Taste La Rambla, when street food is pure glamour

Twelve years ago, Roser "la mamma" Torras pulled an improbable idea out of thin air. What if we transformed Barcelona's La Rambla into a grand haute cuisine banquet featuring the city's best chefs and pastry chefs at affordable prices? The challenge, besides the logistical ones, lay in the "haute cuisine" aspect. It wasn't your typical culinary showcase; the idea was to bring the city's most famous chefs, the Michelin-starred ones, those glamorous restaurants beyond the reach of most locals and visitors, out onto the street, down La Rambla, and for four days offer their specialties at truly democratic prices. A gastronomic example of the mountain falling on Muhammad. And Roser, the "patron saint of the impossible," along with the "Amics de La Rambla" association, got to work. And they did it. So well, with such success, that right now, until Sunday, we (Barcelona residents and tourists) are celebrating the 12th edition in Plaça Catalunya (next year, with the new La Rambla completely finished, the great culinary show will return to its place of origin).

The secret to this triumphant trajectory, which seemed impossible, lies, obviously, in the program. In never lowering the bar, in never faltering in inviting (and succeeding in) getting the city's leading restaurants to participate in Tast a La Rambla. This year (right now), with Jordi Parra at the helm following Roser's retirement, the festival has taken another leap forward. And there, in their respective booths, fully open to the public, kitchens and smiles in full swing, one stumbles upon two-Michelin-starred temples like Cinc Sentits or Paco Pérez's luxurious Enoteca at the Hotel Arts. Or groundbreaking restaurants, also Michelin-starred, like Atempo or Nandu Jubany. And many more whose names take us to the heart of the high-end gastronomic intelligentsia that has made Barcelona an international culinary capital. Gaig, Leña, Tunateca Balfegó, Compartir, Dos Pebrots, and so on. In total, 30 direct hits on the pleasure line. But, as Ernestine Ulmer wisely said, “life is uncertain; eat dessert first.” No problem at Tast. High-end pastry shops coexist with savory delights. From the celebrated Christian Escribà to the award-winning Takashi Ochiai. Or Canal, or Sauleda, or L'Atelier, or Gil.

Practical examples? Look: suckling pig brioche with caramelized apple (Cinc Sentits**); Nandu's cannelloni with creamed spring mushrooms (Nandu Jubany*); white prawn, chicken sauce and artichokes (Paco Pérez**); bluefin tuna steak tartare (Tunateca Balfegó); red prawn papadum with garlic, chili pepper and eggs from Berguedà (Casa Amàlia 1950); creamy rice with Iberian pork, acorn-fed ham, black sausage and squid (Telefèric); duck with lacquered pears, cherries with parsnip cream and hazelnuts (Blanc, Mandarin Hotel); truffle omelet (Bar Alegría)... Ahem.

Without quality, without the highest level, there is no deal; that's how the philosophy (the program) of Tast a La Rambla could be summarized.

Tast, with its return in 2027 to the lower part of La Rambla, now completely renovated, is becoming much more than just a simple 'tasting' event. A 12-year journey has transformed this event, with its seemingly impossible beginnings, into the city's premier gastronomic festival, a vibrant and social hub for Barcelona; a global brand for the city.