Updated July 2025
Chef Diego Caminos and oenologist Esperanza Nievas (husband and wife) opened La Brunilda in 2012 and it quickly became one of the best loved tapas bars in town. It’s certainly been one of my favourites since I first visited the week after they opened.
On the chalkboard menu you will find an enticing selection of traditional tapas with a twist, without the pretention and high prices that have become the norm at many “gastrobars”. A charming and cosy ambiance in a beautifully restored 18th century coach house, with attentive service and amazing food, including delicious salads and a refreshing beetroot salmorejo (cold soup).
Be sure to try the crispy buñuelos de bacalao (cod fritters) with pear alioli, duck confit with spiced carrot purée, grilled presa Ibérica with buttery sweet potato, the chipirones (small squid) with eggy migas, and of course the best mini beef burger in town – I call it the “crackburger” because it’s so addictive (and I don’t even like mini burgers!) – served in a brioche bun with soy mayo and sweet potato crisps on the side. Honestly there is nothing here that I don’t love. The “tapa del día” is always worth checking out as well. Very good wines and excellent service.
Reservations are a must and there are two seatings per meal time.
Bread Charge: 1.50€ per person
Galera 5
Tel 954 220 481
Open: 13.30 – 16.00 / 20.30 – 23.30
€ € € €
Food 9 | Wine 9 | Service 9 | Ambiance 9
burrata salad w/ roasted cherry toms, arugula and pesto
grilled costeño cheese with avocado and sweet chili sauce
tuna tataky with couscous and soya mayo
jamón croquettes
idiazábal cheese with tomato marmalade
ensaladilla with mackerel
beetroot salmorejo with goat cheese and black olive powder
salt cod fritters (buñuelos) with pear alioli
patatas bravas
duck confit with spiced carrot purée
grilled scallop with black pasta, snow peas, tomato pesto
cajun-style chicken with guacamole
salmon with sweet chilli sauce, potato purée, sesame seeds and cilantro
grilled presa, buttery sweet potatoes, beet reduction, idiazabal cheese
creamy risotto with setas and idiazabal cheese
arroz negro with grilled chipirón and alioli
pulled Ibérico pork tacos with veggies, cheese and guacam
grilled chipirón (small squid) with eggy migas, butifarra and roe
grilled beef sirloin (solomillo) with thyme and potatoes
grilled foie gras with pears in red wine
The Crackburger: mini beef burgers with caramalised onion,
goat cheese, soy mayo and sweet potato chips
chef Diego with his famous “crackburgers”
brioche torrijas with dulce de leche and pistachio ice cream
lemon meringue pie
Team 2012: Esperanza, Diego & Paula
Team 2016
Team 2021
Diego, Esperanza & Team 2024
Diego & Esperanza 2025
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Updated July 2025