La Paella

Small grilled and peeled Spanish red peppers. They are mild, fleshy, and slightly sweet, often served warm.

Small green peppers from Galicia, fried in oil and sprinkled with coarse salt. Most are mild, but some can be surprisingly spicy.

Mussels served either stuffed with béchamel and fried (tigres), or cold with a vinaigrette of diced fresh vegetables (peppers, onions).

The traditional Spanish omelet, thick and fluffy, prepared with potatoes confited in olive oil and eggs.

Fine and spicy Basque red sausage, rich in paprika. Served fried or grilled, it is juicy and full of flavor.

Breaded and fried morsels, filled with a creamy béchamel mixed with shredded chicken. Crispy on the outside and creamy on the inside.

Small whole fish fried in a light batter. An Andalusian classic, crispy and salty, to be eaten with your fingers.

Crispy fried potato cubes, topped with a spicy 'bravas' sauce made from tomatoes and chili, sometimes served with aioli.

Shrimp sautéed in sizzling olive oil with plenty of garlic and a hint of chili. A very aromatic dish served hot.

Grilled cuttlefish on a hot plate, simply seasoned with an olive oil and herb dressing. Firm but tender texture, delicate marine flavor.

Superior quality Iberian pork dry sausage, seasoned with pimentón (paprika). Intense, smoky, and slightly spicy flavor.

Dried and aged Iberian pork tenderloin. A lean, tender, and very flavorful cured meat, considered one of the best in Spain.

Cured mountain Serrano ham. Silky texture and characteristic salty taste.

Serrano ham platter served with toasted bread rubbed with garlic and fresh tomato, drizzled with olive oil.

The ultimate Spanish ham, from black pigs fed on acorns. Marbled, melt-in-your-mouth texture with an incomparable nutty flavor.

Dried and lightly smoked beef ham from the León region. Texture similar to cured ham but with a pronounced beef flavor.

Squid rings coated in flour and fried until golden. Served crispy, often with a lemon wedge.

Elongated shellfish (razor clams) quickly cooked on a hot plate. Tender and briny flesh, seasoned with olive oil, garlic, and parsley.

Galician specialty: tender boiled octopus cut into slices, served on potatoes and generously sprinkled with paprika and olive oil.

Spanish sheep's milk cheese, aged for a few months. Firm but supple texture, mild taste with a slight tang.

Manchego cheese aged longer (vintage). Harder and more crumbly texture, more intense, sharp, and complex flavor.

Manchego cheese variety flavored or coated with black pepper, adding a spicy note to the rich sheep's milk cheese flavor.

Choice between a classic Spanish mixed salad with fresh vegetables or a warm goat cheese salad.

Rich mixed salad with vegetables, tuna, hard-boiled eggs, and anchovies, typical of the Aragon region.

Hearty Catalan salad incorporating various local cured meats like chorizo and sobrassada, as well as eggs.

Large whole king prawns grilled on the griddle. Served simply with salt and lemon to appreciate the flavor of the product.

Grilled monkfish tail. This fish with firm, white flesh has a texture similar to lobster.

Generous assortment of grilled fish and seafood. Ideal for tasting a variety of seafood.

Traditional Catalan fish and seafood stew, cooked in a rich and flavorful sauce.

Grilled beef steak, served with homemade fries and salad.

Dish similar to paella but prepared with short, small pasta (fideos) instead of rice, cooked in fish broth.

Comforting dish of fried eggs placed on fries, which are cut (broken) so the yolk flows over the potatoes.

Dish combining seafood (squid) and land (chorizo) in a tomato sauce, served with rice.

Peruvian appetizer served cold, made of layers of potato puree seasoned with lemon and yellow chili, topped with tuna and avocado.

Raw fish marinated in lime juice (leche de tigre), served fresh with red onions and cilantro. Iconic Peruvian dish.

Peruvian beef stir-fry with Asian influences, cooked in a wok with soy sauce, onions, and tomatoes. Served with rice.

Saffron rice cooked in a wide flat pan with a mix of seafood and chicken. The rice absorbs all the flavors of the broth.

Meat-free or fish-free version of paella, rich in seasonal vegetables cooked with saffron rice.

Seafood-only paella. A pronounced briny taste thanks to the shellfish, squid, and crustaceans.

The original recipe from Valencia, prepared with meat (chicken, rabbit) and beans, without seafood.

Egg flan topped with liquid caramel. A smooth and melt-in-your-mouth texture, a classic of Spanish cuisine.

Traditional Spanish confectionery made with almonds and honey, similar to nougat.

Dessert typical of Catalonia, similar to crème brûlée but flavored with citrus and cinnamon, with a caramelized sugar crust.

Refreshing frozen dessert with citrus flavor, enhanced with a touch of liqueur.

Bread slices soaked in milk or wine, fried and sweetened. Served warm, here with ice cream.

Very popular combined dessert plate in Spain, including flan, fruits in syrup, and ice cream.

Child-friendly options available upon request.