Butifarring, the essential of the sausage in Barcelona
Recently, Mikel Iturriaga posed the existential question: is the sausage the new hamburger? He has not yet reached those levels of acceptance and universal love but he is on the way. Rich botifarras have been served and are served for a lifetime in bars and houses in Barcelona, but no one had thought to turn her into the star product of a modern place and accompanied by marquetry phrases of those that fill the mouth when saying them like “gourmet fast food with Premium products” or “street food vindication”. You can forget about foreign words: what matters is that the simple botifarra is positioned as the versatile product , of proximity and delicious that it has always had to be. These three locals are responsible.
BUTIPÀ
A practically tiny square in **a narrow street in the Raval (Ramelleres 16)** encouraged its owners to settle after experimenting with **trolleys at music festivals or stalls in the Roca Village **. Served by people who clearly like their work, the space invites you to take away although they also have two small bars (the interior one to recreate with the offer and the exterior one to contemplate life) to have the sausage washed down with a Moritz beer. Torello meat , good atmosphere and amazing bread brought especially to make us happy.
Our favourite: the forceful, spicy and spicy Buti Pintxo , with a flavor reminiscent of -effectively- the Moorish skewer, although the delicate seasonal sausage of carn d'olla will always have a place in our hearts.
And what else? The Pamxuculata , a delicacy consisting of crushing Torras chocolate, seasoning it with flaky salt and a drizzle of oil and serving it on hot bread. Do we all salivate?
Butipà: sausage in the Raval
BUTIKFARRA
This Paris 209 location is defined as “restore” ; Let's clarify the term: if the other places are more "battle" and take away, this is a restaurant to order starter, main course and dessert but without losing the informal vibe. They are very creative when it comes to combine and fill the sausages (there are options for vegetarians) and they also offer other illustrious meat derivatives such as roast beef or pig's feet.
Our favourite: it is necessary to reward the risk of making a black rice sausage with cuttlefish . And almost better than the dish without bread, that the forcefulness is assured.
And what else? They serve some fries cones that are seriously addictive, especially when combined with the delicious mayonnaise and brava sauces that they offer.
Grilled, how we like it
BUTIFARRING
Next to the square Saint James , Butifarring is becoming an essential. It is a small and pleasant bar where, in addition to escalibada or grilled chicken sausages they have sausage flutes with pa de vidre (that glass bread that is gaining so many followers); If you opt for the take away, they have a packaging that is nice to show off on the street and almost worth throwing away.
Our favourite: the very surprising and satiating potato omelette black pudding. Calm down, it is not as strong as it might seem: there is no trace of blood and there is a genuine tortilla flavor served on a delicious bread.
And what else? The hot potatoes . Yes, we are very fond of potatoes lately, it will be that nothing goes better with sausage than another humble, basic product whose benefits we pay little attention to.
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