EatCatalunya Contributor Mark Bradley recalls three decades of visits to Barcelona’s Alt Heidelberg Bar & Restaurant.

It’s not the sort of place that generates ‘TripAdvisor’-style adulation, nor is it among the foodies’ favourite feasting places …

“First you make a roux” was a popular phrase uttered among folks in my native Louisiana, echoing the words of Cajun chef Justin Wilson on how you must start a gumbo. Without a roux, there …

It’s back to work after a long weekend in Catalunya. This weekend we celebrated Segona Pascua (“Second Easter”) without really knowing what that even means…but no bother, it was a good excuse to get out …

Today’s image is an amazing photo of that beloved Catalan staple, pa amb tomàquet. We chose to feature this dish today because we were inspired by a message on the Facebook page of Cuina Catalana, …

Perhaps one of the better known Catalan dishes — thanks to its appearance on fusion menus in the U.S. and word-of-mouth, esqueixada is an incredibly simple to prepare dish with very a very interesting flavor/texture …

Suquet de Peix is a fish stew that is very Catalan and can be made with any type of fish. The word “suquet” comes from the verb suquejar which in Catalan means “to release juice”. …

Fricandó is a rich and flavorful beef stew, made with moixerons, Catalan wild mushrooms. This dish is perhaps in the Top 10 classic Catalan dishes of all time. So sacred is Fricandó that there are …

Generally eaten as a side-dish for meat and fish, Escalivada is easy to make and makes for a healthy lunch when topped with a bit of good tuna (we like the Bonito del Norte variety).
Ingredients
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