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