House marinated in cold pressed extra virgin olive oil, thyme, fresh lemon zest and sherry vinegar.

Rustic sourdough bread served with Montes de Toledo D.O.P. extra virgin olive oil and balsamic sherry vinegar.

Small skewer of anchovy, spicy Piparra chilli and manzanilla olive.

3 gold star awarded Cantabrian anchovies, cured for 2 years, regarded as the ultimate. Served on crispy coca bread with grated tomatoes and Montes de Toledo D.O.P. extra virgin olive oil.

Freshly grated tomatoes with Montes de Toledo D.O.P. extra virgin olive oil, garlic and smoked Pimentón de la Vera on toasted artisan coca flat bread from Cataluña.

Nata de Cantabria D.O.P. cheese fritters, chilli hot honey sauce.

Bite-sized green peppers, some hot, some not, with flaky Maldon sea salt.

A selection of mouthwatering cured meats. Chorizo Ibérico, smoked chorizo from León, salchichón Ibérico, Ibérico loin, and mini fuet. Served with homemade olive oil Mollete de Antequera toast.

Free-range ibérico ham from the ancient oak pastures of Guijuelo, air cured for 32 months at over 1000 metres. Served with homemade olive oil Mollete de Antequera toast.

Selection of 3 artisan cheeses with quince jelly, chilli jam, fig and almond cake, walnuts and Seville rosemary torta de aceite. Served with homemade olive oil Mollete de Antequera toast.

Manchega sheep cheese from Castilla La Mancha, cured for 6 months, with quince jelly. Served with homemade olive oil Mollete de Antequera toast.

La Rioja hand crafted Camera goat cheese, cured for 45 days with fig and almond cake ‘pan de higo’. Served with homemade olive oil Mollete de Antequera toast.

100% pure-bred Ibérico pigs, raised on a diet of acorns in the lush pastures of the Spanish dehesa in Jabugo (Huelva). Air cured for 48 months. Unparalleled depth of flavour and exquisite texture. Six times awarded 3 gold stars as the best Ibérico ham.

Cow cheese matured in Treviso caves (Picos de Europa) with Oloroso sherry soaked prunes.

Basque smoked Lacha sheep cheese cured for 5 months, with walnuts.

Made with golden free-range eggs, onion confit and potatoes with a soft and slightly runny centre.

Crispy squid with alioli and fresh lemon.

Our flavoursome creamy cuttlefish black rice, squid ink, topped with alioli.

Crispy potatoes with spicy tomato sauce and alioli. *VG without alioli

Succulent prawns cooked with extra virgin olive oil, garlic, guindilla chilli and white wine.

Creamy croquetas made with Ibérico ham with salmorejo sauce. (add extra Manchego shavings 1.50)

Basque style baked crab served in the shell, with crispy olive oil bread.

Slow-braised, pressed and pan-roasted, with chickpea purée, pork crackers, Amontillado sherry jus.

Rice black pudding with feisty Alegría Riojana peppers.

Taco style soft mini tortillas with juicy minced chorizo from La Rioja, roasted butternut squash, spiced yoghurt, coriander cress, pickled red onion. (add extra Talo 3.50)

Pan-roasted with grilled tenderstem broccoli, and romesco sauce.

Tender octopus leg, potato al caliu, ajada sauce, smoked pimentón, Montes de Toldeo D.O.P. cold pressed extra virgin olive oil.

Rare fillet of Ibérico pork, roasted celeriac milhojas and sherry wine sauce (Ibérico pigs are descendants of wild boar and have red meat).

Canary Island style twice cooked tender corn-fed chicken breast, papas arrugás, 3 mojos.

Juicy and tender 'Frisona' rib-eye steak dry-aged for 21 days, fresh rosemary and crushed black pepper, confit piquillo peppers from Navarra and mixed leaf salad.

Toasted truffled brioche filled with 8-hour braised beef cheek, Oloroso sherry and melted Manchego

Served with Catalan trinxat (smoked bacon, Savoy cabbage & potato) and black garlic aioli

With zesty salsa verde and crispy onions

With herbs, watercress and a miso-sherry dressing Add grated Manchego £1.50

A traditional Basque homemade cheesecake, made with golden free-range eggs and creamy soft cheese, with a tart blueberry jam.

Selection of 3 artisan cheeses with quince jelly, chilli jam, fig and almond cake, walnuts and Seville rosemary torta de aceite.

Salted caramel dark chocolate truffles. The perfect accompaniment to your end of the meal coffee.

Salted caramel (V) • Black coconut (V) • Vegan vanilla (VG) 2 Scoops

A decadent end to your Camino – dark chocolate cigar with almond crumble and Oloroso dulce de leche cream sauce.

Traditional churros with classic dark hot chocolate dipping sauce.