(C/ Quintana, 5, (Between C/ Ferran y Boqueria) in Barcelona, Spain)

If you came here when it opened in 1780, you could have eaten lunch for 2 ptas, which doesn't even t...ranslate into euros anymore. Check the walls adorned with documents, photos and paintings that record its long and illustrious history and immortalize the famous guests. As for the food, it is 100 percent homemade, traditional Catalan fare, like Cannelloni, Potato Omelet, Meatballs with Cuttlefish, Duck with Plums and Fried Fish in generous portions. The restaurant fills up every day with regulars, curious tourists and students. Opening hours: Daily 1:30pm-4pm, Monday-Saturday 9pm-11pm Sample Dinner menu: Our recommended plate is a FISH AND SEAFOOD COMPLETE MEAL. It consists of three plates: mussels and cockles to the steam with prawns to garlic fried varied of fish and seafood (calamaries, shave and shrimps) varied barbecue (average lobster, chicharra, prawns?) [moreless]

(Calle Tetuán 12 in Madrid, Spain)

A typical traditional Madrid bar since it opened in 1860, it's famous for being the birthplace of th...e Spanish Socialist Workers' Party (PSOE) in 1879. It's also famous for serving delicious deep-fried cod fritters in batter along with fresh draught beer. You'll have to take your drinks and tapas standing up at the bar amongst the good-humoured multitude doing the same, or you could sit down to a full meal in the restaurant. Opening hours: Lunch: 11am-3:30pm Monday-Saturday, Dinner: 5:30pm-11pm Monday-Saturday Sample Dinner menu: RECOMMENDATIONS Cocido Madrileño: Traditional Madrid hotpot, consisting of a soup for starters, followed by a main course of stewed beef, chicken, chorizo (spicy sausage), black pudding, belly pork, chickpeas and cabbage. The price includes both courses. Bacalao de la casa: (our speciality). One piece of prime quality cod battered and fried to our own recipe. The price shown is per item. Croqueta de bacalao: Home-made cod croquette. Price per item. Banderilla de bonito: Chunks of tuna and tomato served on a cocktail stick. Price per item. Callos a la Madrileña: Traditional Madrid stewed tripe, consisting of chunks of beef tripe, snout and hoof stewed with chorizo, black pudding, cayenne pepper, garlic and onion. Chipirones con pisto de berenjena: Sautéed baby squid served on a bed of ratatouille (garlic, aubergine / eggplant, onion, cumin and tomato fried in olive oil). Portion of Ibérico ham: Fine slices of ham from acorn-fed Ibérico pigs, carefully and naturally cured over a period of 36 months. Pimientos rellenos de bacalao: Mildly-hot red chilli peppers stuffed with cod and béchamel (white) sauce. Huevos de la casa: Two fried eggs served with French fries, baked green peppers, ratatouille, Ibérico ham and tomato purée. Tortilla de bacalao: Omelette made with cod lightly browned in garlic and olive oil. STARTERS Gazpacho Andaluz: Typical Andalusian cold soup made of blended tomato,bread,onion,green pepper,garlic and cucumber,served with an olive oil, garlic, salt and vinegar dressing. Ensalada tibia de bacalao: Cod Salad: poached cod served with chilli peppers, diced tomato, raw onion and baby lettuce, dressed with sweet vinaigrette. Ensalada de bacalao con naranja: Cod and Orange Salad: raw cod served with onion, orange, and lettuce julienne. Ensalada de pimientos con ventresca: Tuna and Chilli Pepper Salad: tuna steak in oil served with whole chilli peppers. Ensalada mixta: Mixed Salad: lettuce, tomato, onion, olives, white asparagus, boiled egg and pickled tuna. Sopa Juliana: Soup made of meat, carrot, chard, leek, cabbage and celery. Sopa Castellana: Castilian Soup. A broth made of garlic, bread, paprika and cayenne pepper, beef stock, chorizo and ham. Vegetables of the Day: Please ask the serving staff for details. OUR COD DISHES Bacalao con setas y alcaparras: A large piece of cod served in a sauce made of olive oil, leeks, wild mushrooms, capers, tomato purée and orange juice. Bacalao al ajo arriero: Flakes of cod cooked in olive oil, onion, garlic, paprika and white wine. Bacalao al pil-pil: This dish must be ordered in advance, and is for a minimum of two persons) Cod cooked in a creamy sauce of olive oil thickened with the natural gelatine of the codfish. Bacalao a la Bilbaína: Grilled cod topped with garlic and fried chilli peppers. Bacalao con tomate: Cod served in homemade tomato sauce. Bacalao a la Vizcaína: Cod cooked in a sauce made to the traditional recipe: Serrano ham, onion, paprika, olive oil and garlic. Bacalao del día: Cod of the Day: Please ask the serving staff for details. Bacalao en salsa verde: Cod in Green Sauce: made with olive oil, garlic, parsley, onion, peas and asparagus broth. MEAT DISHES Entrecotte a la plancha: Grilled entrecote of veal served with French fries, green peppers and tomato. Solomillo a la plancha: Grilled sirloin (tenderloin) steak served with French fries, green peppers and tomato. Entrecotte a la pimienta: Grilled entrecote of veal in a creamy pepper sauce with French fries. Solomillo a la pimienta: Grilled sirloin (tenderloin) steak in a creamy pepper sauce with French fries. DESSERTS Flan de la casa: Home-made crème caramel. Arroz con leche: Home-made rice pudding (served chilled). Peras al vino: Fresh pears soaked in red wine. Sopa de choclate blanco: White chocolate mousse. Fruta del tiempo: Seasonal fruit. Prices are inclusive of Value Added Tax. [moreless]

(Cuesta San Juan, 1 in Castellón - Castelló, Spain)

The current Casa Roque is located at Cuesta San Juan, 1, on the corner with calle Segura Barreda. Th...e building has 700m², with 3 fine dining rooms, a kitchen, a bakery-cum-cake shop, amenities, wine cellar, shops, etc. All of this in a 17th-century building abounding with history. The building has been restored with everything properly respected and refurbished for its current use. The building features antique doors, coats of arms, high ceilings, wooden beams filled with history, constituting a unique place at the same time as reviving the history of Morella: Iberian, Roman, Arabic, Christian, etc. Our cuisine only uses ingredients from the region and the recipes handed down from generation to generation, modified and modernised to provide our guest with the finest flavours of the meats, soups, pottages and sausages, not forgetting the black truffle, representing the diamond of the region. [moreless]