Caramelized apple with quince, pâté with goat’s cheese, black pudding and cod fritters with mashed potatoes, escalivada (baked peppers & aubergines) and apple aioli, diced fricandó steak with cep sauce, rolled focaccia with smoked salmon tartare and sun-dried tomatoes. Every year, the variety and quality of the dishes take centre stage on this extremely popular route of bite-sized delights. All the tapas are made with local ingredients. More than thirty restaurants take part in the initiative in the four areas along the route: the old town, the city centre, the Temple and Ferreries districts.