In this butter, the sobrasada is mixed with cream butter and olive oil into a light, savory spread.

Airy churros with smoked paprika and melted Manchego gain extra depth from a warm cheese dipper with a subtle hint of orange.

Agua de Valencia combines orange juice with orange liqueur, gin, and cava into a vibrant cocktail.

Juicy prawns are fried in a spicy garlic and olive oil marinade and finished with lemon for a fresh kick.

Soft brioche bread is filled with creamy alioli cream, spicy Sobrasada butter, Serrano ham and Mahón cheese, then grilled until golden brown.

Soft cream cheese and lemon aioli form the base, combined with crispy queso chips, serrano ham, and grated Manchego.

Crispy croquetas rest on a creamy potato base with bell pepper and minced meat, served with fresh alioli cream and spicy Salsa Brava.

Juicy Spanish meatballs with Mediterranean seasoning, cooked in butter and thyme for extra depth.

Tuna is mixed with fresh onion, lemon and a touch of Tabasco, made creamy with garlic mayonnaise and finished under a golden brown cheese crust.

Lightly crispy fried Padrón peppers gain extra depth from smoked salt and paella spices, served with a creamy tomato dip full of basil.

Flavored with paella spices and finished with Manchego and Ibiza salt, served with serrano ham, cheese, and a touch of honey.

A colorful selection of empanadas. Crispy on the outside and richly filled on the inside, served with alioli limón and piri piri for extra spice.