Bastaix kitchen offers you traditional tapas, provided with the spectacular Catalan and Spanish raw material. High quality tin food perfectly blends with our homemade vermouth. In addition, our cheese and cold cut assortment combines with our wide range of wines. Our main purpose is innovation, new ideas and improving day by day.
For all these reasons, every weekend you would have the chance to taste new tapas which are not included in the daily menu. These weekend tapas, made of fresh and high quality ingredients, are created to offer new experiences to our customers.
Tapas
Tradition and modernity
“Patatas bravas BASTAIX”
baked potatoes with harissa sauce and alioli
Canned artichoke hearts
passion fruit and lime / hazelnut vinaigrette
Meagre ceviche
with tiger milk and sweet potato puree
Scamorza smoke cheese Focaccia
with mushrooms and truffle oil
Truffled eggs with potatoes
and Black pudding, mushrooms, onion, tomato, Iberian spicy chorizo (charcuterie) or Serrano cured ham
Potato cocotte, brie cheese
bacon, cream, caramelized and crispy onions
Galician style octopus
Cod at low temperature
sweet potato puree and honey aioli gratin
Crumbled pig cheek on baos bread
miso mayonnaise and peanut sauce (2 units)
BBQ Pork Ribs
Sweet potato and crispy onion puree
Chicken wings
with soya sauce and honey
Roasted eggplant, tahini yogurt
feta cheese, za’atar and pomegranates
Black pudding timbale
goat cheese with roasted apple and honey
Focaccia caprese with mozzarella
candied cherrys, pesto and olivada
Grilled Provolone with Chimichurri
cherry tomatoes confit and toast
Zucchini carpaccio
sundried tomatoes, kimchi vinaigrette and cashew cream cheese
Citrus-cured salmon
greek yogurt with honey and truffle oil, crunchy corn and pistachios
Octopus "tacos" (3 un.)
in corn tortillas, with avocado and chipotle emulsion, italian peppers and pickled onion
Pulled Beef BBQ in mollet bread
red cabbage and chipotle mayonnaise (2 units)
Crispy crystal bread with tomato
Roasted red peppers “piquillo”
filled with white tuna and citrus mayonnaise
Burrata with tomato jam
rocket and crispy ham
Smoked sardine on toast
pickled cucumbers and tomato jam
Goat cheese, arugula and apple
with onion, walnuts and quince vinaigrette
Ox fillet carpaccio and parmesan
mustard vinaigrette and arugula
Choricito flambéed with rum
(small sausages-charcuterie)
Roasted prawns
mango hummus with curry and sichimi
Beef tacos (3 un.)
in corn tortillas with jalapeño mayonnaise, and "pico de gallo" (tomatoes, onion and jalapeño)
