Having just celebrated Bellota’s tenth birthday, Barcelona-born head chef Ernest Pietx and founder Peter Gordon have refresh the menu for summer.
In the coming weeks Bellota will have a number of new summer delights including: New pintxos - sourdough bread with various toppings; Esqueixada - a delicious raw fish dish made from salted blue cod with tomatoes, black olives and onion; Two new sliders - one with a tuna patty, with lime mayonnaise and rocket; and the other with pulled ibérico pork, mango chutney and spinach (Ibérico pork comes from the same pigs that are used to produce the jamón ibérico de bellota for which Bellota is named after.
Bellota means acorn in Spanish and it’s the acorn diet that these rare breed pigs feast on for the last months of their life that makes the meat so special and highly prized.); Secreto ibérico with pomegranate, baby potatoes, garlic and fennel.
Secreto is a cut of pork, which you can normally only find in Spain, but Bellota has sourced some for their new summer menu. Bellota’s outdoor tables on Federal Street are the perfect spot to enjoy the warmer weather and to sit and enjoy a beer, a wine from the exclusive Spanish wine list, or a sangria that has been created to match the delicious tapas menu.
