Bar Cañete
Set on a rather scruffy street off La Rambla, the interior at Bar Cañete resembles the bar on a smart ocean liner. Epauletted waiters glide around behind a long wooden counter pre-set with plates. Although there’s a dining room to the aft, it’s best to grab a stool here and watch the chefs preparing top notch appetizers from Spain’s coastal regions: Galician razor clams; tortillita de camarones, crunchy shrimp fritters from Cádiz; and the bomba, a spicy ball of meat and potato that originated in Barceloneta. It’s an excellent spot for a sophisticated aperitivo, with vermouth and beer on tap.
Set on a rather scruffy street off La Rambla, the interior at Bar Cañete resembles the bar on a smart ocean liner. Epauletted waiters glide around behind a long wooden counter pre-set with plates. Although there’s a dining room to the aft, it’s best to grab a stool here and watch the chefs preparing top notch appetizers from Spain’s coastal regions: Galician razor clams; tortillita de camarones, crunchy shrimp fritters from Cádiz; and the bomba, a spicy ball of meat and potato that originated in Barceloneta. It’s an excellent spot for a sophisticated aperitivo, with vermouth and beer on tap.
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