The hearty breakfasts are all the rage in Catalonia. Traditional Catalan dishes and slow-cooked meals first thing in the morning, in a lifelong establishment, accompanied by bread and wine, are gaining more and more followers. They are often carnivorous meals, such as capipota, fricandó, braised pork cheek, or sausage with beans. However, some coastal bars and restaurants, specialized in working with the fresh fish of the day, also serve seafood-style hearty breakfasts. And the experience is truly worth it. Enjoying a good seafood platter by the sea after an early morning coffee is an unbeatable plan.

The fork breakfast has left its ostracism behind. And that's not even the most Instagrammable food in the world, especially when it consists of a succulent plate of small plates. Even so, it is one of the few bastions that preserve traditional Catalan recipes and has become more visible with initiatives such as the collaborative map Esmorzapp, which already lists more than 2,500 places where you can enjoy a hearty breakfast. It was promoted by journalist and gastronome Albert Molins, who has now taken his vindication of this small feast a step further with the publication of the book Fork breakfast (Cosetania, 2025). He recently presented it at one of the most famous breakfast bars, the historic Gelida bar in Barcelona.