The most famous of Andalusia's cold soups. Emulsion based on tomato, pepper, cucumber and garlic, with virgin olive oil and sherry vinegar.

A classic Spanish tapa made with tender potatoes, finely chopped baby onions, hard-boiled eggs, green olives, peas, carrots, and premium tuna loins, all gently folded into a silky, creamy mayonnaise.

The queen of tapas. Made with slow-cocked potatoes, onions, and eggs gently cooked in olive oil.

Shrimp marinated in a vibrant citrus sauce, finished with thinly sliced red onions and a hint of fresh cilantro.

XL shrimp cooked in extra virgin olive oil (EVOO), garlic and dry white wine seasoned with a touch of spicy red chilli.