Casa Mono

Scrambled Eggs with Uni

Impossibly creamy eggs topped with sea urchin, walnuts, lime, and ancient anchovy oil — a dish that has achieved cult status.

Razor Clams a la Plancha

Sizzling razor clams kissed by the plancha, finished with garlicky butter that begs to be mopped up with bread.

Fideos with Chorizo and Cockles

Toasted noodle paella studded with spicy chorizo, briny cockles, and a garlic-sherry alioli that ties it all together.

Confit Goat

Slow-cooked goat that's meltingly tender — a seasonal standout that makes you wonder why more restaurants don't serve it.

Fluke Crudo

Delicate slices of fluke with a silky coconut element that adds unexpected richness without heaviness.

Pork Sobrasada

Rich, spreadable cured pork sausage with smoky paprika heat — a perfect bar snack with wine.

Jamón Ibérico

Thinly sliced acorn-fed Ibérico ham — nutty, silky, and worth every dollar for the quality of the import.

Seared Fish with Squid Ink Risotto

Seared Foie Gras

Strawberry Burrata Salad