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| The fact of cooking in present of Barcelona like more typical of dishes like of olla of cairn of the escudella I, the potaje with vegetables, rice, the vermicellis and potatoes, been useful like soup, Spanish with the white of judias, which includes will butifarra it (traditional sausage catalanne), the pilot (mass of the cow beef), the bread, the egg and the spices, or of the versions of similars like faves with the monjetes of amb of Catalan or of will botifarra, and rice with the ground casserole, seemed with the Paella of Valencian. In its specialities of fish we can mention the "zarzuela" - call which occurs with the opereta in Spain (of only, him of shavings, pink shrimps or pink shrimps, the calamaries and the mejillones) or its nobler version "actuates it" (which instead of pink shrimps has crawfish), suquet peix, condimentado of cods in the container of can. Between its desserts they underline the well-known cream catalanne, the mels I whom I kill (requesón with honey), and serves it of musician (with dry pinions and grapes). As the wines us can mention the reds like Peralada, Alella, Tarragona and Priorat, the target of Penedés and the foamy one or of the diggings of Penedés and Peralada. |
Terre Espagne www.guiadelocio.com |
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Restaurants - Zarzuela
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Restaurants - Crema Catalana
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 Restaurants - Set Portes
"Los Caracoles"
"Els Quatre Gats"
"Can Solé"
"Can Juanito"
"La Dama"
"Set Portes" |
 Restaurants - Els Quatre Gats |
| PS : pour plus d'information www.guiadelocio.com |
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