Cold tapas include jamón ibérico sliced thin with pan con tomate, ensaladilla rusa made with potatoes, tuna, and mayonnaise, and marinated olives with almonds. Hot versions feature chorizo al vino simmered in red wine and fried calamari with lemon aioli. The menu draws from Spanish traditions, offering raw seafood and rice dishes as complements. Bites arrive chilled or warm as ordered, with clean flavors highlighting quality ingredients.