Taberna de Haro
Explore Taberna de Haro menu items: Olive Oil, Aceitunas, Matrimonio.
Explore Taberna de Haro menu items: Olive Oil, Aceitunas, Matrimonio.
A serving of Spanish Arbequina extra virgin olive oil seasoned with smoked paprika, oregano, and salt.
A selection of Spanish olives marinated in olive oil.
A chilled platter featuring a combination of cured anchovies, marinated white anchovies, and olives.
A classic Basque appetizer featuring a skewer of anchovy, olives, and pickled peppers served over crispy potato chips.
A refreshing mixed salad featuring lettuce, tomato, onion, cucumber, olives, hard-boiled egg, and tuna, finished with a sherry vinaigrette.
Toasted sourdough bread rubbed with fresh tomato.
This is a premium, dry-cured Spanish ham made from free-range, acorn-fed Iberian pigs.
A curated selection of five different types of Spanish cheeses.
A selection of cured Spanish meats, including Iberico pork loin, chorizo, and salchichón sausage.
A curated selection of five artisanal cheeses and assorted cured meats.
Slow-cooked pork cheeks braised in oloroso sherry, served with a side of mashed potatoes.
A selection of grilled seasonal vegetables served with a side of nutty, tomato-based romesco sauce.
This seasonal dish features lemon sole baked with smoked paprika and olive oil, served over a bed of roasted eggplant, tomatoes, peppers, and onions.
A traditional Spanish rice dish cooked with saffron-infused stock, chicken, chorizo, and a variety of shellfish.
A traditional Spanish rice dish cooked with a variety of fresh vegetables and aromatic saffron-infused vegetable broth.
A traditional Spanish rice dish cooked in a savory shellfish stock with squid and squid ink, served with a side of garlic aioli.
Sweet dates stuffed with bleu cheese and wrapped in savory ham.
Crispy fried potato cubes served with a spicy tomato sauce and a creamy garlic mayonnaise.
These are three crispy, deep-fried fritters filled with a creamy mixture of Spanish ham and béchamel sauce.
Tender, warm octopus seasoned with smoked paprika and drizzled with olive oil.
Four crispy, golden-fried salt cod fritters seasoned with saffron and served with a side of garlic aioli.
Crispy fried squid served with a side of garlic mayonnaise.
Thin, spiced Basque sausages served with a warm, creamy spread made of salt cod and olive oil.
Small, bite-sized sausages slow-cooked in a savory cider sauce.
These Madrid-style beef and pork meatballs are served with crispy potatoes.
A warm, thick slice of goat cheese served on toasted bread with tomato, garlic, and oregano.
Grilled skirt steak served with blue cheese and garlic potatoes.
A savory chicken-filled pastry served with a side of zesty mojo picón sauce for dipping.
Sizzling shrimp sautéed in olive oil with garlic and dried chili peppers.
Fresh local clams sautéed with spicy chorizo, garlic, and white wine.
Pan-seared frog legs prepared with garlic and white wine.
Sautéed spinach prepared with garlic, pine nuts, and golden raisins.
Grilled eggplant served with housemade cheese and a drizzle of saffron-infused honey.
A traditional Spanish dish made of eggs, potatoes, and onions, served with a side of garlic mayonnaise.
Three grilled pork skewers seasoned with a blend of traditional North African-inspired spices.
Pan-seared oyster mushrooms served with a garlic-parsley oil and a sunny-side-up egg.