Barcelona, perennially on the outer edge—and usually in the vanguard—of matters Iberian, may have showed up late on the tapas scene, but over the last decade, with plenty of expert help from Basques, Galicians, and Andalusians, tapa culture has taken firm root in this creative and cosmopolitan Mediterranean crucible. With the chefs and cooking of Catalonia now at center stage in international gastronomy, the inventive potential of Barcelona’s miniature cuisine has tapped into the same energy and originality that have made the Catalan capital synonymous with names such as those of Gaudí, Miró, Dalí... or even Adrià.