Costa Brava

This is the most popular paella with chicken, clams, mussels, squid, cod, and shrimp.

Uses chicken thigh and four types of mushrooms

The Valencia region is known for its rice production and is the birthplace of paella. This paella contains chicken, escargot, chorizo, and beans, without seafood. In authentic Spain, rabbit meat is used, but we substitute it with chicken.

This is a meat-only paella with chicken, pork, chorizo, and beans, without seafood.

This is a paella full of seafood flavors with cod, clams, shrimp, mussels, and squid.

This is a popular menu item that keeps getting repeated. Contains shrimp, clams, and squid.

A hearty paella with chicken, pork, chorizo, seafood, beans, etc.

A paella made with spaghetti instead of rice, featuring chicken and seafood. It has a different texture and flavor compared to Italian spaghetti dishes.

A macaroni paella that absorbs the rich flavors of chicken and seafood.

Green Salad + Castilian-style Garlic Soup + Your Choice of Paella

Marinated black olives and green olives with paprika and oregano flavor

Iberico pork sausage, Spanish cured ham, Spanish olives, pickled Spanish cucumbers. Served with the Spanish version of grissini, 'Picos'.

A Spanish-style cured ham with a rich meat flavor. It is the best tapas when served on a baguette.

This is the highest quality ham from Iberico pigs that are raised on acorns in oak forests. It has a matured aroma and a harmony of melting fat. It has a meaty flavor.

We sauté fluffy potatoes in olive oil and bake them with eggs in the oven.

Thinly sliced domestic loin prosciutto. Perfect with dry sherry.

A semi-hard type with no strong flavor. Served with Western pear quince jam 'Membrillo'.

Steamed mussels in white wine served with homemade aioli sauce.

Potatoes roasted at high temperature are mixed with the mayonnaise root 'Alioli Sauce'.

This is a garlic, parsley, and plenty of olive oil dish with Iberico pork chorizo stuffed mushrooms.

Tender squid tentacles cooked in garlic oil that pairs perfectly with wine. The leftover olive oil is excellent for dipping bread.

The skin is crispy, spicy, and juicy with a coarse grind. Perfect with beer or white wine!

A classic ajillo with plump small shrimp. Enjoy it with a baguette.

A baguette that is crispy on the outside and fluffy on the inside, baked to a fragrant perfection.

Baguette spread with garlic oil and baked.

Spread tomato on a baguette and bake until crispy. Pan con tomate.

Simple salad of fresh vegetables

This is a salad made with smooth-textured boiled white kidney beans.

Thinly sliced domestic raw ham is used as a topping.

Full of garlic with chorizo and egg. In Spanish, it's called sopa de ajo.

Uses shimeji, enoki, king oyster mushrooms, and maitake.

Contains potatoes and is hearty.

Cod from the North Atlantic and fluffy chickpeas.

Oven-baked with garlic and olive oil flavor.

Tender chicken simmered with onions, carrots, daikon, potatoes, and cabbage, making it very hearty. Contains Iberian blood sausage 'Morcilla'. Spanish version of 'Pot-au-feu'.

Tenderloin marinated in cumin spices and quickly seared over high heat.

Rich in cheese flavor and very popular.

Spanish version of crème brûlée

With a texture similar to yokan, it has a rich flavor of eggs. It's an addictive taste that keeps customers coming back for more.

Baked with cinnamon-flavored cooked bananas on a tart crust.

Rich in the fragrant flavor of roasted almonds.

This is a classic gateau chocolat.

It has a slightly bitter caramel flavor.

This is vanilla ice cream with olive oil flavor.