Quimet i Quimet
There are no chairs at this little wineshop-cum-deli in Poble Sec, but every evening it is packed with customers jostling for some of Barcelona’s most tempting tapas. The shelves are stacked with wines and conserves—cans of tuna and sardines; interesting cheeses stored under oil; pickled peppers and olives. A laminated menu contains a long list of tapas, but most go for the montaditos—small, open sandwiches crammed with combinations of flavor. Catch the eye of the bar staff and try erizo con ventresca (sea urchin with tuna belly), or anchovies and goat’s cheese with sweet tomato jam.
There are no chairs at this little wineshop-cum-deli in Poble Sec, but every evening it is packed with customers jostling for some of Barcelona’s most tempting tapas. The shelves are stacked with wines and conserves—cans of tuna and sardines; interesting cheeses stored under oil; pickled peppers and olives. A laminated menu contains a long list of tapas, but most go for the montaditos—small, open sandwiches crammed with combinations of flavor. Catch the eye of the bar staff and try erizo con ventresca (sea urchin with tuna belly), or anchovies and goat’s cheese with sweet tomato jam.
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