Barcelona: Traditional and Modern

A hands-on class culminating in dinner served with wine and beer. 

During her second class of this visit 6 months after moving back to Barcelona, Camila returns to 18 Reasons inspired by the mix between traditional Catalan cuisine and the modernity Barcelona for which is characterized. There is so much going on in the vibrant city's culinary scene today, and Camila is thrilled to share some of it with us on this side of the pond.

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Traditional: Xatò: Winter Frisée Salad with Anchovies, Arbequina Olives, Tuna and Romesco Sauce

Modern: Chestnut Cream Soup with Smoky Crisp Mushrooms 

Traditional: Bacalao with Sanfaina (Salt Cod with Stewed Vegetables) 

Modern: Minimalist Rice with Saffron 

Traditional and Modern: Crema Catalana Foam 

Catalan Style Cava 

Camila Loew holds a Ph.D. in Humanities and is a certified nutrition consultant. Having lived alongside the Mediterranean for almost two decades, she believes that the best cooking relies on simple recipes with outstanding ingredients. That's the Mediterranean way she conveys in her classes, along with the concept of sobremesa, which happens to be the name of the company she runs. Sobremesa is the leisurely time we spend gathered around the table. In addition to running Sobremesa Culinary Tours, through which she offers delicious cultural and culinary experiences abroad for fellow food-lovers, Camila works at the Torribera Mediterranean Center, and teaches academically about Mediterranean food culture to American students abroad.  Since 2014, Camila has been sharing her love of regional Spanish and Mediterranean cuisines at 18 Reasons. For more information visit her website www.sobremesa.life 

_{(Photo courtesy of Camila Loew)}