Caves Saint Gilles

Fresh anchovy fillets marinated in vinegar, olive oil, and garlic. They have a bright white color and a firm yet tender texture. Acidic and refreshing flavor, ideal for whetting the appetite.

Slice of toasted bread topped with alboronía (a traditional stew similar to pisto) and sardines. A combination of flavors from the garden and the sea. Crispy and flavorful.

Fresh salad with ingredients typical of the Mediterranean diet. Light and healthy, usually dressed with extra virgin olive oil.

Cured ham of the highest quality, from Iberian pigs fed with acorns. Intense, complex flavor and fat that melts in the mouth. Served in thin slices at room temperature.

Slices of toasted bread rubbed with fresh tomato, olive oil, and salt. Simple yet delicious, crispy and juicy at the same time. The perfect accompaniment to cured meats and cheeses.

Table of aged Spanish sheep cheese served with quince paste and walnuts. The contrast between the salty cheese and the fruit sweetness is classic. Enjoyed as an appetizer or savory dessert.

Cold salad of potato, carrot, peas, tuna, and egg mixed with mayonnaise. Creamy and smooth. A very popular dish in Spanish tapas bars.

Roasted vegetables (usually pepper, eggplant, and onion) peeled and cut into strips. Served dressed with olive oil and salt. Smoky flavor and tender texture.

Portions of creamy dough (béchamel) mixed with various ingredients, breaded and fried. Crispy on the outside and very smooth on the inside. Served hot.

Pieces of fried potato served with a spicy 'brava' sauce and sometimes aioli. A tapas classic, crispy and flavorful.

Thick omelet made with eggs and fried potatoes (and sometimes onion). Served in a wedge or diced. Juicy and comforting.

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

Small squid (chipirones) battered and fried until golden. Served with a lemon-garlic mayonnaise. Crispy and tender.

Fried eggs with liquid yolk served on a bed of fried potatoes and chorizo. The eggs are broken to mix the yolk with the rest. A hearty and flavorful dish.

Small squid grilled with oil, garlic, and parsley. Intense sea flavor and tender texture.

Mushrooms sautéed with plenty of garlic, served in a clay pot with an egg. Aromatic and juicy.

Dough filled with tuna, meat, or cod with sautéed onion and pepper, baked until golden. Typical of Galicia.

Small floured fish fried in very hot oil. They are very crispy and can be eaten whole. Typical of the Andalusian coast.

Traditional slow-cooked veal stew with vegetables and sauce. The meat is very tender and flavorful.

Peeled prawns cooked in boiling olive oil with garlic and chili. Served sizzling in a clay pot. Spicy and aromatic.

Battered and fried slices or sticks of eggplant, drizzled with cane honey. A delicious mix of sweet and savory, crispy on the outside.

Fresh chorizo cooked in apple cider. The chorizo releases its fat and absorbs the fruity flavor of the cider. Served hot in slices.

Cooked octopus cut into slices, served on a bed of potatoes (cachelos) and dressed with olive oil, paprika, and coarse salt. Tender texture and smoky flavor from the paprika.

Rice dish cooked with a variety of seafood and fish broth. The rice absorbs the flavors of the sea. Traditionally served in the paella pan.

Rice cooked with squid ink, giving it an intense black color and a deep sea flavor. Includes tender squid.

Version of paella with chicken meat and seasonal vegetables. Milder, more rustic flavor than seafood versions.

Creamy baked cheesecake, topped with a sweet and sour blueberry sauce. Smooth and rich texture.

Chocolate dessert with a dense and smooth texture, similar to a thick mousse or ganache. Intense cocoa flavor.

Traditional dessert of pastry cream topped with a crunchy layer of caramelized sugar. Similar to crème brûlée but with a hint of lemon and cinnamon.

Soft flan made with Jijona nougat (soft almond nougat). Sweet and almondy flavor with a silky texture.

Menu option including a first course (starter) and a main course. Ideal for a light lunch.

Menu option including a main course and a dessert. For those who prefer to finish with something sweet.

Full menu including starter, main course, and dessert. The complete gastronomic experience of the day.

Young red wine with a blend of Tempranillo and Cabernet Sauvignon grapes. Fruity and balanced.

Red wine from the Rioja region. Classic, with notes of red fruits and a touch of wood.

Elegant and structured Rioja Crianza. Aged in barrels, it offers complex flavors of spices and ripe fruit.

Reserva wine with longer aging time. Smooth, with developed notes of vanilla and leather.

High-quality Rioja Reserva. Balanced, persistent, and with deep aromas.

Limited special edition. An exclusive wine with a unique character and careful grape selection.

Red wine from Ribera del Duero. Intense, full-bodied, and with marked tannins.

Ribera del Duero wine with personality. Robust and flavorful.

Gran Reserva, the highest aging category. Exceptional aromatic complexity and silky mouthfeel.

Rioja wine fermented in cement tanks, which preserves the freshness of the fruit. Elegant and modern.

High-end estate wine. Pure expression of the Ribera del Duero terroir.

A legendary Rioja classic. Traditional style with long aging, noble oxidized notes, and great elegance.

Premium author's wine. Powerful, concentrated, and intended for special occasions.

Young white wine made from Verdejo grapes. Very aromatic, fresh, and with herbaceous notes.

Vegan white wine from the Terra Alta region (Catalonia). Full-bodied and mineral white Garnacha.

Rioja white, fresh and balanced. Ideal for accompanying fish and appetizers.

High-end white wine from Penedés. Complex, structured, and elegant.

Rosé wine made with a blend of red grapes. Fresh, fruity, and easy to drink.

Rosado from Rioja Alta. Pale color, delicate aromas and good acidity.

Spanish sparkling wine made by the traditional method. Fine bubbles, fresh, and elegant. Perfect for toasting.

One-liter pitcher of traditional sangria made with red wine, chopped fruit, and sugar. Refreshing and sweet.

Individual glass of red wine sangria. Served with ice and fruit.

One-liter pitcher of white sangria made with Cava (sparkling wine). Lighter and bubblier than traditional.

Individual glass of Cava sangria. Refreshing and sparkling.