El Sol

Whole ham from Iberian pigs fed with acorns (Bellota), from Extremadura. Dark red meat marbled with fat, offering an intense, complex flavor and a melting texture. An exceptional piece for fine charcuterie lovers.

Whole shoulder of Bellota Iberian pig. Smaller than the ham but often more intense in flavor due to its proximity to the bone. Juicy texture and nutty aromas.

A complete assortment of the best Spanish specialties: ham, lomo (cured tenderloin), chorizo, and Manchego cheese. Ideal for discovering the variety of Iberian flavors in one box.

Selection of three renowned Spanish wines. Includes two reds (Rioja and Navarra) with fruity and woody notes, and a white (Albariño) that is fresh and mineral. Perfect to accompany a Spanish meal.

Plate of thinly sliced Bellota Iberian ham. Melts in your mouth with complex aromas of nuts and savory fat. To be enjoyed as is.

Slices of cured and marinated Iberian pork tenderloin. Firm yet tender texture, delicate flavor enhanced by paprika. A lean and refined charcuterie.

Slices of high-quality Bellota Iberian chorizo. Intense, smoky, and spicy flavor thanks to paprika. Rich and oily texture.

Spanish sheep's milk cheese, aged for 10 months. Firm and granular texture, intense flavor with notes of caramel and nuts.

Large fillets of smoked sardines served on toast with marinated vegetables. Cantabrian sardines are renowned for their quality and meaty flesh. Smoky and marine flavor.

White anchovy fillets marinated in vinegar. Tangy and fresh taste, tender texture. Served with olive oil and herbs, it is a classic and much-loved tapa.

Roasted vegetables (eggplants, peppers) typical of Catalonia, served with salted anchovies from Cantabria on toasted bread. A savory contrast between the sweetness of the vegetables and the saltiness of the anchovy.

Grilled squid on a hot plate (plancha) with garlic and parsley. Tender and slightly grilled texture, simple and delicious seafood flavor.

A 'marriage' of two types of anchovies: salted (brown anchovy) and marinated in vinegar (white boquerón). Served with vegetables, offering a perfect balance between saltiness and acidity.

Traditional dish from Galicia (Polbo á feira). Tender octopus tentacles served on warm potato slices, seasoned with olive oil, coarse salt, and paprika (pimentón). Mild and slightly smoky flavor.

A salad rich in Spanish flavors: Manchego cheese, Iberian ham, and marinated vegetables on a bed of peppery arugula. Fresh and gourmet.

Salad featuring tuna belly (fatty and tender part of the belly), accompanied by vegetables and cheese. Melting texture of the tuna that pairs well with the vegetables.

Spanish meatballs simmered in a rich tomato sauce. Tender and flavorful, a comforting dish often served as a tapa.

Tender artichoke hearts confited in olive oil. Served with peppers, they offer a melting texture and a delicate vegetal flavor.

A rustic purée of potatoes and onions, topped with diced Iberian chorizo. The chorizo fat melts into the warm potatoes for a very gourmet result.

The classic of tapas: crispy fried potato cubes, served with a spicy tomato sauce (salsa brava) and sometimes a little aioli. Spicy and addictive.

Small chorizos cooked in cider. The cooking softens the spiciness of the chorizo and creates a savory, slightly sweet and salty sauce.

Small green peppers from Galicia fried in olive oil and sprinkled with coarse salt. Most are mild, but some can be very spicy (a surprise!).

Creamy croquettes with béchamel and Iberian ham, breaded and fried. Crispy on the outside, melting on the inside with the salty taste of ham.

Cod (bacalao) croquettes. A creamy fish filling, coated in golden breadcrumbs. A delicious way to enjoy cod.

Vegetarian version of croquetas, filled with melting goat cheese and pine nuts for crunch. Rich and flavorful.