Tapas
The tradition of serving Tapas (which could be translated as appetisers,
snacks or finger food) is an inherent part in Andalusian culture and social scene. Although omnipresent all over Spain, the variety of different tapas is infinite, differing from region to region and even from town to town.
Thus they have one thing in common: In the Spanish gastronomy they are unimaginable without, even Spanish people invented the verb tapear, which means to go and eat Tapas.
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Marinados - Marinated dishes
Aceitunas
Delicious olives seasoned with extra virgin olive oil, smoked paprika and Sherry vinegar.
Bacalao con salmorejo, alcaparras, aceite y vinagre
Codfish with salmorejo, capers, olive oil and vinegar
Pimientos asados - Roasted red peppers
- with King Prawns (langostinos)
- with anchovies of the Cantabric Sea (anchoas del cantabrico)
- with red tuna (atun rojo)
Gazpacho con aceite extravirgen y vinagre de Jerez 50 años de Solera
Gazpacho with extra virgin olive oil and Reserve Sherry vinegar
Salmorejo con jamón y huevo o sólo para vegetarianos
Salmorejo (cold tomato soup) with ham and egg on the top or vegetarian version
Boquerones en vinagre con patatas fritas y aceitunas
Marinated anchovies in vinegar with french fries and olives with toasted bread
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Quesos - Cheese
Tabla de queso
Selection of Spanish cheese
Torta del Casar (min. 2 pax.)
1st Prize awarded, soft cheese with paprika to share with your friends or family
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Ibéricos
Ð Tapa Iberian selection
The best way to try all our delicious range of Iberian products selected
for you
Jamón ibérico de bellota
The very best Iberian ham (acorn diet) especially chosen for exquisite palates
Jamón ibérico de recebo
Iberian ham, both acorn and grain diet
Lomo ibérico
Loin from Iberian pork
Chorizo ibérico (red or white)
Spanish Iberian chorizo
Morcilla ibérica
Spanish, Iberian version of Black pudding
Salchichón ibérico
Spicy Iberian pork meat, salami type sausage
Morcón ibérico
Special type of Chorizo
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