Verified in Barcelona.
Pa amb tomaquet is Catalonia's table starter: a pan de payés sourdough rubbed with garlic, rubbed with halved fresh tomato, doused with olive oil and salt; in Spain we have verified places to eat it in Barcelona. Start with where to eat Pa amb tomaquet in Barcelona.
Pa amb tomaquet is Catalonia's table starter: a pan de payés sourdough rubbed with garlic, rubbed with halved fresh tomato, doused with olive oil and salt.
The ritual emerged in the late 19th century, when tomatoes from the New World entered the rural Catalan diet and a stale slice of country bread became a vehicle for tomato pulp. Josep Pla wrote about it in the 1920s as 'the simplest thing in Catalonia.' Today the dish anchors every Catalan table and bar: in Barcelona, the rubbed bread comes before any tapas plate. The Pinotxo counter at the Boqueria, Cal Pep's standing bar, and 7 Portes all serve the canonical version: thick-cut country bread, large dry-rubbed garlic clove, sliced tomato held by the cut-side and dragged across the toast, finishing oil and Maldon salt.
Where to eat in Barcelona:
Where to eat Pa amb tomaquet in Barcelona: the editor picks
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