I interview chef David Solé one Monday afternoon, just after service has finished. In the dining room, preparing the tables for the next day, is his brother, Fidel, who tells me he's almost three years older than David. Also present is David's son, who is a cook like his father, and he tells me that on the day I interview his father, he's been working long hours. Between nine and ten, and so they only serve from midday, Monday through Saturday. This is the reality of the profession, which is also a passion, and everyone at Barquet transmits it.

Fishermen know how to cook well, perhaps because they have fresh ingredients on hand or because work on the boat is better spent with a good meal in their bellies. The fact is that today in Catalan fishing ports we find fishermen lighting the fire in their pans and casseroles to cook all kinds of dishes. For the Virgen del Carmen, July 16, the towns of Portlligat and Sitges honored their patron saint with the finest festivities: they paraded the Virgin on a boat at sea, and the fishermen prepared dishes for neighbors, friends, and family. We tried them and told you about them.