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Wednesday, December 10, 2008

Paco Meralgo Tapas restaurant in Barcelona is mouthwatering.

Live langustines crawling on the counter.
Live langustines crawling on the counter.
Sea food in bowls, ready for the grill.
Sea food in bowls, ready for the grill.

A Bomba or bomb a wonderful classic tapas made of potato mash, spiced with  chilli and deep fried. Best part is my brothers nick name is Bomba, making it more special.
A Bomba or bomb a wonderful classic tapas made of potato mash, spiced with chilli and deep fried. Best part is my brothers nick name is Bomba, making it more special.
Spannish granades. About 20% are super hot.
Spannish granades. About 20% are super hot.


The more I learn about tapas the more I respect and enjoy this form of cuisine. Unfortunately tapas have been spoiled by turning it low end for tourist. Paco Meralgo sees no tourists. Here the locals gather to socialize enjoy their delicacies made with love. The setting is light, full of wood counters around the kitchen. The chefs dance. We ordered a steak, it was brought out for inspection before cooking. When gt came out it was just the steak, salt, pepper and ring of best olive oil. If one is a steak fanatic, I am not, this was heaven. So often the meat is drenched in sauce to hide the quality of the meat. Here meat is meat, fish is fish and atmosphere is pure atmosphere. It was so good I went back the next day! Tapas rocks.

08:40 AM | Permalink

Comments

Believe it or not, I spent three nights in a row at Paco Meralgo a few weeks ago in Barcelona. We share the same opinion on this place!

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