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

SARDINES
marinated with grilled potato mashed potatoes and tomato

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

FRIED CALAMARI
inspired by the classic Spanish sandwich

HAM CROQUETTE
classical homemade Iberian ham croquettes

BEEF CHEEK CROQUETTE
Stewed beef homemade croquette

More than a “pica”

MEDITERRANEAN FIDEUA
of cuttlefish, monkfish and artichokes with a mayonaise of black garlic

SEASONAL VEGETABLES
in different textures

LOBSTER CREAMY RICE
sautéed with lobster butter, saffron, and citrus touch

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 honey

Contemporary tapas

THE FOIE

with a purée of strawberry, nuts marinated in vanilla oil, bread of nuts and fruits, balsamic reduction, and red fruit

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

 THE CODFISH
semi-confit served on peppers, tomatoes, onion, and black olives

 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

 DUCK CONFIT “BOMBA”
with hoisin mayonnaise

 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

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