PBS Food

shopping

“This is Barcelona's Boqueria. It originated as an open-air market in 1217. It's the most amazingly beautiful market you've ever seen: the fruit, the fish, the meats on display. It's as if you were in an art-directed movie of the greatest foods on Earth.”

experience

“Maybe you're familiar with his Sagrada Familia, which they started building in 1882 and is still not finished, but when it is, it will be the tallest church in the world.”

experience

“Today, we're going to take a look at another really cool building called La Pedrera. It was designed for the Mila family and they lived there for a while, and then they opened up the building to other tenants. It's still a functioning apartment building a hundred years later.”

restaurant

“This is Bar Cañete, and not only is it also one of the best tapas bars in Barcelona, it was designed by our beautiful host from the San Juan festival, Mercé. Bar Cañete has great seafood tapas. This mullet is fresh from the Mediterranean, and it's laid on a bed of ratatouille.”

restaurant

“El Quim has been at the Boqueria for 26 years. What started as a nine-foot counter with five stools has grown into this to accommodate this hungry mob... Maybe the best fried eggs ever.”

restaurant

“And my new friend Emil is taking me to one of his favorite places: Suculent, in the Raval... This really is delicious... It's a work of art. It's like a beautiful oyster latte. My tongue is from the north and my stomach is from the south. Mm. When something works, it just works. You feel it instantly. That's a great combination of flavor.”

cafe

“Albert Adria's favorite breakfast place in town: Granja Viader. And it's only been here about 125 years. I heard that this is the best hot chocolate in Barcelona... This is the darkest hot chocolate I've ever seen. It's chocolate pudding... I'm only dunking this churro because I can't fit my whole head in there. Right? Oh, my god! Come on!”

restaurant

“what will be become Albert's grandest project. - Please, please. ROSENTHAL: This will be Enigma. I'm here to make a reservation... Most chefs who say, 'And here, I'm going to make hopefully the best restaurant in the world,' you would say, 'Okay, pal.' But he's already done it.”

shopping

“I found what may be the grand temple of Iberico ham, Vila Viniteca, which sells the best of the best, with legs going for hundreds, sometimes thousands of dollars... Oh, I'm in jamón heaven.”