A flashback from the end of March where we captured the first local peas as they hit Barcelona's outdoor markets.

Sergi de Meiá, in his own words, “started in cuisine the day he was born,” growing up as he did in his mother’s restaurant. He received his first cooking lessons from her and from a family full of chefs and cooks before heading off to cooking school at 14. Nowadays, his mother, Adelaida Castells, is still a fundamental part of the team at de Meiá’s restaurant and is in charge of the most traditional recipes they make. Those dishes are part of a concept dedicated to Catalan cuisine that is, de Meiá says, “evolutionary” and “determined by nature,” a tribute to local products, mixing tradition and modernity in the same pot and in a menu that includes a few historic recipes as well as vegan options.

Barcelona’s urban sprawl makes it easy to forget that the city is adjacent to two fertile regions to the north and south, El Maresme and El Baix Llobregat, which provide numerous hyperlocal culinary treasures throughout the year. In spring as in other seasons, these treasures appear at markets and restaurants, their origins proudly displayed, sometimes even with the names of the specific villages that they come from. The coast and gently sloping mountains of El Maresme are home to numerous villages, three natural parks and beaches. Unsurprisingly, there’s an abundance of seafood here, including gamba de Arenys (Arenys prawns), scampi (escamarlans in Catalan, cigalas in Spanish) and little Mediterranean sand eels (sonsos in Catalan).

The last calçots of the season mark the beginning of Barcelona's spring. Grab a batch on our Made in Catalonia walk while you still can!

Some sociologists say that Spanish society and culture can’t be properly understood without spending time in its bars. You can find bars in mountain refuges, subway stations, on the beach and by the highway. In Barcelona, there are as many bars as taxis and ten times more bars than bookshops. In fact, a recent study by Coca-Cola found that in Spain there’s a bar for every 132 Spaniards. The same study points out that a third of Spaniards wouldn’t hesitate to leave their house keys at their local bar and that two-thirds of them are on a first-name basis with the employees there.

Jordi Piquer opened his popular restaurant in 1968 on an auspicious day: April 23, a holiday that honors his namesake saint. Saint Jordi must have been looking down on Piquer and his dedicated customers when the restaurateur decided to sell his establishment in 1986: three trusted employees banded together to buy it, keeping the Sant Gervasi neighborhood institution in business. A fine example of a classic 20th-century Barcelona restaurant, Casa Jordi is decorated in the old masía (traditional Catalan farmhouse) style over two floors but adapted to urban dimensions, meaning that there are fewer intimate corners but larger, more flexible rooms with tables for groups.

We can't get enough of the Syrian shawarma, humus and falafel at Salem Kabbaz's El Cocinero de Damasco in Barcelona. Born in 1945, Kabbaz came to Barcelona in 1980 and has worked in restaurants in the city ever since.

Between two simple slices of bread exists a mind-boggling array of possibilities – something not lost on Spaniards, who have turned sandwich making into something of an art form. In Spain, sandwiches go by different names depending on the kind of bread used and local custom. The type that’s generally called a bocadillo in Spanish and entrepà in Catalan traditionally comes on pan de barra, itself a broad category of bread, with varying dimensions, qualities and more specific names, including baguette, maybe chapata (ciabatta), depending on how round the bakery makes it, pistola (pistol) in Madrid and flautas (flutes) in Barcelona if it’s short and very thin.

Coal candy (yes, completely edible) is among treats we encountered over the holidays on our Made in Catalonia walk in the heart of Barcelona's Gràcia district.

Pinxtos are tiny servings of tapas that come in countless varieties, many of which can be sampled on our Made in Catalonia walk in Barcelona's Gràcia neighborhood.

Barcelona’s food shops and colmados offer culinary treasures all year long, but the holidays are a particularly exciting time for browsing their wares. The festive window displays show magnificent gift baskets overflowing with tasty treats – with many Spanish and Catalan specialties among them. Perhaps the most desirable items in holiday gift baskets here are the seasonal sweets, which previous generations would amass in quantities that would serve as “emergency” treats for unexpected guests the rest of the new year. (Thankfully, one can now find these year-round, so there’s no need to hoard them.) We’ve written previously about artisanal turrón, which continues to be handmade by a few family-run companies.

At the beginning, Gelida was just a bodega where Joan Llopart i Figueres, who came from the village of Gelida in Penedés, offered Catalan wine, cold cuts and a few traditional Catalan dishes cooked by his grandmother, like butifarra amb mongetas (boiled sausage with beans). Llopart i Figueres and his wife worked here until they were in their 80s. They were succeeded by their two children, Teresa and Alberto, who have always been involved in the family business and who continue to run the place today alongside their respective spouses, Josep and Luci. Alberto and Luci’s son, Gerard, helps to manage the restaurant, and Laura and Santi, family friends who live nearby, joined the team in recent years as dining room manager and chef.

Escalivada and craterellus-yellow foot mushroom timbale alongside wine porrón are among the pleasant culinary experiences you'll encounter on our walk in the Barcelona neighborhood of Gràcia.

When people think of rice and Spain, they think of paella. In Barcelona there are hundreds of places to eat paella. And every Thursday you can find it on the menú del día at most restaurants across the city. There’s more to Spanish rice dishes than just paella, though. The word “paella” didn’t even appear until the 18th century; recipe books from the Middle Ages talk only of rice, and particularly the Valencian and Catalan kinds. In fact, “paella” originally referred to the pan used to cook the grain, but eventually came to describe the dish as we know it: rice prepared so that the water or broth completely evaporates and sometimes is left with a toasted layer on the bottom. But enough about paella!

Tapas of artichokes and prawns with mushroom paste in a Sant Antoni bodega are among the numerous treats encountered on our walk of Barcelona's iconic bodegas.