Barcelona Specialty

Specialty neighborhood
Black Remedy
5 Carrer de la Ciutat, Gothic Quarter
Technically they serve food here-and don't misunderstand, it's great: Pulled pork that's been smoked for 14 hours and chicken curry sandwiches as well as healthy options, like sweet mango salad and homemade gazpacho. But that's not really why you come. You come for the coffee-cold brew, nitro cold brew, aeropress, and a whole bunch of other coffee options that are fantastic, if somewhat intimidating. Fair warning: eat something, too. A place that takes its coffee this seriously means your caffeine intake will make you think you can leap tall buildings in a single bound. (You can't.)
El Cometa
20 Carrer del Parlament, Sant Antoni
The first thing you'll notice about El Cometa is the adorable interior—colorful, design-y stools cluster under the bar under oddly shaped Edison bulbs, and the walls are covered in mismatched posters and other artwork. There's also a lovely patio that lights up under twinkle lights in the evening. As for the menu, it's a simple selection of coffee, juice, and a few easy bites. It's equally suitable for a morning coffee run and an early dinner on the porch.
El Quim de la Boqueria
91 Les Rambles, Las Ramblas
In 1987, Quim Márquez set up his tapas shop at La Boqueria, Barcelona's famed food market. His space was a three meter-long counter with five stools. El Quim's following grew exponentially in the next decade—and in 2000, it moved to a 16 meter-long counter with 18 stools. Absolutely stop here for an egg breakfast (with ham or foie gras, mushrooms, prawns, squid, etc.) before perusing La Boqueria. As super foodie Phil Rosenthal, creator of Everybody Loves Raymond, says, it's the kid of meal that will call you back to Barcelona.
Forn Baluard
38-40 Carrer del Baluart, La Barceloneta
You might smell Forn Baluard before you see it—the sour smell of the bread (all of which is made from homemade sourdough starters) is known to waft through the neighborhood. The bakery itself is run by Anna Bellsolà, a fourth generation baker who has become famous for her airy, just-chewy-enough baguettes and Italian loaves. One of the best things about the place is its exceptionally local feel; bread is blessedly inexpensive and you're likely to wait in line next to hungry kids and elderly shoppers alike. There's a glass partition separating the customers from the back-of-house, so you can see the bakers working, moving loaves in and out of the wood-fired stone oven.
You may also like