Barcelona: Born and burgers at Bacoa

bor1.jpg

Lots of restaurants in Barcelona are closed for Sunday dinner, so we hadn’t made any proper plans. Instead we decided to go for a walk, from our hotel in Barri Gotic to the Born district not far away, that went from scruffy to trendy quite recently.

bor2.jpg

Now it was filled with restaurant (some closed for the evening, some fully booked) and hipster bars and we really liked the vibe here. I really enjoy walking around different neighbourhoods in a city and get to know the city that way. It paints a picture of what it’s like to live there and that beats queuing for tourist attractions in my book.
bor18.jpg

After walking around Born for a while we turned on to the main street by the seafront and saw a packed burger place. Yes, we could eat a nice burger and take a break from tapas. And it was completely rammed with people, young and old, which we took as a good sign.

bor13.jpg

The burger chain (they have a few restaurants in Barcelona and one in Madrid) isn’t your typical fast food joint. You order by the counter but get to choose what type of bread you want and any toppings you like to really make the burger your own.

I chose the best quality beef burger, a brioche bun, cheddar and their recommended trimmings and truffle mayo on the side and it was seriously good. The beef was really tender and full of flavour. The garnish nice and fresh and the bun lovely.

bor15.jpg

Emma had the chicken burger that had been marinated and was really tender as well, with brioche bun and the recommended toppings. We also shared a side of patatas pravas that were really nice!

Oh, and another good thing. Once you’ve ordered you get an order number, sit down at the wooden tables and then they bring you the food when it’s ready. Much more civilised than McDonald’s. And obviously nicer!

Bacoa, Av. del Marquès de l’Argentera 1, 08003 Barcelona

Barcelona: cocktails at Old Fashioned and late supper at Bar Mut

old2.jpg

After our fab (but early; we sat down at 7pm) dinner at Bodega 1900 we found a nice cocktail bar called Old Fashioned to chill in. It was small and cosy, had nice music on but you could still talk and an extensive cocktail list. Lovely! Also, all the staff were bearded men with white shirts and suspenders. Cute!

I went for a Gin Tonica, the Spanish version of gin and tonic served in a large glass on a stem. I tried one with strawberry notes and it was served with a dried strawberry slice. Really nice!

old3.jpg

Emma asked for a fruity drink and received one with strawberries and raspberries. It was good fun sitting here chatting and people watching for a bit.

Old Fashioned, Calle Santa Teresa nº 1, Gràcia, 08012 Barcelona, Spain

barm6

Until we got hungry again and headed to nearby Bar Mut that I was drying to try. I so love that the restaurants here are open late.

At Bar Mut there’s no printed menu, but some dishes are written on the board and your waiter will tell you the rest. You can also choose your fish and shellfish from the iced counter. Everything’s fresh and seasonal. Simple, but not too simple.

We started off with white asparagus that were perfectly cooked, and served with a light mayonnaise, nuts and leaves.

barm8

I’ve never been able to resist croquetas and this time was no exception. These big ones with iberico ham were amazing!

barm14

Our last dish (I mean, we had had a proper dinner earlier that evening) was a this lovely beef dish with morels and a delicious sauce.

barm3

We walked out happy and full, heading back to the hotel in our taxi for another full day of exploring Barcelona the next day.

They don’t have Uber here but other similar taxi companies (the one we used had its own fleet and all cars had free water and wi-fi – so good!) that we used a lot, especially in the evenings when we were tired from walking all day.

Bar Mut, Pau Clarís nº 192 (Diagonal), Barcelona, Spain

 

Clams with sherry and potatoes

IMG_1447.JPG

Seafood for me is Friday food. Probably because we had Atlantic prawns every Friday of my childhood (it’s pretty normal in Sweden, actually). First of course, because it’s yummy and, second, it doesn’t take long to prepare, which is why my mother thought (and still thinks) it’s the ultimate way to start the weekend.

These clams with cream, sherry and potatoes are just amazing as a Friday evening dish. Serve with bread and maybe some aioli if you want a more elaborate meal. For me, this and a glass of bubbly is all I need.

IMG_1450.JPG

Clams with sherry and potatoes, serves 2

500 g clams

3 medium potatoes

a knob of butter

1 shallot, finely chopped

50 ml dry sherry

100 ml cream

salt & pepper

chopped parsley

Peel and cube the potatoes. Boil until soft, approx 15 minutes. Drain. 

Rinse the clams in a colander and discard any clams not closing. Melt the butter in a saucepan and fry the onion for a few minutes on medium heat without browning. Add the sherry and let some of it evaporate. Add the cream and then the clams. Put the lid on and wait for a minute or two. Check that the clams have opened. (If not, put the lid on for another minute.) When the clams have opened, season the sauce and add the potatoes. Scatter with parsley and serve immediately. 

Sweet potato fritters with coriander yoghurt and chorizo

IMG_0281

I really like this kind of lighter dishes for my supper. It’s still cooked food so feels like a proper dinner, just not as heavy. The coriander yoghurt is a nice, fresh contrast to the sweeter and earthier flavours of the fritters. Get in!

Sweet potato fritters with coriander yoghurt and chorizo, serves 2

1 large sweet potato, peeled and grated

70 g plain flour

1 egg

60 ml milk

1 tskp cumin

1/2 tsp ground coriander

1/2 tsp Aleppo pepper or chilli flakes

salt, black pepper

10 cm chorizo, chopped

Sauce:

250 ml thick Greek yoghurt

1 decent bunch coriander 

1/2 lime, the juice

1 tbsp olive oil

salt, white pepper

Mix yoghurt and coriander with a blender. Add olive oil. Season to taste with lime juice, salt and pepper.  

Mix eggs and flour in a bowl. Add the milk and whisk until no lumps. Add the grated sweet potatp, spices, salt and pepper. Fry in butter and oil on medium heat until golden brown and cooked through. Remove and fry the chorizo pieces until crisp. Plate up and serve with the coriander yoghurt and chopped coriander.