Best Dishes at Montijo

Small open-faced canapés topped with everything from cured fish to roasted peppers to aged cheese. They arrive warm from the kitchen. The kitchen's creativity shines here—flavors are bold but balanced. Reviewers order multiple rounds.

House-cured jamón ibérico sliced paper-thin and arranged simply on a plate. The meat's nutty, complex flavor comes from the pig's diet of acorns. Reviewers note Montijo sources excellent specimens—each slice melts on the tongue.

A selection of Spanish cured meats and Iberian cheeses paired with olives and pickled vegetables. The board changes seasonally. Reviewers use this as their anchor—order it, then build the rest of the meal around it with wine pairings.

Simple Catalan classic: crusty bread rubbed raw with ripe tomato and garlic, then dressed with good olive oil and sea salt. Montijo's version is made properly—the bread still holds structure despite the tomato's moisture. A perfect vehicle for enjoying the restaurant's Spanish oils.

Tiny, meaty anchovies salt-cured to concentrate their umami. They arrive whole (spine and all) draped over toasted bread with a light drizzle of olive oil. Reviewers are split: fish lovers rave, anchovy-skeptics often convert after trying them here.