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Jamon Iberico de Bellota Pata Negra
Free-range acorn fed pata negra ham, from the black iberian cerdo, is the undisputed king of ham. Of the highest quality, the legs are cured for a minimum of three years, thus giving it its unique flavours. The most famous "Pata Negra" comes from the town of Jabugo in Andalucia.

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Gambas al Ajillo
A Classic ! And a Spanish favourite ! Peel the fresh prawns, leaving the tail on. Sauté with garlic butter and serve when lightly browned with a fair splash of olive oil, they will have you hooked for a while.

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Queso Manchego
Queso Manchego is made from manchega ewes. It comes from the La Mancha region of Spain. It is a slightly grainy and buttery cheese, aged for at least sixty days. Served in thin wedges.

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Chorizo Flambeado al Porto
A spectacular way to enjoy Chorizo. It is still flaming when brought to your table. Flambe with Porto and it gives Chorizo a fantastic flavour.

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Croquetas caseras al jamòn ibérico de bellota
San Leandro’s home made croquetas are elaborate creations prepared from a delicate dough coated with egg and bread crumbs, fortified with a marvelous cured ham (jamon iberico de bellota). The effort is well worth the resulting tapas.

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Albóndigas en salsa de Tomate casera
Spanish meatballs, made from beef, come with a fresh and spicy home made tomato sauce. It is a rich-tasting meatball preparation to rival all others and it will most certainly turn into one of your favourite dishes.

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Cordero a la Plancha con su salsa suave de frambuesa
Cordero a la plancha are tender fillets of lamb, cooked on the stove top to preserve their sweetness. They are creatively combined with a mild raspberry sauce to match their texture, producing a remarkable flavour.