On the Move @ Tapas 24, Barcelona
Tapas 24 doesn't need any introduction. Whether you are a local or tourist, go there. Whether you are a first timer or a returner in Barcelona, go there. Enough said.
At Tapas 24 expect high quality tapas at affordable prices from none other than Chef Carles Abellan, an El Bulli alumni.
Tip: If you want to come here and minimize your waiting time, come earlier than the locals' 8ish dinner time. OR if you have more money to spend, head to Comerc 24, another Abellan restaurant.
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| You can't go wrong with Spanish sardines in olive oil! |
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| Patatas bravas. Not the best but passable. |
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| In order to break down the fried and meaty tapas, try these thinly sliced cucumbers to clean your palette. |
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| Chicken croquettes. Reminds me of chicken empanadas but deep fried. |
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| Freshly made tomato bread. I was facing the kitchen where I could see one of the chefs toasting these babies in the oven. |
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| Bikini sandwiches with Iberian ham. |
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| Fried anchovies, which my companions were afraid to try. Although good on its own if you eat a few, these needs some sauce on the side to cut through the oil and salt. Vinegar with chili, perhaps? |
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| Chipirones A La Plancha. I remembered the word 'chiporones' or baby squid last time I was here because I knew I was going to order it over and over again. If you love seafood, pop as many squids as you can. They definitely melt in your mouth. |
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| Paella negra with squid on a small paella plate. I was apprehensive to order paella at a tapas bar, but I was very surprised that this paella turned out to be excellent. The saffron rice was cooked al dente, and the squid was tender- smooth like silk. |
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| Skip the regular patatas bravas and order this dish instead with potatoes, scrambled eggs AND foie gras (!!). My project hunt-for-foie-gras: SUCCESS. If you read my posts about restaurants in Spain or Las Vegas, you can tell that I am an avid fan and have a high standard of foie gras. |
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| After all the tapas we ordered, I still had space for some desserts. We had the chocolate gelato with fleur de sel and olive oil. Sweet and salty are always a good combination. |
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| Between the two desserts I tried, the crema catalana is my favorite. This has two or three different layers of cream and ice cream (gelato?) in the bottom. At first glance, it looks like creme brulee because of the torched top, but it is more interesting because of the variety of ingredients used. |
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| iFood Photography |
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| A part of the menu. I must try the cannolis next time. |
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