🎙️ EP149 – Tourists chase paella. Chefs chase truth. This is Barcelona through a cook’s eyes: lobster-slick canelons, seawater stews, five-euro dinosaurs, and bars where the plancha still shouts. Some obvious, some hidden. All about how this city eats—and why it matters.

🎧 Topics Covered in This Episode:

🌊🐖 Mar i Muntanya – Catalonia’s surf-and-turf DNA

🍝 Canelons + Lobster Butter – humble pasta, obscene sauce

🐟🔥 Suquet, Monkfish & Seawater – fishermen logic in a pot

🇪🇸🏆 Spain’s Case – why Spanish cooking belongs in the pantheon

🎄🍲 Galets at Christmas – meat-stuffed pasta that makes its own broth

🍋🐟 Fismuler Barcelona – Nino Redruello’s “cuisine doctor” vibe

🧀🔥 Cheesecake Wars – Zuberoa’s blue-cheese whisper, Ama vs. Fismuler, crust included

🥬🔥 Kimchi Butter & Charred Cabbage – fusion with restraint

🇪🇨🍲 Ecuador in BCN – Ñaño’s encebollado + plantain–peanut fish stew

🍺🍤 Counter Culture – Cal Pep & the gospel of the plancha

🧑‍🍳🥄 Bar Pinotxo → Sant Antoni – market bars done right

🥂🐙 Ultramarinos Marín – produce-driven seafood and “that bill”

🥃🍲 Bar Gèlida – the last cheap, working-class dinosaur

🥑🏙️ Gentrification vs. Culture – hip cafés, fragile ecosystems

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