Although Barcelona is not especially prolific in offering escudella, one of the most traditional dishes of Catalan gastronomy, several establishments strive to serve it with quality and innovation. This selection of venues demonstrates that the quintessential winter dish holds a prominent place in Barcelona's dining scene.
Some young chefs are revitalizing the recipe. At Arraval, in the Raval district, chefs Àlex López, Marcos Valyi, and Jordi Carbonell champion a 'ravalera' cuisine that blends local and immigrant influences, offering versions such as escudella 'pâté en croûte' or the 'pilota' (meatball) as a main course. Meanwhile, Jordi Vilà, at Al Kostat, renews it with a game-focused approach and three services.
“"Welcome to the rogue tavern"
Other restaurants maintain the tradition with great mastery. Via Veneto, under the direction of the Monje family, remains a city classic that serves escudella. Also noteworthy are Ca l'Isidre, led by Núria Gironès, known for its high-end product, and Veracruz, which offers an intense and fragrant escudella with an unusually dark broth.
The dish's popularity is reflected in its presence on daily menus. Bar Iberia serves it on Thursdays, replacing paella, while Bullanga, managed by Roger Sánchez, offers it on Thursdays and Fridays. There are even surprising fusion proposals, such as the udon of escudella i carn d'olla that is a hit at Kasa Hanaka, located in the Vil·la Urània civic center.
