ARROZ - Bangkok - Spanish Restaurant - Paella - Tapas

Marinated olives served as an appetizer. They have a salty and slightly acidic flavor, typical of Mediterranean cuisine. Enjoyed alone or with drinks.

Cooked mussels preserved in a sauce of vinegar, oil, and spices (escabeche). They have a soft texture and an intense, acidic flavor. Served cold as a tapa.

Classic Basque skewer with olive, chili pepper, and anchovy. Offers an explosion of vinegary, salty, and slightly spicy flavor in a single bite.

Half portion of anchovy fillets marinated in vinegar and olive oil. White, firm meat and refreshing acidic flavor. Eaten with bread.

Full portion of anchovy fillets marinated in vinegar, garlic, and parsley. Fresh and acidic flavor with a soft texture. Ideal for sharing.

Half portion of cured anchovy fillets in brine and olive oil. Very intense, salty, and umami flavor. Enjoyed on toast.

Full portion of Cantabrian anchovies in olive oil. Dark fillets with a powerful and salty flavor. A delicacy to accompany with wine.

Smoked sardine, served per unit. It has a meaty texture and a deep smoky and blue fish flavor. Usually served on bread or alone.

Thick, tender white asparagus, cooked. Delicate and slightly sweet flavor. Served cold, often with mayonnaise or vinaigrette.

Traditional cold soup of tomato, pepper, cucumber, garlic, and olive oil. Very refreshing and nutritious. Drunk or eaten with a spoon.

Portion of creamy béchamel dough with pieces of Iberian ham, breaded and fried. Crispy on the outside and melting on the inside. An essential classic.

Croquette filled with crab meat with a spicy touch. Creamy texture with sea flavor. Served hot and fried.

Vegetable croquette filled with a smooth mixture of eggplant, mushrooms, and spinach. Creamy and full of roasted vegetable flavor.

Fried potato cubes served with a spicy sauce (salsa brava) and sometimes alioli. Crispy on the outside and soft on the inside. The most popular tapa.

Small green peppers fried in olive oil and seasoned with coarse salt. Generally sweet, but some can be spicy. Eaten whole by removing the stem.

Cured pork sausage with spicy paprika, served hot or fried. Intense, smoky, and spicy flavor. Ideal to accompany with bread.

Fatty duck liver, usually served pan-seared or in a terrine. Unctuous texture and rich, delicate flavor. Considered a gourmet product.

Sautéed assorted mushrooms with shavings of Iberian ham. Combination of earthy flavors and the saltiness of the ham. Juicy and aromatic dish.

Classic Spanish potato omelette made with eggs and potatoes (and often onion). Thick, juicy, and golden on the outside. Served in portions or as tapas.

Variation of the potato omelette that includes pieces of chorizo. The chorizo adds reddish color and spiced flavor to the mixture.

Potato omelette flavored with black truffle. Earthy and elegant flavor that elevates the traditional dish.

Black sausage made from pork blood, rice, and spices. Served fried or grilled, crispy on the outside. Spiced flavor and soft texture due to the rice.

Selection of seasonal vegetables grilled or pan-seared. Smoky and natural flavor, dressed with olive oil and salt.

Stew of small green beans (verdinas) cooked with fish (monkfish) and clams. A comforting spoon dish with a seafood flavor.

Stew of tender chickpeas accompanied by prawns and pieces of octopus. Combination of legumes and seafood in a flavorful broth.

Cured ham of the highest quality, from acorn-fed Iberian pigs. Complex flavor, sweet and salty, with fat that melts in your mouth.

Half portion of Iberian acorn-fed ham. Perfect for tasting its intense flavor and silky texture.

Cured loin of Iberian pork, stuffed and aged. Lean meat streaked with spices. Delicate and paprika-flavored.

Slices of cured Iberian pork chorizo. Intense red color, paprika and garlic flavor with a firm texture.

Cured sausage similar to salami, seasoned with black pepper instead of paprika. Mild and meaty flavor.

Assortment plate with four varieties of Iberian cured meats. Ideal for trying different flavors and textures of Spanish charcuterie.

Mixed platter combining Iberian cured meats and a selection of cheeses. The perfect option for sharing and pairing with wine.

Tasting of three types of Spanish cheeses. May include Manchego, goat, or blue cheese. Variety of intensities.

Large board with five varieties of cheeses. Offers a complete journey through different textures and aging processes.

Large selection of cured meats and cheeses recommended by the house. Ideal for large groups as a main starter.

Toasted bread served with grated tomato, olive oil, and salt (Pan con Tomate). The classic and essential accompaniment on the Spanish table.

Simple salad of chopped fresh tomatoes with canned tuna (usually belly or loin). Dressed with good olive oil.

Luxurious salad with cooked lobster meat. Fresh, light, and with the sweet flavor of seafood.

Salad incorporating duck meat, likely cured duck ham or shredded confit. Intense flavor and interesting texture.

Classic Russian salad: mixture of cooked potatoes, vegetables, tuna, and mayonnaise. Served cold, creamy, and smooth.

Traditional green salad with lettuce, tomato, onion, and other ingredients like hard-boiled egg or tuna. Fresh and light.

Cold mixture of chopped seafood (octopus, prawns, mussels) with chopped vegetables in vinaigrette. Very refreshing and full of sea flavor.

Seafood paella cooked with rice, fish broth, shrimp, mussels, and squid. The rice absorbs all the flavor of the sea.

Black rice cooked with squid ink and cuttlefish. It has a distinctive dark color and a deep, iodized flavor. Usually served with alioli.

Paella 'del senyoret', where all the seafood is served peeled. Easy to eat, no need to use hands. Flavorful and clean rice.

The original paella from Valencia, made with chicken, rabbit, green beans, and "garrofón" (lima beans). Flavor of the countryside, rosemary, and saffron.

Rice cooked with pork ribs and chorizo. A hearty and very flavorful dish due to the fat from the sausage and meat.

Giant beef cut with a long bone (Tomahawk). Ideal for sharing, served grilled, juicy, and very flavorful.

Similar to paella but made with short noodles instead of rice. Cooked with seafood broth and fish pieces. Typical of Gandía.

Fideuá cooked exclusively with seasonal vegetables and vegetable broth. Flavorful and suitable for vegan diets.

Exquisite cut from the Iberian pig located near the loin. Very tender and juicy meat with infiltrated fat. Cooked on the grill or embers.

Asturian dish consisting of two large breaded veal cutlets stuffed with ham and cheese. Fried, crispy, and very hearty.

Portion of suckling pig (young pork) roasted in the oven. Crispy skin and very tender meat that falls off the bone.

Grilled lamb chops. Tender meat with bone and characteristic flavor. Usually served rare.

Slow-cooked lamb shank baked until tender. Intense and juicy flavor, typically seasoned with herbs.

Veal cheek meat slow-cooked, usually in red wine. Gelatinous and extremely tender texture.

Cut of aged "cebona" beef sirloin. Meat with good fat marbling, strong flavor, and firm texture.

Australian ribeye steak with high marbling (MB 5/6). Very juicy, tender, and with intense flavor thanks to the intramuscular fat.

Whole suckling pig roasted Segovian style. Golden and very crispy skin, buttery meat. Festive dish for sharing.

Fried dough in stick shape, crispy and sugary. Served with a cup of thick hot chocolate for dipping.

Creamy dessert that combines the sweetness of white chocolate with the tropical acidity of passion fruit. Smooth and refreshing.

Slice of bread soaked in milk or wine, coated in egg, and fried. Served with sugar and cinnamon or syrup. Moist and sweet interior.

Traditional egg custard dessert cooked in a water bath with liquid caramel. Smooth and wobbly texture.

Custard cream covered with a layer of crunchy burnt sugar. Similar to crème brûlée but with citrus and cinnamon flavor.

Baked cheesecake, often Basque style with a toasted top and a creamy or fluid center. Rich and milky flavor.

Traditional almond sponge cake without flour, originating from Galicia. Dense, moist, and with intense almond flavor.

Scoop of ice cream. Cold and creamy dessert available in various flavors.