Typical dishes of Barcelona
Barcelona is a captivating city in many aspects, including its gastronomy. A melting pot of cultures, the Ciutat Comtal has welcomed iconic dishes over the centuries. Some of the most emblematic ones are featured in the book Twenty Centuries of Barcelona Cuisine, a historical essay full of anecdotes in which the writer and gastronome Néstor Luján explores the recipes and restaurants that have made history.
With the aim of paying homage not only to one of the most prestigious intellectuals of the 20th century in the field of gastronomy, but also to these dishes that are and will be a living part of this city, from Restaurant Windsor we have created the 'Menu Barcelona. 20th Century Catalan Cuisine'. A tribute to Barcelona, to Néstor Luján, to good food, and to all these dishes that, from different perspectives, define the essence of this city.
Llagosta amb salsa tàrtara, from the Hotel Ritz
The Ritz has always been (and continues to be) a symbol of chic refinement that invites you to taste the best recipes in an elegant and sophisticated ambiance, in the style of the great Parisian salons. Its lobster with tartar sauce has long attracted the most flourishing bourgeoisie and aristocracy of the city.
Ànec a la taronja, from Cau Ferrat
This exquisite recipe from the now-disappeared restaurant Cau Ferrat is a good example of the influence of French gastronomy on Barcelona cuisine. The fascination of many chefs for the neighboring country, a full democracy where there were unimaginable freedoms in Franco's Barcelona, continues intact to this day.
Thyme soup (popular cuisine)
From the sophisticated French duck à l'orange to a popular Barcelona recipe, the simple thyme soup. This soup was born to reuse stale bread and take advantage of the garden herbs, and, as is the case with almost all popular dishes, there is no standardized recipe. Here, each tailor has his knot, as does Windsor's chef, David Rodríguez, who has created his own recipe for this Menu Barcelona that brings so much joy to the most curious palates.
Bacallà amb patates i allioli (popular cuisine)
There was a time when this dish, now a delicacy found in luxury restaurants, was considered "poor man's dinner". Not only was it plentiful, but thanks to salting, it could be preserved for a long time. It was served with potatoes and allioli (another traditional Catalan sauce that also served to mask some flavors and aromas present in food about to spoil).
Canelons Rossini (Maison Dorée)
Maison Dorée was a café and restaurant located in Plaça Catalunya, which operated from 1897 to 1918. It stood out for its modernist decoration and for being a meeting and discussion place for intellectuals, artists, and bourgeois. Its Rossini cannelloni, with foie gras, truffle, and sweet wine, stirred passions. And they showed, of course, once again, that despite coming from Italy, cannelloni have long been a bastion of Catalan cuisine.
Xai amb samfaina dolça (popular cuisine)
Sweet samfaina is now hard to find, but there was a time when it was the protagonist of many recipes in many homes. It was prepared with almost any meat that was at hand, although it was common with chicken and lamb.
Crêpe Suzette, from Restaurant Glacier
Still open in Plaça Reial, this restaurant prepared crêpes Suzette that seduced legions of fans. This dessert based on butter, sugar, mandarin or orange juice, and triple sec orange liqueur, remains legendary, another example of that Barcelona that looked towards France.
