Our Signature Dishes:

• Iberian ham 36 months with toasted tomato bread: known as one of the best cured meats in the world, our Iberian ham is one of the best available on the market. Sourced from the famous Spanish black pig, it is salt-cured for 36 months in wooden boxes then removed & dried. At FoFo it is offered at a very affordable price and well-complemented by our typical Barcelona-style tomato bread. 
  
  
• Beef cheek cooked 5 hours with banana & passion fruit: A sticky & rich melt-in-the-mouth dish balanced by the tartness of the banana & passion fruit crispy roll, a blend of textures & flavors that should not be missed.
  
  
• Crispy suckling pig: Before this dish arrives at your table, it has been slowed cooked for 12 hours under a specific temperature, then fully deboned and finally, seared to perfect its crispiness. The skin crunches in the mouth whilst the meat just seems to melt away - simply sensational!
  
  
• Scallop ceviche, avocado & crispy shallots: A twist on the tradition for those who love scallops. This sashimi-style dish will dance across your palate, complemented by the creaminess of the avocado, the zing of lemongrass and lime as well as the crunchiness of the shallot – a must try.
  
  
• Sautéed shrimps with garlic & chili: This traditional Spanish tapa is driven by fresh ingredients of the highest quality, simple but perfect, a flavor combination that requires nothing more than prawns, garlic, olive oil & chili.
  
  
• Seared foie gras, scallop, beetroot, kumquat & popcorn powder: This is a spin on the traditional “Montadito” from the Basque region. We have adapted this tapa to combine land & sea, definitely visually pleasing with an amazing flavor combination. Something a little unique.
  
  
• Fisherman’s Boston lobster soup: Rich & hearty to warm the soul, smooth and creamy to the tongue. This very traditional dish brings to the guest the best of what the sea has to offer in terms of freshness and taste.
  
  
• El Willy’s Boston lobster paella: This outstanding dish is one perfected by the Spanish over hundreds of years. Simple in context but detailed in its execution, this dry paella is a journey through tradition and a destination most certainly not to be missed.