Pa amb tomàquet and cured meats
The most Catalan of gestures: bread rubbed with ripe tomato, a drizzle of olive oil and salt. It comes with fuet, botifarra or ham, and at La Boqueria you'll find cured meats for every taste.
Where to try it

From Roman Barcino to Gaudí's towers, two thousand years in one walk.
Barcelona began as a small Roman colony on Mont Tàber, ruled a Mediterranean empire from its Gothic palaces and reinvented itself through Modernisme. Its streets mix two-thousand-year-old columns, legends of saints and skulls, and Gaudí's boldest buildings. Three free routes to explore it on foot, at your own pace.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the essentials.

Roman walls, the palace of the count-kings and the cathedral of the sea: two thousand years of history in the Gothic Quarter and the Ribera.

Legends, crimes and wounded memories in the alleys of the Gothic Quarter and El Born, separating what's documented from what's told.

La Rambla, La Boqueria and Gaudí's great works in a single walk, from the sea to the Eixample.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
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A day in the city
Link the three routes and you will see the best of the city on foot, for free: the essentials in the morning, history in the afternoon and legends as the sun goes down.
Morning
Afternoon
Early evening
Where to eat. Try Pa amb tomàquet and cured meats at Mercat de la Boqueria.
What to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
The most Catalan of gestures: bread rubbed with ripe tomato, a drizzle of olive oil and salt. It comes with fuet, botifarra or ham, and at La Boqueria you'll find cured meats for every taste.
Where to try it
A big potato croquette stuffed with meat, breaded and fried, served with allioli and a spicy sauce. La Cova Fumada, a family-run tavern in the old fishermen's quarter, claims to have invented it.
Where to try it
Barcelona's seafood rice dishes, from black rice coloured with cuttlefish ink to «parellada», served with no bones or shells to pick at. Set Portes has been cooking them since 1836 under the Porxos d'en Xifré.
Where to try it
Catalonia's hearty stew, with a soup of galets pasta and the «pilota», a giant meatball, followed by the meats. For dessert, crema catalana under its crust of burnt sugar. Can Culleretes has served them since 1786.
Where to try it
Thick hot chocolate for dipping melindros, light sugar-topped sponge fingers. It's the classic treat of Barcelona's «granjas», such as La Pallaresa on Carrer Petritxol, or Granja Viader, birthplace of Cacaolat.
Where to try it