Pan con Tomate

Our crispy “pan de cristal” from Catalunya, served with brushed tomato and EVOO

Jamón ibérico de bellota

Acorn-fed Ibérico ham cured 48-months

Anchoas de Santoña

Anchovies from Santoña, Cantabria, Spain

Boquerones en Vinagre

Pickled white anchovies from Santoña, Cantabria, Spain

Ensaladilla Ucraniana

Potato, carrots and green peas salad with mayonnaise, canned Spanish tuna, piquillo pepper and pickled piparra pepper

Empanada de Bonito

Galician white tuna and caramelized vegetables empanada

Pulpo a la Gallega

Boiled Spanish octopus with mashed potatoes, olive oil and smoked pimentón

Gambas al ajillo

Red shrimp confit with olive oil, garlic, chili, bay leaf and sherry wine

Almejas al Txakoli

Manila clams steamed with Txakoli white wine, garlic and parsley. Served with crispy bread. Soak the sauce!

Tortilla de patatas

Spanish potato and onion tortilla

Croquetas de Bacalao

Cod fish and bechamel fritters

Calamares a la andaluza

Fried squid Andalusian style

Mejillones a la marinera

Steamed mussels with spicy tomato sauce

A Valencian term for rice on the side, Arròs a banda is a dish of rice cooked in fish stock. Typical of coastal areas of Alicante, the dish originated from fishermen who repurposed leftovers, leaving nothing to waste. Our take on this classic includes a cuttlefish sofrito, artichokes, snow peas, and aioli. Don’t forget to add your favorite toppings!

Add Your Favorite Seafood!

Ostras en escabeche ahumado

Shigoku oysters served with smoked escabeche

Vieira con tomate y soja

Scallop crudo with soy sauce, citrus, grated tomato and EVOO

Gambeta roja con mantequilla ahumada

Mediterranean red, brown Butter, lemon zest and tarragon

Bacalao ahumado Carpier

Spanish cured and smoked cod dressed with roasted garlic and sherry vinegar dressing. Served with pan con tomate

Atún rojo con piparras

Red tuna belly crudo, Extra virgin olive oil, piparra pickled peppers and smoked pimentón

Brioche Roll de ventresca de atún rojo y papada ahumada

Toasted brioche roll filled with broken fried egg, smoked bacon, creamy mayo and red tuna belly crudo

Gamba Roja El Bulli 1996

Mediterranean Red shrimp carpaccio, caramelized onion cream, crispy bread

Cogollo “Gilda”

Gem lettuce dressed with olive juice, piquillo peppers, cured anchovies and boquerones

Hamachi “Gilda”

Hamachi crudo, dressed in olive juice, cured anchovies, pickled piparra pepper

Gamba roja a la plancha

Grilled Hawaiian red shrimp (4pc)

Carabinero “Lanzarote

Grilled red Mediterranean King prawn, confit potatoes, fried egg, alioli, and mojo rojo.

Chipirones con sobrasada

Grilled baby squid stuffed with spreadable chorizo ibérico

Garbanzos con Bacalao

Chickpeas, spinach and codfish stew served with a soft poached egg

Albóndigas con Sepia

Ibérico pork meatballs and cuttlefish stew served with fried diced potatoes

Merluza en salsa verde

Hake stew with snow peas and artichokes

Rabo de toro

Oxtail stewed in red wine and oloroso sherry and served with fried diced potatoes