Category Archives: La Azotea

La Azotea

Updated April 2013

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 Azotea Vinos & Más 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 offers 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
€€€€ at tables
€€€ at bar
*vegetarian friendly

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Food 10 | Wine 9 | Service 10 | Ambiance 9

photos

Tapas at the Bar

olives & bread

tapas of the week menu

croquetas del chef – these are peppery bulltail croquettes

espetos de pijotas with blood orange mayo
azotea mar montañagrilled chipirones with jamón Ibérico and squid ink

ajo blanco with coconut, duck and fried banana

cod & wild mushroom canneloni with scallop sauce
azotea hake romanahake a la romana with roasted peppers in béarnaise sauce

azotea arroz melosoarroz meloso with octopus and red prawns

azotea ventresca tapagrilled tuna ventresca with black olive paté

hake with wild mushroom sauce

la azotea morcillagrilled morcilla with caramalised onion & quail egg

presa tataky w/crushed pistachios & creamy idiazabal cheese sauce

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

grilled pluma with an apple almond PX sauce

presa Iberica carpacchio with salad and idiázabal cheese

flan

chef Jesús Rosendo Dominguez

Raciones at the Tables

croquettes with jarrete (beef shank), apple and black truffle

coquinas in garlic and white wine sauce with fried baby artichokes

carrillada Ibérica in red wine with gratinated goat cheese

tuna ventresca marinated in soya sauce with salad 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

warm chocolate coulante with orange sauce and vanilla ice cream

cappuccino brownie with basil white chocolate sauce and vanilla icecream

azotea juanJuan

Jeanine

me-and-da-boyzme and the boys

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Updated: April 2013

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