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Anonymous
Shared on 2/4/2026
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Original Menu
Cold Dishes
RACIONS FREDES
Ham
Pernil
Ham is a cured meat product, typically made from the hind leg of a pig. It is dry-cured or wet-cured and smoked. It is a staple in many cuisines and is often served sliced as part of a charcuterie board or in sandwiches.
3.95
Iberian Ham
Pernil Ibèric
Iberian ham is a type of cured ham produced in Spain and Portugal from Iberian pigs. It is highly prized for its rich flavor and marbling, resulting from the pigs' diet of acorns during the montanera (free-range) season.
7.45
Cured Pork Loin
Llom Embotit
Cured pork loin is a type of dry-cured sausage made from the loin of the pig. It is seasoned with salt, pepper, and other spices, and then air-dried for several weeks or months. It is often served sliced as part of a charcuterie board or in sandwiches.
3.95
Cured Beef
Cecina
Cecina is a type of cured meat made from beef, traditionally from the hindquarters of cattle. It is salted, smoked, and air-dried, resulting in a flavorful and slightly smoky product. It is often served sliced as a tapa or appetizer.
5.95
Fuet
Fuet
Fuet is a dry-cured, thin pork sausage from Catalonia, Spain. It is made with pork meat, seasoned with black pepper and garlic, and encased in a natural casing. It is air-dried and has a characteristic white mold on the outside.
3.95
Llonganissa
Llonganissa
Llonganissa is a Catalan dry-cured sausage similar to fuet but typically longer and thicker. It is made with pork meat, seasoned with spices, and encased in a natural casing. It is air-dried and has a slightly coarser texture than fuet.
3.95
Botifarra Perol
Botifarra Perol
Botifarra Perol is a type of Catalan sausage made with pork meat and offal, such as the head and other parts of the pig. It is seasoned with spices and boiled before being served. It has a rich and savory flavor.
3.95
Manchego Cheese
Formatge Manxego
Manchego cheese is a cheese made in the La Mancha region of Spain from the milk of Manchega sheep. It is aged for varying periods, resulting in different textures and flavors. It is often served as a tapa or with membrillo (quince paste).
4.05
Manchego Cheese with Oil
Formatge Manxego amb Oli
Manchego cheese with oil is Manchego cheese that has been preserved or marinated in olive oil. The oil adds flavor and helps to keep the cheese moist. It is often served as a tapa or appetizer.
4.75
Roquefort
Roquefort
Roquefort is a blue cheese from the south of France. It is made from sheep's milk and aged in caves, where it develops its characteristic blue veins and pungent flavor. It is often served with fruit or nuts.
4.25
Anchovies
Seitons
Anchovies are small, oily fish that are typically preserved by salting and curing. They have a strong, salty flavor and are often used as a condiment or ingredient in dishes. They are a popular tapa in Spain.
3.95
Anchovies from L'Escala
Anxoves de l'Escala
Anchovies from L'Escala are anchovies that are caught and processed in the town of L'Escala in Catalonia, Spain. They are known for their high quality and delicate flavor. They are typically preserved in olive oil and served as a tapa.
4.75
Mojama
Moixama
Mojama is a salt-cured tuna from Spain. It is made by pressing tuna loins under salt for several days, then air-drying them. It has a firm texture and a salty, intense flavor. It is often served thinly sliced with olive oil.
4.05
Hot Dishes
RACIONS CALENTES
Chorizo
Xoriço
Chorizo is a type of pork sausage, heavily seasoned with paprika and other spices. It can be either fresh or cured. It is a staple in Spanish and Portuguese cuisine and is often grilled, fried, or added to stews.
3.85
Chistorra
Xistorra
Chistorra is a type of fast-cured sausage from the Basque Country and Navarre regions of Spain. It is made with pork, paprika, and garlic, and is typically thin and long. It is often fried or grilled and served as a tapa.
3.85
Blood Sausage
Morcilla
Morcilla is a type of blood sausage made with pork blood, rice, onions, and spices. It is a traditional dish in Spain and other countries. It can be grilled, fried, or added to stews.
3.65
Botifarra
Botifarra
Botifarra is a type of Catalan sausage made with pork meat and spices. It can be either fresh or cured. It is often grilled or fried and served as a tapa.
3.85
Country Sausage
Salsitxa País
Country sausage is a generic term for a type of sausage made with pork meat and spices. The specific ingredients and preparation methods can vary depending on the region. It is often grilled or fried and served as a tapa.
3.65
Bacon
Bacó
Bacon is a cured meat product made from pork belly. It is typically cured with salt and smoked. It is a popular breakfast food and is also used as an ingredient in many dishes.
3.65
Smoked Ribs
Costella Fumada
Smoked ribs are pork ribs that have been smoked over wood. The smoking process adds flavor and helps to tenderize the meat. They are often served with barbecue sauce.
3.75
Croquettes
Croquetes
Croquettes are small, breaded and fried rolls containing a filling, typically made with béchamel sauce and various ingredients such as ham, chicken, or cheese. They are a popular tapa in Spain.
3.95
Cured Pork Shoulder
Lacó
Lacón is a cured pork shoulder, similar to ham but made from the front leg of the pig. It is a traditional dish in Galicia, Spain. It is typically boiled and served with potatoes and greens.
4.05
Assorted Plate
Plat Variat
An assorted plate is a plate with a variety of different items, such as cured meats, cheeses, and olives. The specific items on the plate can vary depending on the restaurant.
4.95
Hot Sandwiches
ENTREPANS CALENTS
Chorizo
Xoriço
A hot sandwich filled with chorizo, a type of pork sausage, heavily seasoned with paprika and other spices.
3.15
Chistorra
Xistorra
A hot sandwich filled with chistorra, a type of fast-cured sausage from the Basque Country and Navarre regions of Spain.
3.15
Country Sausage
Salsitxa País
A hot sandwich filled with country sausage, a generic term for a type of sausage made with pork meat and spices.
2.95
Bacon
Bacó
A hot sandwich filled with bacon, a cured meat product made from pork belly.
2.95
Sobrassada
Sobrassada
Sobrassada is a cured, raw sausage from the Balearic Islands made with ground pork, paprika, salt, and other spices. It has a soft, spreadable texture and a distinctive flavor.
2.95
Ham
Pernil
A hot sandwich filled with ham, a cured meat product, typically made from the hind leg of a pig.
2.95
York Ham
York
A hot sandwich filled with York ham, a type of cooked ham.
2.95
Cheese
Formatge
A hot sandwich filled with cheese. The type of cheese is not specified.
2.95
Botifarra
Botifarra
A hot sandwich filled with botifarra, a type of Catalan sausage made with pork meat and spices.
3.15
Blood Sausage
Morcilla
A hot sandwich filled with morcilla, a type of blood sausage made with pork blood, rice, onions, and spices.
2.95