Maleducat, the "perfect" croquette
It would be almostill-mannerednot recognizing the genius of Víctor Ródenas, Marc and Ignasi García, elaborating ---and serving--- their acorn-fed Iberian ham croquettes. InIll-mannered, the croquettes are perfect (if perfection exists): with a crispy coating, a creamy interior, and an unmistakable acorn-fed ham flavor.
But what truly elevates them to another level is the experience: when the three hosts serve them to you with their characteristic humor and suggest the perfect wine to pair them with, the bite transforms into a celebration of flavors. At number 54 Manso Street. 
Batea, with a taste of the sea
Batea is one of those trendy places where, in addition to a good reputation, they serve very good cuisine. This modern seafood restaurant has managed to marry Atlantic and Mediterranean seafood cuisine, a lasting marriage for foodies and lovers of good food. Their creativity ---always respecting the product and its roots--- we also taste in their croquettes. Here, not just one stands out, as their chefs keep surprising us with different varieties, such as those with carabinero, chipotle, and picanha; or those with cod and Galician chorizo, delicious! At number 605 Gran Via.
Gaig, a tribute to traditional cuisine
It needs no grand introductions. Carles Gaig is the "king" of Catalan cuisine and, as expected, he excels at croquettes. Because in his kingdom of high traditional cuisine, in addition to the famous cannelloni, his homemade croquettes shine brightly. Authentic bites of happiness, creamy inside, crispy outside, and with an authentic flavor.
In addition to being able to savor them in his restaurants (Gaig and Petit Comité), they can also be bought to enjoy at home. Petit Comité is in Pasage de la Concepció and Gaig in Nau Santa Maria street. 
My Fucking Restaurant, imaginative slowfood croquettes
Italian chef Matteo Bertozzi, along with his partner Paolo Mangianti, have managed to place this "rogue" Raval restaurant on Barcelona's gastronomic map. Among their specialties, their croquettes are essential, always imaginative and with a "delicious" signature touch. Their ossobuco croquettes, round and presented on the bone itself, are already a classic on the menu, but their new Korean roast croquettes are not far behind. Simply extraordinary! And what's more, they are made with organic and local products, not in vain the establishment belongs to the Slow Food movement. At number 35 Nou de la Rambla. 
With a crispy coating and a béchamel so smooth it seems to melt in your mouth, their croquettes are a true gem: from the classic Iberian ham or chicken, to beef and truffle or spinach. In Barcelona, they can be found on Marina, Olesa, Gran de Sant Andreu, and Gelabert streets. 
The ideal tapa, some croquettes (Photo: Collonut), It wasn't until 1817 that the modern croquette made its official debut. Chef Antonin Carême prepared a dish of croquettes à la royale for a luxury banquet, surprising the Prince Regent of England and the Archduke of Russia with that perfect combination of creaminess and crunch. Since then, the croquette ceased to be a humble dish to become a symbol of sophistication. In Spain, and although we consider ourselves very croquette-loving, we did not start cooking them until the 19th century. The first croquettes that arrived at our tables had potato as a base (a cheaper and more abundant ingredient at the time), and over time they evolved to become those we know today, with béchamel as the undisputed protagonist.
Collonut, those from the authentic bar
In "a bar that has all the good things a bar has," reproducing their own claim, delicious croquettes could not be missing. In any of their establishments (four in Barcelona, one in Badalona, and one in Gavà), Collonut's croquettes are what are called "next level." With a crispy coating and a béchamel so smooth it seems to melt in your mouth, their croquettes are a true gem: from the classic Iberian ham or chicken, to beef and truffle or spinach. In Barcelona, they can be found on Marina, Olesa, Gran de Sant Andreu, and Gelabert streets. The curious origin of the croquette
And if after these recommendations we have made you "hungry" for croquettes, here are some bites to learn more about them. The word "croquette" derives from the French croquer, which means "to crunch," and its diminutive croquette, which we could translate as "little crunchy one." However, the French are not the only ones who dispute the invention of this exquisite bite. In the 17th century, chef François Massialot, who worked for the court of the Duke of Orleans, already mentioned a recipe called croquets in his book Le cuisinier roïal et bourgeois. Those first croquettes did not have béchamel, but were fried balls of meat, truffle, and spices. The twist in the recipe came thanks to a man who did not invent béchamel, but did popularize it: Luis de Béchameil, a steward at the court of Louis XIV. It was his cook who decided to include this sauce in the croquettes, probably inspired by Italian recipes. Croquettes: a bite full of variants
Today, croquettes are a blank canvas for culinary creativity. There are croquettes of all kinds of ingredients, from classics like ham or chicken to more daring combinations like gorgonzola and walnuts, Galician-style octopus, or even chocolate. Outside our country, they are also sophisticated. In the Netherlands, kroketten are usually filled with meat ragout and served with mustard. In Japan, korokke stand out for their use of potato as the main base, while in India croquettes are reinterpreted with spices like curry, creating intense and exotic flavors.Add The New Barcelona Post as your preferred Google source for free
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