La Malontina

A rich and creamy rice dish cooked with succulent lobster, saffron, and a hint of brandy.

Slow-roasted suckling pig with crispy skin and tender meat, served with thinly sliced potatoes baked in the pan juices.

Tender octopus cooked and seasoned with smoked paprika, olive oil, and sea salt, served with boiled potatoes.

Sizzling garlic prawns with 'gulas' (imitation baby eels), olive oil, and a touch of chili. A quintessential Spanish tapa.

Padrón peppers stuffed with a savoury mixture of minced beef and spices, gently fried and drizzled with a rich tomato sauce.

A generous platter of premium Ibérico cured meats and aged Manchego cheeses, accompanied by crusty bread and olives.