Cuisine and wine

With talent and experience at the hobs, La Vinoteca Torres endorses its commitment to true Mediterranean cuisine, created from the best seasonal products, which shine with brilliance in these recipes with deep and traditional roots, with a contemporary flair and exquisite presentation.

In short, cuisine designed to enhance and enjoy wine. Which goes hand in hand with wines crafted for the sheer enjoyment of the cuisine.

The Menu

Food menu



  • Iberian ham croquettes
  • Seafood croquettes
  • Vinoteca patates braves
  • Iberian Ham hand-cut
  • Selection of local cheeses, homemade jam, breadsticks
  • Anchovies with El Silencio olive oil, bread with tomato
  • Pa amb tomàquet with Torres Arbequina extra virgin olive oil
  • Foie micuit with pinaapple and tonka bean chutney, pumpkin seeds biscuit
  • Prawn and botifarra gyozas, chili pepper aioli
  • Eggplant and vegetables gyozas, oyster sauce
  • Slow-cooked egg with Parmentier, sobrasada breadcrumbs and iberian ham

White, brown and gluten free bread, Picual and Arbequina olive Torres oils


  • Bluefin tuna tartar,
    avocado and ponzu
  • Salmon tartar with mango,
    sesame vinagrette
  • Peruvian sea bass ceviche
    rocoto pepper or ají amarillo tiger milk
  • Steak tartar with egg yolk and mustard emulsion,
    crispy potatoes
  • Scallop tataki,
    jalapeño-wasabi cream and apple


  • Lettuce hearts, celery and carrot salad,
    julienned chicken and citrics vinaigrette
  • Strawberry salmorejo
    red shrimps
  • Mercès Selection,
    waves of candied hake, green beans and langoustines
  • Filotea pappardelle,
    boletus and truffle shavings

Main courses

  • Slow-cooked cod loin,
    black turnip, peppers jelly and cardamom
  • Cantabrian Sea wild hake,
    seaweed velouté, bok choi and glazed parsnip
  • Smoked octopus with huacatay sauce,
    potatoes anticucheras
  • Penedès rooster from Masía Moliner
    in red wine sauce, mashed potatoes and shallot
  • Traditional roasted cannelloni
  • Filet Mignon with tarragon sauce,
    spring onions ragout
  • Nebraska rib steak 450 grs,
    maldon salt flakes


  • Pisco sour foam with ginger sorbet,
    strawberry panna cotta and streusel
  • Chocolate textures,
    salted caramel and hazelnut
  • Peaches in Muscat,
    Black tea sponge cake and Tempranillo sorbet
  • Watermelon ingot macerated in mint with melon,
    green tea crumble and Sichuan pepper air
  • Assortment of home-made ice creams,
    muscat, pistachio, Madagascar vanilla, coconut and/or
    ginger, Tempranillo, melon and mint, lemon sorbets