Experiences La Carta Moments Reserve Carlos Bento
La carta

What ends up on the table

A starting point, not a fixed menu. We build each one around your event — what's in season, how many you are, and where we're cooking.

A few, in pictures
Croquetas being plated with tweezers

Croquetas caseras

Crunchy outside, molten inside. The one everyone reaches for first.

Alcachofas confitadas

Baby artichokes confit until sweet, crisp jamón, a drizzle of honey.

Confit artichokes with crisp jamón and honey
Rice with duck and spring onion

Arroz de pato

Duck, spring onion, all i oli. The rice people ask about afterwards.

Arroz negro

Ink-black rice and a seared scallop. It stains your smile — worth it.

Squid-ink rice with a seared scallop
The full menu
TapasTo share
Croquetas caseras Crunchy outside, molten inside — the way a croqueta should be. Jamón ibérico or wild mushroom.
Alcachofas confitadasSeasonal Baby artichokes confit in olive oil, crisp jamón, a drizzle of honey.
Pimientos de PadrónVegan Blistered in olive oil, a pinch of sea salt. One in ten bites back — nobody knows which.
Tabla ibérica Ibérico charcuterie, aged Manchego, olives and almonds. To pick at while the rice cooks.
Gambas al ajillo Prawns, garlic, a little chilli and plenty of good oil for the bread.
Pan de cristal con tomateVegan Glass bread, ripe tomato, olive oil. The simplest thing we make, and the first to disappear.
Rice · from the sea9
Arroz de carabineroSignature The scarlet prawn that turns the whole pan red. The one we're known for.
Arroz de bogavanteSeasonal Whole lobster, only when the season is right.
Senyoret Everything peeled — no shells, no work. Just a spoon.
Arroz a banda The purist's rice: cooked in fish stock and served on its own.
Arroz de mejillón de Zelanda Zeeland mussels, from just down the road.
Arroz de pulpo Slow-cooked octopus and smoked paprika, with a bit of bite.
Arroz de gamba grisSeasonal North Sea grey shrimp — small, sweet, worth every peel.
Arroz negro con vieiras Ink-black rice, a seared scallop on top, a thread of all i oli.
Arroz de bacalao al pil-pil Cod and its own silky pil-pil, built right into the rice.
Rice · from the land8
Paella valenciana The original: chicken, rabbit, green beans, garrofó. No shellfish, no arguments.
Arroz de secreto ibérico Iberian pork secreto — the cut butchers keep for themselves.
Arroz de pato, pollo y confitSignature Duck, chicken and confit in one pan. Deep and rich — our signature on land.
Arroz de chuleta al romero A grilled chop carved over the rice, rosemary straight from the fire.
Arroz de caza y setasSeasonal Game and wild mushrooms — autumn in a pan.
Arroz de pollo y setas Free-range chicken and mushrooms. The everyday favourite.
Arroz de pato y setas Duck and mushrooms, earthy and dark.
Arroz de carrilleraCreamy Slow-braised beef cheek that falls apart into the rice.
Rice · from the garden3
Arroz de hongos y kombuVegan Mushrooms and kombu for a broth with real depth — nobody misses the meat.
Arroz de espárrago de LimburgoSeasonalVegan White asparagus from Limburg, in its few good weeks of the year.
Meloso de setasCreamyVegan Soupier, spoonable, all mushroom. Comfort in a pan.
DessertSweet
Torrija caramelizada Caramelised brioche, cinnamon, a quenelle of ice cream.
Crema catalana Set custard under a crack of burnt sugar.
Tarta de queso vasca Basque burnt cheesecake, molten in the middle.
The menus

Four ways to book

Every menu is priced per person, all in — quoted for your headcount, date and location. No fixed list, no surprises.

Esencial

Two tapas, one rice of your choice and a dessert. The easy yes.

Request a quote →
Mar y tierraMost booked

Four tapas, two rices — one from the sea, one from the land — and dessert.

Request a quote →
FirmaSignature

The full spread: five tapas, two signature rices and two desserts. For when you want to show off a little.

Request a quote →
A medida

Nothing fixed. Tell us the event and we write the menu around it.

Request a quote →
All
included
Tailored menus

Your event writes the menu

Request a proposal →
Reserve · Plan your event →