Pan con Tomate
$9Grilled country bread, grated tomato, Arbequina olive oil.
V
To share
Tapas
Small plates, long evenings.
01 / The ritual
El tapeo.
In Aragón you do not sit down to a tapas dinner so much as fall into one. A plate arrives, a glass is poured, someone orders one more thing, and an hour disappears. The point is movement: plate by plate, round by round, nobody waiting on a course.
We have built the room for that. Order a few things, see how the table feels, then order a few more. The kitchen sends dishes as they are ready rather than holding them back, so the table fills slowly and stays full until you decide it is finished.
02 / Build the table
How to order.
01
Three to four plates per person
Enough to keep the table busy without crowding it.
02
Start cold, move hot, finish with rice
Bread and jamón first, then the pan, then the paella.
03
Order in rounds, not all at once
Let the kitchen pace you. There is no hurry.
03 / Tapas frías
Cold plates
Cold plates, straight from the counter.
Aceitunas Aliñadas
$7Marinated Aragonese olives, orange peel, thyme.
VGGF
Jamón Ibérico de Bellota
$28Thirty-six month acorn-fed ham, carved to order.
GF
Ensaladilla Rusa
$13Potato salad, tuna belly, piquillo pepper, house alioli.
Boquerones en Vinagre
$14White anchovies, garlic, parsley, sherry vinegar.
GF
Queso Manchego y Membrillo
$16Twelve-month Manchego, Calanda peach paste, marcona almonds.
VGF
04 / Tapas calientes
Hot plates
The heart of the tapeo, cooked to order.
Patatas Bravas
$12Confit potatoes, brava sauce, garlic alioli.
V
Gambas al Ajillo
$19Shrimp, garlic, guindilla chilli, olive oil.
GF
Croquetas de Jamón
$14Creamy ham croquettes, five to an order.
Pulpo a la Gallega
$24Octopus, potato, pimentón de la Vera, sea salt.
GF
Migas Aragonesas
$16Shepherd's crumbs, longaniza, grapes, fried egg.
Tortilla Española
$12Slow potato and onion omelette, served warm.
VGF
Pimientos de Padrón
$11Blistered green peppers, Maldon salt.
VGGF
Chorizo al Vino de Cariñena
$15Chorizo braised in Cariñena red wine.
GF
05 / Ibérico
Carved to order, never before.
The bellota leg sits on the jamonero at the end of the bar and it is cut by hand, slice by slice, when you ask for it. Thirty-six months of curing puts the fat right on the edge of melting, so a plate that has been sitting under a light for an hour is a different, sadder thing. We cut it, you eat it, that is the whole rule.