Hello food lovers!
Do you remember our last article about horchata?
Horchata is a vegan drink prepared from a special tuber called chufa, really popular around Spain (mainly in Valencia and Catalunya) . The classic recipe is based on chufas, sugar and water.
Today we will share with you our list of the best horchaterías in Barcelona!
Location: Rambla del Poblenou 44
This Horchatería is placed in Poblenou. Poblenou is an area filled with cafeterias, restaurants and bars. On the main track called La Rambla you can find Horchateria El Tio Che. This place is a traditional, family-run business with a long history. The company started the production of horchata in 1912. For all these years Horchateria El Tio Che gained recognition among locals and people who visit this part of Barcelona.
Horchata is served in paper cups. Conveniently!
The interior is colorful and classic.
You can have a break during the trip around Poblenou. Orxateria El Tio Che has several seats with a nice view looking at a small traffic circle.
They have two Horchaterías located in: Calle Parlament, 56 and Calle Balmes, 130
Sirvent is also a family-run business.
The beginning is dated back to the first part of XXth century when Tomás Sirvent Galiana had started a distribution of nougat around Barcelona.
In 40s Tomás and his two sons, Tomás and Marc opened their first horchatería, where people had a chance to sample nougat, amazing horchata and home-made ice cream. .
Sirvent is very traditional. Horchara is maily served in paper cups but if you prefere to stay, they have about 4-5 tables to take.
Yummy!
Location: Carrer Princesa nº 36 Baixos
A family owned business founded in 1890 by Mr. Francisco Mira Miralles. This place specializes in horchata and nougat products.
The horchateria is located in the heart of the Old Town of Barcelona, in Borne area.
If you’re in this discrict, don’t hesitate to go there!
Chufas and horchata, mmmm!
Remembrer to choose only good places to sample traditional Spanish specialties.
Hope to see you on the track :)!
Photos by: Aneta Maciejewska
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