Restaurant Los Caracoles – Barcelona, Spain
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David’s Been Here brings you to one of Barcelona, Spain’s most cherished and celebrated restaurants: Los Caracoles. Founded in 1835, this family-run establishment located in the heart of Barcelona’s Gothic Quarter started out as a specialty market, selling only a few staple items. After turning towards prepared foods, the famous snail dish (caracoles) was eventually offered, and the rest is history. Aurora Bofarull, the fifth generation owner explains some of the restaurant’s history, its vast menu, and central location, which all together have made Los Caracoles the success that it is today. Enjoy some classic Spanish music while you savor their Mediterranean-Catalan inspired dishes, serving everything from seafood to roasted chicken, and of course, the signature snails. So when you’re touring Barcelona, don’t just sightsee all the history… Head to Los Caracoles where you can actually taste it.
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My name is David Hoffmann and for the last decade I have been traveling around the world in search of unique culture, food and history! Since starting Davidsbeenhere in 2008, I have traveled to 71 countries and over 1,000 destinations, which I welcome you to check out on my YouTube Channel, blog and social medias.
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Restaurant Los Caracoles – Barcelona, Spain
Davidsbeenhere
https://www.youtube.com/Davidsbeenhere
13 Comments
thanks Scott! Many more videos to come 😉
Man, that food all looks insanely delicious, and it's filmed perfectly! I'm hungry now!
really ? how is sri lankan food , when was you in sri lanaka trip
hi Mr David . post more video , i'm waiting for watch , nice program
Spain was conquered by the Arabs from 711–718 AD. Only Aragon, Asturias, and Navarre remained outside the conquered lands. In fact, the Arabs went as far north as Tours, France, before they were turned back. Spain remained under Muslim occupation for the next 800 years.
The Muslims also introduced rice for fine pilafs, sugar for drinks and sweets, saffron to add aroma and color to their dishes and a wide variety of their favorite fruits and vegetables, including apricots, oranges, limes, artichokes, carrots, spinach and eggplant. They grew coriander, mint, thyme, fennel, cumin and caraway; the spices and aromatics that they could not grow—such as black pepper, cinnamon, spikenard, ginger, cloves, nutmeg, galingale, musk and camphor—they imported.
With the diffusion of Islam, the cuisine was transplanted to new territories. One of the most important was the Iberian Peninsula, whose southern two-thirds came under Arab rule in the eighth century. Watered by five rivers and greener than either their arid homelands or the other lands they had conquered, al-Andalus, as Muslim Spain was called, held out to the Arab and Berber settlers the promise of being a culinary paradise on earth. In the valleys, farmers grew wheat, grapes and olives. In the hills, shepherds tended the sheep and goats that the Arabs favored for meat dishes.
As in the rest of Islam, the Spanish Muslims built granaries (alhóndigas) to store grain to be distributed in case of hardship. And they set up their characteristic food-processing plants: distilleries to produce rose- and orange-blossom water to perfume their foods and refineries to make fine white sugar.
SOURCE: Saudi Aramco World: The Mexican Kitchen's Islamic Connection
Spanish Rice:
Spanish rice, also known as Mexican rice, is a side dish made from white rice, tomatoes, garlic, onions, parsley, cilantro. The Moors The Moors were the medieval Muslim inhabitants of the Maghreb, Iberian Peninsula, Sicily and Malta. invaded Spain in the year 711. They were heavily influenced by the cuisine and culture of Arabs from the Middle East. The Moors were the ones who introduced the concept of Spanish rice. By the time the Moors left, Spanish rice was part of Spain's culture and they were not going to let it go. The fact that the origins of Spanish rice date back to the Moors is also supported by linguistic evidence. The Spanish word for rice is "arroz", which comes from the Arabic name for rice "Al ruzz".
Paella:
During the centuries following the establishment of rice in Spain by the Moors of Arab origin *The Moors were the medieval Muslim inhabitants of the Maghreb, Iberian Peninsula, Sicily and Malta.*, the peasants of Valencia would cook the rice on a flat pan, the Latin word for it is patella. The Moorish kings' servants created these dishes by mixing the leftovers from royal banquets with rice in large pots to take home. Some say that the word "paella" originates from the Arabic word "baqiyah", which means leftovers.
Wow, looks awesome! And is that real ham hanging from the rafters…?!? LOL
1961 im Juni zum ersten Mal entdeckt und immer wieder besucht wenn wir in Barcelona waren – immer hervorragender Service – typisch spanische Küche – ein Ort mit besonderem Ambiente
A great restaurant which I have enjoyed visiting many times.
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1972…went to Los Caracoles several times while on liberty from the USS Franklin D. Roosevelt. Paella is absolutely delicious.. I also had a partridge dish that was out of this world! Los caracoles are to be found nowhere as delicious! And those barbeque chickens in the open pit at the corner of the building???….after a long night of disco-teching and enjoying a few drinks those chickens are phenomenal!!!!
Awesome!
Recuerdo muy bien, el senior major que se sentaba en la acera y que saludabamos cada vez que ibamos a cenar ahi. Qué tiempos aquellos ! Qué recuerdos !
I was there in 1957. Did not have snails, but did have an incredibly tasty aged steak. I would love to go there again sometime.