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Unpasteurized hard cheese made from sheep’s milk named after the province of La Mancha

Pasteurized cheese made from goat, sheep and cow. Rolled in rosemary

Pasteurized goat’s milk cheese aged for five weeks. Produced from the Valles Oriental area near the mountains of Andorra

Unpasteurized cheese made from cow’s milk from an island off Mallorca called Menorca

House-marinated olives

Fried marcon almonds from Alicante

Classic Basque pintxo with anchovies, manzanilla olives and pickled guindilla

Cantabrian sardines marinated in vinegar and olive oil with grilled pan cristal

Premium Spanish air-dried ham made from Iberian pigs, aged for a rich, nutty flavor

Dried ibéricochorizo from Salamanca, lightly smoked and seasoned with paprika

Aged serrano ham, dried in a mountain climate for classic saltiness and deep meat character

Dried beef sausage in the Vela style from northern Spain with a peppery character and deep maturity

Catalan dried pork sausage with a natural moldy surface and mild seasoning.

Toasted bread with Catalan tomatoes, confit garlic and olive oil

Fried peppers with lime salt and roasted manchego

Cream cheese with tomate seco suave, basil vinaigrette and dried olive powder

Charcoal-grilled broccolini with romesco, roasted hazelnuts and olive oil

Deep-fried and breaded whipped goat cheese with flower honey and green tomato marmalade

Grilled Los Cameros cheese with fig marmalade, roasted almonds and honey

Mashed and fried potatoes served with salsa brava and aioli

Crushed fried potatoes with aioli made from fresh jalapeno, and roasted manchego

Seasonal charcoal-grilled vegetables with mojoverde, queso fresco and olive oil

Peeled prawns sautéed in garlic, chili, white wine and olive oil

One of the most iconic dishes in Spain and one of our favourites. Peeled gambas fried in garlic, chili, white wine & olive oil

Grilled octopus arm served with a seafood reduction, fresh tomato salsa, queso fresco, and olive oil

15 months aged anchovies in oak barrels served with grilled pan cristal, tomate seco suave, olive oil and lime zest

Grilled monkfish skin, seafood foam, mojo verde, pickled coriander seeds and braised fennel

Charcoal-grilled lamb racks with tahini yogurt, flower honey, pomegranate, pistachio & mint oil

Croquette of Jamon ibérico and 12-month aged cheese in béchamel, served with romesco

Charcoal-grilled Ibérico shoulder with browned butter and flambéed plum reduction

Fired spreadable chorizo from Mallorca, served with flower honey & grilled pan cristal

Two sliders on prime rib with aioli on fresh japapeño, confit and pickled yellow chili, roasted manchego and red wine jus

Marinated and charcoal grilled beef fillet skewers served with mojo verde and smoked jalepeño

Sous vide-cooked and charcoal-grilled veal tongue with red wine jus

Fried peppers with lime salt and roasted manchego

Cantabrian marinated sardines in vinegar and olive oil with grilled pan cristal

Peeled prawns sautéed in garlic, chili, white wine and olive oil

Charcoal-grilled scallops from Galicia served with garlic and lemon butter

Fired spreadable chorizo from Mallorca, served with flower honey & grilled pan cristal

Deep-fried and breaded whipped goat cheesewith flower honey and green tomato marmalade

Mashed and deep-fried potatoes served with salsa brava and aioli

Charcoal-grilled Ibérico shoulder with brown butter and flambéed plum reduction

Selected assortment of Spanish delicacies, cheeses, cold cuts and pickles.

Premium Spanish dried ham made from Iberian pigs, aged for a rich, nutty flavor.

15 months aged anchovies in oak barrels served with grilled pan cristal, tomate seco suave, olive oil and lime zest

Grilled octopus arm served with a seafood reduction, fresh tomato salsa, queso fresco, and olive oil

Charcoal-grilled Ibérico shoulder with brown butter and flambéed plum reduction

Grilled monkfish skin, seafood foam, mojo verde, pickled coriander seeds and braised fennel

Charcoal-grilled lamb racks with tahini yogurt, flower honey, pomegranate, pistachio & myntaolja

Sous vide-cooked and charcoal-grilled veal tongue with red wine jus

Traditional seafood paella with mussels, lobster, shrimp and squid. Cooked with saffron-infused rice.

Made with homemade stock and to- pped with a fresh Galician sausage

Miguel Vergara, Salamanca Spain. 500g entrecôte, dry-aged for 45 days and cooked medium rare.

300g picanha from the charcoal grill

Grilled whole Mediterranean goldfish with smoked lemon

Ask you waiter for the flavor of the day

Vanilla, cinnamon & lemon

Chocolate sauce, dulce de leche & vanilla ice cream

Fondant whit vanilla ice creme

Ask your waiter for the flavor of the day