Suculent Barcelona
Served simply, anchovies are marinated with olive water and lemon, lime, and orange zest. “It’s marinated with its fish bone, so it’s less dry and also has texture,” Romero says.
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Image Credit: Photo: courtesy Suculent -
Dos Pebrots
Image Credit: Photo: courtesy Francesc Guillamet Ferran An omelet cooked real-time in a cast-iron pan in front of the diner and finished with pine nuts, garum, and basil oil.
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Dos Pebrots onion
Image Credit: Photo: courtesy Francesc Guillamet Ferran Oven-roasted black onion kissed with herbs and garum and anchovy fish sauce.
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Alkimia Barcelona
Image Credit: Photo: courtesy Alkimia Anchovy with spices and herbed butter is served on this Michelin-starred restaurant’s tasting menu.
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Disfrutar’s, Gilda
Image Credit: Photo: courtesy Francesc Guillamet Disfrutar also serves a riff on a gilda, where the anchovies give the dish “a salty and marine touch,” Eduard Xatruch says.
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Bodega 1900, Barcelona
Image Credit: Photo: courtesy Bodega 1900 This is a twist on a gilda, which is a typical Spanish tapa made with guindilla peppers, olives, and anchovies. Their version includes piparras peppers paired with an olive-filled anchovy.
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Moments, Barcelona
Image Credit: Photo: courtesy Moments This dish is a toast with strawberries, anchovies, and white wine—a riff of pa amb tomàquet, which is a traditional toast with olive oil and tomato spread.