Corn nuts, Ginger and Puffed rice covered in dark chocolate bonbons
Discover our organic extravirgin olive oils made from the best olives in the world
We have everything you need to make this versatile dish in your own home.
Alubias, garbanzos and habitas from Navarra, Piquillo peppers, artichoque hearts
Manchego, Mahon, Idiazabal, Roncal, Garrotxa and many more.
Marcona almonds, hazelnuts, tiger nuts, salted or fried, in puree or to spread...
Imported from Spain. Choice of sliced, whole leg or deboned
Hake filled with piquillo peppers and served with scallion coulis By Spanish chef Toņi Vicente
Romesco in a tomato capsule By Spanish chef Toņi Vicente
Millefeuille of scallops, potato confit and low temperature egg yolk By Spanish chef Toņi Vicente
Steamed salmon with sofrito and lemon confit By Spanish chef Toņi Vicente
Tradition on a Jar The thrill of Spain's Homemade Sauces
Paradise of flavours and scents in Barcelona, now in the US Stepping into Oriol Balaguer’s Boutique means delicious sights and peace for all the senses.
Spanish Chefs in the USA Defining modern Spanish cuisine abroad
Galicia's Seafood A taste of the sea
