Menu at Boqueria

Unpasteurized sheep cheese

Pasteurized cow’s milk from the Pyriennerena

Creamy goat’s milk cheese with mold coating

Pasteurized blue cheese (goat and cow)

Platter with Manchego, Urgelia, Monte Enebro, La Peral, sea ​​salt crisp bread and quince marmalade

Bread, olive oil

Boqueria’s marinated olives

Charcoal-grilled, hand-peeled piquillo peppers from Extremadura with deep sweetness and smoky flavor

Spanish Marcona almonds, lightly salted

Olive oil, crutons, lemon, chili

Anchovy skewers, olives, piparra

Per piece / Whole jar

Galician beef. Cured 24 months

Ibérico sausage, garlic, pimenton de la vera

Ham from Ibérico pigs raised on acorns.Cured 46 months

Meat from pigs raised on acorns which gives the meat nuttiness and aromas

Cured 18 months

Platter with chorizo, serrano, fuet and cecina

Pan cristal, marinated RAF-tomatoes, olive oil, sea salt

Fried pimientos, chili salt

Fried potatoes, hot tomato sauce, aioli

Fries with truffle mayonnaise, manchego

Deep fried goat cheese, beetroot cream, almonds, honey

Romesco, marcon almonds, olive oil

Grilled avocado, feta cheese, cilantro pesto, pine nuts

Fried corn, manchego cream, pickled chili, popcorn, chimichurri

Mushrooms, parsley, garlic

Fried squid, aioli, lime

Moules, white wine, parsley, cream, shallots, chorizo

Tuna, gyoza, mango, sesame, soy, almond, lime, coriander cream

Gambas, garlic, parsley, aioli, bread

Scallop, corn cream, sobrasada butter

Crawfish, browned lemon butter, roasted garlic

Chicken tortilla, coriander mayonnaise, onion, pickled chili

Honey, pine nuts, rosemary, baguette

Fried ibérico croquettes, aioli, rosemary

Beef burger, gruyere, truffle mayonnaise, caramelized onions

Grilled ibérico, romesco (paprika- almond cream), chorizo, chicharricos

Spanish meatballs, tomato sauce, manchego, dried olives

Pisto, rosmary

Beef tartar, manchego cream, chorizo sprinkles, pickled onion

Red wine braised chorizo, parsley, baguette

Traditional spanish potato omelette

Traditional spanish potato omelette, chistorra, piquillocreme

500g dry aged ribeye on it’s bone, Angus by Miquel Vergara, Salamanca, Spain

300 g Fresh basque sausage from the province Navarre, Spain

Half corn chicken, papas fritas, aioli, mojo rojo, fries

RAF tomato salad, silver onion, herbs

Citrus-dressed green salad

Traditional spanish paprika cream

Truffle mayonnaise

Herb salsa

Red wine sauce

Traditional seafood paella

Grillad kycking

Basque Style Cheese cake, cardamom crumble and cherry sorbet

Churros, dulce de leche, rich chocolate sauce, vanilla ice cream

Classic dessert from Catalonia with origins dating back to the Middle Ages

Apple pie, almonds, oat flakes, cinnamon, vanilla sauce

Ask your waiter about today’s flavors

Chocolate truffle “three flavors”