Le Petit Cervantes

A generous assortment of Spanish specialties, including various cured meats and cheeses. Ideal for sharing and discovering multiple flavors in one plate.

Spanish cured ham aged between 12 and 24 months, served in thin slices. It offers a firm yet supple texture and a characteristic salty flavor of mountain cured meats.

The jewel of Iberian charcuterie, from acorn-fed pigs. This ham is distinguished by its marbled fat, melt-in-your-mouth texture, and complex nutty flavor.

Dried and cured pork tenderloin, often seasoned with paprika. It is a lean cured meat with a delicate flavor and tender texture.

Dried beef ham, lightly smoked over oak wood. A specialty from northern Spain with a dark red color and an intense, deep flavor.

Dry-cured sausage made from Iberian pork. It has a fine grain and a rich flavor thanks to the quality of the fat from these free-range pigs.

Iconic Spanish dry sausage, seasoned with pimenton (smoked paprika). Bright red in color, it offers a spicy and flavorful taste.

Selection of typical cheese, likely Manchego (sheep's milk). Firm texture and buttery taste that pairs well with wine.

Rustic country pâté prepared according to Basque tradition. Often seasoned with Espelette pepper, served with bread.

Roasted red peppers until tender, peeled, then marinated in olive oil and garlic. A sweet, melting, and colorful starter.

Fresh avocado mash prepared to order, seasoned with lime, cilantro, and spices. Creamy and refreshing, served with chips or bread.

Cooked eggplant served cold or warm, accompanied by crumbled feta cheese. The combination of the vegetable's sweetness and the cheese's saltiness is classic.

Raw beef, knife-cut and seasoned with Kalamata olives. A Mediterranean variation of the classic tartare.

Oily fish (like mackerel or sardine) marinated raw in citrus juice. The marinade 'cooks' the fish, making it tender and tangy.

Anchovy fillets marinated in vinegar, garlic, and parsley (Boquerones). They are white, tender, and have a fresh vinegary flavor, without being too salty.

Folded wheat tortillas filled with melted cheese, grilled on a griddle. Crispy on the outside and gooey on the inside.

Fried potato cubes served with a spicy tomato sauce (salsa brava). An essential classic of Spanish tapas.

Grilled eggplant slices served hot, sprinkled with feta cheese. The melting eggplant contrasts with the fresh cheese.

Grilled or pan-seared pork tenderloin pieces, served in tapas portions. A tender and juicy white meat.

Beef or pork meatballs simmered in a rich and flavorful tomato sauce. Served hot, often with bread for the sauce.

Grilled pork tenderloin served as a main course. A lean and flavorful meat.

Grilled swordfish steak. It is a fish with firm, meaty flesh, similar to meat, with a delicate flavor.

Large rolled wheat tortilla filled with meat (chicken or beef), beans, and cheese. A hearty dish of Mexican inspiration.

Dessert consisting of a rich and creamy vanilla custard, topped with a thin layer of crunchy caramelized sugar.

Individual chocolate cake served warm. The exterior is cooked while the center remains molten and intensely chocolatey.

Thick and creamy plain yogurt, drizzled with sweet honey and sprinkled with crunchy dried fruits (walnuts, almonds, raisins). Simple and fresh.