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
Scamorza smoke cheese Focaccia
with mushrooms and truffle oil
Poached egg and mushroom stew
with potato foam and lemon thyme
Mini-burger (100% beef)
caramelized onions and manchego cheese
Galician style octopus
Roasted prawns
with mango chutney
Marinated sea bass
escalivados peppers and nut oil
Crispy crystal bread with tomato
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
Goat cheese and tomato brownie
rocket and roasted red onion
Baked camembert
with spiced apple and dried fruits
Choricito flambéed with rum
(small sausages-charcuterie)
Salmon sashimi cured in citrus
pea puree, fennel, apple and pistachios
Cod at low temperature
sweet potato puree and honey aioli gratin
Baked bacon on baos Chinese Bread
miso mayonnaise and peanut sauce
Gluten-free 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
Truffled eggs with potatoes
and Black pudding, Iberian spicy chorizo (charcuterie) or Serrano cured ham
Potato cocotte, brie cheese
bacon, cream and caramelized onions
Ox fillet carpaccio
with parmesan and mustard vinaigrette
Tuna tataki
with crispy asparagus, pickled ginger, passion fruit mayonnaise and raw chocolate
Octopus “tacos”
avocado and chipotle emulsion, “padron” peppers and pickled onion
