The menu

Beef tripe, slow-cooked in a paprika and tomato sauce.

Fried potatoes with a spicy tomato sauce.

Small whole squid, floured and deep-fried.

Made with calçots — sweet Catalan spring onions, charred over flames — and Iberian ham.

A Spanish blood sausage from Jaén, close to black pudding.

Our green salad, with Iberian charcuterie added

Mixed leaves, goat's cheese, cherry tomatoes and walnuts

Mixed leaves, Iberian ham, pistachios and red berries

Spinach, mató (a fresh curd cheese), quince paste and mandarin

Lettuce, tuna, tomato, onion, olives, asparagus and boiled egg

Pig's trotter, boned and pressed, then served cold in thin slices.

Cold potato salad with tuna, peas, carrot and mayonnaise.

Red peppers and aubergine roasted whole over flames, then peeled and dressed with olive oil. Served cold.

A mild Catalan pork sausage, pale in colour and already cooked.

Catalan blood sausage, much like black pudding.

Salt-cured pork belly, close to streaky bacon — grilled in thick slices.

Toast with tuna, anchovies, escalivada (roast pepper and aubergine) and olives.

A thin, dry-cured Catalan pork sausage, eaten cold in slices.

A peppery Catalan pork sausage — thinly sliced when cured, or cooked whole on the grill.

Pig's trotters, slow-cooked until the meat falls off the bone.

A mild, dry-cured pork sausage, peppered and thinly sliced.

A mild Catalan pork sausage, pale in colour and already cooked.

Catalan blood sausage, much like black pudding.

A thin, dry-cured Catalan pork sausage, eaten cold in slices.

Pork shoulder, cured and cooked, served in thin slices.

A peppery Catalan pork sausage — thinly sliced when cured, or cooked whole on the grill.

A mild, dry-cured pork sausage, peppered and thinly sliced.

Angus beef, salt-cured and air-dried like ham, then sliced thin.

Pork shoulder, cured and cooked, served in thin slices.

100% Iberian ham from Sánchez Romero Carvajal, cured in the cellars at Jabugo (Sierra de Aracena).

Catalan blood sausage, much like black pudding.

Salt-cured pork belly, close to streaky bacon — grilled in thick slices.

Pork belly, llonganissa sausage, morcilla from Jaén (blood sausage), chorizo and churrasco

Pork belly, llonganissa sausage, morcilla from Jaén (blood sausage), chorizo, churrasco and a piece of lamb

A peppery Catalan pork sausage — thinly sliced when cured, or cooked whole on the grill.

A Spanish blood sausage from Jaén, close to black pudding.

Pig's trotters, slow-cooked until the meat falls off the bone.

Salt-cured cod, torn raw into strips, with tomato, red and green pepper, olives and olive oil.

Tempranillo (88%) and Garnacha · 18 months in American oak · ripe cherry, tobacco and toasted notes, fresh on the palate

The same Crianza in magnum (1.5 L) · Tempranillo and Garnacha, 18 months in oak

Tempranillo and Graciano · 26 months in oak, 2 years in bottle · ripe dark fruit, spice and mineral depth

100% Tempranillo · 14 months in American oak · black fruit, liquorice and vanilla, fresh and balanced

100% biodynamically farmed Tempranillo · 15 months in French oak · ripe dark fruit, fresh and structured

Garnacha, Syrah and Cariñena grown on llicorella slate · 12 months in oak · ripe fruit, mineral and toasted notes

Garnacha (90%) and Cariñena · brief ageing in French and American oak · fresh red fruit with a balsamic touch

Garnacha, Merlot, Tempranillo and Cariñena · young wine · red fruit, gentle entry and a light balsamic note

100% Cabernet Sauvignon · 12 months in oak · ripe fruit, vanilla and spice; round and well balanced

Garnacha (85%) and Cariñena · 6 months in Central European oak · ripe dark fruit, vanilla, soft tannins

Macabeu, Xarel·lo and Parellada (free-run juice) · 9 months in bottle · fresh and fruity, subtly floral

100% organic Xarel·lo · young wine · fresh and expressive, citrus and orange blossom over saline minerality

Garnacha Blanca (90%) and Macabeu · young, 2 months on lees · citrus and white flowers, fresh mineral finish

100% Verdejo · young, made in stainless steel · aromatic, ripe fruit with herbal and aniseed touches

100% Verdejo · young wine · green apple, hay and fresh fruit; lively, with balanced acidity

100% Garnacha Blanca from a single vineyard · 7 months in French oak on lees · roasted apple, acacia blossom

Red and white Tempranillo · young, unoaked rosé · fragrant red fruit, fresh and harmonious

Xarel·lo, Macabeu and Parellada · aged 36 months · ripe white fruit, citrus and a hint of toasted bread

Xarel·lo, Macabeu, Parellada and Chardonnay · aged over 50 months · creamy, with citrus and brioche notes

Chardonnay with Parellada, Xarel·lo and Macabeu · brut · fresh and delicate, with tropical fruit and citrus

Macabeu, Xarel·lo and Parellada · aged 12 months · a tasty, fresh brut nature, ideal as an aperitif

Xarel·lo, Parellada and Macabeu · aged 32–45 months · artisan brut nature from Salomó, hand-riddled

Priced per person — if you finish it, we pour you more.

Priced per person — if you finish it, we pour you more.

Gaseosa is a lightly sweet sparkling lemonade, added to top up a glass of wine.