A platter of thinly sliced Jamón Ibérico and aged Manchego cheese, served with quince paste and crusty bread.
Lightly battered and fried calamari rings, served with a side of garlic aioli and lemon wedges.
Marinated white anchovies in vinegar, served with olives and garlic, drizzled with olive oil.
Traditional Spanish omelette with potatoes and onions, served in bite-sized pieces.
Creamy ham croquettes, crispy on the outside and soft on the inside, served with a side of aioli.
Traditional Spanish rice dish with chicken, rabbit, saffron, green beans, and lima beans, cooked to perfection in a wide, shallow pan.
A Valencian seafood dish made with short, thin noodles instead of rice, featuring shrimp, clams, mussels, and squid in a rich seafood broth.
Salt-crusted sea bass baked to perfection, served with a drizzle of olive oil and a side of grilled vegetables.
Galician-style hake fish cooked with potatoes, onions, garlic, and a touch of paprika, served with sautéed spinach.
Black rice dish made with squid ink, featuring calamari, shrimp, and clams, topped with a dollop of garlic aioli.
Braised oxtail stew in a rich red wine and vegetable sauce, served with creamy mashed potatoes and glazed carrots.
A platter of thinly sliced Jamón Ibérico and aged Manchego cheese, served with quince paste and crusty bread.
Lightly battered and fried calamari rings, served with a side of garlic aioli and lemon wedges.
Marinated white anchovies in vinegar, served with olives and garlic, drizzled with olive oil.
Traditional Spanish omelette with potatoes and onions, served in bite-sized pieces.
Creamy ham croquettes, crispy on the outside and soft on the inside, served with a side of aioli.
Traditional Spanish rice dish with chicken, rabbit, saffron, green beans, and lima beans, cooked to perfection in a wide, shallow pan.
A Valencian seafood dish made with short, thin noodles instead of rice, featuring shrimp, clams, mussels, and squid in a rich seafood broth.
Salt-crusted sea bass baked to perfection, served with a drizzle of olive oil and a side of grilled vegetables.
Galician-style hake fish cooked with potatoes, onions, garlic, and a touch of paprika, served with sautéed spinach.
Black rice dish made with squid ink, featuring calamari, shrimp, and clams, topped with a dollop of garlic aioli.
Braised oxtail stew in a rich red wine and vegetable sauce, served with creamy mashed potatoes and glazed carrots.