The wonderful thing about eating in Catalonia (Catalunya) is that you eat a little of a lot. Every menu has a dozen or more small plates (tapas) and if you are traveling with others as I am, everyone orders a few different plates and shares. It’s a perfect way to eat without getting that tired-bogged-down-ate-too-much feeling. I find all over Europe the food is so delicious and so well prepared that I don’t eat as much. That sounds crazy, but it’s like my body and tongue get satisfied and are just ready to sit and feel happy. Fast food makes you want to eat more, and I think this is because your body is not getting the nutrients and your tongue is not getting the flavors they want – so they are never satisfied. You stop eating only because your stomach hurts.
Enjoying cuisine through a few forkfuls of many foods gives you room to explore.
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A perfect place to blog: cappuccino, fruit, an egg and toast I made in my own little kitchenette. European food rocks, so I cook my own breakfast to save money for dinner out.
Perfect afternoon snack, these small simple sandwiches with a slice of jambon (ham)
Simple, fresh mixed greens with regional balsamic.
No English speakers here, so we just pointed to order.
Between 2 and 4 the shops all close, the locals nap, and the tourists eat.
Because we couldn’t figure out what the menu said, we pointed to three items and shared: penne pasta, a mixed green salad, and a lovely pea/pancetta mix in a light tomato sauce. Yum!
Postre (dessert): Fresh yogurt with a raspberry
Postre: Pineapple carpaccio (this is what was left when I remembered to take a pic.)
This came as dessert, but it would also have made a good snack – something Eggs with brie on top.
In Europe I mostly drink the house wine because they are always really good and really affordable. But today I just felt Mojito-ish. Tip: Always drink water before and after alcohol so you don’t get drowsy sightseeing after lunch.
Lovely tapas bar in Sitges (pronounced SEE-tches).
Inside Casa Tecla
This is a fancy hotel restaurant specializing in seafood. The apple was our table centerpiece. I think.
The most delicious calamari ever served. Sauteed to melt-in-your-mouth tenderness with onions, black salt and seaweed. Don’t try to imagine it. Just order it.
Vegetable Tempura on a bed of mixed greens with a light tomato dipping sauce.
Steamed Mussels. I eat them without the butter they are so tasty.
Chocolat Coulant, a tiny lava cake.
I admit to launching into this before I remembered to photograph it.