Entrantes (Starters)

Jamón Ibérico de Bellota con Pan con Tomate - Acorn-fed Iberian ham with tomato bread

Croquetas de Jamón (6 unidades) - Ham croquettes (6 pieces)

Pimientos de Padrón - Fried Padrón peppers

Boquerones en Vinagre - Marinated anchovies in vinegar

Tortilla Española - Spanish potato and egg omelette

Platos Principales (Main Courses)

Cochinillo Asado - Roast suckling pig

Callos a la Madrileña - Madrid-style tripe stew

Bacalao a la Vizcaína - Cod in Biscayan red pepper sauce

Rabo de Toro Estofado - Braised oxtail stew

Postres (Desserts)

Churros con Chocolate - Fried dough sticks with thick hot chocolate

Flan de Huevo - Egg custard with caramel

Tarta de Santiago - Almond cake from Galicia

Entrantes

Ensalada de Pulpo con Patatas - Octopus salad with potatoes

Escalivada - Roasted Mediterranean vegetables

Pan con Tomate y Anchoas - Tomato bread with anchovies

Mejillones al Vapor - Steamed mussels

Arroces (Rice Dishes)

Paella Valenciana - Traditional Valencian paella with chicken and rabbit

Arroz Negro con Alioli - Black rice with squid ink and garlic mayo

Fideuá de Mariscos - Seafood noodle paella

Arroz a Banda - Fish stock rice

Platos de Pescado (Fish Dishes)

Suquet de Peix - Catalan fish and potato stew

Dorada a la Sal - Sea bream baked in salt crust

Rape a la Catalana - Monkfish in almond and tomato sauce

Postres

Crema Catalana - Catalan custard with caramelized sugar

Mel i Mató - Fresh cheese with honey

Xuixo - Cream-filled pastry from Girona

Pintxos

Gilda - Anchovy, olive and pickled pepper skewer

Txangurro - Spider crab stuffed in its shell

Tortilla de Bacalao - Cod omelette

Foie con Cebolla Caramelizada - Foie gras with caramelized onion

Platos Principales

Bacalao al Pil Pil - Cod in emulsified olive oil and garlic sauce

Marmitako - Basque tuna and potato stew

Txuleta de Buey a la Brasa - Grilled aged beef steak

Kokotxas en Salsa Verde - Hake cheeks in green parsley sauce

Chipirones en su Tinta - Baby squid in their own ink

Postres

Tarta de Queso La Viña - Burnt Basque cheesecake

Pantxineta - Puff pastry with custard and almonds

Cuajada con Miel - Sheep's milk curd with honey

Entrantes Fríos

Gazpacho Andaluz - Cold tomato and vegetable soup

Salmorejo Cordobés con Huevo y Jamón - Thick tomato cream with egg and ham

Ensaladilla Rusa - Russian potato salad

Aceitunas Aliñadas - Marinated olives

Platos Principales

Pescaíto Frito - Mixed fried fish platter

Rabo de Toro a la Cordobesa - Cordoban-style braised oxtail

Espinacas con Garbanzos - Spinach with chickpeas

Flamenquín Cordobés - Breaded and fried ham and pork roll

Atún Encebollado - Tuna with caramelized onions

Postres

Tocino de Cielo - "Heavenly bacon" egg yolk and sugar dessert

Pestiños con Miel - Honey-dipped fried pastries

Piononos de Santa Fe - Small sponge cakes with cream

Aperitivos

Esferificación de Aceitunas - Spherified olive "caviar"

Jamón Ibérico con Aire de Tomate - Iberian ham with tomato foam

Gamba Roja de Dénia - Red prawns from Dénia

Entrantes

Ensalada de Remolacha y Queso de Cabra - Beet and goat cheese salad

Carpaccio de Pulpo con Pimentón de la Vera - Octopus carpaccio with smoked paprika

Huevo a Baja Temperatura con Trufa - Slow-cooked egg with truffle

Platos Principales

Lubina Salvaje con Espuma de Azafrán - Wild sea bass with saffron foam

Solomillo de Ternera con Reducción de Vino Tinto - Beef tenderloin with red wine reduction

Arroz Meloso de Bogavante - Creamy lobster rice

Pre-Postre

Sorbete de Cava con Hierbas Frescas - Cava sorbet with fresh herbs

Postres

Deconstrucción de Tarta de Manzana - Deconstructed apple tart

Chocolate con Sal Maldon y Aceite de Oliva - Chocolate with Maldon salt and olive oil

Selección de Quesos Españoles con Membrillo - Spanish cheese selection with quince paste

Petit Fours

Bombones de Chocolate Artesanales - Artisan chocolate truffles

Tejas de Almendra - Almond tuile cookies