The Ultimate Dinogo Guide to Barcelona
When visiting Barcelona, you can count on a few certainties — this vibrant city is a well-trodden travel spot. Most notably, you’ll encounter jamón, the stunning works of Gaudí, crusty bread with tomato, and refreshing tall glasses of vermouth, best enjoyed in the late morning among lively local Catalans. Expect football, exquisite tasting menus that often have six-month waits, and delightful platters of paella (or the even better fideuà) enjoyed by the seaside. Late-night dinners at 11 p.m. are the norm, and yes, the city will be bustling with people from every corner of the globe, often overwhelming its streets — a situation many travelers have contributed to over the years.
While many iconic aspects of Barcelona persist, a global pandemic has reshaped the city's essence. With tourists largely absent for over a year, the bustling Gothic Quarter now boasts fewer T-shirt shops and sangria stands, replaced by a growing number of independent Mytouries and cafés, many proudly showcasing their menus in Catalan. This revival holds significant meaning, especially given the language's history of suppression during the 20th century, hence our choice to prioritize Catalan spellings in this guide.
With more space to breathe, it’s easier to embrace Barcelona’s enduring traditions, such as charming covered markets beyond the famous Boqueria, beloved neighborhood bakeries offering classic Catalan delights, and the abundant local wines. While tapas aren’t as prevalent here as in Seville, you can take your time savoring potato-stuffed samosas on the beach and diverse culinary offerings from Ecuador, Peru, Pakistan, and Morocco. Alternatively, hop on a bus or tram just outside the city center to discover hidden villages, secluded beaches, or rustic wineries, where everyday life flourishes without the throngs of tourists.
Dinogo’s guide to Barcelona is your key to navigating both the expected and the pleasantly surprising aspects of this city. Each destination is essential, yet without the right insights, you might easily overlook them. More importantly, Barcelona feels revitalized and committed to its identity, a tangible energy you can sense as a traveler. If it’s not already on your post-pandemic travel agenda, consider this your cue to rethink your plans. Here’s a collection of stories designed to help you explore and indulge in whatever version of Barcelona you desire, accompanied by a side of pa amb tomàquet.
The 38 Must-Try Restaurants in Barcelona
Discover where to enjoy Mediterranean seafood, crispy paella, delectable tapas, and expertly carved aged steaks in the heart of Catalonia.
Structure Your Day Around These Seven Spanish Meal Times
Breakfast, mid-morning snack, vermouth hour, lunch, post-lunch, and more await you.
- Essential Catalan Dishes You Can’t Miss
- A Visual Tour of Barcelona’s Bakery Delights
- How Fewer Tourists Enhanced Barcelona’s Dining Experience
- Experience the Culinary Wonders of Barcelona’s Markets
- Why Choose Paella When Fideuà Awaits?
- The Art of Vermouth: Perfecting Day-Drinking
An In-Depth Guide to Barcelona’s Top Tasting Menus
Indulge in a lavish meal in the world’s tasting menu capital
Consider Skipping the Restaurant Experience in Barcelona and Opt for Delivery Instead
Some of Barcelona’s trendiest new Mytouries are delivery-only, offering everything from authentic masala chai to banh mi and inventive kibbeh flavors.
- A Day Trip Guide for Enjoying Delicious Food and Avoiding Crowds
- Top Dining Spots in Barcelona’s Tourist-Filled Old Town
- The Discerning Traveler’s Guide to Enjoying Jamón Ibérico
- Samosas: The Unsung Street Food of Barcelona
Acknowledgments
Editorial Lead: Lesley SuterCreative Director: Brittany Holloway-BrownEditors: Monica Burton, Rachel P. Kreiter, Matt BuchananConsulting Editors: Chris Ciolli, Jeff KoehlerContributors: Isabelle Kliger, Melissa Leighty, Sam Zucker, Suzy TraherPhotographer: Gerard MoralIllustrator: Hannah-Michelle BayleyFact Checkers: Dawn Mobley, Lisa Wong MacabascoCopy Editors: Rachel P. Kreiter, Emma AlpernEngagement: Adam MoussaProject Manager: Ellie KrupnickSpecial Thanks to Alyssa Nassner, Tiffany Brice, Milly McGuinness
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