The Rioja Blanco, Diamante, and Vinicola seem to be the wines most generally drunk at Justin's. MM. Marius and Gerina are the present proprietors.
In the central square, the Plaza Cataluna, is the new and gorgeous Restaurant Colon, attached to the newly finished hotel of that name. The decorations of the interior are artistic, and the building bears on its façade in gold and colours the arms of the principal European nations. Here, as at Justin's, the cookery is almost entirely of the French school. The chef is M. Azcoaga, the manager Mons. Scatti. There is a good fixed priced lunch and dinner, specimen menus of which I give:—
5 Pts. Déjeuner.
Hors-d'œuvre.
Œufs pochés Princesse.
Filets de Sole Waleska.
Poulet Cocotte Bayaldy.
Buffet froid.
Filet grillé. Pommes fondantes.
Biscuit glacé.
Dessert.
6 Pts. Dinner.
Hors-d'œuvre.
Consommé Duchesse.
Crème Windsor.
Turbot. Sauce Hollandaise.
Carré d'Agneau Maintenon.
Haricots verts Anglaise.
Caille sur Canapé.
Salade.
Pêches Richelieu.
Dessert.
The Continental and Martin's may be said to run a dead heat for third place. The former is in the Plaza Cataluna, and its cuisine is both foreign and of the country. On its bill of fare are always three plats de jour, and that on one day, Raviolis Napolitaine, Escargots Bourguinonne, and Filet grille Bordelaise were the three dishes, and on another Œufs Meyerbeer, Filet de veau froid aux Légumes, and Rap Marinera shows the variety of the fare. The prices of these dishes are all between one and two pesetas. Under the heading of fritures, all kinds of conchas and Escalopitas and Croquettas are to be found, as well as the Frito Mixto; and the fish column gives an interesting selection of the sea denizens of the coast, Rap, Calamares, Merluza, Pouvine, and others. The banquets at the Continental are entirely French in character.
Martin's in the Rambla del Centro is almost in front of the Opera House, and has a number of snug little rooms for supper parties, of two or more, after the theatre. This is a dinner for a dozen given at Martin's. The position in the menu of game, hors-d'œuvre, and fish is in accordance with the usual Spanish custom, and is always adhered to in this establishment:—
| Vins. | |
| Jerez Macharnudo. | Crème de volaille Royale. Hors-d'œuvre. |
| Rioja Clarete. | Cailles à la Maintenon. |
| Barsac 1893. | Saumon de la Loire à la Parisienne. Tronçons de Filet à la Périgueux. Asperges en Branches. |
| Moët Chandon. | Chapons de la Bresse aux Cressons. Biscuits Glacés au Praliné. Dessert assorti. |
| Café et Liqueurs. | |
M. Martin, who is the proprietor, will give you a dinner at any price from 4 pesetas upwards. He was caterer to the kings of Portugal and of Sweden when they were at Barcelona in 1888, and has furnished all the banquets given by the municipal council since 1881. Filet de sole Martin, one of the dishes of the house, proves that he has the Parisian ambition to give a name to a filleted sole.
The Maison Dorée which has lately been increased to double its original size, has as proprietors the MM. Pompidor, Frenchmen, who march with the times. It is in the Plaza Cataluna. It makes a speciality of a prix-fixe breakfast and dinner on Thursdays and Saturdays, and it serves tea daily à l'Anglaise from 4 to 6.
Port Bou
There is a little restaurant at Port Bou, kept by Francisco Jaque, where you are likely, if you are making a stay to see the Pyrenees, to be better looked after than at the station on the French side of the frontier. There are rooms to be hired there.