B

Thin dry sausage from Catalonia. Firm texture and savory taste. · Typically eaten as an aperitif, cut into small pieces.

Traditional rustic pâté made from pork, flavored with porcini mushrooms or green pepper. · Coarse texture and rich flavor. Served with country bread and pickles.

Terrine prepared with wild boar meat and flavored with Bergerac wine. · Pronounced gamey flavor and melting texture. Ideal on toasted bread.

Spreadable preparation based on flaked fish (tuna or mackerel) mixed with a creamy binder. · Creamy texture and marine flavor. Enjoy on toast or fresh bread.

Greek meze made from thick yogurt, grated cucumber, and garlic. · Fresh, creamy, and slightly tangy. Served as a dip with bread or vegetables.

Chickpea purée with tahini (sesame paste), lemon, and garlic. · Smooth texture and rich nutty flavor. A classic of Levantine cuisine, to be enjoyed with pita bread.

Large assortment of various tapas to share. · Generally includes a selection of charcuterie, cheeses, and spreads.

Large light blonde beer (50cl). · Refreshing with moderate bitterness.

Portuguese lager beer. Golden, with a rich, malty flavor. · One of Portugal's most popular beers.

Cloudy wheat beer, often flavored with citrus and coriander. · Sweet, light, and very refreshing.

India Pale Ale. Hopped beer with a pronounced bitterness and floral or fruity aromas. · For lovers of characterful beers.

Belgian-style beer, high in alcohol. Golden, complex, and often slightly spicy. · Enjoy slowly.

Mix of blonde beer and Picon (bitter orange liqueur). · Traditional aperitif from the North and East of France, bittersweet taste.

Fermented beverage made from apples. · Sparkling, fruity, and less alcoholic than beer.

Alcoholic mixed drinks. · Ask for the cocktail menu or the bartender's suggestions.