Skip to content
El Rincón
del Bocata
Call622 296 252
Menu
WhatsApp(opens in a new window)Book a table(opens in a new window)

Menu

Our dishes

104 photographs taken in the bar, with no styling and no catalogue shots. Names and prices are on the menu.

See the menu with prices

  • Two oval mixed-grill platters served in the dining room: grilled steaks and meat, blood sausage, pork sausages, potato wedges, green peppers and roasted tomato.
  • A vegetable rice in the pan: green beans, artichoke, butter beans and strips of roasted red pepper over the rice.
  • Six freshly fried croquettes on a blue plate, with salad leaves between them.
  • Slice of cheesecake topped with strawberry jam, whipped cream at the sides and a drizzle of coulis on the plate.
  • Several cuttlefish sandwiches in green parsley sauce, served on napkins on patterned ceramic plates.
  • Tapas display case at the bar, with trays of fish in oil and parsley, another in green sauce and another with tomato and olives, and a loaf resting on the glass.
  • Two patterned plates with strips of grilled meat, a fried egg, a mound of white rice and roasted vegetables.
  • An open baguette sandwich with serrano ham, grilled fillets, lettuce and mayonnaise showing at the bread.
  • Open sandwich on a white plate, with grilled meat, melted cheese and a fried egg on top.
  • A mixed leaf salad with tomato wedges, onion rings, black olives and cubes of white cheese, on a white plate.
  • Trays of tapas lined up inside the display case: fish in oil, pieces in green sauce, a tomato and olive salad and, behind them, portions topped with a prawn.
  • A plate with grilled fillets, rashers of bacon, a fried egg, sliced potatoes and green peppers.
  • Baked potatoes gratinated with melted cheese and diced bacon, on a slate board with green leaves and red pepper flakes.
  • Fried eggs with slices of serrano ham over fried potatoes, served on an oval dish and sprinkled with black pepper.
  • A whole, well-browned potato omelette served on a white oval plate.
  • A seafood platter: grilled mantis shrimp and prawns, fried anchovies and a small bowl of green sauce.
  • Coffee in a glass with its layers showing — condensed milk, coffee and crema — on a white saucer.
  • Open roll with omelette, bacon and melted cheese, served on a white plate.
  • Plate of grilled fish with green sauce, a stuffed squid, chips and salad with tomato.
  • Two open baguette sandwiches filled with chopped cuttlefish in green garlic and parsley sauce, with fried potatoes behind.
  • A butterflied grilled fish with prawns, clams and mussels, chips and a small bowl of green sauce, on a patterned plate.
  • A wooden board with grilled cuttlefish in green sauce, Padrón peppers and fried potatoes, next to a plate of salmorejo with hard-boiled egg and ham.
  • A mixed-leaf salad on an oval plate, with cubes of feta, black olives, tomato wedges and cucumber slices.
  • A row of boards with grilled steaks, Padrón peppers, potato wedges and, further back, squid with green sauce.
  • A plate with grilled fillets, slices of cooked ham, a fried egg, chunky chips and Padrón peppers, and another plate of grilled meat and vegetables behind.
  • Dish of chips with grated cheese, bacon and sauce on top.
  • Watermelon salad with cubes of feta cheese and slices of cucumber, on a white plate.
  • Two plates of salad with baby gem leaves, tomato wedges, hard-boiled egg, strips of roasted red pepper and anchovies.
  • A burger in a sesame bun with melted cheese and lettuce, served on a white plate on the terrace.
  • A white soup plate with chilled tomato cream, quarters of hard-boiled egg, croutons and slices of serrano ham, with paprika dusted all around the rim.
  • A slate board with fried fritters, two quenelles of potato salad topped with an olive and grated carrot, and triangles of cured cheese over slices of ham with seeds and raisins.
  • A charcoal grill loaded with meat over the embers: chops, ribs and steaks, with smoke rising up the wall.
  • Lamb chops from the grill with grilled vegetables: courgette, aubergine, onion and red pepper.
  • Two balloon glasses of orange drink with ice, garnished with a slice of orange and a wedge of watermelon, on the bar counter.
  • A plate with a fried egg, potatoes, ham and grilled pork loin, with Padrón peppers.
  • Five baguette sandwiches lined up on trays: serrano ham, grilled meat with lettuce, and melted cheese.
  • A mixed salad with lettuce, tomato wedges, grated carrot and beetroot, sweetcorn, hard-boiled egg and tuna, with another identical plate behind.
  • A mixed plate: grilled pork loin and ham, a fried egg, potatoes and Padrón peppers.
  • A mixed salad on an oval plate: lettuce, tomato, grated carrot and beetroot, sweetcorn, hard-boiled egg and tuna.
  • Slate board to share: fried fritters, two servings of potato salad and a board of ham with wedges of cheese.
  • Tray of freshly made tiramisu, the cream dusted with cocoa and a drizzle of chocolate on top.
  • A moulded block of creamy salad in the middle of the plate, topped with black olives and anchovies, toasts around it and a dusting of paprika.
  • A seafood platter held out in the street, with the sign and front of the bar behind: mantis shrimp, prawns, fried anchovies and squid with lemon.
  • Three baguette sandwiches on napkins: one with serrano ham and egg, one with lettuce and grilled meat, and one with melted cheese.
  • A green tray with four baby gem leaves filled with tuna, tomato and black olive under a balsamic reduction, and behind it a plate of chilled tomato cream with hard-boiled egg, croutons and ham.
  • Several plates lined up on a wooden table, each with grilled meat, potato wedges and paprika dusted around the rim.
  • Baguette sandwiches lined up on a tray, open and covered with thin slices of serrano ham.
  • A grilled fish steak with green garlic and parsley sauce, with grilled onion, red pepper, courgette and aubergine, and Padrón peppers.
  • A grilled steak on a white plate with potato wedges and paprika dusted around the rim, with another plate served behind it.
  • A tall, softly set potato omelette served whole on a white plate.
  • Two torraetas served on a tiled dish: one with cured cheese and tomato, another with anchovies, tomato and paprika.
  • A salad on a white plate: lettuce, cucumber slices, cubes of feta, black olives and tomato, sprinkled with oregano.
  • A row of wooden boards with a grilled salmon steak, beef fillets, Padrón peppers, sliced potatoes and little metal sauce cups.
  • Fideuá with mussels, served in the pan.
  • A glass of draught beer with a head of foam on a terrace table, beside the restaurant menu open at its cover.
  • A board of serrano ham and cured cheese with nuts, a drizzle of oil and toasted bread beside it.
  • Three speckled blue plates of battered fried squid, each topped with a wedge of lemon.
  • A mixed grill on an oval platter: sausage, chorizo, ribs and pork loin from the grill, with chips and green peppers.
  • A row of wooden boards just served: rib steak, pork belly, squid, potatoes and carved lemon.
  • Open round-bun sandwiches with lettuce, tomato, grilled meat, slices of cheese and a fried egg crowning each one.
  • A plate of steamed mussels with green sauce and a carved lemon on top.
  • Two large oval platters of mixed grill held up in the dining room, with sausage, chorizo, grilled meat, chips and green peppers.
  • A potato salad with mayonnaise, carrot and peas in a shallow bowl, with three small slices of toast on top.
  • Grilled rib steak on a white plate, with potatoes and green peppers beside it.
  • Salmorejo in a deep plate with chopped hard-boiled egg, shavings of serrano ham and croutons, paprika dusted around the rim.
  • A long wooden board with two grilled pork loin steaks, a fried egg, fried potatoes and Padrón peppers; behind it, another board with meat in a dark sauce and potato wedges.
  • Baguette rolls with a filling in tomato sauce, held together with cocktail sticks and served on paper beside a wicker basket.
  • Two grilled steaks with Padrón peppers and chunky fried potatoes, with a row of identical plates behind.
  • A baguette sandwich with grilled pork loin and black pepper, with two more behind filled with lettuce and cheese.
  • A wooden board with a grilled steak and a fried egg, and more boards behind with roast potatoes and red sauce.
  • A large oval seafood platter in the middle of the table: grilled mantis shrimp and prawns, fried anchovies and squid, lemon and a small bowl of green sauce.
  • Pistachio dessert with chocolate on top, served on a slate with chopped pistachio and icing sugar around it.
  • Wooden boards lined up, each with two round cuts of grilled meat, a fried egg, potato wedges and green peppers.
  • A halved baguette, toasted, with tomato, anchovies and paprika, and behind it another with tomato and sliced cheese.
  • Round buns opened in a row on the griddle, each with lettuce, tomato slices, a grilled burger and rashers of bacon on top.
  • A row of boards with grilled beef, Padrón peppers, small cups of white sauce and sliced potatoes.
  • Plate of black rice with grilled squid rings on top and chopped parsley.
  • Close-up of a juicy rice in the pan, with pieces of meat and artichoke among the grains.
  • A board with grilled cuttlefish in garlic and parsley and roasted peppers, and behind it a plate of chilled tomato soup with hard-boiled egg, croutons and ham.
  • Fideuá in the pan, with open mussels and strips of red pepper among the noodles.
  • Patatas bravas served on a slate, with two mounds of white sauce dusted with paprika.
  • Two croquettes in a crunchy coating on a pool of orange sauce, in a deep plate with paprika dusted around the rim.
  • Table with several plates: grilled steak with roast vegetables, and at the back a dish of fish with green sauce.
  • Grilled cuttlefish with a green garlic and parsley sauce, with Padrón peppers and potatoes beside it.
  • Three oval plates on the wooden counter: chops and grilled meat with fried potatoes, chives laid on top and paprika dusted around the rim.
  • A baguette sandwich with slices of cheese, grilled meat, lettuce and tomato, with two more behind it on the counter.
  • Chunks of fried potato on a slate, topped with white sauce, paprika and oregano.
  • Table of starters to share: a board of ham and cheese with croquettes, a pan of scrambled eggs with mushrooms and a basket of bread with sauce.
  • Crusty roll with pork loin, melted cheese and two fried eggs, served on the terrace.
  • Rounds of goat cheese with tomato confit on mixed leaves, with seeds, flaked almonds and a drizzle of balsamic reduction.
  • Stewed vegetables with green beans, carrot, peas and artichoke, topped with quarters of hard-boiled egg, paprika dusted around the rim.
  • Close-up of a baked rice in its dish: slices of roasted tomato, pieces of blood sausage, chickpeas, chunks of meat and rounds of potato among the toasted grains.
  • Several plates lined up on the table: grilled meat with potatoes and green peppers, in front of the dining room tiled wall.
  • Two slices of seeded toast with lettuce, tomato, sliced avocado and smoked salmon, served on a white plate.
  • A row of green oval plates with baby gem leaves filled with tuna, tomato and black olive, topped with crisp fried onion and streaks of balsamic reduction.
  • Two grilled rib steaks with coarse salt on wooden boards, with Padrón peppers, chips and a small cup of white sauce.
  • A whole layered sponge and cream cake, dusted with cocoa and drizzled with chocolate, on a long tray.
  • Two folded wheat tortillas, lightly toasted, on a white plate with mixed salad leaves and a dusting of paprika.
  • A ciabatta sandwich with lettuce, grilled pork loin, a strip of red sausage and a fried egg, with a cheese one behind.
  • Three bowls of roasted red peppers and cheese under a creamy tomato sauce, with slices of toasted bread around the edge.
  • Goat cheese salad on mixed leaves, with tomato jam, seeds, flaked almonds and a balsamic reduction.
  • Long baguette roll with pork loin, cheese, lettuce and a fried egg, served on a white plate.
  • Combination plate: steak with mushroom sauce, potato wedges and a salad with tomato.
  • A leaf salad with rounds of goat cheese under red jam, walnuts, flaked almonds, seeds and raisins, finished with a balsamic drizzle.
A leaf salad with rounds of goat cheese under red jam, walnuts, flaked almonds, seeds and raisins, finished with a balsamic drizzle.
Two oval mixed-grill platters served in the dining room: grilled steaks and meat, blood sausage, pork sausages, potato wedges, green peppers and roasted tomato.
A vegetable rice in the pan: green beans, artichoke, butter beans and strips of roasted red pepper over the rice.