Perucchi is one of the oldest vermouth brands in Catalonia. At Tano's, it is served in traditional small glasses over ice with an olive and a burst of soda water from a glass siphon. It has deep notes of cinnamon, cinchona, and bitter orange.
Tips from diners
Don't be surprised if Tano just puts the glass in front of you without saying a word. It's part of the charm. Add the siphon yourself to taste.
Small, tender cockles sourced from the Galician rías and preserved in light brine. They are served directly from the tin with a generous amount of Espinaler sauce (vinegar, pepper, and paprika) and a squeeze of fresh lemon.
Tips from diners
The quality of the tin is what matters here. Tano only buys the best. The liquid in the tin is as good as the seafood itself.
Large Gordal olives, known for their size and firm texture, are stuffed with a single salted anchovy. They are briny, firm, and satisfy the craving for something salty while drinking.
Tips from diners
These are better than any olives you'll find in the grocery store. The anchovy inside is of very high quality.
Fresh white anchovies are cured in high-quality vinegar and topped with finely minced garlic and fresh parsley. They are plump, acidic, and perfectly balanced by the sweet notes of the red vermouth.
Tips from diners
These are very sharp and refreshing. Great with the crunchy potato chips they provide.
Large, meaty mussels are fried and then preserved in an 'escabeche' sauce of olive oil, vinegar, garlic, and sweet paprika. They have a rich, complex flavor that linger on the palate.
Tips from diners
The mussels are huge! One tin is enough for two people as a snack. Ask for separate forks.
Tano (short for Cayetano) has been running this Gràcia institution for decades. It is a no-frills, authentic temple to 'conservas' (high-end canned goods) and red vermouth. With its marble counters, dusty bottles, and traditional atmosphere, it reflects the social heart of the neighborhood better than almost any other spot in the city.
This is a real neighborhood bar. Don't expect fancy menus or English-speaking staff. Just point at the tins you want and enjoy the vibe.
The bar is small and can get very hot and crowded on Saturday afternoons. Arrive at 11:30am if you want to snag one of the few marble tables.
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