The Supper Club: Barcelona

Begin near the cathedral at a family-run bodega that's poured vermut from Tarragona since 1967. Taste house-salted anchovies, a gilda, and ensaladilla rusa alongside a glass of house vermut, served over ice with lemon. This is la hora del vermut, the vermouth hour, the daily ritual Barcelona builds its evenings around.

Step into a shop devoted entirely to Catalan cheese, inside a former 1920s butter workshop on a street once home to Barcelona's dagger-makers. Every wheel comes from small producers held to strict animal welfare standards. Taste four cheeses across four textures, paired with a glass of cava from the Penedès.

At an intimate wine bar in El Born, your host walks you through the natural wine movement that's reshaped Barcelona's wine lists since the late 1990s. Taste two seasonal dishes alongside two glasses of natural wine from small Catalan producers.

The evening closes at Capet, a kitchen recognized by the Michelin Guide, where chef Armando Álvarez builds the night's main course around whatever the market delivered that day. Finish with dessert and a dessert wine, the last pour in a night that began with a glass of vermut poured the same way since 1967.

Note: the exact dishes, cheeses, and pairings shift with the season and the day of the week. The shape of the evening, four stops and a full dinner, stays the same.