UGOT Bruncherie is one of the oldest brunch spots in Barcelona and has those characteristic queues out the door on weekends. I sat down with their chef to talk about the blending of Middle Eastern cuisine with brunch classics, the challenges and benefits of working in the brunch space, and the cakes that have made UGOT famous! Again, you can read and hear all about it!
Markets supersized
The Mercats des Mercats is the annual festival in Barcelona’s Plaza Catalunya that highlights the city’s famous 43 different food markets. It really is an extraordinary event that brings together producers, restaurants, and suppliers from all over the city. It was great to work with a few of the different stall holders and try out their dishes but my favourite feature was actually away from the restaurants. Weber is a major sponsor of the event and, as a result, you can buy meat or fish from one of the butchers or fishmongers and grill it in the square to enjoy at the festival alongside drinks and food from the other stalls. It’s a great idea and there are microwaves on hand too so that you can bring your own food. The idea is to create a true celebration of food and community and I was seriously impressed with the result.
Questionable Quiches
There’s nothing worse that a let down and when I was told that The Pans Club had ‘the best quiche in the world’ by the award outside the bar was set high. Admittedly, things didn’t start off on the right foot when the person I was meant to be recording a podcast with hadn’t turned up and one poor young server was left trying to deal with the hoards of tourists gathering outside and in.
There is so much potential in this concept with tens of different options, delicious-looking salads, and some great meal deals on offer but my experience was a huge disappointment. My quiches took nearly ten minutes to arrive despite the fact that they only needed cutting and heating and were half cold when they did reach my table. The flavours were all off too with little to no taste of the goat’s cheese or tomatoes in my ‘goat’s cheese and tomato’ quiche. The broccoli one was better but the huge stems made it a challenge to eat.
The sales were a surprising standout but all in all I can’t say that I recommend a visit…
New age baking
is the brainchild of Oswaldo Brito, a former chef who has made the transition to baking and is mixing things up in the industry. He’s combined these new ideas with classic recipes and more to create something really quite special. You can hear and read all about this one too!
Gelato on a mission
As you may remember, I’ve visited some seriously impressive gelaterias this year, most notably the likes of Gelato Carloin Vienna. though, is attempting something seriously grand here in Spain — spreading the message that is gelato. Originating in Florence in 1932, the company is still in the family and has since reached ‘social-media sensation’ status in London. Now in Barcelona, I sat down with the aptly named Florence, who runs the new Spanish division. Based out of the Catalan capital, the company is doing things differently from most international expansions and has shunned franchising in order to maintain quality and control.
You can hear all about it in my chat with Florence but a quick shoutout here to a couple of things. Firstly, their signature gelato has just four ingredients (milk, sugar, eggs, and cream) and now no flavourings. As you’ll hear Florence describe, this is almost impossible to describe in taste and seems to have all the flavour you could want whilst tasting of nothing at all. It’s gelato at its pure, luscious best and I’ve never tried anything quite like it.
Elsewhere, their ‘pinguinos’ are like mini-magnums with my standout undoubtedly the raspberry sorbet-filled white chocolate variation. Ice-cream cookies and flavoured coffees are stunning too and with hot chocolate on the the way, it is quite the dessert paradise just of Passeig de Grácia. There’s a full article on the way but in the meantime do listen along to my conversation with Florence!
Mexican feasting
Finally, a nod to the upcoming Día de los Muertos celebrations next week. I took a trip with some Mexican friends this Sunday to La Cocina de Graciela in L’Hospitalet and even they were blown away. The restaurant is seriously authentic and far away from the tourist traps that dominate much of the city.
My standouts were the super-earthy chicken mole and my first try of Pan de Muerto, a traditional sweet orange bread for the festival. Oh, and the cocktails weren’t bad either… This is Mexican cuisine done right and a far cry from the fajitas and tacos I make myself at home!
One more thing…
I’ll leave you with a croissant conundrum this week. At first glance, have pulled off a piece of genius here with their pistachio and white chocolate-filled croissant. Can’t choose between the two? Have both!Charging double for that though (with no price tags), now I’m not so sure! Can’t complain about the flavour though…
Thanks as always for reading and even if I do take another week off, I’ve left you with plenty of homework to be getting on with! Enjoy and, as always, subscribe for more!
Originally published at http://olieatsitall.wordpress.com on October 30, 2023.
