Ristorante Bal Portenio

Escalivada

Bocquerones in vinegar (a classic summer tapas from Andalusia, marinated anchovies)

Octopus in garlic with chili

Grilled duck with fresh orange sauce

Iberico pork rib grilled (Iberico pork with spicy herb powder)

Valencian paella with summer vegetables (saffron, chicken, and seasonal summer vegetables in Valencian style)

Expert certified by the Japan 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 the 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. A popular dish among repeat visitors. Be sure to enjoy it with some prosciutto on top.

Pickles and olives

Escabeche

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

Broken eggs, please break the yolk and enjoy.

Mushrooms in the Segovian style

Piquillo

Tortilla

Baked spider crab shell, a Spanish specialty

Gambas al Ajillo, large juicy 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.

Mussels and Clams Steamed with Wine

Fried squid coated with beer and basil

Basque Fish

Spanish version of bouillabaisse

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

Argentinian chicken cutlet with tomato sauce

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

Beef Cheek Braised in Red Wine

Cut from 100g. Please specify the weight.

Roast duck with PX sauce

Plancha de Cordero

Iberian Pork Asado

This dish is carefully cooked from raw rice using a broth made over two days from chicken and shrimp heads, vegetables, and the fat from prosciutto. 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. We apologize for the slight wait until it is ready.

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

A typical Spanish after-dinner drink made with coffee and brandy. Definitely enjoy it with dessert!