A long table dressed for service, wine glasses lit by candlelight

Ohio City, ClevelandOpening late November 2026

Zaragoza

Aragonese kitchen. Cleveland table.

View the menus

01 / The name

Zaragoza

tha·rah·GOH·tha

The city of Zaragoza sits on the Ebro in Aragón, a crossroads where Roman aqueducts, Moorish tilework and Christian kitchens have been arguing amicably for two thousand years. Its cooking is quieter than the coast: rice, lamb, saffron, bread, olive oil, time.

This restaurant brings that specific, less travelled corner of Spain to Cleveland. Not a tour of the whole country, one region cooked properly, on West 25th Street.

02 / The experience

Three ways to eat here.

Start at the bar with a plate and a glass, or take the long route across the table.

Paella

Six rices cooked to order over fire, finished for the whole table.

Tapas

Small plates built for long evenings and slow conversation.

III

Bodega

Garnacha, cava and sherry drawn from Aragón and beyond.

Large seafood paella cooking over open flame in a wide steel pan

03 / Signature

Fire, saffron, patience.

Bomba rice from Calasparra, a shallow pan, and a flame held steady until the base catches into socarrat, the toasted crust that tells you the cook did not rush. Every paella is started when you order it and carried out whole for the table.

Cooked to order · 40 minutes
Minimum two guests
Six varieties, one seasonal

Explore the paellas

04 / To share

Small plates, long evenings.

See the full menu

Chickpea and slow cooked meat tapa served with crusty bread

Bread and Tomato

Pan con Tomate

Grilled coca bread, hand grated tomato, Arbequina oil.

Garlic Shrimp

$19

Gambas al Ajillo

Sizzled in olive oil with garlic, guindilla and sherry.

Three small ceramic bowls of tapas on a dark table

Ham Croquettes

$14

Croquetas de Jamón

Five year jamón folded through a slow bechamel.

Blistered padron peppers in a black cast iron pan

Brava Potatoes

$12

Patatas Bravas

Twice fried potato, smoked brava sauce, garlic alioli.

Galician Octopus

$24

Pulpo a la Gallega

Slow poached octopus, potato, pimentón de la Vera.

Aragonese Migas

$16

Migas Aragonesas

Crisped bread, chorizo, grapes and a cured egg yolk.

05 / The room

Candlelight, tile and low conversation.

Sixty seats, a long zinc bar, hand cut cement tile and light kept deliberately low. Built for two hours at the table, not forty minutes.

View the gallery

Dim bar counter lit by candles and bottle backlighting — The bar, before service

Dimly lit dining room with set tables and soft pendant light

Waiter setting an elegant table before service

Cosy set tables with glassware and folded napkins

06 / Private dining

Take the whole room.

A private room seating up to twenty four, or the full dining room for up to sixty. Set menus are built around the paellas, and the wine list for the evening is chosen with you rather than handed to you.

The Salón: Up to 24 seated
Full buyout: Up to 60 seated
Menus: Set tapas and paella menus from $85

Enquire about an event

07 / Reservations

A table is waiting.

Tuesday to Sunday from 5:00 PM. Sunday brunch from 11:00 AM. Walk-ins are always welcome at the bar, and larger parties are best arranged by telephone.

Reservation details

08 / Every week