Carmelitas

Tapas Carmelitas y Vermutería Carmelitas

During my visit to Barcelona this summer, I discovered a neat restaurant in El Raval. Not far from the Biblioteca de Catalunya, Carmelitas is located on c/ del Carme 42 and offers a solid range of tapas and drinks. The restaurant also specializes in vermút. The location has comfortable indoor seating  and a terraza where you can enjoy the sights and sounds.

I decided to explore their lunch menú de degustación, and it was a delight. The menú offered the opportunity to sample several classic Catalan dishes. It consisted of gazpacho, ensalada con embutidos catalanes, salmón a la plancha con verduras, fricando de ternera. For dessert, I had a recuil de miel y frutos secos.

The starters were gazpacho and salad. The diced pieces of Catalan sausage (especially fuet) in the salad were especially superb and made for a tasty beginning. The gazpacho complemented the salad and was equally delicious.

The next course consisted of the grilled salmon with veggies. A simple dish and full of flavor. The fish was followed by a traditional Catalan meat stew, Fricando de ternera. A stew like this makes more sense during a cooler time of the year. Nonetheless, I had no complaints with this course. It was delightful with a rich broth and superb seasoning.


For dessert, I had a recuil con miel y frutos secos, white cheese accompanied by nuts drizzled with honey. It was a delightful way to end this meal. It was a simple, elegant dessert that balanced the stew and cleansed the palate. I order a café solo to finish the meal.

And I forgot to mention the vermút. During the meal, I sipped the excellent vermút for which they are famous. It was served in a small glass with ice.

The staff was very attentive and amiable. I selected the terraza, which allowed me to take in the world around the restaurant. The people-watching was entertaining, but the meal was the focus. The portions were ample and generous with reasonable prices. I definitely recommend the restaurant, especially if you want to sample some traditional Catalan dishes. I plan to return another day to savor once more the delicacies prepared by the chef and his crew.

How to get there:

Location: C/ del Carme, 42, El Raval, Barcelona
Metro: L3 at Liceu

Hours:

• M-T 08:30-00:00
• F-Sat. 08:30-02:00
• Sun. 10:00-00:00

CLICK FOR A MAP.

Dalt de Tot

Located in Sarrià, near the Plaça Molina, the Dalt de Tot offers a relaxed atmosphere with superb small plates, salads, and other surprises. The selection of drinks includes the best vermut I have ever tasted and other invigorating beverages. Dalt de Tot is a superb place to meet with friends to relax after a long day of work. The decor is minimalist and functional. There are also two or three small tables just outside on the street.

I went to the Dalt de Tot to sample the food. On the night I visited with friends, we tried a number of plates to get a sense of the food and variety. For starters, we ordered an "ensaladilla rusa" and "pimientos de padrón". Both were superb: the pimientos more so because they were freshly prepared, warm, and sprinkled with abundant sea salt. The "ensaladilla," a potato salad with tuna and other veggies, was also fresh with the right amount of mayo and accompanied by "bastones", small breadsticks typically served with this salad.


We then ordered an "amanida de bacallà" (codfish salad) and "secreto ibérico". The "Amanida" is a superb staple salad in the cuisine of Catalunya. This version had lots of cod with a superb combination of vegetables, onions, potatoes. The dish was excellent! The "secreto ibérico" was a surprise indeed. The 'secreto'  is a small, thin cut of meat that is hard to locate on the prized Iberian pigs, raised free range and acorn fed by Spanish farmers. The cut comes from between the shoulder blade and the loin and is famed for its marbling and no other cut displays this more deliciously than the 'secreto'. The dish was simple and uncomplicated, served with some greens. The meat was succulent and tasty. No need for sauce or gravy.

Finally, we ordered several desserts. I opt for the Brownie with vanilla ice cream. The ice cream was sprinkled with cinnamon. Simple, classic, and uncomplicated. Exactly what was needed at the conclusion of a fine meal with friends.

The Dalt de Tot is a superb location to chill and relax. It is not far from the Plaça Molina and within walking distance of  the Plaça Lesseps. It is worth the visit! Enjoy.

Location: Saragossa, 66 in Sarrià

Tapear

TAPAS

En muchas regiones de España es bastante habitual salir a cenar los fines de semana a base de tapear, verbo que se refiere al consumir un aperitivo, o "tapa", junto con una bebida.

El tapear mezcla el concepto de comer con el de socializar. En España, los cafés y restaurantes típicamente son lugares de reunión y ofrecen el espacio ideal para degustar un aperitivo y compartir unos copas con amigos. De este concepto sale la expresión 'ir de tapas', o sea, ir de forma itinerante por diversos establecimientos con el fin de consumir unos aperitivos.




El tapeo se hace de pie en la barra del lugar y por eso se considera un tentempié. Y la costumbre es tomar una o dos tapas en un sitio y luego pasar a otro lugar, repitiendo el proceso. Esa tradición va cambiando, y ahora hay una gran variedad de sitios desde el bar de la esquina hasta el restaurante de un chef de prestigio que se dedican a la elaboración de estos platos.

Confieso que soy un aficionado, especialmente en Barcelona donde la oferta culinaria es impresionante. A continuación, indico tres de mis tapas favoritas.

• Pulpo á feira: Es un plato tradicional de Galicia y básico en su gastronomía. El plato origina en las fiestas, ferias y romerías de Galicia y El Bierzo (León), de ahí su nombre "á feira". Y ha pasado como plato tradicional en la cocina española.  El pulpo se cocina en el agua hirviendo según el origen del pulpo y su peso. Luego se le rocía con abundante aceite de oliva, pimentón y sal gorda. En algunas ocasiones, se acompaña con patatas cocidas con piel.
• Pa amb tomàquet: Significa "pan con tomate"en catalán y es uno de los platos fundamentales en la cocina catalana. Consiste en una rebanada de pan tostado con medio tomate maduro restregado y aliñado con aceite de oliva y sal. Está considerado como el ejemplo más clave de la dieta catalana.
• Croquetas: De origen francés, las croqueta es una porción de masa hecha con un picadillo de diversos ingredientes y ligado con bechamel, un roux blanco. La masa se reboza en huevo y pan rallado y se fríe en aceite abundante. Suele tener forma redonda u ovalada. De pollo y de jamón suelen ser las más habituales. Soy un poco tradicional y prefiero las de jamón.

Las ofertas gastronómicas de Barcelona son muchas y permiten conocer la cultura española a través de su ambiente sozializante. Os aconsejo aprovechar vuestra estancia en Barcelona y disfrutar de las magníficas tradiciones.