Dinner

( embutidos y quesos / meats & cheeses )

  • Jamón Ibérico de Bellota – 36
  • Acorn-fed Ibérico ham, 
    cut by hand, served with Pan con Tomate
  • Embutidos – 15
  • Selection of 3 cured meats
  • Jamón Serrano – 14
  • 18-month cured Serrano ham
  • Surtido de quesos artesanales – 17
  • Selection of three cheeses

( tapas )

  • Pan con tomate – 7
  • Toasted bread rubbed with tomato
  • Pimientos de Padrón – 9
  • Fried Shishito peppers with lots of sea salt
  • Nuestras Patatas – 9
  • Crispy potatoes, Pimentón de la Vera,
    garlic all i oli
  • Croquetas de Jamón Ibérico – 11
  • Ibérico ham croquettes, membrillo
  • Cojonudo….revisited – 6
  • Two bites of smoked pig cheek,
    quail egg and pepper
  • Tosta matrimonio – 9
  • Black and white anchovies, slow-roasted tomato, sheep’s milk cheese, aged balsamic, flax and quinoa crisp
  • Tosta huevo roto
    y jamón ibérico – 12
  • Crushed egg, potato, Ibérico ham

( Media Raciones / small plates to share )

  • Nuestra tortilla del día – 14
  • Spanish omelette, sobrasada, membrillo
  • Ensalada Invierno – 11
  • Salad of raw and crispy kale and spigarello, apples, pecans, avocados, smoked egg, Mitiblue sheep’s milk cheese,
    roasted apple vinaigrette
  • Remolachas – 14
  • Salad of raw, pickled and smoked beets, pistachios, Caña de Cabra cheese, horseradish vinaigrette
  • Escarola a la Brasa – 8
  • Grilled escarole, aged Mahón cheese,
    sherry vinaigrette
  • Cardo Silvestre – 13
  • Braised cardoons, tetilla fondue,
    quinoa “migas,” herb salad
  • Coles de Bruselas – 11
  • Crispy Brussels sprouts, pork belly,
    mojo picón
  • Coliflor – 12
  • Grilled cauliflower, olive oil fried hen egg, candied bacon, pine nuts
  • Pulpo a la Brasa – 17
  • Grilled Spanish octopus, crispy black polenta, celery root, bell pepper, olivada
  • Brandada de Bacalao – 13
  • Salt-cod brandade, baked egg,
    roasted peppers
  • Arroz a la Plancha – 19
  • Calasparra rice, snails, wild mushrooms, celery, fennel, Ibérico ham
  • Arroz de Negro – 18
  • Calasparra rice, squid ink, calamari, 
    sea urchin, candied chorizo, avocado
  • Pez Espada – 17
  • Grilled swordfish, espinacas a la catalana, pickled mustard seeds
  • Almejas a la Brasa – 12
  • Grilled Manila clams, cranberry beans, artichokes, crispy bacon
  • Dorada a la Plancha – 16
  • Dorade a la plancha, sunchokes, caponata, sunflower seeds

( platos familiares )

  • PAELLA DEL HUERTO – 38/65
    Paella of Bomba rice, pasture-raised chicken, autumn vegetables
  • Chuletón de buey a la brasa – 2.50/oz
  • 40-day aged prime rib, grilled on the coals, romesco, piperrada, fingerling potatoes
  • Costillas de Buey – 58
  • Braised short rib on the bone, grilled bone marrow, celery root, pomegranate