The World's Best Food Cities: Barcelona

F&W tapped local experts in five of the world's great food cities—Tokyo, Sydney, New York, Barcelona and Paris—to find the essential rest...
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Fonda Gaig

2008 In the late 20th century, Catalan haute cuisine was brawny and bourgeois: pig’s feet and veal cheeks, potatoes and bacalao (salt cod), with an occasional flourish of foie gras or truffles. Its greatest practitioner was Carles Gaig; his flagship Restaurant Gaig offered no foams or conceptual dishes. In 2008, the chef opened Fonda Gaig, a large, buzzy Catalan brasserie with a sharp modern design, serving those mythical Gaig dishes at affordable prices. Fonda became an instant classic, with dishes like amazingly light bacalao fritters, slender gratinéed cannelloni (a Barcelona classic borrowed from Italy) with a dense, flavorful filling of pork, veal and foie gras, and the most crackling-skinned suckling pig in town, served with a refreshing strawberry salad.

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