Barcelona Wine Bar

Delicately aged for 15-20 months, this cured Spanish ham offers a perfect balance of tender texture and a savory, subtly sweet profile.

Alto Adige-style spice-rubbed ham featuring a delightfully smoky, lean character and aromatic spices.

Traditional pork sausage from La Rioja, Spain, packed with smoky, spicy pimentón flavor.

A rich, spreadable pork sausage featuring fiery Calabrian chili and tender pork jowl.

Cured pork sausage offering a rich flavor profile enhanced by garlic and black pepper.

Smoky pork sausage crafted with garlic and traditional pimentón for an authentic Spanish taste.

Firm, raw cow's milk cheese aged for 4 months, offering a buttery, mild, and nutty profile.

Hard cow's milk cheese aged for 1 year and rubbed with olive oil for a salty, sharp finish.

Cave-aged creamy blue cheese made from a blend of cow and goat's milk with a mildly pungent kick.

Luxurious French triple-crème cow's milk cheese with a mold rind, offering a smooth, mushroomy, and tangy taste.

Semi-soft goat's milk cheese aged for 2 months and traditionally soaked in red wine.

Semi-soft goat's milk cheese aged with fragrant rosemary for 45 days, delivering a creamy texture and mildly tart flavor.

Semi-firm raw goat's milk cheese aged for 2 months, featuring a distinctive pimentón-rubbed rind.

Soft-ripened goat's milk cheese aged for 21 days, prized for its creamy and mild profile.

Semi-firm raw sheep's milk cheese aged for 6 months, offering a smoked, sharp, and fruity character.

Classic firm sheep's milk cheese aged for 6 months, delivering a buttery, nutty, and complex flavor.

Crafted from Berkshire pork, this salami features a distinctly peppery and fruity aroma.

Slow-aged pork sausage infused with aromatic garlic.

Finely aged 36-42 months Ibérico ham offering beautifully marbled, tender, and nutty ribbons.

Semi-soft sheep's milk cheese cured for 4 months and infused with black truffle for a savory, piquant taste.

Aged for 3 months, this Ibérico pork loin brings a mild, smoky, and pimentón-spiced flavor profile.

Pressed and cold-smoked Wagyu beef aged for 12-16 weeks with a hickory pepper and smoky finish.

Glossy marinated olives and crisp giardiniera vegetables infused with fresh thyme and lemon zest.

Rich eggplant caponata tossed with bell peppers, balsamic vinegar, and fresh basil.

Earthy spinach and tender chickpeas simmered in a cazuela with lemon zest, cumin, and onions.

Vibrant green charred asparagus spears served with a bold, savory mojo rojo sauce.

Tender roasted baby carrots finished with a vibrant, herbaceous salsa verde.

Pan-seared zucchini rounds seasoned with smoked pimentón and fresh basil.

Charred spring onions served with a rich, nutty romesco sauce.

Savory roasted mushrooms glistening in citrus vinegar and garnished with fresh scallions.

Sweet piquillo peppers stuffed with savory mushrooms and fresh thyme.

Crisp-tender green beans sautéed with savory bits of guanciale, sweet shallots, and fresh lemon.

Lightly battered and crispy fried fiddlehead ferns served with creamy dill aioli and pickled onions.

A refreshing salad featuring roasted red beets, hearty chickpeas, crisp cucumbers, and crumbled feta cheese.

Pillowy, velvety house-made ricotta topped with a sweet and tangy golden raisin agridulce.

Smooth and creamy lemon hummus topped with fresh dill and a dusting of red aleppo pepper.

A thick wedge of classic Spanish potato tortilla layered with golden potatoes and topped with chive sour cream.

Fresh creamy burrata cheese resting on vibrant green pea pesto and finished with bright orange zest.

Silver-white marinated white anchovies served with crisp cucumber ribbons and sweet piquillo peppers.

Thinly sliced raw tuna dressed with bright orange vinaigrette and spicy Calabrian pepper.

Fresh steamed mussels simmered in an aromatic white wine broth with shaved fennel and dill.

Pan-seared striped bass fillet with crispy skin, served alongside tender artichoke hearts and briny olives.

Juicy, perfectly charred chicken thigh pieces served with charred spring onions and mojo verde sauce.

A pressed, golden-brown toasted sandwich oozing melted San Simón cheese, Jamón Serrano, and a hint of truffle.

Sweet Medjool dates wrapped in crispy bacon and piped with a creamy blue Valdeón cheese mousse.

Flaky, golden-baked empanadas stuffed with spiced beef, served with a vibrant red pepper dipping sauce.

Rich Spanish blood sausage slices pan-fried to a crisp edge, served with black garlic aioli and salsa verde.

Crispy-skinned pork belly resting on a smooth, sweet date purée.

Sliced medium-rare skirt steak topped with a vibrant, herbaceous green chimichurri sauce.

A crisp and refreshing blend of gem lettuce tossed with olives, onions, and giardiniera vegetables in a light vinaigrette.

Delicate red Lolla Rossa lettuce tossed with crunchy snow peas and shaved fennel, finished with a creamy labneh dressing.

Roasted chicken pieces tossed with golden potatoes, lemon wedges, and spicy hot cherry peppers.

A vibrant vegetarian paella loaded with seasonal spring onions, asparagus, fiddlehead ferns, and cauliflower, topped with chive aioli.

A smooth, creamy traditional Catalan flan swimming in rich golden caramel syrup.

A moist slice of golden olive oil cake topped with a delicate flake of sea salt.

A rich chocolate cake slice served over coffee crème anglaise and sprinkled with toasted almond crumble.

Rich coconut milk rice pudding with a crackly caramelized sugar crust and a pinch of cinnamon.

Artisanal ice cream sourced from Ice Haus in Allston, Massachusetts.

Vibrant and refreshing artisanal fruit sorbet sourced from Ice Haus in Allston, Massachusetts.