1. BITÁCORA Balboa, 117:00–21:00

2. SEGONS MERCAT Balboa, 1611:00–16:30 and 19:30–23:30

3. EL NOU RAMONET Carbonell, 513:00–23:00

4. JAI-CA Ginebra, 1317:00–21:00

5. EL MAGATZEM Pl. Pau Vila, 112:30–16:30

6. L’ARRÒS Pg. de Joan de Borbó, 1218:00–20:00

7. LA FRESCA La Maquinista, 811:30–midnight

8. CAN RAMONET La Maquinista, 1713:00–23:00

9. LA PENINSULAR Del Mar, 2917:00–21:00

10. L’ÒSTIA TAVERNA Pl. de la Barceloneta, 1-316:00–20:00

11. EL GUINDILLA Pl. Poeta Boscà, 212:00–midnight

12. CABALLA CANALLA Pl. Poeta Boscà, 117:00–21:00

13. CAN GANASSA Pl. de la Barceloneta, 617:00–21:00

14. TOC DE MAR Pg. de Joan de Borbó, 3117:00–21:00

15. CAN SOLÉ Sant Carles, 420:00–21:00 Closed Sundays

16. REBELOT Baluard, 5817:00–21:00

17. CAL CHUSCO Almirall Aixada, 512:00–22:00

18. 3 NUSOS Escar, 1612:30–16:30 and 20:30–22:30 / Sundays 12:30–17:30

19. VICINO Pg. de Joan de Borbó, 6817:00–21:00

20. LA PLAYA Comte de Santa Clara, 8119:30–21:30

21. CAL PINXO PLATJA Baluard, 12419:30–21:30

22. TAPA TAPA XIRINGUITO Pontevedra, 5617:00–21:00

23.- EL PACÍFICO Vila Joiosa, 5212:00–17:00

24.- SALAMANCA Almirall Cervera, 3410:00–14:00 and 16:30–23:00

25.- CASINO BARCELONA Marina, 19-2117:00–21:00

ON MOBILE WORLD CONGRESS DAYS, THE TAPAS WILL ONLY BE SERVED BETWEEN 17:00 AND 21:00 AT ALL PARTICIPATING VENUES.

ADDRESSES / OPENING HOURS ON NON-CONGRESS DAYSGETTING TO BARCELONETA BARCELONA MAP

We recommend taking public transport to get from the conference facility (Gran Via and Montjuïc) to Barceloneta.

OPTION 1 Recommended!

L8 CORNELLÀ-RIERA / ESPANYAR5 ALMEDA / ESPANYAFrom Europa/Fira to Espanya

D20 PG. MARÍTIM / ERNEST LLUCHFrom Creu Coberta – Pl. Espanyato Pla de Palau.

OPTION 2

H12 GORNAL / BESÒS VERNEDAFrom Pl. Europa to Gran Via – Pau Claris

L4 TRINITAT NOVA / LA PAUFrom Passeig de Gràcia to Barceloneta.

OPTION 3

L8 CORNELLÀ-RIERA / ESPANYAR5 ALMEDA / ESPANYAFrom Europa/Fira to Espanya

L1 HOSPITAL DE BELLVITGE /FONDOFrom Espanya to Urquinaona

L4 TRINITAT NOVA / LA PAUFrom Urquinaona to Barceloneta

ON MOBILE WORLD CONGRESS DAYS, THE TAPAS WILL ONLY BE SERVED

BETWEEN 17:00 AND 21:00 AT ALL PARTICIPATING VENUES.

USE THIS MAP TO CHECK THE OPENING HOURS OF EACH INDIVIDUAL ESTABLISHMENT ON NON-CONGRESS DAYS

HOURS

DESCRIPTIONThe bomba is a Barceloneta classic, a deep-fried ball stuffed, in this case, with garlic shrimp and boiled potatoes, served with spicy squid-ink aioli garlic mayonnaise.

7. LA FRESCA SHRIMP BOMBA

DESCRIPTIONChickpea stew with beef tripe and monkfish skin (monkfish tripe) served with a meat and seafood sauce.

8. CAN RAMONET SURF-AND-TURF BEEF AND MONKFISH “TRIPE” WITH CHICKPEAS

DESCRIPTIONGenerous croquette filled with cooked baby squid, fish stock, celery, shellfish and squid ink.

9. LA PENINSULAR BABY SQUID CROQUETTE

DESCRIPTIONGrilled calamari brochette with slivers of Iberian ham.

11. EL GUINDILLA CALAMARI WITH IBERIAN HAM

DESCRIPTIONBig homemade shrimp-and-butifarra sausage ravioli with fried onion and tomato sofrito. Served on a plate with spicy sauce on the side.

10. L’ÒSTIA TAVERNA GASTRONÒMICA SURF-AND-TURF RAVIOLI

DESCRIPTIONSalt cod fillet served on sautéed fresh spinach with a Catalan-style sofrito of fresh tomatoes, caramelised onion, pine nuts and raisins, covered in a mild garlic mousseline au gratin.

12. CABALLA CANALLASALT COD WITH FRESH SPINACH AND MILD GARLIC MOUSSELINE

DESCRIPTIONDiced perch marinated in lime, lemon, fresh coriander and rocoto (spicy chilli pepper) served on a bed of lettuce and red onion, topped with fried corn.

1. BITÁCORA FISH CEVICHE

DESCRIPTIONRaw tuna, diced and served in teriyaki sauce.

2. SEGONS MERCAT TERIYAKI TUNA

DESCRIPTIONRings of lobster cream dipped in tempura, deep fried and served with lemon verbena-aromatised potato purée.

3. EL NOU RAMONET TEMPURA LOBSTER RINGS WITH POTATO PURÉE

DESCRIPTIONMarinated tuna roll wrapped in nori seaweed, coated in tempura and deep fried, served with two classic Asian sauces: soy and wasabi mayonnaise.

5. EL MAGATZEM TEMPURA TUNA ROLL

DESCRIPTIONWhole salt-packed anchovy washed and cleaned in the moment, carefully removing the bone. The two fillets, marinated in vinaigrette, and the fried fish bone are served separately.

4. JAI-CA MARINATED ANCHOVY AND FRIED FISH BONE

DESCRIPTIONPieces of tender cooked octopus on finely sliced boiled potatoes garnished with a sprinkling of paprika.

6. L’ARRÒS GALICIAN-STYLE OCTOPUS

DESCRIPTIONCrispy panko-battered prawn tail served on aioli garlic mayonnaise tinted black with cuttlefish ink.

13. CAN GANASSA PANKO PRAWN

DESCRIPTIONThis classic seafood noodle dish with bite-size pieces of shrimp and cuttlefish is served in a miniature paella pan with aioli garlic mayonnaise upon request.

14. TOC DE MAR SHRIMP AND CUTTLEFISH FIDEUÀ

DESCRIPTIONShrimp salad with hard-boiled egg and cocktail sauce on crispy bread.

15. CAN SOLÉ MINI SHRIMP SALAD CANAPÉ

DESCRIPTIONChusco-style poached potatoes with fried onions and eggs, plus clams sautéed with ham, salt and pepper on top.

17. CAL CHUSCO CHUSQUI EGG

DESCRIPTIONOctopus from the fresh fish market in Barceloneta, boiled and briefly charcoal-grilled, with creamy tahini and lemon hummus. Served with oven-baked organic chorizo and a touch of pimentón de La Vera, a type of smoked paprika.

16. REBELOT CHARCOAL-GRILLED OCTOPUS WITH HUMMUS AND CHORIZO

DESCRIPTIONTraditionally prepared boneless red mullet fillets in brine. Briefly broiled with a culinary torch and served on a small slice of toast bread.

18. 3 NUSOS TORCH-BROILED BRINED RED MULLET WITH GREEN OLIVE MAYONNAISE

DESCRIPTIONTuna tartare seasoned with extra virgin olive oil, Maldon salt and black pepper over a layer of creamy burrata cheese.

19. VICINO PICCINA

DESCRIPTIONFresh baby squid sautéed with white beans.

20. LA PLAYA BABY SQUID CLASSIC WITH BEANS

DESCRIPTIONDeep-fried cod fillet topped with a smooth apricot mousseline and briefly baked before serving.

21. CAL PINXO PLATJA COD WITH APRICOT CLOUD

DESCRIPTIONCrispy panko and coconut battered shrimp with sweet-and-sour chilli sauce.

23. EL PACÍFICO SWEET-AND-SOUR SHRIMP

DESCRIPTIONAlmond tempura shrimp brochette with tartar sauce.

22. TAPA TAPA XIRINGUITO CRISPY SHRIMP BROCHETTE

DESCRIPTIONThis tapa, an exquisite fishcake au gratin, contains the very essence of Cantabria, the flavour of Palamós shrimp and other fish, combined with the taste of finely sliced Iberian ham from Guijuelo (Salamanca).

24. SALAMANCA FISH AND SHELLFISH TXANGURRITO WITH CRISPY SLIVERS OF IBERIAN HAM

DESCRIPTIONSmall xató de Vilanova salad (curly endive, cod, tuna and anchovies garnished with black olives, hazelnuts and almonds) with truffled salt cod brandade.

25. CASINO BARCELONA FRESH VARIATIONS ON COD

MOBILE WORLD CONGRESS SECURITY TIPS Barcelona is a safe city. However, while you are here we suggest you take common sense precautions as you would when visiting any major city:

• Always remove your Congress pass upon leaving the venue

• Do not display large amounts of cash; carry only as much as you need

• Keep your personal belongings with you, both inside and outside the venue

• Be vigilant in crowds, restaurants and on public transportation; watch out for people creating distractions and diversions

• When walking around the city, know how to get to your destination in advance so you appear confident in where you are going

IN THE EVENT OF AN INCIDENTIf you are involved in any incident, whether onsite or while in the city:

• Call +34 900 77 2016, a free 24-hour Security Service telephone number for assistance and information during the event days.

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Health authorities recommend drinking alcohol responsibly.