Taberna Hamon Hamon

Classic and thick Spanish omelette made with eggs, potatoes, and caramelized onion. Cooked until juicy inside. Served hot.

An individual portion or slice of the classic Spanish potato omelette.

Variation of the Spanish omelette that incorporates pieces of cured chorizo, adding a smoky and paprika flavor.

Omelette made with fresh spinach, offering a more vegetal and lighter flavor.

Small portions of creamy béchamel dough mixed with Serrano ham, breaded and fried until golden.

Creamy croquettes filled with a mixture of chopped mushrooms.

Croquettes with an intense flavor of Cabrales blue cheese from northern Spain.

Tasting platter including a variety of the different croquettes available on the menu.

Fried egg dish with a runny yolk served on a bed of fried potatoes and accompanied by chorizo.

Fried eggs served on crispy fried potatoes and topped with high-quality Iberian ham slices.

Small Galician green peppers fried in olive oil and seasoned with coarse salt. Some may be spicy.

Fried potato slices covered with a spicy tomato sauce (salsa brava) and a touch of aioli.

Fresh mushrooms sautéed in a pan with plenty of chopped garlic, olive oil, and parsley.

Scrambled eggs gently cooked with spinach leaves and pieces of Iberian ham.

Roasted or sautéed mushrooms accompanied by Iberian ham and melted cheese.

Tender artichoke hearts cooked and served with shavings or slices of Serrano ham.

Selection of seasonal vegetables cut and grilled with a little oil and salt.

Roasted red peppers stuffed with a creamy cod brandade.

Shrimp served sizzling in a clay pot with olive oil, garlic slices, and chili.

Fresh cuttlefish grilled until tender, dressed with a green sauce of garlic and parsley.

Whole small squids, floured and fried in abundant oil until crispy.

Slices of cooked octopus served on a bed of potatoes, sprinkled with sweet and hot paprika, and drizzled with olive oil.

Fluffy fried balls made from a mixture of shredded cod, flour, and egg.

Sautéed gulas (surimi-based eel substitute), shrimp, and mushrooms with garlic and chili.

Chorizo pieces slow-cooked in red wine, resulting in a rich and flavorful sauce.

Slices of blood sausage (sausage made with blood and rice and spices) grilled until crispy on the outside.

Fried or sautéed chicken pieces with a generous amount of garlic cloves.

Marinated pork skewers in a blend of Moorish spices (cumin, coriander, paprika) and grilled.

Traditional Spanish rice cooked in a paella with saffron and a variety of seafood such as shrimp, mussels, and squid.

Rice cooked with squid ink, giving it its characteristic black color, accompanied by pieces of cuttlefish or squid.

Mixed meat paella combining pieces of chicken and slices of Spanish chorizo.

Vegetarian paella made with a variety of seasonal mushrooms.

Tender pork tenderloin grilled and bathed in a creamy mushroom sauce.

Whole blood sausage baked in the oven, which concentrates its flavor and leaves the skin crispy.

Special cut from the Iberian pig located at the front of the loin, very juicy and tender, grilled.

Iberian pork cheeks slow-stewed in red wine until the meat is falling apart.

Beef cheeks stewed until very tender, served with a side of mashed potatoes.

Grilled veal entrecote steak served with a side of fried Padrón peppers.

Traditional Madrid stew of beef tripe and chickpeas, slowly cooked with spices.

Homemade stew of lentils cooked with chorizo, vegetables, and paprika.

Rich and hearty dish of large white beans (fabes) cooked with chorizo, blood sausage, and bacon.

A complete stew including chickpeas, various meats, and vegetables.

Snails cooked in a casserole with a flavorful sauce of herbs and spices.

House wine from the La Rioja region, made mainly with Tempranillo grapes.

Red wine from the Somontano region, a blend of international and local grapes.

Red wine from Jumilla based on Monastrell grape.

Valdepeñas house wine, barrel-aged, made with Tempranillo.

Red wine from Calatayud made with Garnacha grape.

Organic red wine from Priorat.

Classic crianza red wine from Rioja.

Red wine from Extremadura with 12 months of aging.

Organic and vegan red wine from Uclés.

Crianza red wine from La Mancha.

Young red wine with barrel aging from Ribera del Duero.

Red wine from Jumilla, known for its fruity intensity.

Crianza red wine from Rioja Alavesa.

Selected red wine from Priorat.

Red wine from Priorat.

Red wine from Yecla.

Red wine from Penedès.

Modern crianza red wine from Rioja.

Powerful and structured red wine from Toro.

Galician red wine from the Ribeiro region.

Young red wine with barrel aging from Ribera del Duero.

Red wine from Ribera del Duero with 9 months of barrel aging.

Natural red wine from Castilla y León.

Young and powerful red wine from the Toro region.

Organic red wine from Castilla y León.

Red wine from the Emilio Moro wineries in Ribera del Duero.

Village red wine from Labastida, Rioja.

Crianza wine from Rioja.

Red wine from the Toro region.

Reserve wine from La Mancha from the Fernández Rivera family.

Crianza wine from Ribera del Duero.

Special edition crianza from Rioja.

Red wine from Ribera del Duero.

Organic red wine from Toro.

Red wine with aging in wood from Jumilla.

Classic reserve wine from Rioja.

Reserve wine from Rioja Alavesa.

Gran reserva wine from Rioja with long aging.

Reserve wine from an emblematic Rioja winery.

Red wine from the island of Mallorca.

Traditional reserve red wine from Rioja.

Iconic red wine from Ribera del Duero.

Red wine from Priorat.

High-expression red wine from Rioja.

Entry-level red wine from Álvaro Palacios winery in Priorat.

Red wine from the Montsant region.

Young red wine from Priorat.

Red wine from Bierzo made primarily with Mencía.

Estate reserve wine from Rioja.

Reserve wine from Ribera del Duero.

Reserve wine from Ribera del Duero.

Classic reserve wine with a long tradition in Rioja.

Reserve wine from La Rioja Alta S.A.

A powerful and full-bodied red wine from Toro.