Our most famous croquette. Filled with a mixture of slow-rendered duck foie gras and a velvety bechamel. They are breaded and fried until golden and crispy, with an almost liquid center. It's the ultimate 'luxury' tapa.
Tips from diners
The flavor is incredibly rich. One is usually enough as a starter. The texture is the best I've found in a Barcelona restaurant.
We source the highest quality 100% acorn-fed (bellota) ham from Salamanca. It is aged for 36-48 months and carved by hand into paper-thin slices that melt on the tongue. It is widely considered the best plate of ham in Eixample.
Tips from diners
An absolute mandatory order. The way they carve it is an art form. Make sure you don't use a fork — use your hands and let the fat melt. Pair with a young red wine.
We use traditional 'Pa de Vidre' (crystal bread), toasted until incredibly light and crunchy. It is rubbed with the pulp of sun-ripened tomatoes, seasoned with flakes of sea salt, and a generous drizzle of premium extra virgin olive oil.
Tips from diners
A mandatory side for the ham. The bread here is remarkably light and never gets soggy. It's the perfect foundation for the oil and tomato.
We source only the best 00 grade anchovies from the fishing village of L'Escala. They are cleaned and served with a house-made botanical vinegar infusion and fresh parsley. Saline, savory, and incredibly fresh.
Tips from diners
Very different from the canned ones. These are much more delicate and much less salty. The vinegar really lifts the flavor.
For those who want a hearty meal. Two large farm-fresh eggs are fried in olive oil and served over a mountain of hand-cut, golden potato chips and a layer of our signature jamón. The yolks are intentionally kept runny to create a sauce.
Tips from diners
Mix it all together immediately! The combination of the egg yolk and the salty ham is incredible. It's a massive portion, best shared.
Casa Alfonso is a living museum of Spanish deli culture. With its marble counters and hanging hams, it has been a meeting point for the city's elite and visitors for nearly a century. The focus is on the highest grades of Jamón Ibérico de Bellota, carved by hand by expert 'cortadores', alongside a menu of classic, unshakeable Catalan tapas and a remarkable heritage wine list.
The bar area is where the action is — watching the expert carvers work with the ham is a performance. Specify 'at the bar' when you walk in if you're a small group.
Ask for a table in the back room if you want a more quiet, formal experience. The decor has remained largely unchanged since the 1930s. It's a great place for a significant celebratory dinner.
If you're visiting in the morning, their 'esmorzars de forquilla' (fork breakfasts) are a local legend. It's much quieter then and you can see the expert carvers setting up the deli.
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