A Weekend In Barcelona City

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The Catalan capital of Barcelona hasn’t been voted the coolest city of them all (according to a recent study) for nothing. From the sun, the Spanish food, Gaudi’s stunning architecture and the fact that many Irish folk find the locals more attractive than in any other European hotspot, Barcelona is giving cities like Paris and Rome a run for their money. When one has sore feet from taking in the glorious sights that are all around, relishing a delicious meal should be next on the priority list, and luckily, you’ll be spoilt for choice in this regard. The following three restaurants, are enough to ensure repeated visits back to this must-see travel destination:

Bodega 1900 


The latest venture from the world-famous Adrià brothers, Bodega 1900, mimics an old-school tapas bar, but this is no ordinary spit-and-sawdust joint serving patatas bravas and tortilla. The menu is small, refined and completely delicious. Seafood, olives, cheeses and Iberian ham all feature, made with only fresh local seasonal foods. Adrià crafts the recipes and the chef himself brings the food out to guests. There are special touches everywhere – like the specialty ice cubes stamped with ‘1900’ that go into the drinks.


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For those who favour a more mysterious dinning experience, you must visit Speakeasy.  The restaurant is attached to the Dry Martini bar, and you must be escorted to your table from there; you cannot simply enter and sit down, you must be privy to the ‘password’ to gain access. The old school serving etiquette is also a plus and the food was divine, but it’s not worth spoiling the surprise. Next time you’re in Barcelona make it your business to eat one evening meal there.

Celler De La Ribera


This popular tapas restaurant is an ideal spot for lunch or an evening meal. The menu, while not extensive offers a variety of choice and the service is excellent, and the food freshly prepared on site. Quite a few foodie reviewers say the tapas were among the best they had eaten in Spain (a bold statement), and they definitely weren’t far off the mark.

By Clodagh Edwards 

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