Dining out in Barcelona is a dizzying affair. With around 7,500 bars and restaurants scattered citywide, culinary allegiances run deep and turnover of new ventures is high. Catalunya’s is a cuisine of contrasts—be it sweet and savoury, or mar y montaña—and it should come as no surprise that strong regional pride and ties to Catalan identity determine that the most commonly consumed type of food here remains local in origin. That said, the complex history of Catalunya has long defined its cuisine, and the region has historically proven adept at incorporating other cultures into its dishes. Acceptance of new techniques, ideas and importantly, ingredients, has always been part of Barcelona’s fabric, given its strategic Mediterranean location and role as a cultural crossroads—Greeks, Romans and Arabs, as well as influence from the Americas, have all made a sizeable contribution to local fare here.