One of Tarragona’s most established seafood restaurants (since 1950), Barquet’s nautically themed dining rooms may look a bit old-fashioned, but the food is fresh and the kitchen really knows how to cook and present both fish and shellfish. Look for the local specialty of fried fish with toasted noodles called fideos rossejat. Local oysters are available on the half-shell as well as roasted, and the garlicky steamed mussels are the equal of any on the coast. One of the best bets is often the grilled catch of the day (usually sea bream or bass), and diners who don’t care for fish have a few grilled options of veal and chicken. The house selections of D.O. Terra Alta wines are good, economical complements to most dishes. Once one of Tarragona’s more expensive options, Barquet has introduced several less expensive set menus to help diners cope with the ongoing financial crisis.