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Drinks
Beer
Cerveza
Cervesa
Wine
Vino
Vi
Champagne
Champan
Xampan/Cava
Sherry
Jerez
Xerès
Coffee
Café
Cafè
Espresso
Café solo
Cafè sol
Large black coffee
Café Americano
Cafè Americà
Large white coffee
Café con leche
Cafè amb llet
Small white coffee
Café cortado
Cafè tallat
Decaff
Descafeinado
Descafeinat
Tea
Té
Te
Drinking chocolate
Chocolate
Xocolata
Juice
Zumo
Suc
Crushed ice drink
Granizado
Granissat
Milk
Leche
Llet
Calçots
Large char-grilled spring onions, eaten
with
romesco
sauce (available Feb–March)
Canelons
Cannelloni
Conill all i oli
Rabbit with garlic mayonnaise
Conill amb cargols
Rabbit with snails
Crema Catalana
Crème caramel, with cara-
melized sugar topping
Entremesos
Hors d’oeuvres of mixed meat
and cheese
Escalivada
Grilled aubergine, pepper and onion
Escudella i carn d’olla
A winter dish of
stewed mixed meat and vegetables, served
broth first, meat and veg second
Espinacs a la Catalana
Spinach cooked with
raisins and pine nuts
Esqueixada
Salad of salt cod with peppers,
tomatoes, onions and olives – a summer dish
Estofat de vedella
Veal stew
Faves a la Catalana
Stewed broad beans,
with bacon and botifarra – a regional classic
Fideuà
Short, thin noodles (the width of vermicel-
li) served with seafood, accompanied by all i olli
Fideus a la cassola
Short, thin noodles baked
with meat
Fricandó (amb bolets)
Braised veal (with wild
mushrooms)
Fuet
Catalan salami
Llagosta amb pollastre
Lobster with chicken
in a rich sauce
Llenties guisades
Stewed lentils
Mel i mató
Curd cheese and honey – a typi-
cal dessert
Oca amb naps
Goose with turnips
Pa amb tomàquet
Bread (often grilled),
rubbed with tomato, garlic and olive oil
Panellets
Marzipan cakes – served for All
Saints’ Day
Perdiu a la vinagreta
Partridge in vinegar gravy
Perdiu amb col
Partridge with cabbage
dumplings
Pollastre al cava
Chicken with
cava
(cham-
pagne) sauce
Pollastre amb gambes
Chicken with prawns
Postres de músic
Cake of dried fruit and nuts
Rap amb all cremat
Monkfish with creamed
garlic sauce
Salsa romesco
Spicy sauce (with chillis,
ground almonds, hazelnuts, garlic, tomato
and wine), often served with grilled fish
Samfaina
Ratatouille-like stew (onions, pep-
pers, aubergine, tomato), served with salt
cod or chicken
Sarsuela
Fish and shellfish stew
Sípia amb mandonguilles
Cuttlefish with
meatballs
Sopa d’all
Garlic soup, often with egg and bread
Suquet de peix
Fish and potato casserole
Xató
Mixed salad of olives, salt cod, preserved
tuna, anchovies and onions
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Food and drink