(per la carta en català aneu aqui, o la carta en castellano aquí, gràcies!)
The menu changes every season, using ingredients that are in season in Catalonia during each period.
To see our tasting menu, click here
ZIRYAB FUSION TAPAS
Mediterranean olives à la “Zibaretto” 3.80 (gf, vg, lf, n)
Gordal, Yeye and Kalamata, marinated in lime, date and almonds – can be paired with our house Zibaretto cocktail!
Vichyssoise of leek, apple and Morrocan Argan oil 5.90 (gf, vg, lf)
Our Burrata salad Panzanella style 7.50 (v)
Lebanese pomegranate syrup and sumaque spice
Selection of quality Mediterranean cheeses & Iberian cured ham (“paletilla”)
Cheeses (9.00/17.00)
Cured ham from Huelva (8.50/16.00)
Mixed platter (8.80/17.60)
Foie gras “Ta Ta Ta” (4p) 8.90
Savoury tarte tatin with foie gras mi-cuit and sea salt topping
(can be vegetarian with caramelized goat’s cheese topping)
Chef’s Falafel with Catalan “escalivada” sauce (4u) 7.90 (gf, vg, lf) Escalivada is smoked roasted vegetables.
Roasted baby carrots with harissa 6.50 (gf, vg, lf)
Very lightly spicy, but the spicy sauce is on the side
Home-made dips served with mini-pita
1 dip 4.30 3 dips 12.00 6 dips 19.50 1 extra pita 0.45
(gluten-free bread available)
– Chickpea hummous with our ras el hanout spice (vg, gf, lf)
– Smoked aubergine with honey (v, gf, lf)
– Spicy red pepper Syrian style (vg, gf, n)
– Caramelised leek, bacon and goat’s cheese
– Beetroot and labneh (v, gf)
– Roasted courgette and green pea with basil (vg, gf, lf)
Stuffed artisan croquetas 7.90 (4p):
– vegan with zaatar (with “Heura” plant-based protein) (vg, lf)
– or codfish and sumaque citric spice
Medjoul dates wrapped in bacon (4p) 7.70 (gf, lf)
Oven-baked halloumi cheese sticks with Chef’s minty pecan pesto (4p) 7.40 (v, gf, n)
House patatas bravas (with harissa 5-spice alioli)
5.80 (half)/ 7.80 (full) (vg, lf, gf)
“Zaatar Parmigiana” aubergine bake (4p) 7.90
Zaatar is a mix of thyme and other aromatic herbs
(v, may contain traces of gluten)
MEAT & SEAFOOD TAPAS
Slow-cooked tagine with citrics, almonds and sumaque spice
Chicken option 9.90 (lf, n, halal meat)
Vegan option with bulgur and roasted fruit 7.80
Sumaque is a citric spice used often in Palestinian cuisine
Stewed lamb with special Chef’s hummous 9.50
Cinnamon, ginger, mint (lf, n, halal meat, can be gf)
Kibbe basil spiced meat balls (4p) 8.50
With cardamom date sauce (gf, halal meat, lf)
Tapa-sized paella with chermoula and braised octopus
13.50 (gf, n) Chermoula is a north African lemon-cilantro pesto
Gambas (shrimps) al ajillo & black truffle purée
11.90 (gf, lf) Al ajillo: typical garlic-parsley marinade
OUR HOME-MADE DESSERTS
Ziryab chocolate “salame” sausage (vg, gf)
4.00 (half)/ 7.90 (full)
Italian “Salame” style. We add a Catalan touch with a local extra virgin olive oil foam as well as some saffron.
Minty cilantro electric fruit ceviche (gf, lf, vg) 5.20
Seasonal fruit and pure freshness
Almond cake with lemon and spice (gf, n) 6.20
Served with labneh frosting and honey
Pistachio crema catalana 6.50 (lf, vg, gf, n)
Mousse of feta cheese cheesecake (gf, n) 6.70
With seasonal red fruit minty jam
and an almond-hazelnut crumble
ARTISANAL DESSERTS
Artisan ice-creams 3.20 per scoop (gf)
– Yoghurt, pomegranate and honey
– Chocolate and carquinyolis Catalan biscuit (n)
– Lemon basil Sorbet (vg, lf)
gf = gluten- free lf = lactose- free n = contains nuts v = vegetarian vg = vegan