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DEEP FRIES
- Ham and cheese
- Croquette
- Squid
- Pepper
- Egg
- Mussel
- Prawn
- Poached Egg
PORTIONS
- Cuttlefish
- Grilled prawns
- Cheese
- Iberian ham
- Homemade Chorizo (peppered pork sausage)
- Iberian Chorizo (peppered pork sausage)
- Iberian salami-type sausage
- Dry cured Iberian pork loin
“PINCHOS” (finger snacks)
- Pincho Pamplona Town Hall Award 2008 Cod confit topped with Cava flavoured scarlet shrimp
- Pincho Finalist 2006 Week of Tapas Kataifi of young lamb from Navarra
- Honorary Mention in the 2004 Week of Tapas Nest of Potatoes with Beltza mushrooms and Foie
- Honorary Mention in the 2003 Week of Tapas Crispy Iberian Pork Rinds in Peach Sauce
- Winning Tapa in the 2002 Week of Tapas Mille-feuille of Artichoke with Sirloin Steak and Foie gras
- Prize for the Best Combination of Tapas 2000 Sirloin Steak in Sweet-and-Sour Sauce with Bacon Coming soon: Asparagus, Green pepper and King prawn
SPECIAL SNACK
- Cod al Pil Pil
SPECIALITY OF THE HOUSE
- Brains lightly crumbed
- L’Escala anchovies
- Anchovies fried in light batter
- Anchovy fillet in olive oil
- Hake fried in light batter
- Cod al ajoarriero (stewed with garlic, onion and pepper)
- Lasagne of Beltza mushroom/pate
- Fresh grilled pate
- Russian salad
- Angler fish marine
- Sweetbreads
- Pig’s trotters
- Oxtail cannelloni
- Blood pudding
- Caramel Cheese
- Stuffed Zucchini
- Small spicy sardines
- Homemade meatballs
- Chard stalks stuffed with ham and cheese
- Anchovies typical of Cadiz
- Txistorra (Navarre sausage)
PRESERVES
- Cockles
- Pod razor
- Mussels
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