Take the bar
home.

For a toast

• 1
  Zarro vermouth · 75 clMadrid vermouth, the one we pour at our bars.

Ibéricos and cheese

• 1
  100% Iberian acorn-fed lomo · 50 gArturo Sánchez, double montanera. Thinly sliced.
• 1
  Cured sheep's cheese in escabeche · 100 gVacuum-packed.

Preserves and house-made

• 3
  Cecina and cheese banderillasWith piparra peppers, gordal olive, black olive and baby onion. Assembled by hand.
• 1
  Cantabrian anchoviesIn a tin. Top quality.
• 12
  Boquerones in vinegarOur own, made to our recipe.
• 1
  Mixed pickles · 200 gOlives, spring onion and gherkin, like at the bar.

To nibble

• 1
  Hermanos Vinagre crispsCrisps with our name on them.

To finish

• 1
  La Colmena turrón de JijonaMini bar. The Christmas sweet, for the end.

For a toast

• 1
  Estrella Damm Inedit · 75 clWheat beer created with the elBulli team.
• 1
  Zarro vermouth · 75 clMadrid vermouth, the one we pour at our bars.

Ibéricos and cured meats

• 1
  100% Iberian acorn-fed ham · 50 gArturo Sánchez, double montanera.
• 1
  Cecina de León · 100 gBeef, cured and smoked León-style.
• 1
  Cured sheep's cheese in escabeche · 100 gVacuum-packed.

Preserves and house-made

• 4
  GildasDouble anchovy, piparra peppers and gordal olive. Assembled by hand.
• 1
  Cantabrian anchoviesIn a tin. Top quality.
• 16
  Boquerones in vinegarOur own, made to our recipe.
• 1
  Mixed pickles · 200 gOlives, spring onion and gherkin, like at the bar.

To nibble

• 1
  Hermanos Vinagre crispsCrisps with our name on them.

To finish

• 1
  Bar of La Colmena turrón de JijonaThe Christmas sweet, for the end.

For a toast

• 1
  Estrella Damm Inedit · 75 clWheat beer created with the elBulli team.
• 1
  Zarro vermouth · 75 clMadrid vermouth, the one we pour at our bars.
• 1
  La Chelo white wineNaturally sweet, from Madrid. To open with the preserves.

Ibéricos and cured meats

• 1
  100% Iberian acorn-fed ham · 50 gArturo Sánchez, double montanera.
• 1
  100% Iberian acorn-fed lomo · 50 gThinly sliced.
• 1
  Acorn-fed Iberian chorizo · 50 gThinly sliced.
• 1
  Cecina de León · 100 gBeef, cured and smoked León-style.
• 1
  Cured sheep's cheese in escabeche · 100 gVacuum-packed.

Preserves and house-made

• 6
  GildasDouble anchovy, piparra peppers and gordal olive. Assembled by hand.
• 1
  Cantabrian anchovies · large tinDingley tin. Top quality.
• 16
  Boquerones in vinegarOur own, made to our recipe.
• 1
  Mixed pickles · 200 gOlives, spring onion and gherkin, like at the bar.

To nibble and to finish

• 1
  Hermanos Vinagre crispsCrisps with our name on them.
• 2
  La Colmena turrónA bar of Jijona and a mini bar of pistachio turrón.