Episode notes
🎙️ EP149 – Tourists chase paella. Chefs chase truth. This is Barcelona through a cook’s eyes: lobster-slick canelons, seawater stews, five-euro dinosaurs, and bars where the plancha still shouts. Some obvious, some hidden. All about how this city eats—and why it matters.
🎧 Topics Covered in This Episode:
🌊🐖 Mar i Muntanya – Catalonia’s surf-and-turf DNA
🍝 Canelons + Lobster Butter – humble pasta, obscene sauce
🐟🔥 Suquet, Monkfish & Seawater – fishermen logic in a pot
🇪🇸🏆 Spain’s Case – why Spanish cooking belongs in the pantheon
🎄🍲 Galets at Christmas – meat-stuffed pasta that makes its own broth
🍋🐟 Fismuler Barcelona – Nino Redruello’s “cuisine doctor” vibe
🧀🔥 Cheesecake Wars – Zub ...
Keywords
foodcookingchefrestauranthospitalitypaellatraditioncheesecakespanishfoodspaingastronomymichelin starredgourmetculinary culturetraditional dishespot luckpotluckfood talksseafoodseafood dishesflavorspot luck food talkspotluckfoodtalkschefskitchencookingtechniquesdishescuisinemichelindishcheapfine diningrecipesculinarycarreermichelin starscoffeespanish cuisinemeatreviewfood tourworld's 50 bestcookel celler de can rocacheflifebecoming a chefflavorback of the houseMarmitakobarcelonañañosmar y montañaMar i MuntanyagaletsfismulercanelonsBarcelona foodBarcelona food guideCatalan cuisinesuquetcrema catalanaCal PepBar PinotxoMercat de Sant AntoniNino RedruelloUltramarinos MarínBar GèlidaTeòric TavernaZuberoaencebolladoyoung chefsback of house