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Tapas

Lets go for tapas!

The tapas first started off in Spain and is now one of the most tradition customs we still have.

They are served in little plates and proportions, as if they treated it like tasting plates.

…Its like a fair of flavors and colours

  • Empanada Gallega

    Pastry filled with Ratatouille, Tuna and Egg.

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  • Tosta de Escalivada con Queso de Cabra/Mediterranean Toast with Escalivada and Goat Cheese

    A typical dish from Catalonia made from fire roasted red peppers and eggplant, which is preserved in extra virgin olive oil. It comes from the Catalonian word "escalivar" meaning to cook in ashes. "Superior Tapa"

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  • Totilla Espanola/Spanish Tortilla

    It's the most common gastronomic specialty found throughout Spain, made with eggs, potatoes and onion. We fry it in olive oil and its perfect to serve as a cold tapa.

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  • Aceitunas variadas

    Selection of olives.

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  • Champiñones al ajillo/Sauteed Mushroom

    This is one of our start dishes. Champiñones al ajillo is mushrooms sautéed with garlic, olive oil, lemon juice and typically seasoned with flat-leaf parsley, salt, freshly ground black pepper and chili. You can appreciate the total savoir of the quality of the mushroom carefully cooked.

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  • Pimientos asados

    Roasted sweet red peppers marinated Pancorbo style.

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  • Ensaladilla

    This traditional tapa is served throughout every region of spain, with little variation. A well-made "Ensaladilla" is a perfectly balanced mixture of potatoes, boiled eggs, tuna and vegetables, using the mayonnaise solely to accent these others flavours. Its an important dish in Spain's culinary history.

  • Ensaladilla (Potato and Tuna Salad)
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  • Mejillones a La Vinagreta/Mussels Vinaigrette

    This is an excellent way to serve mussels on the half shelf. They are topped with a tangy blend of bell peppers, Spanish red onion, fresh tomatoes and vinaigrette dressing. This makes a good appetizer for a large number of guests.

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  • Boquerones en Vinagre/ White Anchovies

    Its a classic Spanish tapa. White anchovies doesn't refer to a specific type of fish. It refers to a specific way of preparing anchovies to be enjoyed. Olive oil and white wine vinegar is used in the process. Anchovies is a healthy eating choice because they are an oily fish, they provide omega-3 and omega-6. "Try this delicious little fish"

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  • Gambas al ajillo

    Garlic black king tiger prawns

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  • Gambas a la plancha

    BBQ king tiger prawns.

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  • Croquetas/Croquetes

    Made on the traditional way with a béchamel sauce. They are creamy and smooth and tasty!

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  • Chorizo al vino/ Chorizo in wine sauce

    Although we'd never complain about eating chorizo on it's own, this Spanish dish is a simple as they come and never fails to impress. Chorizo is braised in and served with a sauce of bright white wine brings the flavours of the chorizo to life. "It's really delicious"

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  • Jamon serrano

    "The treasure of Spanish cuisine". In Spain, the best Jamon is made from the native Iberian pig. From Casa Pancorbo you can eat jamon serrano 12 months and Jamon Iberico 18 months old, with good salt balance and luscious yellow fat.

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  • Queso Manchego/Manchego Cheese

    Manchego cheese is produced in 'De la Mancha' region of Spain, which is also home to 'Don Quixote'. It is one of the most popular cheeses from Spain, made from sheep's milk. Semi-cured Manchego cheese is a young cheese aged around 3-6 months. The flavour is fruity, grass, with a tangy note.

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  • Chorizo iberico

    Cured chorizo. Its succulent, rich flavour comes from the meat of the black-footed (pata negra) Iberian pigs that roam freely and feed on acorns.

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  • Tabla de Embutidos

    Manchego cheese, Spanish Cured Jamon, Salamanca Chorizo & iberic White Chorizo.

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  • Patatas Ali oli

    Potatoes covered with a garlic mayonnaise and sprinkled parsley

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  • Esparragos a la plancha

    Asparagus on the BBQ sprinkled with rock salt.

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  • Tosta de jamon y tomate

    Toasted bread with garlic, tomato, jamon and olive oil.

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  • Gazpacho/Cold tomato soup

    Spanish vegetable soup made with the goodness of sweet tomatoes, olive oil, garlic, served cold. It first originated in the southern Spanish region of Andalucia, as a refreshing and cool tapa. We prepare gazpacho without bread, which makes a perfect Paleo dish.

  • Gazpacho (Refreshing Tomato Beverage)
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  • Salmorejo Shots

    Cold tomato puree. Salmorejo is basically a richer, deeper, creamier version of gazpacho. No spoons required. Just a quick shot and your guests will be happy!

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