TAPAS menu - website price - for 2 people
- Gijuelo Acorn-fed Ham with more than 48 months of curing, hand-sliced by the award-winning professional slicer, Óscar Gaitán.
- Chorizo Ibérico de Gijuelo cured for 9 to 12 months.
- Spanish omelette with a touch of onion, recipe from Madrid, served at just the right point of heat.
- Iberian Catalan fuet.
- Cured Manchego sheep's cheese from Ciudad Real, cured for a minimum of 12 months.
- Almadraba Tuna Pie.
- Chupadedos olives from Extremadura, gordal variety.