I love this place. It’s cosy and intimate, yet lively and friendly. The food is excellent, the service is top-notch … just go! Run by the very personable Juan (Sevilla) and Jeanine (California), La Azotea offers two menus – one that changes seasonally, and the other weekly, depending on what looks good and fresh at the market. As a result you may not find some of the dishes shown here, but there will always be something equally as delicious.
Tapas are available at the bar, full and half raciones at the tables. If you don’t get there early enough to secure a table you can put your name on the waiting list and have a drink at their wine shop across the street while you wait. Or just show up and enjoy a few tapas at the bar.
La Azotea Vinos & Más gourmet food & wine shop has moved to new digs just around the corner at Conde de Barajas 12. It’s a great place to stop in and sample wines and, if you find something you like, you can purchase it there to have with your meal at the restaurant.
And newly opened La Azotea Zaragoza offers the same great food and wonderful service.
Jesús del Gran Poder, 31
Tel 955 116 748
La Azotea website
Open 13.30 – 16.30 / 20.30 – midnight
Closed Sunday and Monday
€€€€ at tables
€€€ at bar
updated: May 2011
olives & bread
croquetas del chef – these are peppery bulltail croquettes
espetos de pijotas with blood orange mayo
cod & wild mushroom canneloni with scallop sauce
grilled tuna with black olive paté
grilled morcilla with caramalised onion & quail egg
presa tataky w/crushed pistachios & creamy idiazabal cheese sauce
grilled chiperones on a bed of warm goat cheese & pistachios
grilled foie with yucca chips
mini burger
salmon tartare
tuna tataky served on top of guacamole
presa Iberica carpacchio with salad and idiázabal cheese
flan
David, Elena & Chafiq
chef Jesús Rosendo Dominguez
crispy filo pastry filled with cheese, leeks & langoustines
croquettes with jarrete (beef shank), apple and black truffle
monkfish with “arena” of potatoes & black olives and garlic cream
tuna ventresca marinated in soya sauce with arrugula and black olive pâté
urta with mixed peppers and black olives
medallions of tender antelope with oniony scalloped potatoes
grilled red tuna with poached eggs and black truffle
garbanzo stew with wild asparagus and clams
hake with baby beans and hierbabuena
just the cutest dessert menu ever!
chocolate cream cheese mousse and creamy rice pudding
cappuccino brownie with basil white chocolate sauce and vanilla icecream
Jeanine
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