Streetlife: Passatge de Lluis Pellicer
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Espai Boisà
Cooking school Espai Boisà is proud to be part of the Slow Food movement, explained owner Pep. All ingredients used in their workshops adhere to the 0km concept, and courses on offer specialise in local food with the aim of “promoting Catalan gastronomy”. One of the school’s newest workshops involves a trip to the nearby Mercat del Ninot, where students gather fresh, local produce for use in their regional dishes. The school welcomes all kinds of groups—from hen parties to birthdays to team buildings—and has workshops available in English.
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Le P’ty Mon
The friendly staff and the convivial, relaxed atmosphere give this Breton creperie a homely, welcoming feel, while the crepes themselves come in a variety of inspired flavour combinations; “My favourite is the goat’s cheese with pear,” said diner Charlotte from London. The traditional Breton fare is complemented by apple cider, and the walls are lined with black and white photos of rural French life, transporting you instantly to the Breton countryside.
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Barcelona Cakes
Luísa and her daughter-in-law, María José are the welcoming owners and artists behind the impressive creations at Barcelona Cakes. “All our cakes are personalised,” they explained, and with the selection on display it’s clear that imagination is the only limit. The most popular, however, are the children’s cakes, with characters such as Mickey Mouse painstakingly rendered in icing. The pair also run workshops—available in English—for those wanting to try their hand at decoration, and there’s a cafe area where you can try a slice and admire the edible artwork.
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Blau
Having relocated to Barcelona from the Costa Brava nine years ago, Blau is another spot that takes local food seriously. “Eighty percent of our ingredients come from the Empordá region,” explained owner Marc. The slick and boldly-decorated restaurant specialises in media raciones and taster plates, ideal for sampling the many food choices on offer, which, while maintaining the Catalan culinary tradition, include a touch of Japanese flavour.
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Bun Sichi
Bun Sichi is a small, but bustling, Japanese restaurant that opened in 1991 and has since been a firm favourite where reservations are recommended. The restaurant aims to introduce diners’ palates to tastes beyond the internationally known dishes of sushi and tempura, with a range of ramen (noodles), okonomiyaki (filled savoury pancakes), gyoza (fried dumplings) and donburis (rice dish), all created with a rich variety of flavours.
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Velódromo
El Velódromo is a Barcelona classic that has long been a meeting spot for intellectuals and artists. In 2009, it was bought by Moritz with the intention of restoring it to its former Art Deco grandeur. The high ceilings and central staircase that leads to an upstairs gallery give the bar a vintage feel, which is emphasised by the dark wooden surfaces and chandeliers. Despite this, it does not feel pretentious—pool tables provide entertainment, elderly locals gather at the bar, and the usual fair of traditional tapas is served. “Don’t miss the pulpo,” advised one customer, David Pérez from Barcelona, who described the spot as a “perfect afterwork bar”.