A Cook's Guide to Eating in Barcelona

🎙️ EP149 – Tourists chase paella. Chefs chase truth. This is Barcelona through a cook’s eyes: lobster-slick canelons, seawater stews, five-euro dinosaurs, and bars where the plancha still shouts. Some obvious, some hidden. All about how this city eats—and why it matters.🎧 Topics Covered in This Episode:🌊🐖 Mar i Muntanya – Catalonia’s surf-and-turf DNA🍝 Canelons + Lobster Butter – humble pasta, obscene sauce🐟🔥 Suquet, Monkfish & Seawater – fishermen logic in a pot🇪🇸🏆 Spain’s Case – why Spanish cooking belongs in the pantheon🎄🍲 Galets at Christmas – meat-stuffed pasta that makes its own broth🍋🐟 Fismuler Barcelona – Nino Redruello’s “cuisine doctor” vibe🧀🔥 Cheesecake Wars – Zuberoa’s blue-cheese whisper, Ama vs. Fismuler, crust included🥬🔥 Kimchi Butter & Charred Cabbage – fusion with restraint🇪🇨🍲 Ecuador in BCN – Ñaño’s encebollado + plantain–peanut fish stew🍺🍤 Counter Culture – Cal Pep & the gospel of the plancha🧑‍🍳🥄 Bar Pinotxo → Sant Antoni – market bars done right🥂🐙 Ultramarinos Marín – produce-driven seafood and “that bill”🥃🍲 Bar Gèlida – the last cheap, working-class dinosaur🥑🏙️ Gentrification vs. Culture – hip cafés, fragile ecosystems📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy!