Our menu
PARA ECHAR TIEMPO
| Little toasts, humus, anchovies and onion |
| Chips with honey and curry |
| Anchovies (6 fillets) |
| Anchovies in vinegar (8 fillets) |
| Diced salmon with cava vinaigrette |
| Pickled mussels |
DALE AL PICO
| Acorn fed cured ham (100gr) |
| Cheese my way |
| The Russian salad |
| Humus with crispy curri |
| Steak tartar with little toasts |
| Salmon tartar |
| Hot cheese for dipping and dipping |
A LA MAR
| Mussels with citrus fruit in a pot |
| Clams with seafood or with garlic and parsley |
| Coquina clams |
LOOK AT OUR DISPLAYED SUGGESTIONS, THERE’S ALWAYS SOMETHING INTERESTING!
LA TIENDA DE LA PEPA
| Buccaneer (deep fried whitebait with fried eggs) |
| Genil’s bravas (diced potatoes in spicy sauce) |
| Crunchy squid legs |
| Fried squid rings in batter |
| Baby squids Andalusia style |
| Fresh anchovies |
| Fried eggs and fries nest (with foie or with cured ham) |
| Croquettes roasted meat |
| Croquettes cured ham |
| Josefas BAND (Chicken tears) |
| Chicken Cordon Bleu |
| Mr. Cannelloni |
| Antonia’s meatballs |
| Lobster with fried eggs, bakery potatoes and truffle oil |
EL LIGERO
| Poli salad with squid legs |
| Tomatos salad |
| Tomato and tuna belly salad |
| Asparagus with cured ham |
| Goat cheese salad |
| Cesar salad |
| “Sefardí” (aubergine, goat cheese and honey) |
| Baby broad beans and squid |
LA BRASA
| Grilled avocado with salmon and yogurt sauce |
| Marinated pork meat in a skewer with chips |
| Grilled tuna with red shrimps pie |
| Tuna tataki with hummus and seaweed |
| Grilled octopus with Parmentier puree and paprika |
| Iberian secret (pork meat) with hummus and apple |
| Sliced entrecote with vegetables or stick fries |
| Cabbage (grilled chicken leg) with french fries |
| PEPA’S BURGER (100% beef) |
PEPACALAO
| With garlic mayonnaise and honey |
| With tempura vegetables |
| To gentle cooking with Santa Pau beans |
| To pil pil with beans and clams |
ARROZEANDO
| Black rice paella * |
| Rice paella with lobster* |
| Pepa’s mother rice paella * |
| Noodle paella* |
| *Minimum rice 2 pers. |
Desserts
THE CLASSICS
| Torrija (fried milked bread) with “tocinillo” ice cream (caramelised egg yolk and sugar) (the expected one) |
| Cheese cake |
| “Pepa’s Mojito” |
| Coulant with vanilla “mexicana” ice cream |
| Tiramisu |
| Brownie with kefir and pear ice cream |
| Bread with chocolate Gran Cru 72% |
WE CONTINUE..
| Orange juice |
| Flam |
| Catalan cream |
| Pineapple |
| Pineapple gratin with cream |
| Yogurt with raspberrie ice cream or citrus fruits and vegetables |
| Cottage cheese with honey and walnuts |
| Irish coffee |
ICE CREAMS
| Chocolate Gran Cru 72% |
| Mexican vanilla |
| Kefir and pear |
| Squeezed lemon |
| “Tocinillo” (caramelised egg yolk and sugar) |
| Citrus and vegetables |
| Wild reaspberries |
Wine List
BLACK WINE
| MASIA LA SALA (Penedès) |
| MAS PETIT (Penedès) |
| INDÍGENA (Penedès) |
| ELENA (Penedès) |
| GRAONS (Montsant) |
| LUNO (Montsant) |
| 2PR (Priorat) |
| CAMINO ROMANO (Ribera) |
| CARMELO RODERO ROBLE (Ribera de Duero) |
| CARMELO RODERO CRIANZA (Ribera de Duero) |
| ALMIREZ (Toro) |
| SIERRA CANTABRIA SELECCIÓ (Rioja) |
| SIERRA CANTABRIA CRIANÇA (Rioja) |
| SIERRA CANTABRIA CUVÉE (Rioja) |
| EL PUNTIDO (Rioja) |
| SANGRIA DE VI |
| SUREO “TINTO DE VERANO” |
WHITE WINE
| Masia la Sala (Penedès) |
| Blanc de Pacs (Penedès) |
| Calcari (Penedès) |
| Ginesta (Penedès) |
| HoneyMoon (Penedès) |
ROSÉ WINE
| Masia la Sala (Penedès) |
| Ros de Pacs (Penedès) |
| La Rosa (Penedès) |
“CAVA”
| Parés Baltà (B/N) |
| Llopart Reserva (B/N) |
| Llopart Brut Rosé (Rosado) |
| Familia Oliveda (Brut) |
| Blanc de Blancs (Brut) |
| De Nit (Brut-Rosado) |
| Sangria de Cava |