Ristorante Bal Portenio

Strawberry Salad

Grilled Baby Squid

Tortilla of white fish and bamboo shoots

Duck with calçots

Iberian pork rib grilled with green sauce

An expert certified by the Japanese Iberian Ham Association will cut the ham from the whole leg on the spot. The flavor of the ham can greatly change depending on the technique and knowledge used in the slicing. Please enjoy this delicious ham that you have never tasted before.

Pan con tomate is a famous toast from the Catalonia region, widely eaten for breakfast in Spain, made by spreading tomatoes, garlic, and other ingredients on bread. We prepare it right in front of our customers. It is a popular dish among repeat visitors. Be sure to enjoy it with some prosciutto on top.

Pickles and olives

Escabeche

Empanadas are Argentinian soul food. Homemade pastry baked slowly in the oven with three flavors: ground meat, ham and cheese, chicken & mushroom cream stew.

Please break the yolk and enjoy.

Mushrooms in Segovia Style

Piquillo

Tortilla

Spanish specialty baked snow crab shell

Gambas al Ajillo, juicy large shrimp cooked in garlic oil

Bread

Catalan salad with dried cod, paprika, and olives

Ceviche is a seafood marinade originating from Peru. It is very popular in South America.

Spring rolls with Iberian pork and green onion with romesco sauce

Galician octopus dish. Boiled octopus and potatoes with spicy paprika powder.

Mussel and Clams Steamed with Wine

Fried squid fritters coated with beer and basil

Basque Style Fish

Spanish version of bouillabaisse

Very popular! Spicy chicken tomato stew from the Aragon region of Spain

Argentinian chicken cutlet with tomato sauce

Entrecote de beef (Madrid specialty. An assortment of beef, shishito peppers, and French fries)

Beef Cheek Braised in Red Wine

We will cut from 100g. Please specify the weight.

Roast duck with PX sauce

Plancha de Cordero

Iberian Pork Asado

We carefully simmered broth made from chicken and shrimp heads, vegetables, and the fat of prosciutto for two days, then cooked it with raw rice. Thanks to this, we have received delightful comments like, 'I couldn't forget the taste I had before, so I came back!' At the bottom of the pot, there is a crispy layer called socarrat. Please scrape it off and mix it with the softer parts before enjoying. You will be able to enjoy the aroma and texture of the crispy part. By the way, in the Catalonia region, it is said that 'paella without socarrat is not paella.' Enjoy the essence of Catalonia to the fullest. Please note that it will take a little time to cook.

Pasta paella

Squid Ink Paella

Iberian Sausage Paella

Paella of lobster and crab

Same method as the original shop 'La Viña'

Pedro Ximenez with Ice Cream

Carajillo (a typical Spanish after-dinner drink made with coffee and brandy. Definitely enjoy it with dessert!)