Gourmet’s European correspondent finds some food-friendly hotels.

For the star chef at El Bulli, false rumors take on a life of their own.

(BARCELONA) - Always have a bite of buttered bread before you eat a raw oyster, says Luís De Buen; that way you’ll never get an upset stomach.

This week, we fall for an old favorite in Houston and gorgeous Iberian-inspired food in New York City. Plus, Michael Mina’s latest in San Francisco and a go-to spot for seafood in Barcelona....

The whirlwind shopping trip through this Barcelona’s famous La Boquería market jump-started my half-day Catalan cooking class.

So you've got these friends, and when you get together, you spend a lot of time talking about food.

It’s no secret that Tapac 24 is great. Carles Abellan opened this place a year ago, and ever since, the line’s been out the door.

At 11 a.m. on June 30, Pazzta 920 was ready to go. It had been touch-and-go for a while, but the quartet had promised to open by end of June, and today was it.

By mid-June, our four young culinary entrepreneurs were finally able to begin the work that would transform Fruites I Verdures Vicenta into Pazzta 920.

The most polemical news in Barcelona's newspaper La Vanguardia this week has to do not with the war in Iraq or the Sarkozy vs. Royal match-up, but with pan con tomate.