olechko

Separately about Catalan food: with omelettes served every hour of the day, instituted two breakfasts and very-very  late dinners offering tapas of beans, potatoes and seafood, pan con tomato, manchego cheeses.  For drinks it was the  local bubbly Cava or Rjoha and sometimes sangria , as well as local beer Moritz - all yum!  Had a great time packing myself with  salads like nicoise, great cheese plates, and bocadillos ( with honey and brie and walnuts, brie and tomato with olive oil and lettuce..)  Best food experience we had was at  Cava Fumada in Barcelonetta.  Fine dining experiences were not as memorable, on average the food seemed a bit too greasy with all the pork sausages and all… Maison Jesus and a small place in Gerona (that I don’t remember the name of) were very good.  Almost every single chiringito on the Barcelonetta beach served great shade, view of the sea, drinks and snacks.  It was pleasant to find out the city full of ancient established farmers’ markets where the locals usually stock up for the week.

Katherine Tyrrel at Making the Mark pointed out at the show of entymology illustrators exhibit at Getty.

This entry was posted on Wednesday, June 18th, 2008 at 9:10 am and is filed under food, illustration, travel. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.