Five freshly fried golden Spanish dough sticks, generously dusted with cinnamon sugar. Served with the famous Pedro Mayo chocolate sauce & indulgent caramel.

A classic Catalan dessert of delicate custard, lightly infused with cinnamon and citrus, finished with a crisp caramelised sugar top that cracks at the touch of a spoon.

A moist and nutty almond cake from Galicia, celebrating centuries of Spanish tradition. Served with cool vanilla crème fraiche and drizzled with orange syrup for a refreshing finish.

Decadent chocolate mousse served with amazing Rincon de la Subbética extra virgin olive oil & maldon sea salt for added richness. Topped with roasted pistachios & served with chocolate soil, crisp, golden honeycomb for texture & contrast.

A rich and creamy Basque-style cheesecake with a subtle Manchego twist, baked to a golden burnished top. Served with a sangria fruit compte & a rich vanilla ice cream.

All served with rosemary crackers, quince paste, fig & almond cake.

This quality cheese has “Queso Manchego D.O.” seal of authenticity, attesting to its high quality. Very intense flavour with aromas of leather and cereal. Full body with hints of caramel.

Made from first-class cow’s milk. This mild semi-hard cheese from Lugo, Galicia has a pleasantly milky, slightly acidic flavour and is rich in fat on the palate.

From La Mancha. This cheese is cured for up to 6 months allowing time for the truffle to infuse into the milk and develop an intense cheese with complex notes of cocoa and woodland.

The most famous Spanish blue cheese from Valdeon, a strong aroma and an intense flavour, slightly lactic, salty, piquant with a caramelised aroma and buttery texture.

Our twist on the Espresso Martini: Absolut Vanilla, Pedro Ximénez, espresso, and vanilla syrup.

Licor 43, espresso, cream, and gingerbread – finished with a cinnamon-sugar rim. Dessert in a glass.

A beloved specialty from Tenerife in the Canary Islands, often enjoyed mid-morning or after lunch. Condensed milk, Licor 43, espresso, steamed milk, milk foam, a touch of lemon zest and cinnamon.

Popular in coastal cafés, this comforting drink is both simple and indulgent. A layer of sweetened condensed milk, topped with espresso and a dash of steamed milk.

Originating in Valencia, this small but rich coffee is served in a glass to showcase its beautiful layers. Equal parts espresso and condensed milk, carefully layered.

Rooted in Spanish working-class tradition, this bold drink combines caffeine and spirit in one. Espresso with a shot of brandy (or whisky), sometimes flamed before.

A classic in every Spanish café, perfect for those who want their coffee strong but balanced. Espresso cut with a small amount of steamed milk, typically in equal parts.