Cimbru Tapas Bar

A classic Spanish tapas dish from Galicia consisting of small green peppers fried in olive oil and sprinkled with coarse sea salt. They are famous for their unpredictable heat levels, as most are mild but some are surprisingly spicy.

Abanico Ibérico is a prized cut of Spanish Iberian pork taken from the outside of the ribs, named for its distinctive fan shape. Richly marbled with intramuscular fat, it is known for its intense flavor and tenderness when grilled or seared.

A popular seafood dish consisting of tender squid rings and tentacles that are coated in seasoned flour or batter and deep-fried until golden and crispy. It is widely served as an appetizer, typically accompanied by lemon wedges and dipping sauces like marinara or aioli.

A traditional Spanish dish from Galicia consisting of boiled octopus seasoned with olive oil, sea salt, and paprika. It is typically served on wooden plates, often over a bed of sliced boiled potatoes known as cachelos.

Baked mushrooms are a savory dish where mushroom caps are roasted in the oven, frequently filled with various cheeses like mozzarella or gorgonzola and seasoned with garlic and herbs.

Sea urchin cream is a rich, velvety culinary preparation made primarily from sea urchin roe blended with butter, cream, or olive oil. Renowned for its delicate, briny sweetness and luxurious texture, it is typically served as an appetizer on toasted bread or crostini, or used to flavor seafood pasta dishes.

A popular seafood dish featuring shrimp sautéed in a rich sauce of melted butter, fresh lime juice, and garlic. It is known for its bright, citrusy flavor profile and is typically garnished with fresh parsley or cilantro.

Crispy, deep-fried breaded patties or rolls filled with seasoned, slow-cooked shredded pork often bound by a creamy béchamel or mashed potato mixture. They feature a golden, crunchy crust and a savory, tender interior.

A luxury culinary specialty made from the liver of a specially fattened duck or goose. It is renowned in French cuisine for its rich, buttery texture and delicate, savory flavor.

Small, oval fruits of the olive tree (Olea europaea), typically cured in brine, salt, or oil to remove their natural bitterness. They are a staple of Mediterranean cuisine and are frequently served as a simple appetizer or snack.

Anchovy toast is a classic savory dish consisting of toasted artisan bread topped with cured anchovy fillets, olive oil or butter, and optional garnishes like herbs, olives, or chili. Popular across Mediterranean and British culinary traditions, it is commonly served as an appetizer, canapé, or snack.

A classic Spanish tapa consisting of toasted bread rubbed with fresh garlic and ripe tomato, seasoned with salt and olive oil, and topped with thin slices of Jamón Ibérico. It is a quintessential dish in Spanish cuisine, particularly in the regions of Catalonia and Andalusia.

A Swiss-inspired open-faced sandwich made with thick slices of bread topped with melted Raclette cheese and often layered with ham or onions. It is a hearty comfort dish typically baked or grilled until the cheese is bubbling and golden-brown.

A crustless cheesecake baked at a high temperature to achieve a scorched, caramelized top and a rich, creamy, custard-like center. It originated at the La Viña bar in San Sebastian, Spain, and is also widely known as Basque Burnt Cheesecake.

Tomato salad is a simple and refreshing dish made with sliced or diced fresh tomatoes tossed with herbs, olive oil, vinegar, and seasonings. It is commonly served as a crisp side dish or light appetizer in Mediterranean and global cuisines.