By Chef Paulo Machado – in reference to Gastronomy after Pandemia

Direct from Barcelona, in the heart of Catalunya, the place where we consolidate lasting partnerships for itineraries of the Food Safaris gastronomy expeditions. We hope in the near future to be able to return to travel. But I’m going to take advantage of this season to tell you today and in the next few days a little bit of how things are here. The city was one of the epicenters of the Coronavirus epidemic and is gradually recovering with new rules for the hospitality industry.

Small restaurants with terraces are allowed to open and operate at only 50% of their capacity. At the Entrepanes Dias restaurant and bar in the Eixample neighborhood, menus printed daily on sulfite sheets are disposable, thus aiming to reduce the risk of spreading the virus.

Here fresh products from the Mediterranean parade all the potency of flavor, such as Polvo à Galega, Fried squids (squid rings) and Aioli (garlic mayonnaise), Iberian jamon de bellotas, the famous Spanish cured ham, Escabeche de Bonito (in the photo), Gordal Olives and Entrecôte with Padron pepper.

These are some of the delicious tapas, options to share in small groups attended by masked but attentive and good-humored waiters on the sidewalks, patios and terraces of the city that, little by little, is getting ready for more pleasant days of this unprecedented European summer.