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Tapas
TAPAS
Ham
JAMON
A classic Spanish tapa, this refers to cured ham, typically Iberian ham, which is thinly sliced and served as is. It's known for its rich, savory flavor and melt-in-your-mouth texture.
€ 7.5
Cured Beef from León
CECINA DE LEÓN
Cecina is a type of air-dried, smoked beef, originating from the region of León in Spain. It's similar to prosciutto but made with beef, offering a deep, savory, and slightly smoky flavor.
€ 7.5
Iberian Pork Belly
PANCETA IBÉRICA
This tapa features Iberian pork belly, a rich and flavorful cut of pork. It is typically cured or cooked to a tender consistency, offering a succulent and fatty taste.
€ 5.5
Cured Cheese
QUESO CURADO
A general term for cured cheese, likely a firm Spanish cheese like Manchego or a similar variety. Curing gives the cheese a firmer texture and a more concentrated flavor.
€ 6.9
Chorizo/Sausage from León
CHORIZO/SALCHICHON DE LEÓN
This tapa offers a choice between chorizo (a spiced pork sausage) and salchichón (a cured pork sausage), both originating from León. They are typically served sliced and are known for their distinct flavors and textures.
€ 5.9
Pork Loin in Oil
LOMO DE ORZA
Lomo de Orza refers to pork loin that has been cured and preserved in olive oil, often with spices. This method keeps the meat moist and flavorful, and it's typically served at room temperature.
€ 7.5
Spicy Blood Sausage
MORCILLA PICANTONA
Morcilla is a type of blood sausage. 'Pican tona' suggests it is a spicier version, likely containing ingredients like onion, spices, and sometimes rice or breadcrumbs, in addition to blood.
€ 6.5
Aged Cheese
QUESO VIEJO
This refers to an aged cheese, which has a more intense flavor and firmer texture compared to younger cheeses. It's likely a Spanish variety, offering a complex and robust taste.
€ 7.9
Partridge Pâté
PATÉ DE PERDIZ
A smooth spread or paste made from cooked partridge meat, often combined with other ingredients like liver, spices, and fat. It's typically served with bread or crackers.
€ 7.9
Seasoned Tomato
TOMATE ALIÑADO
This simple yet refreshing tapa consists of fresh tomatoes that have been seasoned, likely with olive oil, salt, and possibly vinegar or herbs. It's a light and flavorful appetizer.
€ 6.5
Mallorcan Sobrasada
SOBRASADA MALLORCA
Sobrasada is a cured, paprika-spiced pork sausage from Mallorca, Spain. It has a soft, spreadable texture and a distinctive reddish color and flavor from the paprika. It's often eaten spread on bread.
€ 8.5
Fuet Sausage
FUET
Fuet is a thin, dry-cured Catalan sausage, typically made from pork. It has a firm texture and a mild, slightly peppery flavor. It's often eaten as a snack or tapa.
€ 8.9
Cured Tuna with Almonds
MOJAMA CON ALMENDRAS
Mojama is a Spanish delicacy made from air-dried, salted tuna. It has a firm, jerky-like texture and a rich, savory flavor. This version is served with almonds, adding a crunchy contrast.
€ 7.9
Butterfly Anchovies
BOQUERONES MARIPOSA
Boquerones are fresh anchovies, typically marinated in vinegar and olive oil. 'Mariposa' (butterfly) likely refers to how they are prepared or presented, possibly opened up like a butterfly.
€ 7.5
Tuna Belly from Barbate
VENTRESCA DE BARBATE
Ventresca is the belly of the tuna, considered the most prized and flavorful part. Barbate is a town in Andalusia, Spain, famous for its tuna fishing. This tapa features high-quality tuna belly.
€ 7.9
Mussels in Escabeche
MEJILLONES ESCABECHE
Escabeche is a Spanish cooking technique where food (often fish or seafood) is marinated and preserved in a mixture of vinegar, oil, and spices. These are mussels prepared in this traditional style.
€ 7
Scallops in Vieira Sauce
ZAMBURIÑA SALSA VIEIRA
Zamburiñas are small scallops. 'Salsa Vieira' likely refers to a sauce made with scallops or in the style of a scallop sauce, possibly creamy or with seafood flavors.
€ 6
Spicy Sardines
SARDINAS PICANTES
Sardines prepared with a spicy element. This could involve chili peppers, paprika, or other spices to give them a kick. Sardines are a popular seafood in Spain.
€ 7
Galician Cockles
BERBERECHOS GALLEGOS
Cockles are small, edible bivalve mollusks. 'Gallegos' indicates they are from Galicia, a region in northwestern Spain known for its excellent seafood. They are typically served simply, often with a squeeze of lemon.
€ 8.1
Bread with Tomato
PAN CON TOMATE
A quintessential Spanish tapa, especially from Catalonia. It consists of toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and seasoned with salt. Simple, fresh, and delicious.
€ 3
Duck Rillettes
RILLETTES DE PATO
Rillettes are a French preparation of slow-cooked, shredded meat (in this case, duck) preserved in its own fat. It has a rich, spreadable texture and is typically served with bread or toast.
€ 8.9
Pork Shoulder
LACON
Lacón is a cured pork shoulder, a traditional dish from Galicia, Spain. It is often boiled and served in various ways, sometimes with potatoes or as part of other dishes. It has a distinct salty and savory flavor.
€ 8.9