Fuego

Small green peppers fried in olive oil until blistered and sprinkled with sea salt. Most are mild and sweet, but an occasional pepper can be spicy. Eaten whole by holding the stem.

A fried breadcrumb roll filled with a thick, creamy bechamel sauce and premium cured ham. Crispy on the outside and meltingly soft on the inside. Served individually as a savory snack.

Fresh prawns sautéed in hot olive oil infused with garlic and chili peppers. Savory, aromatic, and slightly spicy. Best enjoyed by dipping bread into the flavorful oil.

High-quality cured anchovy fillets from the Cantabrian Sea, known for their meaty texture and intense savory flavor. Served with crispy toast and a tomato spread. A sophisticated appetizer for seafood lovers.

A classic thick potato and egg omelet. Dense yet moist with layers of tender sliced potatoes. Served warm or at room temperature as a comforting tapas dish.

Premium cured ham from acorn-fed black pigs, thinly sliced to melt on the tongue. It offers a complex, nutty, and savory flavor with rich marbling. Enjoy it on its own to savor the quality.

Slices of sourdough bread grilled over charcoal for a smoky flavor, rubbed with fresh tomato, garlic, and olive oil. Crunchy, savory, and refreshing. A staple Catalan side dish.

A fusion snack featuring a fried steamed bun (bao) stuffed with popping salmon roe (ikura). Offers a contrast of hot, crispy dough and cool, salty ocean bursts. Eaten by hand.

A luxurious bite-sized treat consisting of a fried bun filled with rich sour cream and egg yolk, crowned with premium caviar. Creamy, savory, and indulgent. Best eaten in one or two bites.

Grilled chicken thigh skewers cooked over charcoal. Smoky, tender, and glazed with a savory soy-based sauce. A popular Japanese-style appetizer.

Thin wheat noodles tossed in a rich, creamy sauce made from sea urchin (uni). Briny, sweet, and umami-packed. A decadent fusion pasta dish.

A crisp corn tortilla topped with fresh sea urchin. Combines the crunch of the base with the creamy, sweet ocean flavor of the uni. A fusion finger food.

Steamed monkfish liver served on grilled bread. The liver has a rich, creamy texture similar to pâté or foie gras. Savory and delicate.

A puffed pastry bite filled with Manchego cheese and truffle essence. Airy, crispy, and intensely aromatic with earthy truffle notes. Eaten as a single bite.

Fatty duck liver grilled over charcoal to render the fat and add smokiness, served on toast. Rich, buttery, and melt-in-the-mouth texture. A decadent starter.

A light salad featuring sweet cherry tomatoes and crunchy walnuts dressed in a tangy mustard sauce. Fresh, crisp, and savory. Served as a refreshing side or starter.

Grilled lettuce hearts served with a rich Caesar-style dressing made from eggs and anchovies. Smoky, creamy, and crunchy. A warm variation of a classic salad.

Roasted eggplant, peppers, and onions served chilled with garlic mayonnaise (aioli). Smoky, sweet, and soft in texture. A traditional Catalan vegetable dish.

Raw amberjack slices dressed in a vibrant fruit and chili sauce. The fish is firm and mild, complemented by the sweet, sour, and spicy dressing. Similar to sashimi or ceviche.

Lightly seared tuna served with a herbaceous Spanish green sauce. The tuna is raw in the center and savory on the seared edges. A fusion of Japanese preparation and Spanish flavors.

Raw scallops from Hokkaido served with spicy mayonnaise and onion oil. Sweet, tender, and creamy with a hint of spice. An elegant seafood appetizer.

Chopped raw tuna mixed with a sauce made from sweet Spanish peppers. Smooth texture with a sweet and savory flavor profile. Served with crackers or chips.

A premium cut of Iberian pork shoulder, grilled to keep it juicy and tender. Served with a rich, sweet wine reduction. The meat is nutty and savory, often compared to beef steak.

Tender lamb chops cooked over an open fire. Smoky and flavorful meat served on the bone. Paired with roasted vegetables.

High-grade Japanese Wagyu beef rump cap, grilled over charcoal. Extremely marbled, rich, and meltingly tender. A luxurious steak experience.

Dry-aged Spanish beef known for its intense, deep flavor and firm texture. Grilled to highlight its beefy characteristics. Pricing is per weight.

Tender octopus slow-cooked then grilled, served with a flavorful foam made from spicy sausage. A playful interpretation of a Japanese snack using Spanish ingredients. Chewy yet tender texture.

A preparation of large deep-sea red prawns. Known for their distinct red color and intense flavor. Currently unavailable.

A giant red prawn delicacy from Spain, cooked to highlight its sweet meat and rich head juices. Served as a premium seafood dish.

A rotating selection of fresh fish imported from Japan. Preparation and type depend on the season. Ask staff for today's variety and price.

A creamy, crustless cheesecake incorporating savory fermented soybean paste. It balances sweetness with a hint of salt and umami. Soft, melting texture.

Fried dough sticks dusted with sugar, served with a dipping sauce made from white chocolate and sake lees. Crispy outside, soft inside, with a floral, sweet aroma.

A light, airy custard foam flavored with green tea, topped with a caramelized sugar crust and orange notes. A fusion take on the classic Spanish dessert.

A smooth caramel custard flavored with Spanish almond nougat and Japanese black sugar syrup. Rich, nutty, and silky. Served cold.