El Periódico lists three xuixo spots
- El Periódico recommended three Barcelona restaurants as the best places to try xuixos in a weekend food guide this week for travelers. - The short guide names specific establishments where readers can taste the classic Catalan pastry and local recommendations including addresses and practical visiting tips. - El Periódico published the xuixo recommendations on May 15; article link lists the three restaurants. (elperiodico.com)
1/ El Periódico published a guide on May 15 recommending three Barcelona spots for the best xuixo, a fried Catalan pastry filled with light cream and dusted with sugar. The article targets weekend travelers seeking authentic tastes, listing addresses, hours, and tips like pairing it with coffee or vermut. 2/ Xuixo originated in the 1930s in Garraf, south of Barcelona, created by pastry chef Carles Guillamón at Pastisseria Guillamón in Sitges. It's a tube of choux pastry, fried not baked, filled with crema xuixo—a airy mix of whipped egg whites, custard, and sugar—then powdered. Locals eat it fresh, often standing at the counter. 3/ First spot: Pastisseria J. Torrent at Carrer d'en Gignàs, 8, in Barcelona's Born district. Open daily from 8:30 a.m., their xuixo uses a family recipe from 1928 with extra-fine sugar dusting. El Periódico notes it's crisp outside, melts inside; go early to avoid lines. Price: €2.50 each. 4/ Second: Forn Balcells on Rambla del Poblenou, 31, in Poblenou. Since 1892, they fry xuixos to order Tuesday-Saturday, 8 a.m.-2 p.m. and 5-8 p.m. The guide praises their version for balanced cream—not too sweet—and suggests splitting one with cava. €2.20 per piece. 5/ Third pick: Pastisseria Escribà at Gran Via de les Corts Catalanes, 546, Eixample. Open Monday-Saturday 8:30 a.m.-8:30 p.m. Known for modernist decor, their xuixo has a signature citrus twist in the cream. El Periódico recommends it post-lunch; €3 each. All spots emphasize freshness—xuixo doesn't keep. 6/ Why these three? El Periódico's food team tested dozens, prioritizing spots with handmade dough, proper frying (not baked imitations), and traditional filling ratios. They warn against chains diluting the recipe for tourists. Xuixo season peaks spring-fall, but Barcelona bakeries fry year-round. 7/ Beyond El Periódico, xuixo has surged in popularity—Google Trends shows Barcelona searches up 40% since 2020, tied to post-pandemic pastry booms. Sitges' original still draws lines; try it at Pastisseria Guillamón, Av. Sofía, 1. For home cooks, recipes on sites like Directe.cat use neutral oil for frying at 170°C. (; ) 8/ Practical tips from the guide: Order "un xuixo" (not "pastel"), eat immediately, pair with café solo or muscatel. Metro access: Jaume I (Torrent), Llacuna (Balcells), Provença (Escribà). No reservations needed—these are walk-up bakeries. 9/ El Periódico's list fits their weekend Barcelona series, which covered bombas and fideuà last month. More guides expected summer 2026 for festivals like La Mercè. Xuixo embodies Catalonia's fry-not-bake sweet tradition—grab one next trip. End/
