Catalan Specialities
Catalunya has always been it's own thing and even though there is a lot of overlap between the Spanish and local cuisine, there are many specialities that are found only here and as we know 'love goes through stomach' so what better way to appreciate a nation then immersing yourself into local cuisine.
Snails roasted in a metal tray with garlic, parsley, and sometimes a fiery sauce. Hugely popular during spring and early summer, they’re the highlight of the Aplec del Caragol festival in Lleida, where thousands gather to eat them by the kilo. It’s earthy, communal eating at its best.
Esqueixada de bacallà is a refreshing Catalan salad that showcases the region’s love for the sea. Made with shredded salt cod, ripe tomatoes, onions, olives, and a drizzle of olive oil, it’s tangy, light, and perfect for hot summer days. Traditionally served chilled, it’s a staple at seaside restaurants and festive gatherings, offering a bright, salty, and utterly Catalan twist on seafood.
The Bomba de Barcelona is a cheeky little tapa with a history as colorful as the city itself. Shaped like a round potato croquette and stuffed with spiced minced meat, it’s fried golden and then topped with fiery brava sauce and cooling alioli. Legend has it that the “bomba” was created in Barceloneta in the 1920s, named after the small anarchist bombs of the time — and it really does pack an explosive punch of flavor. Today, it’s a must-try tapa in Barcelona’s bars, especially by the sea.
This hearty Catalan staple pairs juicy pork sausage (butifarra) with tender white beans (mongetes), usually sautéed with garlic and parsley. It’s a dish you’ll find year-round in traditional taverns and masías (farmhouse restaurants), especially in the countryside. Rustic, simple, and deeply satisfying, it’s pure Catalan comfort food.
Escalivada – A smoky vegetable dish made from slow-roasted peppers, eggplant, and onions, drizzled with good olive oil. Often served as a tapa, on bread, or as a side to grilled fish or meats, it’s most common in summer when the vegetables are at their peak. Escalivada is Catalonia on a plate: fresh, sunny, and Mediterranean.
Samfaina – A Catalan cousin of ratatouille, made with peppers, eggplant, zucchini, and tomato, slow-cooked into a sweet and savory vegetable stew. Traditionally eaten in summer when these veggies are abundant, it’s often served as a side to meat or fish. Every Catalan grandmother has her own version, and none are exactly alike.
Calçots with romesco – These giant green onions are charred over open flames and dipped into nutty, garlicky romesco sauce. A true winter specialty, they’re the star of calçotades, messy outdoor feasts from January to March. Locals don bibs, raise the onions high, and eat them with their hands — it’s as much about fun as flavor.
