Barcelona will always be known for its tapas. But over the last two decades, the capital of Spain\u2019s Catalonia region, has become a foodie destination. The rise of molecular cuisine led to a fine-dining renaissance that offers many options for those who prefer a multi-course, sit-down meal over roaming from bar to bar. Diners who also like to choose local can enjoy wine from the nearby regions of Cava, Pened\u00e8s and Priorat. Besides wine and food, the city\u2019s beaches and the architecture of Gaud\u00ed are two other great reasons to visit.\r\n\r\n\r\n\r\nOsmosis: A series of cozy rooms spread out over two floors, Osmosis feels like a very well decorated private home. Chef Ra\u00fal Roig Sanmartin offers modern Catalan cuisine with tasting menus that change weekly with five-, seven- or nine-course options.\r\n\r\n\u201cOur chefs create distinctively Catalan cuisine based on seasonally available fresh products sourced from a variety of markets,\u201d says Ignasi \u201cNacho\u201d Montes, one of the restaurant\u2019s owners. \u201cWe don\u2019t do a set tasting menu, so over the last 10 years, we have created more than 2,000 dishes. This philosophy is our starting point. Then I pair each course with one of over 200 selections from our wine cellar.\u201d\r\n\r\n\r\n\r\nEl Nacional: This soaring 19th-century industrial space on the Passeig de Gr\u00e0cia houses four restaurants and four bars. To quench your thirst and enjoy small plates, choose among a beer bar, a wine bar, a cocktail bar and an oyster/Cava bar.\r\n\r\nFor stronger appetites, the restaurants don\u2019t disappoint: La Braseria features grilled meats, La Llotja focuses on seafood, La Taperia offers tapas and rice dishes while La Parada highlights sandwiches and pastry. The focused wine list offers a selection of well-priced bottles and glasses, with several suggestions from nearby regions.\r\n\r\n\r\n\r\nDos Pebrots: Albert Raurich, the former chef de cuisine at El Bulli, creates beautiful dishes based on fare from ancient Greece, Rome, Egypt, Moorish-era Andaluc\u00eda and Spain\u2019s Golden Age. Head Chef Borja Garc\u00eda is in charge of day-to-day kitchen operations, where he turns out fanciful, delicious renditions of chilled liquor-infused fruit, fresh anchovies in vinegar and dill, beer-and-vinegar-roasted leeks, and a pine-nut tortilla espa\u00f1ola that looks like paella.\r\n\r\n\u201cOur concept is to introduce guests to historical Mediterranean cuisine presented in our modern space in Barcelona,\u201d says Garcia. \u201cWe then match that cuisine to natural wines produced not just in Spain, but also in France and Italy.\u201d\r\n\r\n\r\n\r\nDisfrutar: Founded by three El Bulli alums, Disfrutar received its second Michelin star this year. The airy, tiled space features avant-garde cuisine in which each course is a work of art. Two tasting menus with wine pairings are available.\r\n\r\nThe wines surprise as much as the inventive cuisine, \u201cI seek wines from small producers and unusual areas, such as Assyrtiko from Santorini, with a smoky character from the volcanic soil, or a 19-year-old koshu (aged sak\u00e9) with earthy nuances and a pungent shiitake mushroom note,\u201d says Rub\u00e9n Pol Ramon, the chief sommelier. Ramon mixes koshu with fresh yuzu juice and pairs it with deconstructed ceviche. \u201cWe play with the acidity and citrus notes to pair with the lime juice and fish on the plate.\u201d\r\n\r\n\r\n\r\nBoqueria Market: If you can eat it, you can buy it at Mercat La Boqueria. Just steps off La Rambla, this famed covered market dates to the early 13th century. You can purchase cheese, charcuterie, chocolate, candy and fruit to snack on while you shop. Eleven bars offer wine, beer and tapas\u2014perfect for breakfast or lunch on the go. For a special morning treat, visit El Quim de la Boqueria for saut\u00e9ed mushrooms and foie gras alongside a glass of Cava.\r\n\r\n\r\n\r\nThe Paella Club: A short walk from La Boqueria, Alex Betolaza\u2019s eatery features an immersive experience where you cook your own paella to enjoy in a beautiful setting. There are three types of classes offered. The "Amuse Bouche\u201d is a short and sweet lunchtime introduction to paella, and is perfect for those who don\u2019t have a lot of time to spare. The "Appetiser,\u201d which begins at 5 pm, features a welcome drink and snack, followed by a cooking class and dinner. Those who seek a full evening to linger over a longer meal, there\u2019s the three-hour \u201cFull Menu,\u201d starting at 8 pm.\r\n\r\n\r\n\r\nF\u00e0brica Moritz Barcelona: Founded in 1856, F\u00e0brica Moritz is one of the oldest breweries in a city where the craft beer revolution has truly taken hold. Its current home, established in 1864, was one of the first buildings in the trendy Eixample neighborhood.\r\n\r\nWhile touches of the original factory remain, architect Jean Nouvel renovated the space in 2012, updating it into a modern masterpiece that houses a microbrewery. Patrons can taste the one of the brewery\u2019s unpasteurized beers at its rooftop restaurant and 85-foot tin bar. In addition, Jordi Vil\u00e0\u2019s menu offers more than 300 dishes from across Spain, Germany and France.