Bodega Potxolo

Red sausage originating from the Basque Country and Navarre, flavored with garlic and paprika. It is served grilled or fried, offering a juicy texture and a slightly spicy taste. To be enjoyed hot, often accompanied by bread.

Rounds of Spanish chorizo gently simmered in cider. The cooking softens the chorizo's spiciness and creates a savory, slightly sweet and salty sauce. A tapas bar classic.

Tender pieces of beef cooked with piperade (a mix of peppers, tomatoes, onions, and garlic). A typical Basque slow-cooked dish, rich in flavor and slightly spicy.

Pieces of chicken marinated in spices and herbs, then grilled on skewers. The meat is tender and flavorful. Easy to eat as a bite.

The famous Spanish potato omelet, thick and golden. Firm texture on the outside and melting on the inside. Enjoyed warm or cold.

Small triangular red peppers, sweet and not spicy, pan-seared with garlic. They are melting with a characteristic sweet flavor.

Tender artichoke hearts served with Lomo (Spanish cured pork tenderloin). A combination of vegetable freshness and fine charcuterie.

Crispy lettuce hearts prepared simply with a vinaigrette or garlic sauce. A fresh and light option to accompany other tapas.

Fried or sautéed potatoes served with a creamy piquillo pepper sauce. A comforting dish reminiscent of patatas bravas but with the sweetness of bell pepper.

Small fried green peppers from Galicia sprinkled with coarse salt. Most are mild, but beware, some can be surprisingly spicy!

Small fried squid. Crispy on the outside and tender on the inside. Often served with a lemon wedge.

Fresh anchovy fillets marinated in vinegar, olive oil, and garlic. White flesh and tangy taste, very different from brown salted anchovies.

Fried pieces of fish (sea bass) seasoned with garlic. A light and flavorful seafood fry.

Small squid cooked in their own ink. Served in a rich, savory black sauce with pronounced marine notes.

Peppers, often piquillos, stuffed with a creamy tuna preparation. Served cold or warm, it's a mix of vegetable sweetness and marine flavor.

Small shellfish cooked on a hot plate (plancha) with garlic and lemon juice. Eaten with fingers by sucking the shell.

Whole squid quickly grilled on the plancha. Lightly caramelized on the outside, tender on the inside, simply seasoned with oil and garlic.

Sea bass fillets cooked skin-on on the plancha. Delicate white flesh and crispy skin.

Large whole shrimp grilled on the plancha. They need to be peeled by yourself. Firm and juicy flesh, iodized taste.

Cured Iberian pork ham from Extremadura, cut into thin slices. Intense nutty flavor and melting texture thanks to the marbling of the fat.

Traditional Spanish alcoholic beverage made from red wine, macerated fruits, and spices. Sweet and refreshing, served in a pitcher to share.

Spanish red wine from the Castile region. Generally full-bodied with notes of ripe fruit.

Dry white Spanish wine from the Castile region. Fresh and fruity, ideal with seafood tapas.

French rosé wine from Provence. Pale color, delicate and refreshing taste with notes of citrus and flowers.