Famed tree-lined pedestrian walkway known for historic buildings, shops & often street festivals.
Barcelona, Spain Get directions
"Barcelona’s most famous street—a nearly one-mile pedestrianized boulevard from Plaça Cataluyna to Port Vell—is still the strolling route for the city's visitors. When it’s charming, oh boy, it’s charming: there’s a past-era nostalgia to its florists, street artists, and stalls glittering with sticky-sweet candies and ice creams. And when it’s intense, it’s intense: a melee of aggressive marketing calls from waiters flogging fluorescent cocktails, as well as the absolute worst in tacky souvenirs. To predict your next question: But is it La Rambla or Las Ramblas? Well, it’s really both. Originally, the area consisted of five mini-ramblas: Rambla de Canaletes, Estudis, Sant Josep, Caputxins, and Santa Mònica. They're often lumped together and today the street sign says La Rambla–from the Arabic for “dry river bed.” If you’ve never been to La Rambla, go. La Rambla has a charm that keeps the 78 million coming. Its building facades can be strikingly beautiful: the opera house, Gran Teatre del Liceu, pulls a crowd both inside and out. At number 83, Antigua Casa Figueras is an unexpected jaw-dropper in Catalan Modernism, all stained glass and mosaics, that’s also a treat of a patisserie. While Plaça Reial (step off La Rambla via Carrer de Colom) is a regal yellow square of bars and restaurants; beside the fountain, find lampposts designed by a young Gaudí. Also, watch your step between La Boqueria and Liceu metro station: artist Joan Miró made a street mosaic that, despite its primary colors, many people miss." - Gemma Askham
"Drinking a glass of wine and eating head-on prawns at Las Ramblas may temporarily make you forget where you are. Then you’ll see an NYU student stumble out of Down The Hatch after too many games of beer pong, and you’ll remember that you’re a block from Washington Square Park. Even still, this tiny spot is ideal for affordable drinks and tapas with a small group. Ask for a side of house bread, and dip it in the sauces after you finish your mussels or octopus." - Matt Tervooren
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