Tapas Menu

The menu changes each season, using ingredients that are in season in Catalonia.
To view the tasting menu, click here.

— TAPAS —

 “Olivera” 4.70
“Llepadits” marinated olives (vg)

“El Tablao” 15.00
Selection of Mediterranean cheeses and Iberian ham (g, l, n)
Iberian ham from Extremadura, cured at least 28 months
(Can be served only cheese or only ham)
([g], l, n, )

Note: currently we serve the board with 3 Mediterranean cheeses and 1 cured ham 

  “Borek a Mallorca” (4u) 9.50
Thin puff pastry rolls filled with sobrasada, feta cheese and spinach (g, l)
D.O. quality sobrasada with grape syrup typical of Greece/Turkey, called: “pekmez”

 “La Flamenca Fumada” 10.70
Smoked sardine in salmorejo
Served fresh in “salmorejo”, the traditional Andalusian tomato summer soup! With green apple and chive oil 

        “Huerto Cítrico” “Huerto Cítrico” 7.90
Citric summer salad (l, v)
With beetroot, blood orange and labneh strained yoghurt.

 

         “Jazra Glazé” 8.90
Glazed carrots ([n], vg)
With a cashew nut cream sauce

 “Patomaka Zaatar” 4.50
Catalan coca bread, tomato and zaatar (g, vg)

“How Dipp is Your Love?”
Homemade dips with mini-pitas

1 dip 4.90    3 dips 14.50    6 dips 24.00
1 pita extra 0.65
(gluten free bread available)

Labneh yogurt, garlic and lemon (l, v)
Tapenade of “gordal” green olive & oregano (vg)
Humus of sun-dried tomato (vg)
Smoked aubergine (eggplant) with caramelised pistacho (vg)
Spicy red pepper Syrian style ([n], vg)
Roasted leek, bacon and goat’s cheese (l)

“Croqueta Coqueta” (1u) 2.80
Fried croqueta of apple and ras-el-hanout
Ras-el-hanout is a mix of curry-type spices.
(g, vg)

“Halloumi King” (4u) 8.90
Baked halloumi with minty pomegranate vinaigrette
Halloumi is a cheese from the eastern Mediterranean

   “Dolce Pancetta” (4p) 8.20
Sweet ‘n’salty pork belly
Pancetta is a salt-cured pork belly.
Here it is topped with sweet Medjoul date cream and Pedro Ximénez balsamic reduction

     “Prens el Pèl, Falafel”
(4p) 8.40
Chef’s confit onion falafel (vg)

“Harissa Bravas”
6.90 (medium)/ 9.90 (whole)
Potatoes with vegan black garlic aioli, caramelized soy and harissa
Harissa is a spicy paste from Tunisia and is served separately (vg)

— SEA, MOUNTAIN OR GARDEN DISHES —

“Dajaj Mediterrani”  12.50
Mediterranean stuffed chicken
With a sundried tomato, caper berries and kalamata Greek olive filling
(halal meat)

 

“Xai Pita” (4p) 15.50
Slow-cooked lamb pittas
Served with labneh and sumaque, a citric spice
(g, l, halal meat)

  

“Bacalao a la Baraka”  13.80
Oven-baked codfish
With white bean purée and Moroccan lemon gremolata (green herb sauce)
(g)

“Risotto Azafrán”  9.80
Risotto of pearl barley
With parmesan and saffron
(g, l, v)

 

                 “Cauliflower Power”  8.70
Roasted cauliflower with romesco
Served with chopped toasted almonds and raisins
(n, vg)

— POSTRES —

Our homemade desserts

“Bunyols Bunyols!”  (4p) 6.50
Fried puff pastry “mató” cheese balls
With orange, saffron and orange blossom
(g, v)

    

“Medjoul Choco-Love ” (2u) 5.80
Medjoul dates filled with hazelnut praline and a touch of smoked sea salt
A small sin only for those who deserve it. (l, n, v)

“Ceviche Eléctrico” 5.50
Melon ceviche
Fresh melon in a creamy orange sauce, mint and coconut, a touch of harissa and an electric twist.
(vg)  

 

“Panna Cotta a la Grega” (4p) 6.50
    Bite-sized panna cottas
Of Greek yoghurt, with a coulis of roasted strawberries and sumaque spice (l, v)

 

Guest dessert:

“Aleppo-Barcelona” (4u) 8.80
Mini Syrian baklavas
Made by the bakery “El Principe” in Gracia, where Mustafa –
who is from Aleppo but has been living in Barcelona for over 30 years – creates magic every day
(g, l, n, v)

g= contains gluten   l= contains lactose   n = contains nuts   v = vegetarian    vg = vegan