Churros – xurros in Catalan (although it starts with an x, the pronunciation is the same as in Spanish, CHOO-roh – are Spain’s answer to doughnuts. Lengths of choux pastry piped from a star-shaped nozzle and deep-fried, they can be savoury or sweet, chunky or skinny, eaten straight up or dipped in thick hot chocolate. We pick the city’s best.
Barcelona’s coolest churrería has some adorably eccentric ideas – such as their churrito bravo (churros with spicy salsa brava, more commonly eaten with patatas bravas) and other way-out combos like churros with ham and salmorejo (thick bread-and-tomato cold soup), or with sobrassada (cured pork with paprika), honey and cheese, which is a big hit with the intrepid clientele of this eye-catching establishment, nestling between a comic book shop and a cupcake store. Our tip? Churros, freshly fried in extra virgin olive oil, with chestnut purée and cocoa