Colmado Wilmot

"When you’ve had it with the dry ice and foam and want to see how real locals eat, go to Colmado Wilmot. This small tapas bar, deli, and grocery store in Sarrià-Sant Gervasi is busy and boisterous—you’re greeted by loud chatter and clinking glasses (they have an impressive wine list), and walls are full of shelves stacked with jars, bottles, and tins. This place does things the way they used to be done, which means great produce, friendly service, and not a squiggle of balsamic glaze or a decorative flower in sight. The menu is full of seafood, bought fresh from the market, like red Mediterranean prawns and plump baby scallops served mostly naked (lightly grilled with a pinch of garlic and salt). Catalunya is set between the mountains and the sea, and dishes reflect that, like the fricandó, a beef stew, with sea cucumber that has depth of flavor. " - isabelle kliger

"When you’ve had it with the dry ice and foam and want to see how real locals eat, go to Colmado Wilmot. This small tapas bar, deli, and grocery store in Sarrià-Sant Gervasi is busy and boisterous—you’re greeted by loud chatter and clinking glasses (they have an impressive wine list, including bottles from Spain’s top producers, like Bodegas Roda or Ferrer Bobet), and walls are full of shelves stacked with jars, bottles, and tins. This place does things the way they used to be done, which means great produce, friendly service, and not a squiggle of balsamic glaze or a decorative flower in sight. The menu is full of seafood, bought fresh from the market, like red Mediterranean prawns and plump baby scallops served mostly naked (lightly grilled with a pinch of garlic and salt). " - isabelle kliger

"When you’ve had it with the dry ice and foam and want to see how real locals eat, go to Colmado Wilmot. This small tapas bar, deli, and grocery store in Sarrià-Sant Gervasi is busy and boisterous—you’re greeted by loud chatter and clinking glasses (they have an impressive wine list, including bottles from Spain’s top producers, like Bodegas Roda or Ferrer Bobet), and walls are full of shelves stacked with jars, bottles, and tins. This place does things the way they used to be done, which means great produce, friendly service, and not a squiggle of balsamic glaze or a decorative flower in sight. The menu is full of seafood, bought fresh from the market, like red Mediterranean prawns and plump baby scallops served mostly naked (lightly grilled with a pinch of garlic and salt). " - isabelle kliger

"When you’ve had it with the dry ice and foam, and want to see how real locals eat, go to Colmado Wilmot. This small tapas bar, deli, and grocery store in Sarrià-Sant Gervasi is busy and boisterous—you’re greeted by loud chatter and clinking glasses, and walls are full of shelves stacked with jars, bottles, and tins. This place does things the way they used to be done, which means great produce, friendly service, and not a squiggle of balsamic glaze or a decorative flower in sight. The menu is full of seafood, bought fresh from the market, like red Mediterranean prawns and plump baby scallops served mostly naked (lightly grilled with a pinch of garlic and salt). Catalunya is set between the mountains and the sea, and dishes reflect that, like the fricandó, a beef stew, with sea cucumber that has depth of flavor. The wine list is impressive, featuring some of the country’s top producers, like Ferrer Bobet." - Isabelle Kliger

"Why aren't there more restaurants like this? Ones that serve top-notch produce at an affordable price point in a totally unpretentious setting? Ones where most of the main dishes are available as half portions so you can try even more of them? It's a foolproof formula and one that Colmado Wilmot has mastered. Jars of gourmet preserves and cabinets full of wine line the walls in this lively, slightly cramped space full of hungry patrons. Since few international travelers venture off the tourist trail to this largely residential part of town, the crowd is mainly local. That means there's plenty of clinking, clanking, and loud, boisterous voices." - Isabelle Kliger