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


Tapas and Small Dishes to Share

AROLA TRADITION

BEEF TARTAR
hand chopped and marinated , chimichurri and chipotle mayonnaise

THE IBERIAN PORK
in thin slices, Idiazabal cheese, green apple, pistachios and chilli

SARDINES
marinated and filled with tomato and herring roe

MIXED CRABS
prepared with a minced egg and tomato

EGGPLANT
flame-roasted, arbequina olives and pine nuts

FARMHOUSE CHICKEN
wings confit in duck fat, covered with pork chin confit and wakame seaweed with sesame

SPANISH OMELETTE
served Arola’s style

FRIED CALAMARI
inspired by the classic Spanish sandwich

CROQUETTES
classical homemade Iberian ham croquettes

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

Tapas from The Boquería Market

IBERIAN HAM
Iberian ham shavings, tomato bread

ANCHOVIES “000” FROM L’ESCALA
with tomato bread

RED PRAWNS
from Roses in salt

GRILLED CRAYFISH

OYSTERS
from Delta de l’Ebre served natural

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

Cold Tapas

THE FOIE
prepared in a terrine with wild fruits, nuts and raspberry lio

FARM RAISED TUNA
marinated with citrus and accompanied by white garlic and figs

SEASONAL VEGETABLES
in different textures

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

CEVICHE OF RED GAMBA AND WILD SEABASS
served on a fried plantain pastry and guacamole

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

The rices

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

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

IBERIAN FIDEUA
with mushroom mayonnaise and foie gras

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

Warm Tapas

DOGFISH ADOBO STYLE
marinated and fried with a puree of mango

FRIED OCTOPUS TEMPURA
chipotle mayonaise, crispy yuca , and crème fraîche

DUCK CONFIT “BOMBA”
with hoisin mayonnaise

THE RAVIOLIS
oixtail 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

More than a “pica”

THE SEABASS
covered with minded peppers, mango and ginger, perfumed with an air of mint, coriander and lemon grass

GRILLED SEAFOOD
with seasonal vegetables

WAGYU SIRLOIN ON LOW TEMPERATURE
prepared on hot coals

THE TURBOT
on vegetable couscous with curry and yogurt honey

Download menu

Check for availability and book online.

Book online