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Reasons to Go

From Modern Architecture to Pulpo Gallego: Barcelona with an A&K Expert

Reasons to Go

From Modern Architecture to Pulpo Gallego: Barcelona with an A&K Expert

A&K Resident Tour Director® Jeremy Kerrison shares his top picks for this red-hot Catalan capital.

By Bob Whiting, A&K Staff Writer | November 2, 2015

If you’re travelling on a luxury tour to Spain this year, this is the man to talk to first. A&K Resident Tour Director®, Jeremy Kerrison has over 25 years of travel experience in Europe, several of them spent in the Catalan capital of Barcelona. Jeremy sat down with us to share his short list in Spain’s must-see city.


Europe Spain Barcelona Sagrada Familia 1

What makes Barcelona so unique?

It is a Mediterranean-situated city, renowned for its Modernist architecture, which is inspired by Antoni Gaudí and reflected in singular buildings, such as the unfinished Sagrada Familia church. However, its history dates back to the Romans, so there is amazing, diverse architecture that spans 2,000 years.

Europe Spain Barcelona Palau Musica Catalana 2

What Barcelona architecture do you consider exemplary?

Most visitors head right for icons like the Sagrada Familia, Parc Güell, La Pedrera and Casa Battló. However, another architectural must-see is the Palau de la Música Catalana, one of the world’s best concert venues. The interior is spectacular.

Europe Spain Barcelona Gothic Quarter 3

What’s your favorite Barcelona neighborhood and why?

I enjoy strolling around the maze of narrow, winding, pedestrian streets in the Gothic Quarter. You can explore specialty boutiques that feature rack after rack of the latest fashions, and you can find pastries and cookies that are made — even today — by orders of nuns.

Europe Spain Barcelona Tapas Bar 4

Tell us about your favorite dining experience in the city.

Nothing beats sitting at the counter of a tapas bar and watching the flurry of activity around you. My favorite is Ciudad Condal, just north of Plaça de Catalunya. I get the Galician-style octopus (pulpo Gallego), which is baked in the oven, sprinkled with paprika and served on a wooden board with potatoes and pimientos de Padrón, small green peppers that are fried in olive oil and served with salt. Every one in 10 is said to be a hot one, so there’s an element of “Spanish roulette” at play.

This post was originally published in November of 2015. It has been updated with new information.

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