Castellón’s gastronomic scene has taken an unexpected turn: the typical Catalonian calçots season is now available without the usual mess and hassle. A local restaurant has decided to do away with mandatory aprons, gloves, and traces of ash, offering guests a completely new experience. This isn’t just an attempt to simplify the process—it’s a reimagining of the very concept of communal dining, where flavor takes center stage over ritual.
In the heart of the city, tasca Barriga opened its doors and has quickly become a hotspot for those who appreciate local produce and seasonal dishes since its debut in March 2025. Here, calçots are served already peeled, sparing guests the need to wrestle with skins or dirty their hands. Instead of the classic smoky ash presentation, the vegetables come with a rich sauce based on slow-roasted peppers, reminiscent of romesco, but with a deeper and sweeter flavor.
A new philosophy
This approach reflects the restaurant’s new philosophy: a focus on simplicity, respect for the product, and the pleasure of eating without unnecessary complications. At Barriga, they believe that true gastronomy is built around freshness and seasonality—not elaborate ceremonies. The restaurant’s founder, Paco Llansola, emphasizes that the menu changes according to what the market and nature offer—today it’s calçots, tomorrow it might be seafood or vegetables from local gardens.
In this sense, Barriga highlights a trend visible in other regions of Spain as well. For example, in Galicia, a modest restaurant became a true mecca for gourmets and celebrities when a local dish unexpectedly took center stage. Read more about this phenomenon in our story about the restaurant that changed perceptions of Galician cuisine.
Seasonal Discoveries
At Barriga, calçots are not just a seasonal special—they are part of the overall concept: dishes appear on the menu only when the product reaches its peak flavor. This approach not only keeps guests interested but also maintains a strong connection with local producers. In February, calçots take the spotlight, but by spring, the focus shifts to other vegetables and seafood delicacies.
Guests note that the new serving style makes dining more comfortable and encourages relaxed conversation. There’s no need to get distracted by technicalities—all attention is devoted to taste and ambiance. This approach is especially appreciated by those who are tired of excessive theatrics and simply want to enjoy their food.
Tradition and Change
Rejecting classic rituals does not mean losing authenticity. On the contrary, Barriga shows that respect for the product and local traditions can go hand in hand with innovation. They aren’t afraid to experiment, yet always honor their roots. As a result, calçots in Castellón have become not just a dish, but a symbol of change in the region’s gastronomic culture.
The restaurant’s menu is built on a balance between familiar flavors and unexpected combinations. Each day, the chef selects ingredients that best reflect the season and the mood of the city. This approach keeps the experience fresh and attracts both regular guests and new visitors seeking unique gastronomic discoveries.
Barriga restaurant has quickly become an integral part of daily life in Castellón. Its philosophy is simple: food should be delicious, honest, and accessible. Here, they don’t chase trends—they set their own rules, guided by respect for ingredients and a desire to surprise their guests. Thanks to this approach, the establishment has rapidly earned a reputation as one of the most intriguing gastronomic destinations in the region.
Paco Llansola, the founder of Barriga, is known for his attention to detail and passion for local products. His approach to gastronomy is rooted in respect for seasonality and a desire to share the region’s best flavors with guests. Barriga is not just a restaurant—it is a place where tradition and modern ideas meet, creating a unique atmosphere for everyone who appreciates genuine Spanish cuisine.
