If you like cold brew and barista trophies, this place has plenty. Enter off a planter-lined plaza to find this coffeehouse from two-time Spanish barista champ Jordi Mestre. He features a Taster’s Flavor Wheel on the wall, low lighting, and a wood bar fronted by graphic depictions of flavors found in coffee like Tobacco, Sugar Cane and Tangerine. A DC Pro espresso machine is the coffeehouse’s workhorse, though bottled cold brew and filter coffee are also popular. coffee roasted outside of Barcelona. Single origin coffees are popular choices.

Head to this Barcelona institution for things on toast. This stand-up bar has been around since 1914. Pass through huge red double doors, under a floral wrought iron sign, to find a stainless steel bar, a row of white dishes advertising key ingredients, and shelves for wine and spirits. Combinado de Ahumados is one of the only dishes that doesn’t include toast, but you will find smoked salmon, bacalao, sardines, and swordfish, served with beans and peppers. The bulk of the menu features canned seafood on toasted bread. Anchovies with fish? Anchovy fillets with Brillat-Savarin will make you a believer. Ventresca con Erizo involves tuna belly with sea urchin with oasted tomato spread and oregano. Zamburiñas con Caviar features tiny scallops with roasted tomato spread and oregano. To drink, any bottle along the wall is an option, but start with their proprietary beer, Cerveza Quimet y Quimet.

Apparently the Devil made me drink coffee. Satan’s Coffee Corner even have 666 to start their phone number. This coffee bar is located on a back alley in Barcelona’s Jewish Quarter, down a stone walkway near Liceu metro stop. The space features a black steel bar, yellow bench, shelf of succulents, communal wood tables, La Marzocco espresso machine, Right Side Coffee roasted by Joaquin Parra Serrano about 20 kilometers from Barcelona. Barista Marcos Bartolme expertly pulls shots of espresso and prepares pourover. Two things you won’t find are WiFi or decaf, as Satan dictates.

Carles Aballan founded this popular tapas bar in 2006. His subterranean spot features a serpentine white bar overlooking an open kitchen, white and orange panels framing fluorescent lights, and servers in white ship captain coats. A tented sidewalk patio is available for people who prefer fresh air. Fideus a la Cassarola features tiny fresh pasta with good bite in a cast iron skillet with sausages, pork, pork meatballs and rosemary. Ous Estrallats al Gust involves standout smashed eggs and potatoes, which are available with various sausages, pork products and foie grasI ordered a mix of local Botifarra del Perol and Botifarra Negra, a blood sausage, both of which bled beautiful juices into the loose scramble.

Since 1969, this open-air stand with a speckled floor has filled a black marble counter with fried potatoes, chicharrones, and konos. Xurros, known as churros in Mexico and the U.S., are fried to order. Ridged teardrops are fried in peanut oil, coated with light dusting of sugar, and served in a paper cone. If you’re smart, that cone will come with a Styrofoam cup of molten milk chocolate that clings to xurros and forms a film once it cools.