336 replies to this topic

[Silly Disciple]

what/where the hell are La Cupula and Bar Celta?

[Kikujiro]

From Time Out:

Bar Celta
C/Mercè 16 (93 315 00 06). Metro Drassanes.
Open June-Sept noon-midnight Mon-Sat. Oct-May noon-midnight daily.
Credit AmEx, MC, V.

No-frills, noisy, brightly lit and not recommended for anyone feeling a bit rough, Bar Celta is nonetheless one of the more authentic experiences to be had. A Galician tapas bar, it specialises in food from the region, with good seafood - try the navajas (razor clams) or the pulpo (octupus) - and crisp Albariño wine served in traditional white ceramic bowls.

NYT/Fodors on La Cupula

[Wilfrid1]

Bar Celta is in the area of the Barri Gotic with the biggest concentration of tapas bars. I always use it , and indeed it would be hard to miss it even without a recommendation. Popular, and very very brightly lit, as TO says.

The main thing is the seafood, much of it battered and fried. Everybody eats the breaded crab claws. But it also does some of the best pig's ears in town, if you like that kind of thing. And while it serves the Albariño in bowls, I recommend a rose in a proper glass.

[cabrales]

So, Wilfrid, what are your currently recommended restaurants in Barcelona?

Also, why are so many seafood items deep fried or fried, instead of cooked through other means, in Barcelona (or else served room temperature in a bit of oil, like smaller fish)?

Where can one get unusual crustacean?

[Wilfrid1]

If you do a search, back to the beginning of the site, with Barcelona in the title - you'll find all my deep thoughts. Pretty out of date, because my last three trips to Spain have been Madrid, Grenada and Madrid again.

I think deep frying fish in batter is a Spanish thing rather than just a Barcelona thing, although of course just about any tapas bar will also offer a range of small fish/seafood marinated in oil.

[Silly Disciple]

Kiku, my question really was aimed at why are these two there's-a-million-like-it tapas bars highlighted in a guide.

[Silly Disciple]

Where can one get unusual crustacean?

cabbie, which ones would you classify as unusual?

[Wilfrid1]

Kiku, my question really was aimed at why are these two there's-a-million-like-it tapas bars highlighted in a guide.

Bar Celta doesn't surprise me - it's a very popular and representative spot. If you asked me to name some "typical" tapas bars in the Barri Gotic, it would probably be one of them.

[SamanthaF]

El Xampanyet has become pretty much a worthless tourist trap. You can get better cava elsewhere, the tapas are expensive and not that great, and the old locals are long gone.

Agree re the cava - it was awful.

The tapas was good though, and the atmosphere fun.

In terms of cost, a couple of poker players shouted our bill.

Went back here a couple of weeks ago during the day time.

Not a tourist in sight, er... apart from us.

4 plates (tuna, anchovies, ham bready things and some crisps) 2 beers - 15€. (ish)

Sat at a table watching the world for 30 minutes. Nice.

I really do like this place, but can understand why some would dodge it in the evenings.

During the trip we went to Abac, Hisop and caught trains to Sant pau and El Cellar de Can Roca.

Went on diets when we got back.

[cabrales]

Where can one get unusual crustacean?

cabbie, which ones would you classify as unusual?

I guess crustacean that one would not ordinarily be able to sample in France or in the US, but including langouste/versions of spiny lobster. Also, percebes (I think they are a type of clam, but do they have shells?) etc, would be unusual.

I also wonder what types of special oysters Spain might offer.

[SamanthaF]

Where can one get unusual crustacean?

cabbie, which ones would you classify as unusual?

I guess crustacean that one would not ordinarily be able to sample in France or in the US.

I can't think of anything that you can get in Spain that you can't get anywhere else.

Urchins seem to be very popular in Spain - I've never been keen, but managed to eat some this trip.

Razor clams are popular and rightfully so as they are so delicious.

We had some fresh from the plancha in the Market that were yummy.

[Wilfrid1]

You are so lucky to be that much nearer Barcelona than I am. As for the cava at El Xampanyet, try the cider. That's sweet too, but not quite as sugary.

[Wilfrid1]

Percebes - some sort of barnacles, right? I believe they are shell-less and found clinging to rocks. Where is Adam, anyway?

[omnivorette]

IIRC, SCS and Steven had these in Madrid earlier this year.

[cabrales]

I really want to try percebes again, after having sampled a small amount of them in a TURBOT (hyacinth vapour) dish at Alinea.

Does somebody kno of a place that would include percebes in a dish, or serve them however they are normally served on their own? Are there any stalls in markets that might feature these items? I was reading T T Sietsama's 2004 Postcard from Barcelona and it said this:

"RIAS DE GALICIA (Lérida 7, 011-34-93-424-81-52)

"The king of all seafood!" trumpets my server as he places a plate of goose barnacles on the table. Luscious as it is, the delicacy faces plenty of competition in the restaurant's pristine oysters, head-on shrimp and garlicky baby eels (served with tiny wooden forks so the threadlike fish won't slip off the tines). The ocean-fresh ingredients represent the best of what's local, and while they come at a price, you'll be dining in grand style: The wood gleams, the chairs encourage long meals and the wine list runs rich. Entrees $20-$40."

Also, any more recent reports on Gaig and Abac?

How about Sant Pau?

Apart from Hotel Omm, is there a modern, central hotel?

Are there specific items from the Boqueria market/specific stalls that should be visited?