Barcelona - Origens

There are a few of these places scattered around the city... their focus is on researching and recovering Catalan recipes, and then presenting these seasonally. The menu is designed like a magazine, where you can read (in three languages) about the history of each dish, about the local seasonal food and wines, and then you get to take one home with you after. We loved this place. Relaxed, friendly, amazing food, and really well priced. Everything is served as small dishes, so we got to try a lot of amazing food.

Priorat... one of our fave regions for reds, and because its in Catalonia, we got to drink lots of it for very cheap.

Rap a l'all cremat. Monkfish with burnt garlic.

Coca d'ànec amb olives. 'Coca' of duck with pickled onions and olives. The coca is a local type of flatbread.

This was a special the night we were there. Braised rabbit with snails.

Ànec amb figues seques. Duck with dried figs. The figs are softened before cooking.

Amanida de llenties amb pop. Lentil and octopus salad.

Seitons. Marinated anchovies.

Barreja de llaminets. Mixed sausage selection with xoriç, fuet (the local salami), black and white botifarra.



Llimona i avellana. A lemon mousse with hazelnut praline and hazelnut biscuit.


Tarta d'ametlles. Almond tart.

Their website is great too. Lots of local food info. And you can even download a PDF of their menu magazine with seasonal recipes here.