Barcelona Wine Bar

California, US. Pork sausage infused with smoky paprika, garlic, and rich pimentón flavors.

Alto Adige, IT. Spice-rubbed ham that is lean, smoky, and expertly cured.

California, US. Traditional Spanish-style dry salami with savory spices and robust curing.

La Rioja, ES. Pork sausage packed with smoky, spicy notes from authentic pimentón.

Illinois, US. Spreadable pork sausage blended with fiery Calabrian chili and rich pork jowl.

California, US. Pork salami seasoned with whole peppercorns and aromatic Burgundy wine.

California, US. Majorcan-style spreadable chorizo that is rich, smoky, and seasoned with pimentón.

Murcia, ES. Soft-ripened goat's milk cheese aged for 21 days with a creamy, mild texture.

Murcia, ES. Semi-soft goat's milk cheese aged for 2 months and soaked in rich red wine.

Galicia, ES. Semi-soft cow's milk cheese aged for 3 months, offering a smoked, creamy, and mild flavor.

Islas Baleares, ES. Firm cow's milk cheese aged for 4 months, featuring a buttery, mild, and nutty profile.

País Vasco, ES. Semi-firm raw sheep's milk cheese aged for 6 months, known for its smoked, sharp, and fruity notes.

Castilla Y León, ES. Creamy blue cow and goat's milk cheese cave-aged for 2 months with a mildly pungent kick.

Burgandy, FR. Triple cream soft cow's milk cheese with a velvety mold rind, offering mushroomy, smooth, and tangy flavors.

Islas Baleares, ES. Hard cow's milk cheese aged for 1 year, olive-oil-rubbed for a salty, sharp, and crystallized finish.

Islas Canarias, ES. Semi-firm goat's milk cheese aged for 2 months and coated in traditional cornmeal.

Islas Canarias, ES. Semi-soft cow and goat's milk cheese aged for 3 months with a toasted, creamy, and sweet pimentón exterior.

Castilla Y León, ES. Aged 36-42 months, acorn and pasture-fed Mangalica. Wonderfully marbled, tender, and deeply nutty.

Illinois, US. Aged 12-16 weeks, pressed and cold-smoked Wagyu beef with a hint of hickory pepper and rich smokiness.

Castilla-La Mancha, ES. Semi-soft sheep's milk cheese cured for 4 months with savory black truffle flakes, offering a piquant finish.

Castilla y León, ES. Mountain air-cured Ibérico pork sausage delivering a wonderfully peppery and rich flavor profile.

Plump mixed olives and giardiniera marinated in fragrant thyme and fresh lemon zest.

Tender stewed chickpeas and wilted spinach spiced with cumin, onions, and a bright touch of lemon zest.

Premium Marcona almonds roasted to perfection and dusted with sea salt.

Artisanal sourdough toast rubbed with fresh ripe tomatoes and extra virgin olive oil.

Savory diced eggplant cooked with bell peppers, sweet balsamic vinegar, and fresh basil.

Traditional cold Andalusian blended tomato soup thickened with migas bread crumbs.

Fresh heirloom tomato slices dressed with cold-pressed olive oil and crushed garlic.

Sautéed wild mushrooms tossed in garlic oil and garnished with fresh scallions.

Tender roasted cauliflower florets finished with a refreshing squeeze of lemon juice.

Fresh creamy burrata cheese served with sweet pickled peaches and crisp cucumber ribbons.

Roasted baby carrots glazed with sweet pomegranate molasses and dusted with tangy sumac.

Silver-white marinated anchovy fillets accented with garlic, lemon zest, and chopped parsley.

Charred whole prawns drizzled with aromatic olive oil and vibrant green salsa verde.

Tender charred octopus tentacles served over crispy roasted potatoes, red onions, and fresh celery.

Fresh black mussels steamed open in a savory, aromatic tomato and onion sofrito broth.

Littleneck clams steamed in a fragrant, golden saffron-infused sofrito broth.

Perfectly seared salmon fillet with a crisp skin, served with aromatic mojo de ajo garlic sauce.

Crispy-skinned slow-roasted pork belly served with a pungent, fresh horseradish gremolata.

Tender sliced flank steak cooked medium-rare and finished with a vibrant red chimichurri sauce.

A small portion of savory eggplant caponata garnished with fresh basil leaves.

Blistered green beans served alongside a zesty dollop of lemon garlic aioli.

Roasted whole okra pods sprinkled with reddish Aleppo pepper flakes and fresh citrus zest.

Tender roasted yellow squash slices coated with a bright green herb salsa verde.

Roasted cauliflower florets dotted with a rich, dark olive tapenade.

Tender roasted carrots topped with sweet golden raisins, toasted pepitas, and green herb gremolata.

A wedge of red cabbage charred on the grill, topped with shaved Manchego cheese and savory boquerones.

Garlic-sautéed mushrooms served in a sizzling cast-iron dish, garnished with fresh scallions.

Smooth hummus infused with sweet piquillo peppers, served with crispy lavash bread.

Pan-seared cheese with a golden crust, served with a warm roasted tomato sauce and fresh basil.

Pan-seared salmon fillet garnished with a rich red salsa vizcaina and briny olive tapenade.

Whole trout seared on the plancha, dusted with earthy sumac and topped with garlic and shallots.

Delicate smoked salmon crudo accented with grated horseradish, coriander seeds, and fresh orange segments.

Sweet dates wrapped in crispy smoked bacon and stuffed with a rich, tangy blue cheese mousse.

Crispy golden-fried croquetas stuffed with jamón and Manchego cheese, served with garlic aioli.

Thinly pounded tender steak served over golden crispy potatoes with tangy red pepper vinaigrette.

Roasted acorn squash wedges drizzled with nutty almond romesco and truffle oil.

Roasted red and yellow beet wedges served with creamy fresh ricotta cheese and fresh mint.

Charred Brussels sprouts tossed with sweet piquillo peppers and briny capers.

Vibrant pinkish-red piquillo pepper hummus served with crispy lavash bread.

Roasted sweet potato wedges glazed with a sweet and sour maple agrodoce sauce.

Crisp gem lettuce tossed with olives, onions, and pickled giardiniera in a light vinaigrette.

Fresh peppery arugula tossed with shaved fennel and walnuts in a sharp peppercorn vinaigrette.

Fresh mixed salad greens topped with shaved Manchego cheese and red onion rings, dressed with balsamic.

Short toasted noodle paella baked with savory gaucho sausage and tender chicken pieces in a wide skillet.

Roast chicken pieces served with golden potatoes, lemon, and spicy hot cherry peppers in a rustic roasting pan.

Vibrant vegetarian paella loaded with roasted squash, carrots, and wild mushrooms in a large traditional metal pan.

Hearty 'wild' paella loaded with crispy pork belly, smoky chorizo, chicken, and tender garbanzo beans.

Massive mixed grill platter featuring sliced strip steak, chicken breast, pork loin, and gaucho sausage with chimichurri.

Silky, smooth Catalan cream custard dessert with a rich pool of dark liquid caramel.

Decadent slice of rich chocolate cake served over a pool of coffee crème anglaise with almond crumble.

Traditional Spanish rice pudding made with creamy coconut milk and dusted with ground cinnamon.