Casa San Pablo

A varied assortment of tapas to share. Ideal for discovering different flavors in one order.

Thick Spanish omelet with potatoes and onions. Firm and moist texture, served warm or cold.

Small cockles cooked with garlic and parsley. Iodine and garlic flavor.

Fresh anchovy fillets marinated in vinegar, olive oil, and garlic. Tangy taste and tender texture.

Strips or rings of squid coated in batter and fried. Crispy outside and tender inside.

Fresh mussels cooked on a hot griddle, often with a little oil and garlic.

Toasted bread rubbed with fresh tomato and olive oil, topped with cheese.

Toasted bread rubbed with tomato and olive oil, topped with cured Serrano ham.

Chorizo pieces cooked in Sherry. Rich, spicy, and slightly sweet flavor.

Fresh salad with tender octopus pieces, crunchy vegetables, and vinaigrette dressing.

Breaded and fried bites filled with creamy béchamel and pieces of cured ham.

Crispy fried fritters made from cod and potato puree or béchamel.

Classic combination of cheese (often sheep's cheese) with sweet quince paste.

Fried potato cubes served with a spicy tomato sauce.

Fried potatoes topped with a generous garlic and olive oil sauce.

Small triangular red peppers, grilled and slightly spicy.

Assortment of small, floured, and fried fish until crispy.

Tender artichoke hearts sautéed or served with diced raw ham.

Breaded and fried cheese, melting inside and golden outside.

Mushrooms marinated in an aromatic vinaigrette.

Tender peppers cooked slowly over low heat, melting texture and sweet flavor.

Small fried green peppers, salted with coarse salt. Most are mild, but some can be spicy.

A special creation by the chef based on available seasonal ingredients.

Spanish mountain cured ham, aged and thinly sliced.

Cured meat made from marinated and dried pork loin.

Pork sausage seasoned with paprika, bright red color and spicy taste.

Dry cured meat, thinly sliced.

Large wooden board with an assortment of various Spanish cured meats (ham, chorizo, loin, sausage).

High-quality Iberian ham board (Bellota), from acorn-fed pigs. Exceptional nutty flavor.

Cold soup made from tomatoes, cucumbers, peppers, and olive oil. Refreshing and vitamin-rich.

Small whole baby squid quickly grilled on a hot plate, seasoned with garlic and parsley.

Shrimp served sizzling in hot olive oil infused with garlic and chili.

Grilled elongated razor clams, firm flesh and delicate marine flavor.

Simple and fresh salad with alternating slices of tomatoes and mozzarella cheese, drizzled with olive oil.

Tuna steak cooked Basque-style, served with piperade (mixture of peppers, tomatoes, onions) and rice.

Fresh grilled sardines, served with rice and stewed vegetables.

Thick grilled salmon steak, served with a rustic mashed potato and black olive paste.

Raw salmon cut into small cubes and seasoned, served fresh with fries and salad.

Tuna seared on the outside and raw inside, thinly sliced. Served with fries and salad.

Grilled octopus tentacles, tender and slightly crispy, served on a creamy puree.

Traditional chicken dish simmered with peppers and tomatoes (piperade), served with potatoes.

Pork loin topped with melted sheep cheese, served with fries and salad.

Grilled beef skewers (flank steak). Tender and flavorful meat.

Revisited burger with local ingredients (often sheep cheese or mild peppers), served with fries.

A special burger recipe that changes regularly based on the chef's inspiration.

Portion of homemade fried potatoes.

A bowl of fresh mixed salad.

Classic salad with romaine lettuce, breaded chicken, parmesan cheese, croutons, and creamy dressing.

Salad with local flavors, grilled seafood, and small peppers.

Fully vegetarian salad rich in marinated and fresh vegetables.

Gourmet Italian-inspired salad with cured meats, creamy cheese, and preserved vegetables.

Cream dessert flavored with citrus and cinnamon, topped with a layer of crunchy caramelized sugar.

Brioche soaked in a mixture of eggs and milk, pan-fried in butter, served hot with ice cream.

Creamy fresh cheese served with a renowned local black cherry jam.

Traditional cake from the region, golden shortcrust pastry filled with pastry cream.

Creamy rice pudding, a classic and comforting dessert.

Individual chocolate cake served warm with a molten liquid center.

Portion of traditional sheep cheese from the region, firm pressed curd.

Special dessert prepared daily by the chef.

Cup of three scoops of ice cream or sorbet in seasonal flavors.

Reduced price for non-alcoholic cocktails during Happy Hour.

Large glass of draft beer (approx. 50cl) at a reduced price.

Pitcher of sangria (red wine, fruit, spices) to share.

Creamy cocktail with rum, coconut cream, and pineapple juice.

Refreshing long drink mixing rum, cola, and lime juice.

Bitter and sparkling Italian orange aperitif.

Classic Cuban cocktail made with fresh mint, lime, and rum.

Tangy tequila cocktail served in a salt-rimmed glass.

Fruity and colorful cocktail (green) with a banana and coconut flavor.

Cocktail mimicking sunrise colors with orange juice and grenadine syrup.

Fruity and sweet cocktail made with vodka and fruit juices.

Exotic non-alcoholic drink with tropical flavors.

Refreshing blend of various non-alcoholic fruit juices.

Non-alcoholic version of the famous Mojito, very refreshing.

A glass of traditional Spanish drink made with red wine and fruit.

A large pitcher of sangria to share.

Half a liter of sangria.

Popular drinks: red wine mixed with lemonade (Tinto) or cola (Kalimotxo).

Half pint of draft beer.

Large draft beer.

Light blonde beer in individual bottle.

Selection of special or non-alcoholic beers.

Classic French anise-flavored aperitif, served with water.

Standard shot of strong alcohol.

Digestive liqueur, mint or whisky cream.

Aged French brandy, a refined digestif.

Spanish fruit liqueurs (apple, peach) or sloe gin (Pacharan).

Fortified wines or bitter aperitifs.

Traditional French cocktail of white wine and fruit cream.

Very dry and pale Sherry wine.

Sparkling natural mineral water.

Cola sodas.

Flavored iced tea.

Orange soda.

Tonic or citrus soda.

Lemon-lime soda.

Lemonade mixed with syrup (mint, grenadine, etc.).

Bottled fruit juices.

Freshly squeezed fruit juices on demand.

Special seasonal drinks.

Short, strong coffee.

Decaffeinated espresso.

Espresso with a drop of milk.

Espresso diluted with hot water.

Two shots of espresso in a large cup.

Coffee with milk.

Hot chocolate drink with cocoa and milk.

Espresso topped with creamy milk foam.

Selection of teas or herbal teas.

Still natural mineral water.

Italian sparkling natural mineral water.