The range of ingredients used in traditional dishes from the region of Barcelona is determined by the city’s proximity to the sea and the mountains. The beautiful, unspoiled surroundings along with a fantastic climate provide the perfect environment for generating a constant supply of fresh vegetables, fruit, fish and seafood. Sun-ripened tomatoes, aubergine, artichoke, chickpea, tuna, anchovy and cod can be found in a majority of the local specialties.

Another important ingredient is pasta. It's believed that as far as pasta consumption is concerned, the Catalonians are second only to the Italians. Other typical elements include sauces based on botifarra, a kind of regional sausage made from spiced raw pork, and picada, which is a mixture of ground hazelnuts, pine nuts and almonds, sometimes seasoned with garlic, herbs and bits of biscuits.

A very characteristic feature of dishes from the area of Barcelona is the experimental blending of seemingly unblendable ingredients. This makes the cooking tradition of this picturesque region a collage of diverse flavours. Dishes may include both red meat and fish, or chicken stewed in fruit. Don't be surprised to discover that the bean dishes are hardly ever vegetarian. This rich variety of inspiration makes Catalonian cuisine one of the most elaborate in the entire Mediterranean area. It's certain to satisfy even the most demanding connoisseurs.

The standard Catalonian breakfast is very light, typically including coffee with milk and a croissant or doughnut. Fresh orange juice is also very popular, and available at most bars. Lunchtime in Catalonia is generally between 2pm and 4pm, and constitutes the main meal of the day. Many restaurants feature menú del día, a special lunch menu that normally includes two courses, dessert and wine, and costs between 6 and 12 Euro. Taking advantage of this option is a great way to sample some of the delights available at the more expensive establishments.