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The Best Restaurants in Barcelona

February 9, 2009

Here is a website you won’t want to be without if you are headed to Barcelona. It lists restaurants in and around Barcelona categorized by type of cuisine, and in categories such as charming, exclusive, modern, business, open on Sunday, inexpensive, non-stop kitchen, and so on. Most useful: a short review and history of each restaurant along with opening hours, prices, photos, menus and contact info for each. The site also has an impressive list of specialty food shops and markets, although this part is in Spanish or Catalan only. See BCN Restaurants.

Posted by Jane Gregg 0 Comments

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Cooking in Sevilla

Mila and I LOVED our time with Willy. He truly is not just an amazing chef but a wonderful human being. I will remember our time together and consider myself very lucky to have had the experience. Mila and I will absolutely recommend Epicurean Ways to our friends. Thanks again.
Sheila, California, November 2009

Gourmet San Sebastián

I just wanted to let you know how delighted we were with our cooking class in San Sebastian. Chef Haritz did an incredible job of exposing us to what San Sebastian has to offer on a deeper, market-driven level—and made our day with him at the market and cooking class the highlight of our trip.

By introducing us to various fish mongers, farmers, produce importers, and specialty food shopkeepers, we gained a greater understanding of how Donosti chefs acquire the raw products for their culinary creations. Later, the dishes we prepared during our cooking class were inspired by what we selected at the market in the morning—improvised and truly driven by what was fresh and in season. His friendliness, professionalism, culinary knowledge, and sincere enthusiasm in helping us learn about gastronomy in San Sebastian were outstanding.

We typically shy away from organized tours, but we were so impressed with our Epicurean Ways experience that we will definitely “travel” with you again whenever we go to Spain.

–Manuel, Viridian Farms, Oregon, March 2010

Cooking in Catalonia

Instead of teaching Spanish cuisine such as paella and Spanish omelet (offered at two Spanish cooking classes out of four), Alicia taught me Catalan dishes that requires basic skills I can use for other dishes. I learned how to make good fish stock, sofreigit (sauted minced onion, garlic, and others such as tomato and pepper), and picada (nuts, garlic, and others which are ‘knocked’ in a mortar with pestle). Seafood dishes (Rock Fish Soup, Catalan Fish Stew, Mussls with Rosemary) using some of the three ingredients are delicious.
—Etsuko, New Jersey, September, 2008