is the analysis of citizens’ strategies for facing this transformation process considering that the associative and protest tradition in neighborhoods can dampen the intensity and effects of touristification The study aims to understand how local residents and community groups manage and mitigate the effects of touristification a process that transforms urban areas into tourism-focused zones often leading to displacement and changes in local property values Through a combination of in-depth interviews and data on tourist accommodation and residential housing prices the research examines whether the historical tradition of community activism and cooperation in these neighborhoods can reduce the intensity of these impacts Key findings indicate that Barceloneta and Hostafrancs have demonstrated resilience in the face of touristification largely due to the proactive efforts of local associations and cooperatives as well as some supportive measures by the local government These neighborhoods have managed to preserve their unique identities and mitigate some of the negative effects of increased tourism the study highlights different manifestations of resilience residents have been active in preserving local culture and preventing excessive commuting while Hostafrancs has focused on maintaining affordable housing and supporting local businesses amidst increasing tourism pressures The research underlines the crucial role of collective citizen actions in countering the adverse effects of touristification and fostering a strong community spirit to safeguard neighborhood integrity The study concludes that while tourism can boost economic development it is essential to balance these benefits with the needs and rights of local residents The findings contribute to broader debates about urban transformation and the need for sustainable tourism practices that respect and preserve the character of local communities Already a member? 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Sign up Explore our Food Tours → and severe sun – these were only a few of the many discomforts that travelers of yore suffered as they made the long journey in horse-drawn carriages from their home provinces to Barcelona In those days – around a century or two ago – the city was protected by fortified walls; it was outside of those walls, in an area known as Hostafrancs, part of the Santa Maria de Sants village (today the neighborhood of Sants) that many travelers and merchants found a convenient refuge – a place to recover from the journey Taverna La Parra was one of the several inns that dotted the area That old inn is still providing refuge today: it’s now the site of a warm a place where the comforting aura of wood smoke emanates from the grill and an old climbing vine shades the patio against the sun Taverna La Parra now offers up authentic Catalan cuisine made with local products The kitchen is led by head chef José Martínez who also happens to be the oldest employee of La Parra: he grew up in the neighborhood and began working as an errand boy at the tavern in 1982 the year that current owner Carlos Gil Isern bought the property José worked his way up to his current position and now works closely with Darío an Argentinean who is (appropriately) in charge of the grill people used to come to the inn on their way to visiting the nearby Mercat de Hostafrancs the local slaughterhouse; or Barcelona city wash themselves and change their clothes – only then would they go into Barcelona,” he says “They didn’t wear the same clothes to get into the city that they wore to make the trip.” Most of the journeys took days and the carriages traveled over dusty roads He points to a 1929 picture of a woman surrounded by children standing in front of the same door that today welcomes the restaurant’s clients famous in the neighborhood for his joviality; when he wasn’t at sea he would play the accordion and entertain the neighborhood kids initially still connected to the upper floors by a flight of stairs Carlos bought the property in 1982 and renovated it such as replacing the old well with toilets like the old cash register (still marked in pesetas) and their fantastic grill But he kept a number of original details: the floor the counter that was made by placing an old door over an antique wooden fridge wall tiles and the patio with its iconic century-old climbing vine plant One of the reasons why Carlos made these improvements was to breath new life into the menu – he wanted to expand beyond cold cuts Nowadays the tavern serves up traditional Catalan recipes from escudella (Catalan soup) and cap i pota (a stew made of calf’s head and leg) to Catalan canelons and the iconic seques (beans) with Catalan butifarró (sausage) “We try to work mostly with the Hostafrancs market [the closest municipal market] – they are our main providers,” José explains They are sometimes forced to go to other markets like La Boquería and the local farmer’s section of Mercabarna referring to the practice of buying as local as possible “We have a lot seasonal products like calçots and the beef comes from the Catalan pastures in the northern Girona province,” he continues “If we don’t have these products we prefer to say no to a client rather than go and out buy something else When you offer a product that is just grilled it is very important to choose a good one.” Some of their best dishes come from the grill One of our favorites is the succulent costella catalana or grilled Catalan rib – this rib of veal from Girona is so large that it’s usually enough for two or three people all prepared on the grill and best paired with a side of their mushrooms But every season the hand-written menu is full of interesting specialties wild fish and special seasonal recipes like figs and duck ham and the wine selection is always carefully curated by Carlos who shows a clear preference for local Catalan wine Their house wine is bulk Priorat and they produce their own vinegar These are kept in wooden barrels that populate the room Carlos also makes his own liqueurs, which are quite popular. We imagine that when the tavern closes at midnight, after all the costumers leave with the flavor of Carlos’ ratafia on their lips the echo of the accordion played by maestressa Ana’s joyful husband still reverberates through the tavern’s walls loading map - please wait...Map could not be loaded - please enable Javascript!→ more information Look out for your first newsletter in your inbox soon We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news Sign up for our email to enjoy your city without spending a thing (as well as some options when you’re feeling flush) Our newsletter hand-delivers the best bits to your inbox Sign up to unlock our digital magazines and also receive the latest news By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Barcelona In Barcelona there is no shortage of great sushi restaurants and Japanese cuisine And among them is a real heavy-hitter: Nobu Barcelona on the 23rd floor of the hotel with the same name But the real incentive to stop in for a meal is the megastar chef Nobu Matsuhisa (film fans will know him as the millionaire gambler in 'Casino') someone who really understands the gastronomic crossroads between Peru and Japan And he's the creator of a series of iconic dishes that you can savour at Nobu French chef Hervé Courtot directs the kitchen and interprets Matsuhisa's recipes gives him plenty of room to inject his own creativity he always goes into the kitchen and works with you and that's why he has 50 restaurants around the world.' The menu – divided into hot and cold as well as a section on sushi – features dishes that have been honoured to exhaustion such as black cod with miso and the baby spinach and lobster salad with truffle oil and dry miso 'We are not here to teach the people of Barcelona to eat sushi – that happened a long time ago,' says Courtot. 'We only want to do our job to the best of our ability and establish the Nobu standard in Barcelona.' The best way to order here is to get an 'omakase' – which is Japanese for something like 'leave it in the chef's hands' – and for about €80 you get a taste of the entire menu The topper here is that you while you dine you get to enjoy a panoramic view of the city from 23 floors up Thanks for subscribing! Look out for your first newsletter in your inbox soon! facebook twitter spotify tiktok About us Contact us Time Out Worldwide Urban Planning and Mobility Area is responsible for providing municipal services linked to the public areas and city services which make life easier for people who live and work in the city. The City Council seeks to ensure a quality public space a green and biodiverse city that is productive and resilient a city committed to active and sustainable mobility with public involvement and commitment Urban Planning and Mobility Area has different instruments as well as advisory and participatory bodies for effective involvement and collaboration in municipal projects with the general public The Council sees to the smooth running of the city services to ensure the daily wellbeing of the public and contribute towards the city's development to prioritise pedestrians in C/ Rector Triadó and C/ Torre d’en Damians between C/ Consell de Cent and C/ Creu Coberta The work will eliminate the pavements and add curbless paving so that people on foot can use all the space there Work will be carried out simultaneously in the two streets and take four months Priority will be given to the area around the Escola Joan Pelegrí with signage to make the access and exit of schoolchildren more visible and to impose a 30 km/h speed limit The project will also be used to shift high-voltage power lines below ground improve the sewerage system and install new street furniture The work in C/ Rector Triadó will do away with a line of parking spaces to create more space for pedestrians gaining additional surface space of around 1,095 square metres Trees in poor condition are to be withdrawn to ensure the maintenance of those in good condition the work will get rid of the current motorcycle parking spaces freeing up around 678 square metres for pedestrians to enjoy Pedestrian access to all homes will be guaranteed while the work lasts Occasional disruptions are expected in C/ Consell de Cent and C/ Creu Coberta cyclists and vehicles will be possible at all times The secret of a great beer on tap is that you never know where you might find it This bar in the Hostafrancs neighbourhood takes the concept of draught beer and good food very seriously Viduca is a bar specialising in Galician food with the typical stainless steel bar and freshly made potato omelette because once you wander into the dining room you'll find a little bar where they make gin and tonics The wine list is nothing to scoff at either If they go to this much trouble to get everything right imagine what they'll do to serve you a simple caña..