Da Rosa

Assortment of Mediterranean olives. Characteristic salty and fruity flavor. Ideal for an aperitif.

Large caper flower buds preserved in vinegar. Tangy flavor and crunchy texture. Eaten like gherkins.

Thinly sliced fried potatoes. Crispy and lightly salted. A snacking classic.

Potato chips flavored with truffle. Crispy texture with an earthy and sophisticated truffle taste.

Bread rubbed with garlic and fresh tomato, topped with basil. Crispy and refreshing. A Spanish specialty.

Small grilled Spanish red peppers. Mild, sweet, and slightly smoky flavor. Tender and melting texture.

Marinated artichoke hearts served with pesto. Delicate vegetal flavor enhanced by basil and olive oil.

Artichokes sautéed with pieces of spicy chorizo. Mix of earthy and spicy flavors.

Creamy preparation based on fish roe. Iodic flavor and creamy texture. Served with toast.

Duck or goose foie gras served with toast and salad. Rich, buttery, and melt-in-your-mouth. A festive dish.

Cooked blood sausage with Espelette pepper, served with coarse mashed potatoes. Intense and spicy flavor, soft texture.

Confit and shredded duck meat. Fibrous and fatty texture, very tasty. To spread on toast.

Exceptional Iberian ham from acorn-fed pigs. Deep nutty flavor and melting fat. Served in thin slices.

Aged Spanish cured ham. Salty flavor and slightly firm texture. A Spanish charcuterie classic.

Dried Iberian pork tenderloin. Lean and tender with a delicate paprika and spice flavor.

Spanish dry-cured pork sausage. Rich in flavor with peppercorns and tasty fat.

Spanish dry sausage seasoned with pimentón (paprika). Smoky and spicy flavor, characteristic red color.

Dried and lightly smoked beef served with parmesan shavings. Deep dried meat flavor.

Italian white lard aged in marble with spices. Buttery melting texture, delicate herbaceous flavor.

Assorted selection of Iberian cold cuts. Allows tasting different flavors and textures in one plate.

Slices of Norwegian smoked salmon served with salad. Silky texture and characteristic smoky flavor.

The most tender part of smoked salmon fillet. Served with classic accompaniments: creamy sauce and small pancakes.

Diced smoked salmon, seasoned. Fresh and refined, served with warm blinis.

Fatty and tender part of tuna (belly) served with oven-roasted vegetables. Rich in flavor and melt-in-your-mouth.

Small preserved sardines, served with a touch of lime for acidity. Intense marine flavor.

Fresh anchovies marinated in vinegar. White flesh, tangy and fresh taste. Served on toast.

High-quality salted anchovies preserved in oil. Powerful flavor and firm texture. A delight on toast.

Large orange spheres of fish roe that burst in the mouth. Iodic flavor, served with cream and blinis.

Prestigious sturgeon eggs. Dark grains, subtle and buttery flavor. Served traditionally with cream and blinis.

Simply cooked potatoes. Neutral and filling side dish.

Small crunchy salad served with a classic vinaigrette dressing. Fresh and light.

Romaine lettuce topped with parmesan shavings. Adds a salty and umami touch to the freshness of the salad.

Sweet beetroot slices served with parmesan. Pleasant sweet and savory contrast.

Small, thick pancakes of Russian origin. Soft texture, ideal for accompanying smoked fish or tarama.

Fried potato sticks. Crispy on the outside, tender on the inside.

Modern reinterpretation of the classic Niçoise salad. Fresh mix of vegetables, tuna, and eggs. A complete and colorful dish.

Fresh Italian cheese with a creamy center served with salad and vegetables. Rich and milky, balanced by acidic and salty vegetables.

Velouté or broth made with market vegetables. Comforting and healthy.

Mixed seasonal vegetables baked in the oven. Concentrated flavors from roasting.

Roasted vegetables with high-quality Iberian ham. The ham fat enriches the flavor of the vegetables.

Tubular pasta served with a variety of fresh vegetables. Tasty vegetarian dish.

Pasta in a tomato sauce spiced with chili and garlic. Spicy and simple Italian classic.

Pasta with flavors from southern Italy. Salty and marine mix with tuna, anchovies, and capers.

Pasta served with rich smoked salmon and fresh spinach. A creamy and flavorful combination.

Pasta with basil pesto served with a creamy burrata cheese ball. Very fresh and creamy.

Pasta with a creamy and spicy tomato sauce, topped with Iberian chorizo. Rich and zesty.

Creamy rice cooked slowly, with Pata Negra ham. A rich dish combining the sweetness of rice and the saltiness of ham.

Vegetarian risotto incorporating fresh seasonal vegetables. Creamy and flavorful.

Risotto enriched with pieces of smoked salmon. The smoky flavor delicately perfumes the creamy rice.

Layered sandwich with toasted white bread, filled with luxury Pata Negra ham. Served with fries.

Club sandwich filled with smoked dried beef (cecina). A tasty alternative to pork cold cuts.

Classic club sandwich revisited with smoked salmon. Fresh and gourmet.

Raw minced and seasoned beef. Served fresh with hot fries. A brasserie classic.

Aged Spanish sheep cheese served with quince paste. The classic combination of salty and sweet.

Aged hard Italian cheese. Granular texture and intense, fruity flavor.

Fresh Italian cheese with a melting center, served with basil sauce. Very creamy.

Tasting platter of different cheeses. Ideal for sharing and discovering several textures.

Two small Portuguese custard tarts (Pastel de Nata). Crispy puff pastry and egg custard.

One small individual Portuguese custard tart.

Fresh cheesecake on a biscuit base. Dense and creamy texture.

Chocolate cake with a molten center. Rich in cocoa and served warm.

Meringue-based dessert, whipped cream, and fresh fruit. Light, sweet, and crispy.

Spongy cake soaked in an alcoholic syrup (rum). Often served with whipped cream.