La Bodega Cambronne

A thin, bright red pork sausage, originating from the Basque Country and Navarre. It is seasoned with garlic, salt, and paprika (pimentón), which gives it its characteristic color. It is fried or grilled, offering a juicy texture and a rich, slightly spicy flavor.

Tender chicken pieces marinated then breaded to be crispy. They are served with a creamy Caesar sauce. A flavorful dish combining the crunch of the breading with the tenderness of the meat.

A homemade burger made with a ground chicken patty. It is topped with melted cheddar cheese, onions, and an egg. Served as a hearty and comforting dish.

Marinated pork loin slices grilled on a hot plate (la plancha). The meat is tender and juicy with grilled aromas. It is a classic of Spanish cuisine, simple and tasty.

A typical Spanish black pudding from the Burgos region, made with rice, pork blood, onion, and spices. It has a firm texture due to the rice and an earthy, spicy flavor. Often served fried or grilled for a crispy exterior.

Traditional Spanish meatballs simmered in a rich sauce. They are tender and infused with the flavors of tomato sauce and vegetables. Generally enjoyed as tapas or a main course with bread.

Beef slices seared very briefly to remain raw inside, served with a herb chimichurri sauce. The meat is tender and delicate, enhanced by the sauce's acidity and aromatics. A fusion dish combining Japanese technique with Latin flavors.

The iconic Spanish omelette, thick and fluffy. It is made with potatoes confited in olive oil, eggs, and onions. Served warm or at room temperature, it offers a melting and comforting texture.

A cold potato salad mixed with mayonnaise, tuna, and small diced vegetables. Creamy and fresh, it is a very popular tapa in Spain. Often eaten with crispy breadsticks.

Small green peppers from Galicia, fried in olive oil and sprinkled with coarse salt. Most are mild, but some can be surprisingly spicy. They are eaten whole (except for the stem) as an appetizer.

Potato cubes fried until golden and crispy. They are topped with a spicy 'brava' sauce made from tomato and paprika. It is one of the most famous tapas in Spain.

A hearty dish consisting of fried eggs served over a bed of fries or sautéed potatoes. The egg yolks are broken (rotos) to coat the potatoes, often accompanied by cured ham. Rich, savory, and very satisfying.

Raw sea bass pieces marinated in lime or citrus juice. The acidity lightly 'cooks' the fish, which remains tender and fresh. Usually served with cilantro, red onion, and sometimes chili.

Rings of squid coated in batter and fried until golden. They are crispy on the outside and tender on the inside. Served with a garlic aioli sauce for dipping.

Very small whole squid quickly cooked on a hot plate. They have a delicate marine flavor and a tender texture. Simply seasoned with garlic, parsley, and olive oil.

Whole fresh anchovies, lightly floured and fried. They are often eaten whole, bones and all, as they are very fine. Crispy and salty, they go well with a squeeze of lemon.

Large grilled shrimp in their shells on the griddle with plenty of coarse salt. Served with a garlic and parsley sauce. You have to peel them yourself, which is part of the experience.

Boiled octopus served on sliced potatoes. It is generously drizzled with olive oil and sprinkled with paprika (pimentón) and sea salt. The octopus texture is firm but not rubbery.

Fresh anchovy fillets marinated in vinegar, olive oil, and garlic. They are white in color and have a tangy, fresh taste, unlike brown salted anchovies. Served cold, often with chips or olives.

Razor clams (elongated mollusks) quickly grilled. They have a firm texture and a mild, briny flavor. Simply seasoned with oil, garlic, and parsley to avoid masking the seafood's taste.

A selection of Spanish cheeses, typically including Manchego (sheep's milk). The cheeses vary in aging and texture, from firm to creamy. Served with bread or sweet accompaniments like quince paste.

Cured ham from acorn-fed Iberian pigs (bellota). This is a very high-quality ham, with infiltrated fat that melts in your mouth. Complex nutty flavor and silky texture.

An assortment of Spanish cured meats. Usually includes chorizo (spicy), salchichón (salami), and lomo (cured loin). Ideal for sharing as an appetizer.

A large board combining a selection of cured meats and cheeses. Allows you to taste a variety of specialties in one order. Perfect for sharing with a glass of wine.

Fried dough sticks filled with melted white cheese. Originating from Latin America, but popular in Spain. Crispy on the outside, gooey on the inside.

Creamy croquettes made with béchamel sauce and pieces of Serrano ham. Breaded and fried until golden. The inside is smooth and rich in flavor.

Cod croquettes (salted cod). Mixture of flaked fish and béchamel or potato. Mild fish flavor with a crispy texture.

A dish of seasonal vegetables, prepared according to the day's inspiration. Can be served grilled, sautéed, or as a salad. A light and healthy option.

Small roasted sweet red peppers, stuffed with a cheese and herb mixture. Served hot or cold, they are tender and flavorful. The sweet taste of the pepper pairs well with the creamy filling.

Small fried green peppers, served with sea salt. A portion likely suitable as a side dish or light starter.

A variation of paella where rice is replaced by small short pasta (fideos). Cooked in fish broth with seafood. The pasta absorbs the flavors and becomes slightly crispy on top.

Classic seafood paella. Saffron rice cooked with shrimp, mussels, squid, and other shellfish. A dish rich in marine flavors.

Vegetarian paella with various seasonal vegetables. The rice absorbs the flavors of the vegetable broth and spices. A colorful and flavorful dish without meat or fish.

Black rice cooked with squid ink, giving it its color and a distinctive iodized flavor. Usually contains pieces of squid or cuttlefish. Often served with aioli to mix with the rice.

Mixed paella combining meat (usually chicken) and seafood. Offers a variety of textures and flavors in one dish. Popular for those who want to try everything.

Cheesecake-style cheese cake, often creamier and less dense than the New York version. Served here with blueberry jam for a fruity and tangy touch.

The traditional Catalan dessert, similar to crème brûlée. An egg custard flavored with lemon and cinnamon, topped with a layer of crunchy caramelized sugar.

Two scoops of ice cream or sorbet. A simple and refreshing dessert to end the meal.

Individual chocolate cake baked to have a molten center. Served warm, offering a contrast of textures and an intense chocolate flavor.

A refreshing and festive drinkable dessert. Lemon sorbet mixed with Cava (Spanish sparkling wine), creating a sort of frozen cocktail.

Coffee served with a selection of mini-desserts. Perfect for tasting several sweets without ordering a full dessert.

A large tasting platter including several desserts from the menu. Ideal for sharing and trying everything from cheesecake to churros.

A varied selection of the restaurant's most popular tapas. Allows for a complete meal by sharing different tastes and textures, from seafood to vegetables.