Gaudi tapas and Wine

Garden bite with cucumber, lettuce and sunflower seeds topped with a strawberry vinaigrette dressing.

Zucchini and avocado carpaccio dressed with pistachio.

Roasted eggplant and red pepper salad.

Raw mussels on shell with a citric pepper vinaigrette.

Tuna tartar steak over a pineapple and basil puree with mango caviar.

Chef selection of charcuterie and cheeses from Spain assorted with fruit, bread and figs foam.

Bread with spread tomato and garlic.

Full of Andalusia flavor mix of shrimp baby sardines, calamari and parsley.

Sauteed garlic shrimp with guindilla pepper.

Ground beef meatballs with tomato sauce and crunchy potatoes.

Oven cooked egg with chorizo, mixed vegetables and manchego cheese.

Crispy potatoes with aioli and tabasco.

Galician style octopus, with paprika over potatoes.

Potato and egg omelette.

Fried artichokes over a foie gras foam with almost an truffle oil.

Anchovies marinated on a toast with gremolata and tomato caviar.

Hanger steak toast with chimichurri sauce.

Caramelized onion, smoked salmon and goat cheese flatbread.

Chickpeas and Spanish sausage with vinegar reduction.

Spinach catalan style with pinions and prunes.

Bomba rice, chicken, seafood, green beans, mussels and calamari.

Bomba rice, shrimp, calamari, mussels and claims.

Macaroni with chorizo and robust tomatoes sauce with cheese on top.

Fried capellini pasta shrimp, mussels and scallops cooked with squid ink.

8 oz. filet mignon steak in a light sauce of Roquefort with potatoes cake.

Chicken leg on bone cooked with garlic sauce assorted with rice.

Grilled seabass with roasted baby carrots.