The Eixample, meaning ‘extension’ in Catalan, filled in the space between Barcelona’s Ciutat Velha (old town) and the once separate towns of Gracia to the north, Sants to the west and St Andreu to the east.
Consequently it contains many of the city’s Modernisme architectural masterpieces which I have put in separate posts on the Quadrat d’Or and Diagonal.
La Camarga (Advanced A) 117 Calle Aribau, Tel, 933 236 655., www.lacamarga.com
Was taken here by my friend Dixy and his girlfriend Natalia. Dixy has impeccable taste in food and wine and has written many articles about the food scene in Barcelona, so I trust his judgement completely.
Dixy had Tronc de Tonyina (tuna baked with young garlic) which was also excellent (A) and I had the Raviolis D’Anec, deep fried black pudding ravioli which were good (B) but not quite what I was hoping for.
The perfect accompaniment was a few glasses of Pedro Ximenez /HI me neth/ which was a grape variety rather than a bodega as I learned off Dixy.
It’s a very sweet dessert sherry made from raisins, this one made by Don Zoillo. I first had it in combination with Cabarales, a blue cheese from Asturias in the north of Spain, which was a mind blowing taste combination, but it goes very well with sweets too.
This is quite a posh place but the service was friendly. The decor is bright and modern and the food is great. Thanks Dixy x