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Eating "The Best Sandwich in the World"

After a quick day and a half in Barcelona over the weekend, I'm now in Paris and starting to catch up on my trip blogging.

Last week, I blogged about the Barcelona restaurant Viena, where New York Times food critic Mark Bittman had eaten what he called "the best sandwich in the world". While there, I had to try it, so I made a trip to La Rambla to visit Viena for a flauta d'ibéric d.o. jabugo.


So how was it? It wasn't the best sandwich I've ever had -- but it was very good. What was impressive was how simple it was: a bread roll that was nearly perfect, with a crunchy, almost crackling shell and soft interior; crushed tomatoes; possibly a bit of olive oil (or oil in which the tomatoes might have been packed); and of course, the salt-cured Iberian pork, sliced as thinly as possible. Highly recommended (even if I still prefer the sandwich I had at Barndiva last year).

As you might expect, Viena is making the most of their glowing review:

Viena Quotes Bittman


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