Oveja Negra

Patatas Bravas

Crispy fried potatoes with a smoky, slightly spicy bravas sauce — the reliable benchmark dish for any tapas bar

Gambas al Ajillo

Shrimp sautéed in olive oil with garlic and chili, arriving sizzling and begging to be mopped with bread

Croquetas

Golden-fried béchamel croquettes — jamón or bacalà — with a creamy, molten center that rewards the patience to let them cool slightly

Jamón Ibérico

Thinly sliced cured Iberian ham served simply — quality of the sourcing is the whole story here

Sangria

House sangria by the pitcher — fruit-forward and approachable, built for groups rather than sommeliers