{"id":3798,"date":"2026-05-31T06:52:01","date_gmt":"2026-05-31T06:52:01","guid":{"rendered":"https:\/\/choosychou.com\/?p=3798"},"modified":"2026-07-12T02:43:36","modified_gmt":"2026-07-12T02:43:36","slug":"barcelona-chao-pescao-seafood","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/barcelona-chao-pescao-seafood\/","title":{"rendered":"Barcelona\uff5cSeafood\uff5cChao Pescao Seafood"},"content":{"rendered":"

Standing in front of the ice table and picking seafood is a more intuitive way to eat than the menu.<\/p>\n\n\n\n

In Barcelona, if you want to eat seafood, you don't have to go to a traditional restaurant to order a whole set of dishes. Shops like Chao Pescao Seafood are closer to a hybrid experience of \"market + tavern\". Fresh seafood is displayed directly in front of you. You can choose it yourself, weigh it on site, and then decide how to cook it.<\/p>\n\n\n\n

The charm of this dining model is that it is not to passively look at the menu, but to use the \"ingredients themselves\" to make decisions. You will feel the freshness of seafood more directly, and it will be easier to adjust the serving size according to your current appetite. It is very suitable for the kind of evening when you want to eat a little more easily and then take the next trip.<\/p>\n\n\n\n

Spanish seafood recommendation, Spanish cuisine recommendation, Barcelona restaurant, Barcelona cuisine<\/h6>\n\n\n\n

(Dining in March 2026)<\/p>\n\n\n\n\n\n\n\n

Chao Pescao Seafood Menu Introduction<\/mark><\/h2>\n\n\n\n
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Ostra francesa\uff5cFrench Oysters<\/mark><\/h2>\n\n\n\n

4.5\u20ac\/piece \u00d73\uff5c13.50\u20ac<\/p>\n\n\n\n

On this day, there is only one kind of French oyster to choose from, which is a pity that the selectivity is not high.<\/p>\n\n\n\n

However, the quality is not bad, the body is too large, the saltiness of the sea is obvious, and the flavor takes a more direct seafood route.<\/p>\n\n\n\n

A little lemon is enough, and it is also very suitable for awakening the taste buds.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Boquer\u00f3n andaluza\uff5cAndalusian style anchovy<\/mark><\/strong><\/h2>\n\n\n\n

9.50\u20ac<\/p>\n\n\n\n

This is actually a very classic appetizer in Spain.<\/p>\n\n\n\n

Although the name is boquer\u00f3n (anchovy), the crispy fried version is made here. It tastes closer to small fried fish. The outer layer is crispy, the inside is tender, and the salty flavor is obvious.<\/p>\n\n\n\n

It is very suitable for pairing with beer or liquor, and it is almost the type that you will take one bite after another and finish it unknowingly. Observing that almost all the guests at the other tables are also a bit, it is a safe and pleasing option.<\/p>\n<\/div><\/div>\n\n\n\n

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Navajas\uff5cRazor Clams (Razor Clams)<\/mark><\/strong><\/h2>\n\n\n\n

8.00\u20ac<\/p>\n\n\n\n

This is one of the very representative shellfish in Spain.<\/p>\n\n\n\n

It is usually cooked in the simplest way: charcoal grilling or iron plate, add a little olive oil and garlic, and it's done.<\/p>\n\n\n\n

The focus of flavor is that the seafood is concentrated, with a little metallic and mineral feeling. The taste is between clams and shellfish, but it is more chewy.<\/p>\n\n\n\n

This dish is not over-seasoned, but because of this, it can eat the texture of the seafood itself.<\/p>\n<\/div><\/div>\n\n\n\n

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Pulpo\uff5cLittle Octopus (weighing and pricing)<\/mark><\/strong><\/h2>\n\n\n\n

Approximately 34.00\u20ac (0.110kg)<\/p>\n\n\n\n

This one is selected on-site and weighed for pricing. The \"0.110\" on the bill represents the weight.<\/p>\n\n\n\n

When ordering, the clerk asked whether to choose a small octopus or a small flower branch, and recommended a small octopus. It actually tastes very Q-bomb and a little chewy. Here, it is more charcoal-grilled style, which directly amplifies the texture of the octopus itself.<\/p>\n<\/div><\/div>\n\n\n\n

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Mejillones marinera\uff5cLight vegetables (tomato and white wine sauce)<\/mark><\/strong><\/h2>\n\n\n\n

22.00\u20ac\uff08150\uff09<\/p>\n\n\n\n

The amount of this dish is visually very imposing. A large bag of mussels becomes two large plates on the table. It looks like there are super many, but in fact the proportion of shells is not small.<\/p>\n\n\n\n

The practice is typical marinera, with tomato, white wine, garlic, and olive oil. The flavor takes the standard Mediterranean route, slightly sour and sweet, but it is actually very satisfying to eat.<\/p>\n<\/div><\/div>\n\n\n\n

Overall dining experience and personal feelings<\/mark><\/h2>\n\n\n\n

The key to this meal is actually not \"which one is particularly good\", but the overall experience, standing in front of the seafood to choose \u2192 live cuisine \u2192 have a few drinks \u2192 continue the trip, this rhythm is very suitable for travel.<\/p>\n\n\n\n

Overall, the ingredients are fresh, the prices are reasonable, and the dining freedom is high (you can choose as much as you want), which is very suitable for when you \"don't want to eat a too formal meal.\"<\/p>\n\n\n\n

The only thing to note is... it's really easy to get a burst of cholesterol.<\/p>\n\n\n\n

It's worth arranging a meal, especially on the day you don't want to have a heavy dinner.<\/p>\n\n\n\n

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Rating and Cost<\/mark><\/h2>\n\n\n\n