Chez Ramona

Iconic Spanish rice dish, cooked with saffron, rich broth, vegetables, and a mix of seafood and meats. Flavorful texture with a slightly crispy bottom.

Thick Spanish omelet with potatoes and onions. Dense and moist texture, served hot or warm.

Air-dried Spanish cured ham from the mountains. Thin slices with a salty, delicate, and umami flavor.

Small fried green peppers (likely Pimientos de Padrón) seasoned with coarse salt. Generally mild, but some can be spicy.

Spanish pork sausage seasoned with smoked chili (paprika). Rich, fatty, and slightly spicy flavor.

Spanish firm sheep's milk cheese. Characteristic nutty and sheep's milk flavor, slightly granular texture.

Fried potato cubes served with a spicy tomato sauce and sometimes aioli. Crispy and comforting.

Anchovy fillets marinated in vinegar, olive oil, and garlic (Boquerones en vinagre). Fresh and tangy taste, white and tender flesh.

Small whole squid lightly floured and fried. Crispy and tender texture, often served with lemon.

Squid rings or pieces prepared either grilled (a la plancha) for a smoky flavor, or fried in batter (a la romana) for crispiness.

Cooked mussels served with a sauce, often based on tomato, onion, and mild spices.

Fresh mixed salad, usually including lettuce, tomatoes, onions, olives, and often tuna or hard-boiled eggs.

Traditional Galician dish (Polbo a feira). Tender boiled octopus, cut into pieces, served over potatoes and sprinkled with paprika and olive oil.

Shrimp sautéed in sizzling oil infused with garlic and chili. Very aromatic and flavorful dish.

Cooked cod served with a sauce based on olive oil, garlic, and paprika (ajada). Flaky white fish.

Sea bream prepared baked or grilled, often served with vegetables or potatoes. Available only on Thursdays and Fridays.

Tender veal cutlet grilled or pan-fried, seasoned simply to highlight the meat.

Traditional Catalan dessert similar to crème brûlée. Cream flavored with lemon and cinnamon with a caramelized sugar crust.

Popular Italian dessert made of layers of coffee-soaked biscuits and rich mascarpone cream, dusted with cocoa.

Traditional Spanish confectionery, a type of nougat made from honey, sugar, egg white, and almonds.

Light and refreshing dessert option: either fruity water ices or a selection of fresh fruits.

Basque green apple liqueur, sweet and fruity taste, served very cold.

Grape pomace eau-de-vie (Orujo), strong and clear, typical after a Spanish meal.

Eau-de-vie distilled from figs, originating from Tunisia. Dry and fruity taste.

Italian lemon liqueur, sweet and intense with lemon zest aroma.

Black espresso coffee, served hot.

Hot infusion of tea leaves.