Seasonal Spanish cuisine, from classic tapas to a full tasting experience.
Chef's daily seasonal opener.
Hand-carved, acorn-fed, aged 36 months.
Chargrilled octopus, smoked paprika, potato purée.
Lobster rice in saffron broth.
Slow-confit suckling pig, crisp skin, apple purée.
A trio of aged Spanish cheeses with quince paste.
Caramelized brioche, vanilla cream, orange zest.
Full experience, wine pairing available.
Hand-carved, acorn-fed, aged 36 months.
Chargrilled octopus, smoked paprika, potato purée.
Creamy ham croquettes, six pieces.
Chilled tomato soup, extra virgin olive oil.
Blistered green peppers, sea salt.
Burrata, heirloom tomato, basil oil.
Slow-confit suckling pig, crisp skin, apple purée.
Grilled beef tenderloin, red wine jus, potato gratin.
Roasted milk-fed lamb, rosemary, root vegetables.
Traditional saffron rice with chicken and rabbit (for two).
Braised oxtail stew, red wine reduction.
Lobster rice in saffron broth (for two).
Pan-seared turbot, citrus butter, asparagus.
Garlic shrimp in olive oil, guindilla chili.
Hake in green herb sauce, clams, white wine.
Caramelized brioche, vanilla cream, orange zest.
Classic Catalan custard, caramelized sugar crust.
Almond cake, powdered sugar, orange cream.
A trio of aged Spanish cheeses with quince paste.
Tempranillo, La Rioja — full-bodied red.
Rías Baixas — crisp, mineral white.
Penedès — traditional method sparkling.
Garnacha blend — bold, mineral-driven red.
Three sherries selected to match the tasting menu.
Seating is limited — reserve your table for the full Mesa Española experience.
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