Chilled almond-garlic soup from Malaga, garnished with grapes.

Iberia's famous classic Caesar salad.

Warm salad of tomatoes and ovelheiro Serra cheese bread pudding garlic vinaigrette.

Clams, pork and beans braised with pimentao, spinach, Madeira and roasted garlic.

This version from the southern fishing villages uses firm fish marinated with cumin, pimenton, lemon and sherry wine vinegar, then fried in olive oil.

Casserole of white beans, typical spanish sausages and smoked meats.

Pan-seared prawns with toasted garlic, pimenton and fino sherry.

Medallions of milk-braised pork shoulder, served with potato pancakes.

Squid stuffed with tomatoes and cured ham, braised in their ink.

Roasted sweet peppers stuffed with fresh Dungeness crab, cilantro sauce.

Warm salad of tomatoes and grilled pork tenderloin, garlic, oreganoand olive dressing.

A traditional favorite of Barcelona: pasta tube stuffed with chicken, veal and pork topped with bechamel and baked.

Steamed octopus dressed with paprika and olive oil served on sliced boiled potatoes.

Tripe and trotter stew with chorizo, roasted onions, almonds and bacon.

Nobody fries seafood better than in Malaga: monk fish, bass, prawns, cuttlefish and scallops, just lightly floured and fried in plenty of good olive oil.

The real deal, in a glass.

Artichokes and seasonal wild mushrooms sauteed with amontillado sherry.

Catalan flat bread with caramelized garlic, onion marmalade and roasted peppers.

With potatoes and peas, mint-yougurt sauce.

Cherry tomatoes and manchego cheese, basil dressing.

Lightly floured and fried baby artichokes, almond picada.

Don quijotes staple: vegetable stew served with garlic toast and quail egg.

Olive oil-sherry wine vinegar marinated roasted vegetables.

Cabbage roll stuffed with onions, eggplant and almond; tomato marmalade.

Traditional spanish potato-onion tartlet.

Grilled mushrooms, garlic-parsley olive oil.

Roasted eggplant tartlet.

Glass of chilled almond-garlic soup.

Spinach with chickpeas, garlic and spanish paprika.

Assorted marinated olives and toasted spiced almonds.

Spicy fried potatoes with garlic mayonnaise.

Classic spanish stew of meats and legumes.

Seared beef medallion on toast, allioli sauce.

Brised veal with olives and carrots.

Grilled pork skewers marinated with herbs and cumin.

Little meatballs in a saffron and onion sauce.

Deviled dates: filled with chorizo and wrapped in bacon.

Confit of pork shoulder, sausages and leeks, on toast.

Bone-in chicken in a garlic-pepper-brandy sauce.

Red wine and brandy-marinated ox tail, slow roasted, off the bone, in puff pastry.

Chicken and sweet pepper, or caramelized onion and chorizo, turnover.

Breaded pork tenderloin roll stuffed with cheese and piquillo pepper.

Grill sausage sampler, mustard sauce.

Braised lamb with tomatoes, peppers and garlic.

Grilled boneless chicken marinated with ginger and garlic, basil sauce.

Trotter stew with bacon and potatoes.

Braised snails with chorizo, bacon and almonds.

Bechamel and cheese baked eggplant stuffed with serrano ham and bay shrimp.

Slow-cooked duck with herb-scented white bean puree.

Grill lamb chop served with faba beans.

Slow-braised pork shoulder with onions, lemon and cumin.

Oregano, garlic and lime marinated pork loin cutlet a la plancha, romesco sauce.

Chicken and sweet pepper, or caramelized onion and chorizo, turnover.

Ham and onion croquettes.

Clams, pork and beans braised with pimentao, spinach, Madeira and roasted garlic.

Squid stuffed with tomatoes and cured ham, braised in their ink.

Pan-seared prawns with toasted garlic, pimenton and fino sherry.

A selection of seafood and shellfish lightly floured and fried in plenty of olive oil.

Country bread rubbed with tomato, topped with cured ham.

Mussels stuffed with shallots, serrano hamand bechamel.

Snow crab legs doree, bordelaise sauce of shallots and white wine.

Tiny filets of spanish white anchovies in a olive oil vinaigrette.

Fried squid.

Day-boat scallop sashimi with squid ink vinaigrette, lime and sea salt.

Northern white beans salad with salt-cod.

Rioja pepper stuffed with crab.

Fried Dungeness crab dumplings, allioli sauce.

Tuna tataki salad with avocado, tomato and cilantro.

Bay scallop fritters.

Salt-cod and potato pie with olives, piquillo pepper and oven-dried tomato.

Caraway and garlic-marinated prawns and chorizo skewer.

Grilled sardine filet wrapped in a grape leaf, garlic toast, tomato marmalade.

Fried fish in a herb-sherry marinade.

Grilled day-boat scallop with smoked salmon mousse.

Grilled clams with cilantro-mint sauce.

Grilled day-boat scallop with smoked salmon mousse.

Octopus with olive oil and hot dry peppers.

Moorish-style grill of lamb, beef, pork chop, sausage and chicken served with fried potatoes.

Arguably the most elegant of all the classic spanish shellfish dishes prawns, scallops, bay shrimp, squid, octopusand clams, braised in a traditional cazuela with saffron, white wine and aromatic spices.

Our most popular menu item for the past 23 years iberias own rendition of saffron infused rice with chicken and seafood.

Paprika, lemon, garlic-rubbed pork shoulder served with steamed cabagge.

Half roasted chicken, tomato-onion salad and shoe string potatoes.

Oven-braised veal shoulder with leeks, carrotsand new potatoes.

Pistachio sponge cake filled with chocolate ganache, glazed with mocha icing.

A popular Catalan end to a meal, fresh mato cheese drizzled with honey.

Classic baked custard, caramelized sugar sauce.

Orange-almond torte soaked with fresh orange reduction, garnish with orange segments and candied peel.

Delicate fresh lemon mousse garnished with clotted cream.

A south American fav, made with condensed milk and topped with caramel sauce.

A selection of fine iberian cheeses (flor del cadi, mahon, la Serena, servilleta cabraand Murcia al vino), served with honey, fresh fruit and olive oil toast.

Dried figs poached in port wine and stuffed with a mixture of chopped walnuts, pistachiosand chocolate. Drizzled with a port reduction.

Our take on the classic spanish treat, bread pudding studded with chocolateand served warm with crema inglesa.

Creamy kahlua-laced filling with crunchy chunks of praline and meringue sandwiched between hazelnut meringue discs.

Creamy frozen meringue flavored with cinnamon and lemon, topped with a shot of espresso.