Patatas bravas sauce, at the low end, is a mayo miasma. (We found this tapas platter at Arts, by the riverside on Girona's Rambla Llibertat, and also at Txapela, an otherwise über creative tapas restaurant opened late into the night on the über fashionable Passeig de Gracia in Barcelona.) But a good jarred variety can be pretty heavenly on potatoes, a baguette rustica or just a spoon. We had no memorable meals in Figueres, but we did pass a restaurant called the "Dalícatessen," and an open-air market with barrels of olives and piles of dried fish.
