Ricos

A classic Spanish cold soup made from blended raw vegetables like tomatoes, cucumbers, peppers, and onions. Refreshing, slightly tangy, and savory. Served chilled, perfect for hot weather.

A creamy soup made with fresh mushrooms. Earthy and rich in flavor with a smooth texture. Typically served warm.

A fresh salad featuring creamy avocado slices, tomatoes, red onions, and crisp lettuce. Light and healthy with a mix of textures. dressed lightly to enhance the ingredients.

A traditional Mediterranean salad with blocks of salty feta cheese, olives, tomatoes, and onions dressed in olive oil. Savory, tangy, and fresh. Enjoy as a refreshing starter or side.

Homemade Spanish meatballs served in a savory tomato sauce with a mild spicy kick. Tender and rich in flavor. A staple tapas dish often eaten with bread.

Tender lamb cutlets grilled to produce a smoky char. Juicy and savory with the distinct flavor of lamb. Served on the bone for easy eating.

Grilled beef tenderloin slices that have been marinated for extra flavor. Tender yet offering a satisfying chew. Savory and smoky from the grill.

Breaded and fried rolls filled with a creamy mixture of chicken and spicy chorizo sausage. Crispy on the outside, soft and savory on the inside. A popular finger food.

Pan-fried chicken livers cooked with aromatic herbs, garlic, peppers, and a splash of cognac. Rich, creamy texture with a deep savory flavor. Best enjoyed by those who appreciate organ meats.

Spanish pork sausage seasoned with paprika and grilled until charred. Smoky, spicy, and savory with a firm texture. A classic tapa.

A thick Spanish omelette made with eggs, potatoes, onions, and pieces of chorizo sausage. hearty and comforting with a soft texture. Served in slices or wedges.

Cubes of beef sirloin sautéed with aromatic garlic and spicy chili. Served sizzling hot. Savory, spicy, and rich.

Grilled pork neck fillet, known for its tenderness and flavor. Served with a sweet and spicy chili marmalade dip. Smoky meat paired with a zesty condiment.

Grilled skewers of marinated chicken meat. Tender and savory with a light char. Easy to eat as a snack or appetizer.

Grilled meat skewers available in beef or lamb. Savory and smoky from the grill. Served as a convenient handheld snack.

Chicken pieces cooked with spicy chili and aromatic garlic. Served in a hot sizzling pot to maintain temperature. Spicy and flavorful.

Roast suckling pig featuring crispy skin and very tender meat. Rich, fatty, and savory. A celebratory dish often shared among diners.

Baby back pork ribs slow-cooked until tender. Glazed with a homemade sauce. Sweet, savory, and falling off the bone.

Galician-style squid cooked in its own ink with olives, peppers, and aromatics. Flamed with brandy for depth. Rich, briny, and savory.

Plump scallops quickly fried with garlic and chili. Offers a mild spicy kick while maintaining the scallop's natural sweetness. Served sizzling hot.

Fresh sardines seasoned simply with salt and pepper and grilled. Smoky skin and rich, oily fish flavor. A simple and traditional seafood tapa.

Fresh prawns cooked rapidly over high heat with garlic and chili. Served sizzling. Mildly spicy, savory, and aromatic.

Prawns stuffed with Spanish Manchego cheese, wrapped in salty bacon, and deep-fried. Crispy, savory, and creamy inside. A rich and indulgent bite.

Grilled fresh squid seasoned with salt, pepper, and lemon. Served with a spicy vinegar sauce for dipping. Smoky, chewy, and tangy.

Squid rings coated in semolina flour and deep-fried until golden. Seasoned with salt and pepper. Crispy on the outside and tender on the inside.

Slices of smoked Norwegian salmon garnished with capers, onions, and dill. Dressed with olive oil and pepper. Silky texture with a smoky, salty flavor.

Fresh clams steamed in a white wine sauce. Savory and briny broth. Best eaten by extracting the meat from the shells.

White anchovies cured in vinegar. Tangy, salty, and tender. A traditional Andalusian tapa served cold.

Eggplant baked with tomatoes and topped with Spanish Manchego cheese. Soft, savory, and cheesy. A rich vegetarian dish.

Grilled asparagus spears topped with creamy béchamel sauce and melted Gruyère cheese. nutty, creamy, and savory.

Whole or sliced mushrooms sautéed with plenty of garlic. Earthy and aromatic. A simple but flavorful vegetarian option.

Fried potato chunks served with your choice of sauce. 'Bravas' is a spicy tomato sauce, while 'Al Ajo' features garlic. Crispy outside and fluffy inside.

Toasted bread topped with a mixture of chopped cherry tomatoes, garlic, shallots, and fresh basil. Crunchy, fresh, and herbaceous.

Small green Padrón peppers blistered on the grill and sprinkled with sea salt. Mostly mild with an occasional spicy surprise. smoky and savory.

Bread toasted with garlic butter or oil. Crispy, buttery, and aromatic. Perfect for dipping in sauces.

Traditional Spanish saffron rice dish cooked with an assortment of fresh seafood like prawns, squid, and clams. Rich in ocean flavors with a slightly crispy rice bottom (socarrat). Served in a shallow pan.

House special paella featuring a mix of meat and seafood: chicken, prawns, and chorizo sausage. Savory, smoky, and filling. Cooked with saffron rice.

Black paella colored and flavored with squid ink. Contains fresh squid and scallops. Has a distinctive savory, briny taste and striking black appearance.