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Gelida
Since 1946, Gelida has anchored its Eixample corner as a neighborhood gathering place where construction workers and regulars fuel mornings with esmorzars de forquilla—stewed veal, tripe, pig trotter, chickpeas piled beside fried eggs and chorizo. The menu trades in sturdy Catalan classics, but it is the ritual of the fork breakfast, chased with café con leche and draught beer, that keeps the place essential.