{"id":3800,"date":"2026-05-31T07:10:58","date_gmt":"2026-05-31T07:10:58","guid":{"rendered":"https:\/\/choosychou.com\/?p=3800"},"modified":"2026-07-12T02:43:32","modified_gmt":"2026-07-12T02:43:32","slug":"barcelona-food-el-glop-placa-catalunya","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/barcelona-food-el-glop-placa-catalunya\/","title":{"rendered":"Barcelona\uff5cCatalonian Cuisine\uff5cEl Glop Pla\u00e7a Catalunya"},"content":{"rendered":"

From Cal\u00e7ots to black risotto, a charcoal table that is truly close to the ground<\/p>\n\n\n\n

In Barcelona, if you want to eat not just tapas, but closer to the daily cuisine of Catalonia, restaurants like EL GLOP are a good choice.<\/p>\n\n\n\n

There is no excessive decoration, and there is no deliberate exquisite setting, but you will eat a lot of food that truly belongs to the Catalan culture here, such as Cal\u00e7ots, black risotto, charcoal barbecue and seafood. These things are the flavors that locals usually eat and get together to share.<\/p>\n\n\n\n

Among the many Spanish seafood risotto restaurants in Barcelona, EL GLOP is highly regarded locally. EL GLOP has three branches in Barcelona, and we went to \"La Taverna Del Teatre\", a branch near Plaza Catalunya.<\/p>\n\n\n\n

Spanish restaurant Recommendation Spanish Cuisine Recommendation Barcelona Restaurant Barcelona Gourmet Seafood Risotto<\/h6>\n\n\n\n

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

El Glop Pla\u00e7a Catalunya menu Introduction<\/mark><\/h2>\n\n\n\n
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Cal\u00e7ots a la brasa\uff5cCharcoal Grilled shallots 12.90\u20ac<\/mark><\/h2>\n\n\n\n

This dish can be said to be one of the representative dishes that must be eaten when you come to Catalonia.<\/p>\n\n\n\n

Cal\u00e7ots is a variety between shallots and scallions. Usually in winter, the \"Cal\u00e7otada\" (grilled scallion festival) is held. Everyone gathers together to roast over charcoal and eat by hand. It is of great local cultural significance.<\/p>\n\n\n\n

The outer skin was completely blackened when it was served. The clerk saw that we were not good at eating, so he specially demonstrated it once.\uff1a
1. Grab the upper end with your hand
2. Pull off the whole section of the burnt skin
3. Revealing the soft and juicy onion hearts inside
4. Dip in Romesco sauce (nuts + red pepper + olive oil) and eat directly<\/p>\n\n\n\n

The taste of the entrance is very interesting. The shallots themselves are very sweet and almost non-choking. They are matched with Romesco's nutty fragrance and slightly sweet and sour. This dish is not just delicious, but more importantly, it is a cultural experience, not just a dish.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Pebrots del Padr\u00f3n\uff5cPadr\u00f3n green Pepper 9.20\u20ac<\/mark><\/strong><\/h2>\n\n\n\n

This dish is almost the classic basic style of Spanish tapas.<\/p>\n\n\n\n

The characteristic of Padr\u00f3n green peppers is that most of them are not spicy, but occasionally there is a spicy one.<\/p>\n\n\n\n

This is also the interesting thing about it, it's a bit like playing Russian roulette.<\/p>\n\n\n\n

After frying in olive oil and roasting, sprinkle with Shanghai salt, the skin is slightly wrinkled and a little burnt. Most of them are sweet and fragrant with a little green pepper, and occasionally a slightly spicy one will appear~<\/p>\n<\/div><\/div>\n\n\n\n

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1\/2 Conill\uff5c half rabbit meat 17.45\u20ac<\/mark><\/strong><\/h2>\n\n\n\n

Rabbit meat is actually very common in Spain, but it is relatively rare for Taiwanese.<\/p>\n\n\n\n

The cooking method is also charcoal grilling, and the style is very direct.
On the palate, the meat is thin, the fiber is delicate, and there is a touch of game flavor, which is between chicken and game flavor.<\/p>\n\n\n\n

It won't be too difficult to accept, but it won't be as juicy or pleasing as chicken. The point of this dish is not to be stunning, but because it represents a common meat choice in inland Spain.<\/p>\n<\/div><\/div>\n\n\n\n

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Pota pop brasa\uff5cCharcoal grilled octopus feet 26.90\u20ac<\/mark><\/strong><\/h2>\n\n\n\n

Octopus is very common in Spanish cuisine, and this one is a charcoal-grilled version.<\/p>\n\n\n\n

The surface has the aroma of charcoal, and the Q bomb inside is not firewood, but the overall seasoning and presentation are more basic, and there are not many additional memory points.<\/p>\n<\/div><\/div>\n\n\n\n

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Arros negre (sipi) \uff5c cuttlefish risotto 20.5\u20ac\u00d7 2 (at least two servings)<\/mark><\/strong><\/h2>\n\n\n\n

2This dish is the most worth ordering in the whole meal.<\/p>\n\n\n\n

Arros negre is a very classic rice dish in Catalonia, made with squid ink, so it is black as a whole.<\/p>\n\n\n\n

The seafood is very rich, with a little umami and slight bitterness unique to cuttlefish. It is not too salty, but it is very balanced. The contents are also very rich, shrimp, oysters, and a large number of flower branches.<\/p>\n\n\n\n

Compared with paella in many tourist areas, this dish is closer to the local version and has more Thai characteristics.<\/p>\n<\/div><\/div>\n\n\n\n

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

This one is not a restaurant designed for tourists, but a place where locals will come to eat.<\/p>\n\n\n\n

It has no exquisite plating, nor is it deliberately creative, but it is very real, very local, and delicious.<\/p>\n\n\n\n

It is recommended for those who want to eat real Catalonian daily cuisine, experience charcoal and local ingredients~<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h2>\n\n\n\n