The menu

At Arola, the creations of chef Sergi Arola have a common denominator: they have become a way of understanding gastronomy and of making friends around a table. Discover a fun range of tapas and small dishes full of creativity and inspiration, based on seasonal products and the flavours of the Mediterranean.

RESTAURANT MENU

Classic tapas

BEEF TARTAR
veal cut with a knife, with an emulsion of soy, mint, and ginger

THE IBERIAN PORK
sliced with Idiazabal cheese, green apple, pistachios, and chilli

EGGPLANT
flame-roasted, arbequina olives, and pine nuts

IBERIAN HAM
Iberian ham shavings, tomato bread

OYSTERS
from the Delta de l’Ebre with jalapeño and cilantro

ANCHOVIES “000” FROM L’ESCALA
with tomato bread

SEASONAL CHEESE SELECTION
with dried fruits bread, strawberry, and fig marmalade

MIXED CRABS
prepared with a minced egg and tomato

AROLA’S PATATAS BRAVAS
“salsa brava” and garlic mayonnaise

HAM CROQUETTE
classical homemade Iberian ham croquettes

More than a “pica”

SEASONAL VEGETABLES
in different textures

CREAMY BASIL RICE
tomato confit, black olive cream, burrata, and pistachios

WAGYU SIRLOIN ON LOW TEMPERATURE
with plantain chips, puree of eggplant, and rocket salad

THE TURBOT
on vegetable couscous with curry and yogurt

Contemporary tapas

FARM RAISED TUNA
served as a tartar with citrics, figs, strawberry emulsion,  and ajo blanco

THE SEASONAL ASPARAGUS AND TOMATOES
on a bed of mayonnaise of romesco, olive sand, and almonds

OCTOPUS
with yuca chips, mojo picón, and pickled vegetables

THE RAVIOLI
oxtail cooked in red wine, double chin of pork, foie-gras, and wild mushrooms

CORN AREPA
filled with suckling pig confit on low temperature with crispy pork rind

FARMHOUSE CHICKEN
chicken wings wrapped in chicken and kimchi juice, with wakame seaweed mayonnaise

Check for availability and book online.

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