Dos Escenas

A way of eating learned from Spaniards. A popular menu assortment from the bar.

Made from Iberico pigs raised on acorns and pastured. Characterized by its rich flavor.

A simple yet delicious dish topped with fresh tomatoes, extra virgin olive oil, and Maldon sea salt on bread. It pairs exceptionally well with prosciutto.

Chef's recommended tapas assortment

Spanish-style ratatouille. A tomato stew of vegetables flavored with paprika powder.

Spanish-style omelet. A classic dish made with eggs, potatoes, and onions.

Iberico Loin, Chorizo (pork sausage), Salchichon (cured Iberico pork stuffed with spices).

Spanish croquettes. Cream type made with béchamel sauce instead of potatoes. Finished crispy with fine breadcrumbs.

Originally made with dried cod, but arranged with steamed chicken. A refreshing salad combining orange and olive.

Potato fries with skin. A representative dish from Barcelona, combined with a spicy bravas sauce based on paprika and aioli.

Please choose between cold and hot.

Caesar salad topped with Manchego cheese made from sheep's milk, representative of Spain.

Marinated sardines in a highly aromatic adobo sauce. Serve with a sauce of ajo blanco (almond milk).

Fresh katsuo stuffed with homemade ricotta cheese, served with a tangy tomato sauce made with chili peppers.

Traditional dish. At our restaurant, we lightly smoke fresh mackerel, marinate it, and achieve a harmony of smokiness and a subtle berry acidity.

Steamed clams and mussels in white wine. Please enjoy with bread.

Cajus made with the second stomach of beef, a Spanish-style stew.

Romesco sauce originating from Catalonia, made with red bell peppers, nuts, and garlic. Served with warm vegetables.

Simply sauté squid and mushrooms and flavor with vermouth (a flavored wine infused with wormwood, herbs, and spices).

A representative dish of Spanish tapas made with octopus, potatoes, and paprika powder.

A traditional paella from Valencia, the birthplace of paella, made with mountain delicacies. (Rabbit meat is not used)

A paella made with pasta rich in shrimp broth flavor. Combined with the deep aroma of squid ink and rare-seared tuna.

Original paella cooked with shrimp broth.

A risotto-style rice with a higher moisture content. By using brown rice, it retains a pleasant texture.

Pork loin from Miyazaki Prefecture with rich flavor and tender fat. Served with organic vegetables and romesco sauce.

Carefully selected sirloin grilled to a savory finish. A moist and tender texture with rich flavor. A dish to enjoy with organic vegetables.

A deep flavor braised for a long time in red wine, enhanced with the aroma of cinnamon and nutmeg, and added balsamic vinegar.

A rich-flavored cheesecake representing Spain, with a blackened exterior.

Rich chocolate ice cream made with tonka beans that have nuances of cherry blossom rice cake, almond, and coconut aromas.

Ice cream made with rock salt refined from seawater combined with olive oil.

A traditional Galician pastry made with plenty of almonds. Served with walnut gelato.