Barcelona – La Boqueria and Casa Mila

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Barcelona, the capital of Catalonia, is known for its cosmopolitan charm and rustic artistry. The city is on many seasoned travelers’ lists of favorite cities. Located only 100 miles from France, Barcelona borders the Pyrenees, the 300-plus miles of mountain range which divides Spain and France.
Barcelona boasts landscapes which are varied: rugged crests, mountains and hills, sunny beaches and coast lines and exquisitely designed churches, monuments and public parks. The fourth most populated city in Spain, Barcelona’s vitality is palpable on every brightly lit street corner and behind every ages-old stone quarry facade.
With several million visitors every year, it’s among one of the most popular destinations in the world. Among its most-loved attractions are two particular attractions: the indoor vendor stalls, especially the tourist landmark, La Boqueria, with its train station-sized entrance on the busy La Rambla street, and Casa Mila—an enormous one-of-a-kind house made of wavy lines, designed by a famous Barcelonan architect. Here’s a little information about both of these places.
Although Barcelona boasts many indoor and outdoor kiosks, one of the busiest spots in the city is La Boqueria market. This market is also purported to be the largest in all of Spain. The stalls feature everything from fresh fish, dried and fresh fruit, vegetables, candies and nuts to meats, cheeses and olives. Everything is artfully arranged and displayed. The main entrance to La Boqueria is on La Rambla, an often-populated street which also leads to the local opera house.
The indoor market, also known at Mercant de San Josep, is almost 28,000 feet and contains over 300 stalls or kiosks.These are little independently-owned shops. A few shops sell especially prepared snacks which you can enjoy in between shopping excursions Ifyou decide to have a bite to eat, chances are you’ll be served tapas, the Spanish equivalent of hors d’eouvres.
A few tapas you might select include: “anchoas”, which are almost like the anchovies Americans are used to, but not quite that salty. They are prepared with vinegar, parsley and garlic; “chipirones’, or fried baby squidand “pan con tomate”, small pieces of white crusty bread brushed with tomato and sprinkled with coarse salt and olive oil.

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