Barcelona. November, 2010

Instead of spending upwards of $350 on a tasting dinner for two (with water and wine) at Comerç, 24, an early pioneer in the molecular gastronomy phenomenon, why not just shell out only a tenth of that amount and still have a great meal by the same great chef? Tapas, 24 is Michelin-starred Carles Abellan’s bow to the wave of gastrobars that are popping up all over Spain and serving up modern takes on the tapas classics. Located just off the fashionable Passeig de Gràcia in Barcelona’s fashionable Eixample neighborhood, Tapas, 24 is an entertaining, noisy, rambunctiously popular spot for breakfast, lunch, dinner and late-night snacks. We were lucky to get a table on our arrival around 8pm (early for Barcelona) and soon were agonizing over which (and how many) of the tapas del día to share. Seen here, the first three to arrive: a wonderful spin on the tortilla española (potato/onion omelette) topped with cheese and sectioned for sharing; ham and cheese croquetas, plus the ubiquitous and always welcome pa amb tomàquet (grilled bread rubbed with a ripe and artfully squeezed tomato, then drizzled with fine olive oil.) Oh, sure, we enjoyed our pricey din-din at Comerç, 24. But we also loved our casual cheapie at Tapas, 24 just as much.

Barcelona. November, 2010

Instead of spending upwards of $350 on a tasting dinner for two (with water and wine) at Comerç, 24, an early pioneer in the molecular gastronomy phenomenon, why not just shell out only a tenth of that amount and still have a great meal by the same great chef? Tapas, 24 is Michelin-starred Carles Abellan’s bow to the wave of gastrobars that are popping up all over Spain and serving up modern takes on the tapas classics. Located just off the fashionable Passeig de Gràcia in Barcelona’s fashionable Eixample neighborhood, Tapas, 24 is an entertaining, noisy, rambunctiously popular spot for breakfast, lunch, dinner and late-night snacks. We were lucky to get a table on our arrival around 8pm (early for Barcelona) and soon were agonizing over which (and how many) of the tapas del día to share. Seen here, the first three to arrive: a wonderful spin on the tortilla española (potato/onion omelette) topped with cheese and sectioned for sharing; ham and cheese croquetas, plus the ubiquitous and always welcome pa amb tomàquet (grilled bread rubbed with a ripe and artfully squeezed tomato, then drizzled with fine olive oil.) Oh, sure, we enjoyed our pricey din-din at Comerç, 24. But we also loved our casual cheapie at Tapas, 24 just as much.

Barcelona. November, 2010

Mmmmm. Patatas bravas. Found on every tapas menu in Spain, from the most elegant big-city lounges to the simplest country tavern. (I’ve even had them at a “small plates” Spanish restaurant in Boston.) Of course, there are slight variations from region to region, bar to bar. But for my euro, no one does it quite so well as Tapas, 24 in Barcelona’s Eixample neighborhood. The starting point for all presentations is simple enough: sliced potatoes, deep fried, laced with a spicy tomato sauce. There is a related dish called patatas alioli which substitutes a garlicky mayonnaise for the tomato sauce. Tapas, 24 gives you both. Who doesn’t like fried potatoes? Even vegetarians can find happiness in meat-heavy Spain with a dish of these beauties. And one wonderful thing about tapas is that if you like something you’ve eaten, you can order another portion immediately. You will not be alone.

Barcelona. November, 2010

Mmmmm. Patatas bravas. Found on every tapas menu in Spain, from the most elegant big-city lounges to the simplest country tavern. (I’ve even had them at a “small plates” Spanish restaurant in Boston.) Of course, there are slight variations from region to region, bar to bar. But for my euro, no one does it quite so well as Tapas, 24 in Barcelona’s Eixample neighborhood. The starting point for all presentations is simple enough: sliced potatoes, deep fried, laced with a spicy tomato sauce. There is a related dish called patatas alioli which substitutes a garlicky mayonnaise for the tomato sauce. Tapas, 24 gives you both. Who doesn’t like fried potatoes? Even vegetarians can find happiness in meat-heavy Spain with a dish of these beauties. And one wonderful thing about tapas is that if you like something you’ve eaten, you can order another portion immediately. You will not be alone.

Barcelona. November, 2010

A little bit of this and a little bit of that. Tapas rules as a great way to try everything here in Barcelona’s Eixample neighborhood. And nowhere does it rule with more flair than here at Tapas 24, one of our favorite places that we try to visit each time we’re in the city. Our most recent stop in the Catalan capital was only for a few hours as we moved from train to cruise ship. Fortunately Tapas 24 is open for all three meals a day, and hours in between, too. Seen here, slices of roast pork and the remains of our tempura vegetable plate. Mmmmmm.

Barcelona. November, 2010

A little bit of this and a little bit of that. Tapas rules as a great way to try everything here in Barcelona’s Eixample neighborhood. And nowhere does it rule with more flair than here at Tapas 24, one of our favorite places that we try to visit each time we’re in the city. Our most recent stop in the Catalan capital was only for a few hours as we moved from train to cruise ship. Fortunately Tapas 24 is open for all three meals a day, and hours in between, too. Seen here, slices of roast pork and the remains of our tempura vegetable plate. Mmmmmm.

Barceloneta. November, 2010

Fear of tapas. Not knowing how to order, when to pay, what to choose. Jay and I had experienced this fear on our previous two trips to Spain and we were determined to walk through it this time. And we did. With a vengeance. Within two hours of arriving in Barcelona we were already ordering up a multi-plate lunch at El Xampanyet, a tapas bar near the Picasso Museum that specializes in sardines and anchovies. That night we hit Tapas,24, a bustling place in the Eixample neighborhood. Lunch the following day at Jai-Ca (shown here) began with fried baby octopus, fried fresh anchovies and pimientos de Padrón. Followed by broiled razor clams, boiled octopus and, always, pa amb tomàquet (the ubiquitous Catalan toast rubbed with garlic and a ripe, juicy tomato.) The next day, lunch at Sagardi, where you choose by yourself from platters of toothpicked tapas and your tab is tallied at the end by counting the toothpicks. What could be easier? Or more delicious? Afraid no more.

Barceloneta. November, 2010

Fear of tapas. Not knowing how to order, when to pay, what to choose. Jay and I had experienced this fear on our previous two trips to Spain and we were determined to walk through it this time. And we did. With a vengeance. Within two hours of arriving in Barcelona we were already ordering up a multi-plate lunch at El Xampanyet, a tapas bar near the Picasso Museum that specializes in sardines and anchovies. That night we hit Tapas,24, a bustling place in the Eixample neighborhood. Lunch the following day at Jai-Ca (shown here) began with fried baby octopus, fried fresh anchovies and pimientos de Padrón. Followed by broiled razor clams, boiled octopus and, always, pa amb tomàquet (the ubiquitous Catalan toast rubbed with garlic and a ripe, juicy tomato.) The next day, lunch at Sagardi, where you choose by yourself from platters of toothpicked tapas and your tab is tallied at the end by counting the toothpicks. What could be easier? Or more delicious? Afraid no more.

Barcelona, November, 2012

Oh, the glories of tapas. And the casual approach to these side dishes of potatoes, sausages, omelets, seafood and much more extends to the surroundings as well. Here we are, once again, with great pleasure at Tapas 24, a popular spot in Barcelona’s Eixample neighborhood. So popular is this place that it was packed even late this afternoon, well after lunch and well, well before any respectable Spaniard’s dinnertime (usually 10-11pm.) Alas, the tapas revolution that seems to have taken hold in los Estados Unidos hopes to approach the content of the dishes but seems to have completely neglected the “whatever” quality of the atmosphere. Maybe it’s just the Boston places I’ve visited that invest their delivery of “small plates” with a reverence and sanctity I’ve never experienced in Spain. Or maybe I just miss the chalkboard menus written in Catalan.

Barcelona. November, 2012

Oh, the glories of tapas. And the casual approach to these side dishes of potatoes, sausages, omelets, seafood and much more extends to the surroundings as well. Here we are, once again, with great pleasure at Tapas 24, a popular spot in Barcelona’s Eixample neighborhood. So popular is this place that it was packed even late this afternoon, well after lunch and well, well before any respectable Spaniard’s dinnertime (usually 10-11pm.) Alas, the tapas revolution that seems to have taken hold in los Estados Unidos hopes to approach the content of the dishes but seems to have completely neglected the “whatever” quality of the atmosphere. Maybe it’s just the Boston places I’ve visited that invest their delivery of “small plates” with a reverence and sanctity I’ve never experienced in Spain. Or maybe I just miss the chalkboard menus written in Catalan.

Barcelona. November, 2012

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On our way to hear a student concert at the Barcelona Conservatory, we decided to have a quick, early dinner at our favorite tapas bar in the Eixample neighborhood, Tapas, 24. I’ve written before about how good the food is here, how the chef offers his own personal spin on classic tapas like fried anchovies and patatas bravas. But another thing that distinguishes the place is its wonderful spin on utilitarian design. Just look at this pop-top can lid on which the waiter delivers your bill. Nice touch.

Barcelona. November, 2012

>

On our way to hear a student concert at the Barcelona Conservatory, we decided to have a quick, early dinner at our favorite tapas bar in the Eixample neighborhood, Tapas, 24. I’ve written before about how good the food is here, how the chef offers his own personal spin on classic tapas like fried anchovies and patatas bravas. But another thing that distinguishes the place is its wonderful spin on utilitarian design. Just look at this pop-top can lid on which the waiter delivers your bill. Nice touch.

Barcelona. November, 2012

Yum yum! No matter how you spell it, in English or in Catalan, it still means the same thing. And Jay and I were echoing that napkin’s printed sentiment as we ate at Tapas, 24 this past Monday evening. Prompting our deep satisfaction, the following selection of tapas: braves, pa amb tomàquet, truita espanyola amb pernil and boquerones al limón. For those of you whose Catalan may not be quite up to snuff, that’s fried potatoes with hot sauce and garlic mayonnaise, toast rubbed with tomato and olive oil, potato and onion omelette with Serrano ham and fried anchovies with lemon. A wonderful assortment at a wonderful place we were happy to revisit.

Barcelona. November, 2012

Yum yum! No matter how you spell it, in English or in Catalan, it still means the same thing. And Jay and I were echoing that napkin’s printed sentiment as we ate at Tapas, 24 not that long ago. Prompting our deep satisfaction, the following selection of tapas: braves, pa amb tomàquet, truita espanyola amb pernil and boquerones al limón. For those of you whose Catalan may not be quite up to snuff, that’s fried potatoes with hot sauce and garlic mayonnaise, toast rubbed with tomato and olive oil, potato and onion omelette with Serrano ham and fried anchovies with lemon. A wonderful assortment at a wonderful place we were happy to revisit.

Barcelona, November, 2012

Here are two staples of Barcelona tapas classics: pa àmb tomaquet (toasted bread rubbed with tomato and olive oil) and boquerones (fried anchovies.) The first is presented in a pretty straightforward fashion. The second, no. While most places dish out a pile of small floured and fried fish, hipster-chic Tapas, 24 ups the ante by filleting the anchovies, spreading them open, frying them, serving them on a rolled up sushi mat. (For a more traditional approach, click here to see how a gritty Barceloneta bar served us their boquerones.)

Barcelona. November, 2012

Here are two staples of Barcelona tapas classics: pa àmb tomaquet (toasted bread rubbed with tomato and olive oil) and boquerones (fried anchovies.) The first is presented in a pretty straightforward fashion. The second, no. While most places dish out a pile of small floured and fried fish, hipster-chic Tapas, 24 ups the ante by filleting the anchovies, spreading them open, frying them, serving them on a rolled up sushi mat. (For a more traditional approach, click here to see how a gritty Barceloneta bar served us their boquerones.)

Barcelona. November, 2012

Yes, Spanish will get you by in Barcelona. But the official language is Catalan, closely related but not the same. The written language is one thing, the pronunciation quite another. Here’s the daily menu at Tapas, 24, a wonderful place to eat in the Eixample neighborhood of the city. Count the Catalan Xs. As their napkins say, "ñam, ñam!"

Barcelona. November, 2012

Yes, Spanish will get you by in Barcelona. But the official language is Catalan, closely related but not the same. The written language is one thing, the pronunciation quite another. Here’s the daily menu at Tapas, 24, a wonderful place to eat in the Eixample neighborhood of the city. Count the Catalan Xs. As their napkins say, "ñam, ñam!"