Alba Liquída
Picked early and pressed cold the same day, Sierra Mágina's mountain Picual at its most vivid: intense, grassy, and alive with the bitterness that only young oil carries.
Biblioteca de Sabores 1888
A leather-bound library system, one volume per category, gifted whole or one at a time so the collection keeps building year after year.
Brasa Americana
Tomato and onion, smoked twice over with chipotle and oak paprika, sweetened with cane sugar and honey: barbecue sauce read through a Spanish-Mexican kitchen.
Brétema de Wagyu
Wagyu beef, air-cured the Castilian way cecina has always been made, sliced gossamer-thin so the marbling dissolves the moment it hits the tongue.
Catedral do Guinda
Slow-cooked tomato confit crossed with Basque piparra peppers folded in late, so the pickle-bright lift survives the cook and cuts through the sweetness.
Cofre de Bodega 1888
A vertical leather and brass case for two TerraSelecta bottles, with a fitted drawer for the corkscrew: the house's cellar, built to hand over in person.
Contradicciónes
Slow-cooked tomato confit crossed with Basque piparra peppers folded in late, so the pickle-bright lift survives the cook and cuts through the sweetness.
Cuatro Lunas
Raw milk from one Manchega herd, pressed under master cheesemaker Carlos Molina and rested four months: buttery, lactic, and unmistakably La Mancha.
El Arrozal de Coco
Short-grain rice cooked slow in milk and coconut milk, lifted with kaffir lime and lemongrass: Asturian rice pudding with a Southeast Asian accent.
El Lomo Fino
The fattier cabecero cut of the Ibérico loin, hand-rubbed with pimentón and dry-aged until it's softer and juicier than standard lomo.
El Lomo Mayor
The leaner rear-loin cut, cured longer with sea salt and pimentón until it holds a firm, architectural line, built for the board rather than the melt.
El Vicio Noble
Duck foie gras cured with a trinity of brandy, whisky and sweet wine, the Colección 1888 flagship, silken and melting with a black pepper counterweight.
La Barrica
Cultured butter marbled with balsamic of Modena, reduced to syrup so it folds in without breaking the emulsion, and rounded out with honey.
La Botica
Escoffier's Beurre Bercy, re-tuned with sherry vinegar instead of white wine, so the classic shallot-and-herb butter carries a solera-deep walnut note underneath.
La Cabra Quemada
Goat milk reduced slowly for four to six hours into a dark-amber caramel, carrying more tang and depth than dulce de leche ever could.
La Colmena
Cultured butter folded with honey and vanilla, kept honest by sea salt so it stays a butter first and a sweet spread second.
La Cura Seca
Marbled Ibérico presa marinated in the house's chipotle BBQ sauce, slow-cooked and freeze-dried into shards that stay crisp on the first bite and melt on the second.
La Fleur
Drawn from a spring buried under Álava for two hundred million years, not the sea: a flor de sal with a mineral purity no coastal salt can match.
La Lluvia Echa Raíces
Whole baby carrots pickled bright rather than sour, with cardamom and thyme threading a green-aromatic warmth through the crunch.
La Mimosa 1925
Orange juice and reduced demi-sec cava, sharpened with raspberry and orange peel: the 1925 Ritz cocktail, turned into something you spread on toast.
La paciencia
Twelve months in cellar turn raw Manchega milk into something else entirely: walnut, dried fruit and a firm, crumbling bite, one of the house's most complete cheeses.
La ventana del Huerto
Green apple reduced slow with brown sugar and vinegar, layered with cardamom, clove and a brandied finish: a chutney that still tastes like the apple it started as.
Los Latidos
Classic Iberian flan built up with mascarpone and finely brewed coffee, finished the traditional way with a glossy amber caramel cap.
Mantequilla il Giardino
Cultured butter built around sun-dried tomato and fresh basil, the dried fruit concentrating an umami the fresh version could never reach.