The tapas-bar classics
Tortilla Española. This classic is never missing in the tapas bar, the thick Spanish potato Omelet.
Pinchos de Chorizo al Vino. Chorizo skewers sautéed in a red wine sauce on baguette.
Ensaladilla Rusa. Spanish potato salad with veggies, hard-boiled eggs and mayonnaise.
Boquerones en Vinagre. White anchovies fillets from the Cantabrian Sea north of Galicia marinated in vinaigrette.
Mojama. Premium dry-cured tuna loin.
Aceitunas. Olive medley (Cornicabra, Zorzaleña, Cuquillo, Verdial and Gordal varieties) from Spain.
Pan Tumaca with cured meats
(Tomato bread, garlic and extra virgin olive oil)
Chorizo Pamplona. Spicy cured pork sausage from Pamplona.
Salchichón de VIC. Mild pork sausage, with hints of pepper, from Catalonia.
Platter of cheeses:
Tetilla. In Spanish its name translates literally to “little breast”, this soft cheese from Galicia will melt in your mouth.
Manchego. The classic Spanish cheese, with a soft but decisive taste, from La Mancha, cured for 3 months.
Queso en aceite. Prime Manchego cured for 6 months and marinated in Spanish extra virgin olive for 2 months to enhance flavor and texture.
Ibérico. A bolder taste, made from raw cow, goat and sheep milk, cured for 4 months, from Navarra.
Vasco. From the Basque Country, this cheese has a sharp, strong taste, cured for 2 months.
And much more to choose…