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Catalan biscotti dipped into a Muscat dessert wine works surprisingly well. The wine's aroma reminds me of Japanese Hi-Chew grape candy and the nutty, porous biscuits soak up the sweet, fruity flavours readily. Down the remaining wine like a shot when there are no pieces left.
Taste: 3.5/5
A smooth, mellow aperitif infused with fruit and botanicals, the perfect vermouth is not too sweet, slightly bitter and has wondrous depth of flavour from the multitude of ingredients. Caramelized sugar is traditionally added in the recipe, which gives the drink its deep red hue.
Barquetes, or "boat" in Catalan, refers to baguette slices with a variety of toppings such as marinated vegetables, meat, seafood and even tortilla. In this case, bread is a most appropriate vessel for the salty, marbled fold of ham.
Taste: 3/5
I always find myself ordering calamari or octopus wherever I eat in Barcelona, because they do it so well. Tender tendrils of charred squid doused in a garlicky pesto sauce hide a mound of samfaina underneath, the Catalan version of ratatouille, which has been cooked down so much it almost resembles vegetable marmalade.
Taste: 4/5
Slivers of melt-in-your mouth fat wrapped around hollow pastry shells - crunchy and unctuous at the same time.
Taste: 3.5/5
Squid rings stuffed with their own tentacles. These were nicely tender with a good bite 🐙
Taste: 3/5
