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WELCOME TO CATALAN
There’s this kind of magic energy in Barcelona of young people that are always pushing limits, but at the same time, it’s really chill. Over the past 30 years Ferran Adria’s molecular cuisine has created a big shift in food culture here. You get restaurants, which are in the top five of the World’s 50 Best list. At the same time you can find a restaurant that has been around for 50, 60, or 70 years. That kind of contrast is nice for the city.
NATURAL WINE BAR HOPPING
This story is from the March 2022 edition of Gourmet Traveller.
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This story is from the March 2022 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.