Gourmet Menu

Cortador at your services

Jamón de Bellota 100% Ibérico D.O. Los Pedroches

Jamón de Bellota 100% Ibérico D.O. Los Pedroches is a premium Spanish cured ham from purebred Iberian pigs raised free-range in Córdoba’s oak dehesas and fattened exclusively on acorns, then slow-cured for years under the official Los Pedroches designation.

Cortador de jamón

A cortador de jamón is a trained specialist who hand-slices cured Spanish ham—especially jamón ibérico—with a long, thin knife to produce thin, even slices that show off the meat’s fat, texture, and flavor.

In Vino We Trust

White Selection: Martin Codax Lias

Martín Códax Lías is a Rías Baixas Albariño white wine aged for months on fine lees (with stirring) to give extra body, creaminess, and bakery complexity while keeping the grape’s fresh citrus and stone-fruit character.

White Selection: Protos Verdejo Reserva

Protos Verdejo Reserva is a barrel-fermented Rueda white wine made from 100% Verdejo, aged on lees in French oak and then in bottle to add vanilla, pastry, and extra body while keeping the grape’s herbal, citrus, and tropical freshness.

Cava Selection: Cava la crusset brut nature Reserva

Cava La Crusset Brut Nature Reserva is a dry Spanish sparkling wine from D.O. Cava, made by the traditional method from classic Catalan grapes, aged on the lees as a Reserva and bottled with no added sugar for a crisp, toasty, Champagne-like style.

Red Selection: Protos Reserva 5º Año

Protos Reserva 5º Año is a Ribera del Duero red made from 100% Tempranillo (Tinto Fino) from old vines, aged about 18 months in French and American oak plus several years in bottle before release, giving ripe black fruit, spice, vanilla, and a structured, long finish.

Red Selection: Tritium Tempranillo Viñas Viejas

Tritium Tempranillo Viñas Viejas is a Rioja red from 100% Tempranillo grown on very old vines (often 100+ years) around Cenicero, fermented in concrete and aged in French oak for a concentrated, savory wine of ripe dark fruit, fig, smoke, and chocolate.

Something Extra

Salchichón ibérico

Salchichón ibérico is a Spanish dry-cured sausage made from Iberian pork (often acorn-fed), seasoned with pepper and spices, and air-dried until firm, sliceable, and richly flavored.

Chorizo ibérico

Chorizo ibérico is a Spanish dry-cured sausage made from Iberian pork, seasoned with smoked paprika and garlic, then air-dried so it is spicy, brick-red, and richly flavored.

Fuet

Fuet is a thin, mild Catalan dry-cured pork sausage, typically seasoned with pepper and garlic, air-dried with a white mold bloom, and eaten in thin slices as a snack or tapas.

Sheep cheese with rosmary

Spanish sheep’s cheese with rosemary is a firm, nutty sheep’s-milk cheese (often Manchego-style) whose rind is coated or infused with rosemary, adding a piney, herbal aroma to the rich, slightly tangy paste.

Old Idiazabal (goat cheese)

Idiazabal is a Basque PDO sheep’s-milk cheese (not goat), traditionally from Latxa or Carranzana ewes and often lightly smoked; an old or well-aged Idiazabal is firm, nutty, and piquant with a smoky, buttery finish.