Barcelona’s cuisine dates back to the city’s origins. As a port city, Barcelona has received culinary influences from all over the world throughout its millenary history.
Interaction with other cultures has shaped its own gastronomic identity, forged through the fusion and adaptation of new products to local tastes. First, it was the Greeks and then the Romans who brought olive trees, vegetables, and spices from the East. In the Middle Ages, the Consulate of the Sea established new laws for transport and maritime trade, allowing the arrival of new products that contributed to building this unique and national cuisine.
For 300 years, Barcelona’s cuisine was the cultured and dominant cuisine in all European kingdoms and the first to publish a cookbook.
In the 19th century, with the ‘Renaixença,’ the cuisine became more European, with Asian culinary influences and the incorporation of products from America, such as chocolate, tomatoes, and beans, among others, enriching the dishes with new culinary techniques.
Throughout the 20th century, Barcelona’s cuisine continued to evolve with the contribution of master Ignasi Domènec, who organized popular cuisine and compiled traditional recipes.
Starting in 1980, a great gastronomic revolution began, and Barcelona was not left behind. A new creative Catalan cuisine emerged while traditional cuisine was reaffirmed, making our gastronomy a worldwide reference.
Since then, Barcelona has been at the center of the gastronomic revolution.