Barcelona Wine Bar

Immerse your palate in Castilla y León's finest 15-to-20-month cured ham, delivering a delicate balance of tender texture and salty-sweet notes.

Enjoy Alto Adige's distinctive spice-rubbed smoked ham, celebrated for its lean profile and robust aroma.

A robust California pork sausage infused with aromatic smoke, garlic, and authentic Spanish pimentón.

Crafted in Georgia, this artisanal pork sausage combines fragrant fennel seeds and rich red wine for a complex flavor profile.

Catalan cured pork sausage seasoned meticulously with nutmeg, oregano, garlic, and whole peppercorns.

A fiery and smoky pork sausage from La Rioja, packed with the bold punch of traditional pimentón.

A firm, aged cow's milk cheese from the Balearic Islands offering a buttery, mild, and delightfully nutty character.

A semi-soft cow and goat's milk cheese from the Canary Islands, finished with a toasted, creamy, sweet pimentón rub.

Murcian semi-soft goat's milk cheese aged for two months and uniquely steeped in rich red wine.

A cave-aged creamy blue cheese from Castilla y León made from cow and goat's milk, delivering a mildly pungent bite.

A luxurious French triple-creme cow's milk cheese featuring a bloomy rind and smooth, mushroomy, tangy notes.

Classic aged sheep's milk cheese from Castilla-La Mancha known for its buttery, complex, and nutty profile.

Galician semi-soft cow's milk cheese aged for three months, offering a wonderfully creamy and mild smoke-infused flavor.

Raw sheep's milk cheese from Castilla-La Mancha aged nine months, elegantly encrusted in fragrant dried rosemary.

Unpasteurized cow's milk cheese aged over eight months, presenting firm texture and deeply complex nutty crystals.

Murcian soft-ripened sheep's milk goat cheese with a thick mold rind, offering a buttery and tangy experience.

Semi-soft sheep's milk cheese from Castilla-La Mancha cured for four months with savory black truffle piquant notes.

Catalan cured pork sausage offering a rich flavor enhanced by garlic and cracked black pepper.

Murcian semi-soft goat's milk cheese aged for 45 days, heavily coated in fragrant rosemary with a creamy, mildly tart profile.

Murcian soft-ripened sheep's milk cheese aged 21 days with a thick mold rind, wonderfully buttery and tangy.

Spreadable and fiery Calabrian chili and pork jowl sausage that packs an intense punch of flavor.

Aged 36 to 42 months, this pasture-fed Mangalica ham offers exceptionally tender, nutty, and heavily marbled cuts.

Glossy gourmet olives and pickled giardiniera vegetables infused with fresh thyme and bright lemon zest.

Roasted ruby red beet wedges tossed alongside refreshing cucumber slices and aromatic, spiced dukkah.

Thinly shaved raw butternut squash arranged carpaccio-style, accented with tart cranberries, crunchy walnuts, and red chimichurri.

Sicily-inspired rich eggplant caponata tossed with sweet bell peppers, balsamic vinegar, and fresh basil.

Charred crispy Brussels sprouts tossed with crisp apples and a sweet, glossy raisin agrodulce sauce.

Crispy toasted artisan country bread rubbed with fresh garlic and finished with crushed tomatoes and Maldon sea salt.

A bubbling cazuela of tender stewed chickpeas and wilted spinach infused with aromatic cumin, onions, and lemon zest.

Crispy roasted kale leaves drizzled generously with creamy harissa tahini and dusted with smoky ufra pepper.

Golden-brown roasted cauliflower steak served with rich scallion aioli and a delightful toasted almond crumble.

Tender whole roasted carrots resting on a bed of spicy harissa yogurt and garnished with fresh parsley.

Silky whipped sheep's cheese swirled to perfection, drizzled with luxurious truffle honey and smoky pimentón.

Fresh Italian burrata cheese paired with smoky grilled eggplant and spicy Calabrian peppers for a luxurious bite.

Smooth creamy hummus blended with sweet piquillo peppers, drizzled with olive oil, and served with crisp lavash flatbread.

A thick, classic wedge of Spanish potato and onion omelette served warm with a dollop of chive sour cream.

Silvery marinated white anchovy fillets glistening in extra virgin olive oil with minced garlic and fresh parsley.

A perfectly seared filet of salmon with crispy skin, finished with bright green herb salsa verde and lemon.

Fresh steam-opened mussels swimming in a fiery, rich tomato-based salsa diablo broth.

Plump shrimp sizzling in a clay dish with garlic slices, olive oil, and spicy guindilla peppers.

Juicy grilled chicken thigh pieces coated in a vibrant yellow, slightly spicy aji amarillo sauce.

Crispy-skinned slow-roasted pork belly sliced thick and topped with a bright, herbaceous green chimichurri sauce.

Thinly pounded, perfectly charred steak served alongside golden crispy potatoes and a tangy red pepper vinaigrette.

Tender medallions of roasted pork loin resting in a fragrant tomato sofrito infused with rich saffron.

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

Roasted Spanish Marcona almonds lightly dusted with sea salt in a small ceramic bowl.

Charred whole spring onions drizzled with rich black garlic vinaigrette and a pinch of chili flakes.

Sautéed wild mushrooms tossed in garlic, olive oil, and fresh scallions in a warm cast-iron pan.

Tender grilled asparagus spears drizzled with a smoky, vibrant red pepper mojo picón sauce.

Hearty chickpeas simmered in aromatic sofrito, topped with crispy shards of Serrano ham and a hint of citrus.

Wilted baby spinach sautéed with garlic, sweet raisins, and toasted crunchy pepitas.

Juicy, charred grilled chicken thigh glazed with a vibrant, creamy aji amarillo sauce.

A thick, perfectly seared steak of swordfish topped with a vibrant green herb salsa verde.

Traditional Galician-style octopus tentacles served with smashed potatoes, paprika, and rich olive oil.

Juicy grilled chicken skewers glazed with a vibrant yellow aji amarillo pepper sauce.

Tender roasted radishes tossed with spicy guindillas peppers and a squeeze of fresh lime juice.

Crispy fried okra pods served alongside a rich, savory tomato conserva dipping sauce.

Pan-roasted summer squash ribbons topped with a bold, garlicky red mojo picón sauce.

A crisp, refreshing house salad featuring little gem lettuce, olives, onions, and bright giardiniera dressed lightly.

Tender leaves of Bibb lettuce tossed in a creamy tahini vinaigrette, topped with crunchy dukkah and sliced red onions.

A hearty skillet of roasted chicken pieces tumbled with golden potatoes, lemon slices, and spicy hot cherry peppers.

Toasted thin fideos pasta baked with savory pork, rich tomato sofrito, and a dollop of garlic aioli on top.

A traditional Spanish paella pan filled with saffron rice and roasted seasonal vegetables including squash, carrots, and mushrooms.

A magnificent seafood paella brimming with mussels, clams, plump shrimp, and tender calamari over golden saffron rice.

A grand mixed grill platter featuring strip steak, chicken, pork loin, and savory Gaucho sausage, served steaming hot.

A whole roasted branzino fish with crispy skin, garnished with snap peas and carrots, drizzled with vibrant salsa verde.

A wedge of creamy Basque burnt cheesecake featuring its signature caramelized dark top, served with sweet blueberry compote.

A silky, smooth traditional Catalan custard flan swimming in a pool of dark amber caramel sauce.

A decadent chocolate cake slice served with a pool of coffee crème anglaise and crunchy almond crumble.

Creamy Spanish rice pudding made with coconut milk, dusted with a fragrant layer of ground cinnamon.