Colmado Quílez reveals the surprising festive favourites that define Barcelona’s gourmet Christmas season.

The historic Rambla de Catalunya establishment, now managed by Manuel Muñoz following his father’s 48-year tenure, experiences its golden period each December.

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According to a report in El Periódico, the shop turns over between €1.5 and €2 million annually, becoming a mandatory stop for culinary excellence.

Colmado Quílez Champions Traditional Treats

In a store brimming with high-end conserves and premium bottles, the Christmas bestseller is remarkably humble. “What we sell most at Christmas, even more than cava or ham, are the baskets of mantecados and polvorones,” confesses Muñoz. The manager refers to the Palacios pantry and the Felipe II and Carlos II selections, which sell out rapidly each December. This phenomenon highlights a nostalgic preference for traditional Spanish sweets amidst the luxury.

The business, part of the La Fuente group since 1974, stocks around 5,000 references and supplies roughly 500 Catalan restaurants. Its century-long history began in 1906, with Julián Quílez giving it its name in 1940. The shop’s philosophy, however, remains unchanged. “What makes us different is the human touch,” Muñoz asserts. Staff know neighbourhood clients by name, understanding their preferences even if they visit only twice a year.

A Legacy of Personal Service and Adaptation

Manuel Muñoz took over management in January 2025 after his father Faustino’s retirement. Faustino Muñoz Soria, a sommelier and author, was the establishment’s face for nearly five decades, arriving from Seville without speaking Catalan. His son highlights the discipline he learned: “Even if he was ill or had a fever, he went to work. He felt it as if it were his own.” The retirement was an emotional moment for long-standing staff and loyal customers alike.

The shop’s survival story is one of urban adaptation. Furthermore, in 2014, after a moratorium on old rental properties ended, they faced a crossroads. A significant rent increase forced them to relinquish their main showroom. Consequently, they spent a year closed for works, converting a former storage space into their current, smaller shop. This limitation pushed them to specialise further in premium products, raising the average spend.

Their selection criteria are strict. Shelves hold no generic brands. Jamón comes from La Jabugueña in Jabugo, sausages from Riera Ordeix in Vic, and their exclusive coffee blend from Tupinamba attracts clients from neighbouring towns. The Quílez own-brand line signifies prestige, not economy. “We look for exclusivity, the best,” Muñoz explains. They apply their label only to the most select items: caviar, artichokes, clams, and the largest Navarra asparagus available.

Festive Shifts and Enduring Appeal

While tourism accounts for 40% of annual sales, local trade regains prominence at Christmas. Preferences shift notably; customers opt for champagne over cava and indulge in caviar. Salmon, ham, and turrón also see significant increases. The panettone has firmly established itself in recent years, with high demand. Meanwhile, daily free tastings of wine, cava, or champagne with food pairings become a December hallmark.

The challenge for the new generation is maintaining intergenerational loyalty in a changing city. Muñoz notes sociological shifts: less alcohol consumption, demand for lower-alcohol wines, and white wine selling year-round. However, the core philosophy endures. “You have to learn from everyone,” he says. “If you can, go see the factory or the vineyards, because when you know the product, you sell it better.”

As Barcelona continues to evolve, the story of Colmado Quílez reflects both tradition and necessary change. The shop’s ability to adapt while preserving its essence of quality and personal service ensures its place in the city’s culinary heart. Therefore, for those seeking an authentic gourmet experience, this historic colmado remains an indispensable destination, especially during the festive season.

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