Best Dishes at Tres Gatos

Layers of thinly-sliced potatoes and caramelized onions bound together with eggs, cooked slowly until the outside is golden and the inside is creamy. This classic tapa is often called Spanish omelette and is served in thick slices at room temperature or warm.

Sweet, tender roasted carrots paired with rich, silky braised pork belly. The dish plays with contrast — the sweetness of the carrots against the umami depth of the pork. A modern interpretation of Spanish cuisine that draws praise from reviewers.

Tender, slow-cooked lamb piled onto crusty Spanish bread and spread with house-made garlic aioli. Simple, unfussy, and exemplary of Spanish sandwich craft. The lamb is cooked until it falls apart, and the bread is chosen carefully for texture.

A feisty and fun cocktail that balances the smoky depth of mezcal with bright citrus and stone fruit. The house-infused pepper syrup adds heat and complexity. Described in reviews as playful and well-executed.

A restaurant-quality paella made in shallow pans and finished with a crispy socarrat crust on the bottom. This version features a combination of seafood, vegetables, and Spanish chorizo, all cooked together with saffron rice. Rich, aromatic, and meant for sharing.