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Food

 

Click here to download a pdf of our main restaurant menu

Aperitif snacks

Fresh goat cheese with salted breadsticks 2.50
Hot pickled chillies 1.90
Large Gordal olives with olive oil & orange 3.25
Manzanilla olives 2.70
Salted Marcona almonds 3.10
Spicy toasted broad beans 1.00

Acorn fed Ibérico charcuterie

Acorn fed Ibérico charcuterie selection: shoulder, salchichón, loin and chorizo with bread and olive oil 21.50
Dehesa de Extremadura shoulder sliced 14.80
Gran Reserva Joselito ham – hand carved 22.00
Joselito chorizo 5.00

Regional charcuterie

Regional charcuterie selection : Teruel Serrano ham, loin, chorizo and salchichón with bread and olive oil 11.75
Salchichón de Vic – traditional Catalan recipe 5.00

Fine Cured Fish

Selection of fine cured fish: sardines, tuna loin, smoked mackerel , cured anchovies, mussels and squid 12.25

Speciality cheeses

Farm house Mahón with tomato jam 6.50
Garrotxa goat cheese with grapes 5.75
Picos de Europa blue cheese with fig and almond wheel 6.75
Selection of regional Spanish cheeses with toast 13.75
Zamorano extra matured sheeps cheese with quince paste 6.75

Spanish omelettes

Potato omelette 4.50
Potato, chorizo and pepper omelette with allioli 4.65
Spinach omelette 4.50

Tapa plates

A cup of pumpkin butternut squash with blue cheese 4.50
Prawns cooked in garlic, chilli and olive oil 7.95
Salted anchovies with fresh Tietar goat cheeseand Piquillo pepper sauce 6.75
Braised Iberico pork cheeks in red wine sauce with olive oil mashed potatoes 9.10
Butter beans with chorizo and bacon 8.80
Crispy pork belly with quince sauce 8.50
Cured León beef with Garrotxa goat cheese 6.00
Deep fried Clacots with salvitxada sauce 8.00
Deep fried Monte Enebro goats' cheese with orange blossom honey 6.95
Fried potatoes with brava sauce or allioli 3.65
Grilled lamb cutlets with allioli and fresh mint sauce 8.95
Grilled León chorizo on toast with Piquillo pepper 6.25
Iberian ham croquettes 6.50
Pan fried artichokes with iberian ham 6.50
Pan fried rare fillet steak, caramelised onions and Torta de Barros cheese on toast 12.50
Pan fried Seabass with fennel , capers and black olives salad 7.50
Sautéed calf's liver with apple salad 6.20
Scramble mouton mushrooms with chard 6.75
Steamed mussels with fresh herbs and white wine 7.00
Pan fried Padrón peppers 5.25

Salads

Catalan spinach with pinenuts and raisins 5.65
Chicory salad with Picos blue cheese and walnut vinaigrette 5.35
Green salad 3.50
Onion and rocket salad with pear , quince and kikos vinaigrette 3.20

Breads

Bread 1.60
Country toast with allioli 2.80
Country toast with Núñez del Prado olive oil and PX vinegar 2.80
Country toast with tomato 2.80

Puddings

Chocolate sponge with vanilla ice cream and PX sherry 5.00
Crema catalana 4.50
Ice cream or sorbet 3.50
Turron mouse 5.00

Hot Drinks

Coffee with milk (café con leche) 1.80
Enric Rovira dark hot chocolate 2.75
Espresso 1.50
Espresso with a splash of milk (cortado) 1.60
Espresso with brandy or rum 3.00
Tea - breakfast, earl grey, fresh mint or camomile, Da Fang loose green tea 1.50