Standing-room tapas counter: blistered peppers, cast-iron prawns, and rice cooked to order in a wide pan.
Dishes
Horchata de Chufa
Tiger nuts soaked, pressed and lightly sweetened, served very cold.
AED 18.00Crema Catalana
Cinnamon and lemon custard under a lid of sugar burned with an iron.
AED 32.00Paella de Marisco
Bomba rice cooked in shellfish stock with prawns, mussels and squid, for two people.
AED 118.00Pulpo a la Gallega
Octopus on sliced potato with sweet pimentón, coarse salt and a stream of oil.
AED 82.00Gambas al Ajillo
Prawns cooked in olive oil with sliced garlic and dried chilli, brought still bubbling.
AED 54.00Albóndigas en Salsa
Beef and veal meatballs simmered in tomato and almond sauce, with bread for the plate.
AED 38.00Croquetas de Bacalao
Salt cod folded into thick bechamel, breaded and fried to order, six to a plate.
AED 34.00Tortilla Española
Potato and onion cooked slowly in oil, set with egg, still loose in the middle.
AED 32.00Boquerones en Vinagre
Fresh anchovy fillets cured in sherry vinegar with sliced garlic and parsley.
AED 30.00Patatas Bravas
Potatoes fried twice, covered in a smoked pepper sauce and garlic alioli.
AED 28.00Pimientos de Padrón
Small green peppers blistered in hot oil and scattered with coarse salt.
AED 26.00Pan con Tomate
Toasted country bread rubbed with ripe tomato, garlic and Arbequina oil, salt on top.
AED 24.00
