La Azotea

Updated August 2017

I love this place. It’s cosy and intimate, yet lively and friendly. The food is excellent, the service is top-notch… just go! But be sure to get there early. Owned and run by the excellent Juan (Sevilla) and Jeanine (California), La Azotea offers two menus – one that changes seasonally, and the other daily, 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, and there is an excellent selection of wines by the glass.

La Tienda de La Azotea gourmet food & wine shop is just around the corner at Conde de Barajas 12.

Also visit sister bars La Azotea Zaragoza and La Azotea Santa Cruz, which offer the same great food and wonderful service.

Bread Charge: 0€ at the bar, 1€ per person at tables

Jesús del Gran Poder, 31
Tel 955 116 748
La Azotea website
Open 13.30 – 16.30 / 20.30 – midnight
Closed Sunday and Monday

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Food 10 | Wine 9 | Service 10 | Ambiance 9

daily specials

croquetas del chef – these are peppery bulltail croquettes

daily special salad: mixed greens, tomatoes, avocado, smoked salmon,
king prawn piriñaca, marinated bocartes

azotea mar montañagrilled chipirones with jamón Ibérico and squid ink

hake wrapped in a crispy fried tortillita de camarones

azotea hake romanahake a la romana with roasted peppers in béarnaise sauce

hake with wild mushroom sauce

azotea secretogrilled secreto Ibérico with patatas arrugá, mojo rojo and roasted mini leek

grilled pluma with an apple almond PX sauce

coquinas in garlic and white wine sauce with fried baby artichokes

clams in seafood sauce

carrillada Ibérica in red wine with gratinated goat cheese

grilled beef solomillo with chips

warm chocolate coulante with orange sauce and vanilla ice cream

cappuccino brownie with basil white chocolate sauce, vanilla icecream

Juan Carlos, Moustapha, chef Santi, Pablo, Alex, José, Joaquín

azotea juanJuan



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Updated: August 2017