Restaurant Barcelona / Tanto Monta / Menu
Green, salty and a little spicy. Combination of Ibarra piparra, Cáceres olive and the best anchovy in the country make this appetizer unique in its kind.
Handcrafted. Antxoa from the Cantabrian Sea, made with a 5th generation recipe, roasted by hand one by one and boneless. Its mild and exceptional flavor makes it the best anchovy in the country.
The union of an anchovy ripened in salt and an anchovy marinated in vinegar. An irresistible pairing.
Salad made by hand with vegetables from Santa Elena d'Agell (Maresme), accompanied by a matrioshka with the authentic Sevillian PICOLÉ peaks.
Directly from the nursery, cleaned and selected everything by hand, with the delicacy of expert hands. The dressing is made from olive oil, vinegar, paprika and salt. Once the sauce is prepared, the cleaned and cooked viand is fried in oil and, finally, the bay leaf, pepper and cloves are added.
Anchovies in vinegar made by hand from scratch. Seasoned with garlic, parsley, olive oil and vinegar. Presented in their extra virgin olive oil and with pickled piparias grown in our fields and harvested by hand, packaged in harvest to maintain their maximum flavor and texture.
45/55 pieces of natural Cockles. Traditionally made preserves.
Piparras in vinegar grown in our fields and harvested by hand, packaged in harvest to maintain its maximum flavor and texture.
Grilled confit leek with olive sauce
Salad with wild almadraba tuna belly with peeled Raf tomato and sweet onion
Coca bread with tomato
The definitive recipe for patatas bravas
The true Iberian ham croquette, made one by one by hand, hopes to become one of the best in the city.
Squid cut into rings by hand. A light and airy batter. Flour the rings just at the time of frying
The ham, the star guest of this recipe, added raw at the end so that its fat melts slightly when we put it on top of the eggs and potatoes. With Peas eggs from free-range chickens raised in the wild.
Tasty and tender, prepared grilled in garlic, parsley and lemon sauce, a simple but really tasty recipe
Andalusian-style squid, fried with chickpea flour for a crispy exterior and juicy interior
Piquillo peppers stuffed with cod, a very tasty dish made with a good preserved pepper and a good salted cod, an exquisite dish!
Succulent and voracious. Monta worships this dish so much, it seeks to become a temple of this offal stew, a dish that combines tripe with pig's trotters. A dish that represents the essence of the art of cooking.
A delicacy of which it can be said that there are as many versions as there are families.
Padrón peppers
Just artichokes, flour, oil and salt. If you are a fan of artichokes, we present you an infallible dish. A super crunchy and very tasty result.
Shrimps cooked on the grill and golden on the outside, at the same time very juicy on the inside.
The 50% Bellota Iberian Ham from the Dehesa de Extremadura DO is one of our highest quality star products, a tradition linked to the cult of ham. The pigs are fed exclusively with acorns, grass and other natural resources from the Extremaduran pasture.
Traditionally made Moorish skewers that will bring back different memories. Tapas made on the grill, and these skewers are all the rage among meat lovers. The secret, of course, is in the marinade.
Nothing like some juicy chicken fingers with a delicious crispy crust made with corn nachos.
Avilena Breed Ox Meat. It is known for its flavor and for being a meat with an unmatched texture and intensity. Red meat that comes from castrated males more than 4 years old, and matured for about 15 days to strengthen its flavor. Lean and compact with an intense red color, and like acorn-fed ham, it has veined meat with an intense flavor.
Pork rib from the Duroc breed PGI Extremadura. Cooked in the oven, done over low heat, without rushing. Ribs that are more tender and have more flavor than white pork, which makes them very tasty and juicy.
Iberian ham bikini with Idiazábal cheese
Steak Tartare of Iberian Avileña-Black Beef Sirloin. The rich moment has finally arrived, because anyone who likes raw meat will not question it. Controversial, made with beef fillet, because you won't try one like it. More or less spicy, with onion, pickle, chilli, and extreme chicken egg, accompanied by one or another toasted bread. A real spectacle!
Gratin cod with garlic mousseline
Pure flavor of the sea to indulge yourself at the table
Macedonia
Puff pastry with cream and red berries
Pastry confectionery.
