When eating out in Barcelona, one can expect much olive oil, garlic and fish as the main ingredients of any dish dish. Furthermore, pasta dishes are more popular here than elsewhere in Spain. It goes without saying that no matter what dish one is opting for, it can be combined perfectly with one of many fabulously tasty Spanish wines. Generally one can ask for the open red or white wine or the 'vino de la casa'.It has taken Spanish cuisine an age to get over its image problem but it seems to be finally on its way. Yet as the traditional Spanish ways of preparing and eating food are beginning to gain in popularity beyond its own shores, a new generation of chefs over here is working overtime to promote a pan-global discreet form of combination.

For a long time most Barcelonans thought that eating out was always a grand event, a celebration talked about for days, even months, before and after. Only on important occasions would the head of the family be absent from the family table, and only in even more exceptional circumstances would his wife, heart and soul of the home, accompany him in this absence.For one of the best-known features of the Catalan character is, precisely, an attachment to the domestic dining room. And, an attachment to simple fare, dishes that have survived down through generations- like soup or escudella (stew) on working days, rice on Thursdays, cannelloni on rest of the days.

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