Tasting on La Rambla: Four days of signature tapas, Catalan wine, and creative pastries in the heart of Barcelona
The eleventh edition of the Cata en la Rambla is here, which for the third consecutive year (and temporarily) is being held in Plaza Catalunya.
BarcelonaThe Cata en la Rambla is a well-established event, and this eleventh edition arrives earlier than in other years: it begins this Thursday, the 8th, and runs until Sunday, the 11th. For the third consecutive year, it will be held in Plaça Catalunya, the heart of the city. This is the third year it has been held here due to the renovations in the lower part of La Rambla, where this gastronomic festival, which takes place in the city center, was traditionally held. the best of the best at street level. However, the organizers insist that the location is temporary. For those unfamiliar with the event or how it works, we'll be right on the mark.
What
The Tasting on the Rambla is four days of tasting Catalan wines, discovering new restaurants (or trying a dish from a restaurant you've always wanted to go to), and participating in the free activities offered. It is organized by the Association of Friends, Residents, and Merchants of the Rambla and the GSR Group. 32 restaurants and 6 pastry shops (4 Michelin stars and 8 only Repsol) and aims to recover the Rambla as a leisure space for all audiences. There will be live music and activities throughout. This year, there will also be a lifetime achievement award for chef Carles Gaig, and four guest territories will be present: Lanzarote, the Valencian Community, Murcia, and Castilla la Mancha.
When
From Thursday, May 8th to Sunday, May 11th. Thursday and Sunday from 12 to 10 p.m. and Friday and Saturday from 12 to 12 a.m.
How it works
At the various points of sale you can buy the tokens, each of which will cost one euro. The tapas will cost six tokens, therefore, six euros. In addition, the stalls will accept card and cash payments. There will be beverage areas, spaces with high tables for leisurely dining, and two facilities with showcooking for demonstrations of the activities.
Participating restaurants and what they offer
Atempo Iñaki Aldrey /Nori seaweed cannula with Japanese-cured salmon and soy textures
Bar Alegría Tomás Abellán / Truffled tortilla
Bar La Esquina by Pulitzer Hotels Luis Corazones / Pork cheeks with romesco sauce and aioli
Blanco at the Mandarin Oriental, Barcelona Martin's Frame / Veal fricassee panet with mushrooms and crispy potato
Amposta Winery Chema Martínez / Assortment of croquettes: Iberian ham, calçots and cod
Amàlia House 1950 Danko Perkovic /Lobster roll (Eclair (with domestic blue lobster, citrus butter, coral mayonnaise and wild fennel)
Guinart House Oscar Manresa / Barceloneta Bomb
Rafuel House Rafa Antonín, Rafuel / Bravas Rafuel
San José Castle Roman Mendez / Chickpea stews with carabinieri from Lanzarote
Cecconi's Barcelona Michele Granziera / Paccheri, zucchini, parmesan, truffle
CentOnze Carlos Novo / A bite of tender beef in its own juice with crispy yuca
Cute Cholito Manuel Alvarado / Crispy pork bacon sandwich with sweet potato and pickled onion
Share Barcelona Nilo Dulcet, Oriol Castro, Eduard Xatruch and Mateu Casañas / Pork ribs with Pipián sauce and melon
Don Giovanni Uovo "Millesimé" : Egg yolk, caviar and truffle slices with mushroom cream
Two Peppers Takeshi Somekawa and Albert Raurich / Pickled duck with red berries
Paco Pérez Wine Bar Paco Pérez / Sea bull, its roast and corn
Nuri Family Alex Jiménez / Octopus and sausage rice with paprika aioli
Fauna Restaurant by Casa de Vivi Jordi Delfa / Beef tenderloin tartar, spicy potato and cured egg yolk
Gaig Barcelona Carles Gaig and Josep Armenteros / Meat cannelloni with truffle
The Mexican Mafia Renato Guiomar / "Quesabirria" Juicy beef stewed in a compost heap chilies and species
Peace Young chefs from La Pau / Lamb terrine, with Parmentier of roasted garlic
Barcelona Firewood. The Embers by Dani García Antoni Valhondo / The burger that gave meaning to everything
Manioc Gluten Free Patricia Martins / Waffle of bread with cheese, picaña studded with wine and guacamole
Moka 1934 Gonzalo Martínez / Grilled oil cake, roasted chicken, asparagus and grilled onion with romesco sauce
Nectari Restaurant Jordi Esteve / Village sausage with butter bread, bacon, caramelized onion and aioli
Pepa Tomato Josep Carbonell / Pepa muffin of porchetta with Mediterranean herbs, apple mustard and flower honey
Rooster & Bubbles Marc Martínez and Fredy Yautibug/ Catalan taco with roast chicken, romesco sauce, pickled onion, cilantro
Tapas 24 Carlos Abellán and Toni Morago / Mozzarella, Iberian ham and truffle bikini
Cable car Aziza el Bachiri / Peking duck ravioli with foie gras cream, hoisin, mango and fresh mint
The Fish & Chips Shop Alam Brothers / Briojo of crab with sofrito mayonnaise
Vacanal Jubany Nandu Jubany /Burger "Vacanal" Jubany
Chup Xup Restaurant Danielli Simoes / Black squid fritters on tomato jam and tartar sauce
Participating bakeries and what they offer
Escribà Pastry Shop Christian and Pol Escribà / Patapam! (Broijo filled with crème brulee and whipped cream)
The Atelier Pastry Shop Eric Ortuño and Ximena Pastor / Reus cornet croissant with parfait vanilla
Mervier Canal Lluís Estrada Canal / Cheesecake taco
Takashi Ochiai Pastry Shop Takashi Ochiai / Citrus fruits
Sant Croi Pastry Shop by Albert Rocar Albert Roca / Pistachio Sandwich (Warm Brioche with pistachio ice cream in various textures and raspberries)
Sauleda Xavier Puigvert / Tiramisu