he spring in Barcelona is synonymous with long days that encourage you not to set foot in the house. Maybe that’s why it’s the time of festivals and gastronomic fairs that give us an excuse to stay in the street enjoying the city until we can’t go any longer. And if it’s with a tapas or a tasty drink, even better.
Nothing for that as the Tast a la Rambla, a veteran fair that turns the Rambla for a few days in a somewhat friendlier and less touristy than it usually is. This year is 10 years old, and to celebrate it, 32 restaurants will occupy Plaça Catalunya for a weekend to bring haute cuisine to anyone who wants to peek.
So, from June 6 to 9, Plaça Catalunya will once again host the Tast a la Rambla, the festival of haute cuisine on the Rambla, as part of the 10th Barcelona Gastronomy Week.
Which restaurants are participating?
More than 30 restaurants and 6 pastry shops will participate in this show, making up a selection that represents the best of Barcelona’s gastronomic scene: Casa Rafuel’s braves, Casa Amàlia 1950’s lobster roll, Casa Guinart’s bomba de la Barceloneta, Gaig Barcelona’s caneló de carn amb tòfona, Fauna Restaurant’s tàrtar de filet de vedella, Leña Barcelona’s burger or Castillo de San José’s cigrons guisats amb carabineros de Lanzarote, among many others. There will be classics such as Tapas 24, Bar Alegria or The Fish & Chips Shop.
Regarding pastry shops: Sant Croi by Albert Roca, Pastisseria Escribà, L’Atelier, Mervier Canal, Takashi Ochiai and Sauleda Pastissers. In addition to the Barcelona establishments, this year the festival will also have representation from other regions such as Lanzarote.
In addition, around the islands of restaurants and pastry shops, there will also be other tasting spaces (beer, wines and sparkling wines, snacks, gastronomic products from Lanzarote and other territories…); as well as 7 areas with high tables so that the public can eat comfortably. There will also be two showcooking spaces to host a program of activities with free and open access (until full capacity).
Where is the Tasta a la Rambla 2024?
How do you get in, how do you pay?
Access to Plaça Catalunya, where all the stands will be located, is free. The consumption will be done by redeeming tokens that can be obtained at different points of sale (1 token = 1 euro). Each tapa is equivalent to 6 tokens.
On the occasion of the 10th anniversary, there will be novelties such as the creation of the Tast en la Rambla Award on the occasion of the 10th anniversary of the event. With the America’s Cup sailing competition just around the corner, the festival will also include dishes from the gastronomy of the 12 countries participating in the competition.
List of all participating restaurants and their dishes
- Atempo (Iñaki Aldrey): Cànula d’alga nori amb salmó curat a la japonesa i soja en textures.
- Bar Alegria (Tomas Abellan): Truffled truffle truffle
- Bar La Esquina by Pulitzer Hotels (Luís Cors): Pork biscuits with romesco and allioli
- Blanc a Mandarin Oriental, Barcelona (Marc de Martín): Panet de fricandó de vedella amb bolets i patata cruixent (bread with seared pork with boletus and crispy potato)
- Bodega Amposta (Txema Martínez): Assortiment de croquetes: Pernil ibèric, calçots, bacallà (bacallà)
- Casa Amàlia 1950 (Danko Perkovic): Lobster roll (National blue callerntol blau eclair, citrus butter, mashed corall and wild sea bass)
- Casa Guinart (Òscar Manresa): Bomba de la Barceloneta (Barceloneta pump)
- Casa Rafuel (Rafa Antonín “Rafuel”): Braves Rafuel
- Restaurante Castillo de San José – Centros de Arte, Cultura y Turismo de Lanzarote (Román Méndez): Cigrons guisats amb “carabineros de Lanzarote” (Cigrons stewed with “carabineros de Lanzarote”)
- Cecconi’s (Michele Granziera): Paccheri, carbassó, parmesà, tòfona
- Centonze (Carlos Novo): Mos de melós de vedella en el seu suc amb iuca cruixent (Mos de melós de vedella en el seu suc amb iuca cruixent)
- Cholito Lindo (Manuel Alvarado): Entrepà de cansalada de porc cruixent amb moniato i ceba envinagrada (pork salad with moniato and wrapped barley)
- Compartir Barcelona (Nil Dulcet, Oriol Castro, Eduard Xatruch i Mateu Casañas): Costellam de porc amb salsa “Pipián” i meló (pork with “Pipián” sauce and melon)
- Don Giovanni: Uovo “Millesimé” – Rovell d’ou, caviar i làmines de tòfona amb creme de ceps
- Dos Pebrots (Takeshi Somekawa & Albert Raurich): Escabetx d’ànec amb fruits vermells (red berries)
- Enoteca Paco Pérez (Paco Pérez): Bou de mar, el seu rostit i blat de moro (sea bouquet)
- Família Nuri ( Alex Jiménez): Arròs de pop i botifarra amb allioli de pebre vermell (pop and botifarra rice with red pepper aioli)
- Fauna Restaurant by Casa de Vivi (Jordi Delfa): Tàrtar de filet de vedella, patata brava i rovell curat
- Gaig Barcelona (Carles Gaig & Josep Armenteros): Caneló de carn amb tòfona (meat cannelloni with tòfona)
- La Mafia Mexicana (Renato Guiomar): “Quesabirria” Sucosa vedella stewed in an adob de chiles i espècies (chili and spices marinade)
- La Pau (Joves cuiners/es de La Pau): “Terrina de xai, amb parmentier d’all escalivat”.
- Leña Barcelona. Las brasas by Dani García (Antoni Valhondo): La burger que li va donar sentit a tot.
- Manioca Gluten Free (Patricia Martins): Gofra de pa amb formatge amb picanya entatxonada al vi i guacamole (bread with cheese and guacamole).
- Moka 1934 (Gonzalo Martinez): Planxat de coca d’oli, roast chicken, spaghetti and grilled fattening with romesco sauce
- Nectari Restaurant (Jordi Esteve): Botifarra de poble amb pa de mantega, cansalada, ceba caramel-litzada i allioli (sausage with butter, cansalada, caramelized fat and allioli)
- Pepa Tomate (Josep Carbonell): Pepa muffin of porchetta with Mediterranean herbs, mostassa de poma and mel de flors (honey of flowers)
- Rooster & Bubbles (Marc Martinez & Fredy Yautibug): Taco català de pollastre a l’ast, romesco sauce, ceba envinagrada, coriandre
- Tapas 24 (Carles Abellán & Toni Morago): Bikini of mozzarella, Iberian pork leg and tòfona
- Telefèric (Aziza el Bachiri): Ravioli d’ànec Pequín with foie cream, hoisin, mango and fresh mint
- The Fish & Chips Shop (Alam Brothers): Brioix de txangurro amb maionesa de sofregit (crab brioche with sofregit maionesa)
- Vacanal Jubany (Nandu Jubany): Burger “Vacanal” Jubany
- Xup Xup Restaurant (Danielli Simoes): Black squid bunyols on tomato melmelade and tartar sauce
- Pastisseria Escribà (Christian & Pol Escribà): Patapam! (brioix farcit with crème creme and mousse)
- Pastisseria L’Atelier (Enric Ortuño & Ximena Pastor): Croissant cornet Reus amb parfait de vainilla (Reus cornet croissant with vanilla parfait)
- Pastisseria Mervier Canal (Lluís Estrada Canal): Cheesecake taco
- Pastisseria Takashi Ochiai (Takashi Ochiai): Cítrics
- Pastisseria Sant Croi by Albert Roca (Albert Roca): Entrepà de festuc (Warm briox of festuc gelatine in different textures and gerds)
- Sauleda Pastissers (Xavi Puigvert): Tiramisu