Starters

To begin.

Grilled octopus with rustic potatoes, aioli and salsa brava, finished with paprika and fresh parsley.

Spanish tapa of shrimp sautéed in garlic and paprika. Served with bread.

Beef steak tartare with truffle oil, served with fries and Dijon mustard sauce.

Yellow hake croquette with moqueca sauce, served with aioli.

Parmesan, thinly sliced Parma ham and azapa olives. Served with bread.

Spanish croquetas, crisp outside, creamy inside. Served with salsa brava.

Two slices of brie (one baked, one breaded and fried) with fruit jam. Served with bread.

Hand-cut rustic potatoes, served with cured ham and salsa brava.

Fried chickpea fritters, served with beet hummus and pickled onion.

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