Gastronomy |

Los Caracoles restaurant: tradition as a symbol of modernity

In 1835, the Bofarull family opened one of Barcelona’s most charming restaurants, then known as Can Bofarull, in the most classic corner of the Gothic Quarter, right by Las Ramblas.

Over the years, and due to popular demand, one of its most famous dishes gave the restaurant its current name: Los Caracoles.

Nowadays, Los Caracoles essentially looks the same as it did in the 1960s. Upon entering, the first thing to draw your attention is a long bar and, above all, the indescribably evocative atmosphere.

Venturing a little further reveals an enormous charcoal-burning stove, the last of its kind in Barcelona. The bottom half houses powerful ovens, and its location allows guests a spectacular view.

 

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When the kitchen is open, this spot on Carrer Escudellers becomes a sensory celebration. Upon stepping inside, a show starring ten silent, perfectly coordinated chefs greets the eye.

The sound of orders, literally “sung” into a microphone and across loudspeakers aimed directly at the stove, fill the ears. The smell of food being cooked, perceptible from every corner, floods the nose.

The richly historical furnishings – complete with well-preserved barrels and a ceiling mosaic of ham legs – are fascinating to the touch.

And last, but not least, a treat for the taste buds: suckling pig, bouillabaisse, rice dishes, salt cod, shellfish, entrecote, suquet (a type of fish stew), zarzuela (a type of seafood stew) and, of course, the celebrated snails – an absolute must and the dish that made the restaurant famous.

 

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Los Caracoles is open 365 days per year and can seat up to 250 people. In addition, it has private dining rooms for up to 100 people.

Given its location in the neighborhood most popular with tourists, it comes as no surprise that every day customers from all over the world flock to the restaurant, the second oldest in the city.

And it goes without saying that its extensive wine list features Jean Leon. Enjoy!