If you are one of those who read or hear the word “Mediterranean ”You notice how immediately your brain activates its most sensual area and begins to generate pleasant thoughts related to sun, blue seas, golden sand beaches, happy meals with long tabletops, good wine and simple life stay tuned for this series of stories because without a doubt It will interest you.
With the name of 100% Mediterranean and the hand of Saborea Spain, the objective was to make a tourist route by several locations of the coast of Catalonia and Valencia with one objective: to discover what is eaten in these lands and why it is eaten. From the most traditional dishes that helped to alleviate the hunger of times happily surpassed to the latest in “starry” restaurants by the work and grace of a well-known and controversial red guide of unmistakable French aroma.
We start a sunny Thursday in April in the port of Cambrils, a few kilometers south of Tarragona, trying a new tourist activity unique in Spain which satisfies the appetite of the gourmet and the curiosity of the traveler who loves the original experiences.
It is about embarking on a boat to see at a very short distance like a small trawler, named P. Bomba, collect the fence with catches of the day basically octopus, crayfish, monkfish and some hake that are then taken to the auction for auction.
The show is worth it because it is surprising to almost be able to touch with the hands the “flake” or final part of the fence where the fish accumulate that then someone will eat in one of the many restaurants in the area because I do not know if we have mentioned it but Cambrils is known for its family beaches and for being one of the favorite destinations of the Catalan coast for devotees of the cuisine of the sea.
In fact, this activity does not end here because if you want to (and it is highly recommended) you can continue in the L'Indret restaurant with a meal that recreates the traditional sailor ranch that was cooked on board, in this case a rock octopus stew with noodles (eye not to be confused with a fideuá) exceptional, accompanied by a tartar of almadraba tuna, a tataki of grilled tuna lightly smoked (amazing) some camperos eggs with angulas and some anchovies that were in brine only for 12 days, without a doubt the most surprising dish of all and for which it is worth the visit to the restaurant.