Barcelona Observations

Some good discoveries this time around, and not one vanilla-licorice foam in sight. Traditional Catalonian fare was the key focus, with some good finds here:

• Fonda Gaig: Carles Gaig--the Barcelona institution-- opened this more relaxed restaurant a few years ago; hands down the best patates braves ever; the house specialties of cannelloni with truffle cream and macarones del cardenale (baked macaroni in a creamy sauce with tomato confit, serrano and pork shoulder); lleugera amb gelat de toffe (toffee ice cream with a sabayon mousse); mandonguilles amb sepia (meatballs with sepia); freshly picked ceps sauteed simply sauteed with smoked pork belly.
• Paco Meralgo: a quality tapas establishment with a smart crowd to go along with it; highlights included filet & black pepper and baba au rhum with coffee cream.
• Bar Mut: a bit too cool for school; reminded me of a tapas bar version of Chateaubriand in Paris, where its all gone to the chef's head; the food has taken a hit as a result. Still nice for drinks and simple tapas, love the disco ball.
• Dos Palillos: El Bulli alumni doing their Japanese thing; if you're a regular at London's Dinings, this is an easy skip as it does not come close.
• Tapas 27: tapas bar of star chef Carles Abellan; the highlight here is his signature bikini, a lip-smacking serrano, mozzarella and truffle toast.
• Bar Pinotxo: no trip to Barcelona would be complete without the requisite trip here, more for the charming patron than the food itself. Cuttlefish and cocoa beans is the signature dish.
• Other: although we didn't try, I gather that some foam & sous-vide restos include Abac (2 stars), Moo (1 star) and Alkimia.
• Oriol Balaguer: Barcelona's Artisan de Chocolat.