El Cervantes

A complete menu for groups including a variety of tapas to share, including cured meats, cheeses, and hot dishes. Alcoholic beverages (wine and sangria) are included. Ideal for discovering an assortment of Spanish specialties.

Spanish mountain cured ham, dried and aged. It has a firm texture and a salty, savory flavor. Served in thin slices, usually with bread.

Spanish cured meat made from marinated and dried pork tenderloin. The meat is lean, tender, and flavored with paprika. Enjoyed in thin slices.

Spanish dry sausage made from Iberian pork, seasoned with sweet or hot paprika (pimentón). Rich, smoky, and slightly spicy flavor. Fatty and melt-in-your-mouth texture.

The most prestigious ham in Spain, from Iberian pigs fed on acorns. Intense nutty flavor and melt-in-your-mouth texture. A delicate dish to savor on its own.

Spanish cheese made with a blend of cow, sheep, and goat milk. Firm texture and balanced taste. Served in triangles or cubes.

A varied assortment of Spanish cured meats and cheeses. Ideal for tasting a bit of everything. Perfect for sharing with a drink.

Toasted bread rubbed with garlic and topped with fresh tomato pulp, olive oil, and salt. Crispy and refreshing. An essential tapa accompaniment.

The classic tomato bread topped with slices of Serrano ham. The combination of crispy bread, fresh tomato, and salty ham is delicious.

Small Spanish red peppers roasted in the oven, sweet and slightly sugary. Tender and fleshy texture. Served simply seasoned or marinated.

Sweet piquillo peppers stuffed with a creamy Italian fresh cheese (ricotta). A blend of sweet and creamy flavors. Served cold as an appetizer.

Fresh anchovy fillets marinated in vinegar, olive oil, and garlic. Tangy flavor and tender texture (boquerones). Very popular as an appetizer.

Boiled or fried potato cubes topped with a creamy aioli sauce (garlic mayonnaise). Rich and garlicky. A classic tapa.

Fresh avocado puree prepared to order, seasoned with lime, cilantro, and onions. Creamy and fresh. Served with crispy corn chips for dipping.

Shrimp sautéed in hot olive oil with plenty of garlic and sometimes chili. Served sizzling in a small terracotta dish. To be enjoyed with bread for the sauce.

Whole shrimp grilled on a hot plate with coarse salt. Smoky flavor and juicy flesh. Eaten with fingers by peeling off the grilled skin.

Whole baby octopuses grilled. Tender inside and crispy outside. Seasoned with olive oil and lemon.

Rings of calamari coated in batter and fried until golden. Crispy and tender. Served hot, often with lemon.

Small calamari or pieces coated in flour and fried (Andalusian style). Less batter than the Roman style, lighter and crispier.

Small fried fritters made from cod (salted fish), herbs, and spices. Crispy on the outside and soft on the inside. Salty and spicy flavor.

Creamy béchamel croquettes with diced ham, breaded and fried. Melting on the inside and golden on the outside. A must-have Spanish tapa.

Fried potato cubes served with a spicy tomato sauce (salsa brava). Crispy and spicy. The most iconic tapa dish in Madrid.

Thick Spanish omelet filled with potatoes confited in oil and onions. Firm but moist texture. Enjoyed warm or cold.

Dish of fried eggs served over fries, all topped with Serrano ham. The egg yolks are broken to run over the potatoes. Rich and comforting.

Wheat tortillas folded and grilled, filled with melted cheese. Warm, crispy, and stringy. A simple and universally loved dish.

Grilled tortillas filled with melted cheese and pieces of spicy chorizo. Spicy flavor and crispy texture.

Small green peppers from Galicia, fried and sprinkled with coarse salt. Most are mild, but some can be spicy ('culinary Russian roulette').

Basque stew with peppers, tomatoes, and onions, with egg and ham. Colorful and flavorful, similar to ratatouille but with southwestern flavors.

Mushrooms sautéed in a pan with garlic and parsley. Simple, aromatic, and earthy. A flavorful vegetarian side dish.

Eggplant slices baked with cheese gratin on top. Melting and rich in flavor.

Ricotta cheese baked until golden, drizzled with honey and flavored with thyme. A warm, sweet and savory, creamy mixture.

Tender artichoke hearts sautéed with potatoes and diced ham. A rustic and flavorful dish.

Typical Burgos black pudding containing rice, which gives it a unique texture. Grilled to be crispy on the outside and soft on the inside. Spicy and rich flavor.

Chorizo slowly cooked in apple cider. The chorizo becomes tender and the sauce takes on a sweet and tangy flavor that balances the richness of the sausage.

Chorizo rings grilled and then reduced in a red wine sauce. Intense, winey, and spicy flavor. Perfect for dipping bread.

Tender and flavorful beef cut, grilled rare or medium. Served with mild accompaniments like peppers and shallots to complement the meat.

Tender meatballs simmered in a rich and flavorful tomato sauce. A classic family dish in Spain ( 'caseras' tapas).

Grilled pork tenderloin, lean and tender. Served simply to appreciate the quality of the meat.

A sort of gourmet tartine (montadito) with tender pork tenderloin and cured ham on toasted bread. A mix of textures and sweet and savory flavors.

Creamy scrambled eggs mixed with a variety of flavorful ingredients (cured meats, vegetables). A rich and complete dish, often served as a stew or scramble.

Fresh soup prepared daily according to the chef's inspiration and seasonal produce. Ask for today's flavor.

Prunes marinated in fruity Spanish red wine, served with a scoop of nougat ice cream. A sophisticated dessert with intense flavors.

Apples cooked until tender and caramelized, served with nougat ice cream. A warm and comforting dessert.

Ice cream flavored with Montélimar nougat (honey and almonds). Sweet, creamy, and crunchy.

Lime sorbet drizzled with vodka. A refreshing, tangy, and digestive dessert.