Breakfast at La Boqueria

Hello Food Lovers!

If you come to visit Barcelona, you probably already know that La Boqueria market is one of the must-see places in the city.

This market is notorious for its’ long history, fantastic location and of course the gastronomic offer.

Today we want to show you another site of La Boqueria.

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The best what you can do to feel the spirit of Catalan atmosphere, is to go to the market in the early morning and have traditional Spanish breakfast. The best hour to visit La Boqueria is 8-9 a.m.

We recommend you a place, where food is really good and renowned for the fantastic quality.

Pinotxo Bar

When you enter the market, on the right site you will see the Pinotxo Bar. The place is created by Juanito Bayen. The gastronomic icon of Barcelona.

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The bar is famous among locals. If you prefer a salty breakfast, his menu would be satisfying for you. If by a chance you prefer a sweet breakfast, he has a specialty called xuxo.

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Xuxo is a Producte de la Terra (Product of the home country) honored by the Government of Catalonia. It is a pastry filled with crema catalana that is deep fried and covered with crystallized sugar. Café con leche y xuxo. This is an amazing combination of tastes.

What to do after breakfast?

  • Shopping – it’s good to buy good jamon, fresh fruits and bread (you can go for a picnic to Parque de la Ciudadela)

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El Quim is also a great place to visit during your trip around the market. It is situated in the center of La Boqueria.

La Boqueria used to be the favourite place for locals. The long history and tradition related to selling the best quality meat, fish, vegetables and other specialties from Catalonia, created a unique atmosphere. No matter when you go to the market – morning, afternoon or evening, it’s always good to have a snack, buy some Catalan specialties and sit for a coffee to feel the atmosphere of the market.

Hope to see you on the track,

Have a good Monday!

Location: Plaça de la Boqueria

Opening hours: Monday – Saturday: 08:00 – 20:30

Photos by: Aneta Maciejewska
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