Granja M. Viader
One of Barcelona’s original “milk bars,” M. Viader invented the drink you see next to the sodas in every cooler: Cacaolat. It’s exactly what you might think from the name—chocolate milk—and Catalans of a certain age gush with nostalgia over it. The founder was instrumental in getting pasteurized milk products out to the public, and this wonderfully old-fashioned cafe, founded in 1870, still serves coffee, pastries, toasted sandwiches, exceedingly thick hot chocolate (a “suiza” is topped with whipped cream), and, of course, chocolate milk. Best of all, for breakfast, are the crisp, fluffy churros to dip in your melted chocolate. You can buy a pack of chocolate granules, with the recipe, to take home.
One of Barcelona’s original “milk bars,” M. Viader invented the drink you see next to the sodas in every cooler: Cacaolat. It’s exactly what you might think from the name—chocolate milk—and Catalans of a certain age gush with nostalgia over it. The founder was instrumental in getting pasteurized milk products out to the public, and this wonderfully old-fashioned cafe, founded in 1870, still serves coffee, pastries, toasted sandwiches, exceedingly thick hot chocolate (a “suiza” is topped with whipped cream), and, of course, chocolate milk. Best of all, for breakfast, are the crisp, fluffy churros to dip in your melted chocolate. You can buy a pack of chocolate granules, with the recipe, to take home.
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