La Catalana

We looove this place so much for its delicious food, cozy atmosphere and great service.
We ordered a catering from this restaurant for our son’s first birthday party and it was fantastic.
Everyone liked how the food was packed and how it tasted.
Everything has been delivered on time which is super important.
Highly recommend this place for those who love Spanish food and a home-like environment.

Had an excellent dinner with family for one of my cousins' birthday.
We ordered multiple tapas plates, but my favorites were the chorizo and the Pulpo.
We also ordered 3 different paellas, and I enjoyed all of them.
My cousins got the sangria, which is on the sweet side, while I got a glass of their Clos Bartolome wine - a blend of Garnacha and Cariñena.

La Catalana San Jose Review: A Real Taste of Catalonia (A Spanish Autonomous Community) Nestled in the vibrant heart of San Jose, California, La Catalana beckoned with the promise of an authentic Spanish culinary experience.
As a gourmet foodie with a Spanish heritage and a profound appreciation for wine, my expectations were a mix of excitement and curiosity.
The promise of a menu paired with Cava and a selection of Spanish tapas and traditional dishes piqued my interest. The Ambiance and Initial Impressions. Upon entering La Catalana, I was immediately struck by the warm, inviting ambience.
The decor, reminiscent of a traditional Spanish eatery, created an atmosphere that was both cosy and culturally rich.
My companions and I were seated comfortably, and we eagerly anticipated the culinary journey ahead. The evening began with a toast of Cava, Spain's renowned sparkling wine, setting a celebratory tone for the meal.
This was followed by Pago de Capellanes, Joven, from Ribera del Duero, a robust yet balanced red that promised to complement the variety of flavours in our selected dishes. Tapas Experience (Spanish Tapas) A Spanish tapa is a small dish or appetizer typically served in bars and restaurants in Spain.
The concept of tapas is deeply ingrained in Spanish culture and is central to the social aspect of dining in the country.
Tapas can range from simple items like olives, cheese, or cured meats to more elaborate dishes such as patatas bravas (fried potatoes with spicy sauce), gambas al ajillo (garlic shrimp), and croquetas (breaded and fried rolls with various fillings like ham or cheese) Originally, a tapa (which means "cover" or "lid" in Spanish) was a small snack served on a plate that would cover a drink, possibly to protect it from dust or insects.
Over time, this evolved into a culinary tradition where people hop from bar to bar, enjoying different tapas with their drinks, often turning it into a full meal.
Tapas can be cold (like mixed olives and cheese) or hot (like chorizo in red wine), and their variety and flavour profiles are vast, reflecting the rich and diverse culinary heritage of Spain. Our culinary exploration commenced with a selection of tapas.
First was the Plato de Jamon Serrano.
As someone with Spanish roots, I found the flavour slightly lacking compared to the Jamon I remember from Spain – it missed that distinct, rich taste that I've come to associate with this iconic dish. The Patatas Bravas, however, were a delight.
The simplicity of fried potatoes was elevated by the smoky paprika and the homemade Brava sauce, which added a perfect spicy kick. Next were the Canelones.
These homemade Catalan-style cannelloni, filled with ground cod fish in a pine nut cream sauce, truly reminded me of Catalonia.
The flavours were well-balanced, with the nuttiness of the pine nut cream complementing the delicate fish. Unfortunately, the Croquetas did not meet our expectations.
They seemed to be more oil-laden than anticipated, detracting from what should have been a crispy, savoury treat. Main Courses. Our group then sampled two main dishes.
The Paella de Rabo de Toro was a point of contention.
The traditional Spanish Bomba rice, a key element of paella, seemed questionable, and the overall flavour profile and texture didn't quite capture the essence of this classic dish. In stark contrast, the Fideua Negra was the star of the evening.
The noodle paella, rich with the flavours of calamari and squid ink, was a true delight, especially when complemented by the best all i oli sauce we had ever tasted. The potential for an improved culinary experience is there, and I look forward to revisiting them in the future to see how they have evolved.