Bar Centro

Xuxos, Spanish-style sugared and deep fried croissants filled with Nutella, fruit, or Catalan cream, are a classic treat recently spotlighted by José. Also try Mellorcan Ensaïmada buns sliced and filled with similar pastry creams (including a dreamy olive oiled Pan con Chocolate); and undermarketed “Pressed Ice Cream Sandwiches,” which place cold ice cream (pine nut-flan, peanut-banana, or almond turron-caramelized rice pearl) confections inside warm pastry wrappers. Caneles, Tocino de Cielo, and pressed Mollete sandwiches are all good, too.

In the evening, multiple versions of Barmini’s foie gras waffle (Foieffle) are available, including foie-less sweet versions – all were overcooked, but loaded with enough toppings that it didn’t matter. Candied “Mini Donuts” and passion fruit-coconut-white chocolate Tropiscle popsicles were stronger hits. You can also sample bites from Bazaar and Jaleo locations, including cones, egg/caviar, and jamón/nori/caviar combos, as well as Bazaar Mar’s liquid nitrogen-chilled Nitro Continental Sour sorbet here. Presented theatrically on a cart and made by hand as you watch, it’s the closest thing to Bazaar magic you can get without setting foot in a full Bazaar.