Outdoor Dining

Bakeries in Galicia have long made products that would last on board ships. Dried biscuits containing very little water were amongst the foods which were taken on most voyages. These traditional biscuits are still made, but now primarily to taste good. The butter in the recipe gives a lovely richness to the crisp biscuit.

Bakeries in Galicia have long made products that would last on board of ships. Dried biscuits containing very little water were amongst the foods which were taken on most voyages. These traditional biscuits are still made, but now primarily to taste good. Round and crunchy, these biscuits have a mild taste of olive oil.

Delicate mild flavour. Soft texture. A regular feature in Spanish salads. Elegant with mayonnaise. Grown in the upper reaches of the fertile valley of the River Ebro in Navarra and manually harvested; the asparagus is hand trimmed and graded before being cooked and bottled or tinned.  The soft white spears are a familiar sight in almost any tapas bar in Spain, their mild flavour often complemented by mayonnaise. You can also serve them with piquillo peppers and a piquillo pepper paste.

Mild Ñora pepper, toasted almonds, roast tomatoes & garlic. Sauce for salads, vegetables & fish. A Catalan speciality, this is made using a combination of hazelnuts, almonds, sweet nora peppers and tomatoes. A rich, nutty sauce with a real depth of flavour. Serving suggestions: traditionally eaten with fish or grilled calçots, it is equally good with steamed vegetables, asparagus or roast chicken, xatonada salad (salt cod and frisee salad) or with grilled escalivada.

3 for 2 offer: Between the 3rd and 7th of June, buy any two cartons of seasonal gazpacho (Beetroot & Tomato and/or Almond & Tomato) and receive a FREE carton of Classic Tomato Gazpacho. Gazpacho is probably the most familiar and iconic Andalucian recipe. Using ripe, flavoursome tomatoes along with cucumber, onion, peppers, olive oil and sherry vinegar, the soup is fresh and vibrant with a depth of flavour and a refreshing, balanced acidity which makes it perfect for a hot summer's day. Gazpacho Multi-Pack 10 units. Suitable for home freezing. *Gazpacho offer T&Cs: From 3rd to 7th of June 2026, when you buy any two cartons of our seasonal gazpacho flavours (Beetroot & Tomato or Almond & Tomato), receive one free carton of our classic tomato gazpacho. While stocks last, Brindisa reserves the right to amend or withdraw the offer at any time.

3 for 2 offer: Between the 3rd and 7th of June, buy any two cartons of seasonal gazpacho (Beetroot & Tomato and/or Almond & Tomato) and receive a FREE carton of Classic Tomato Gazpacho. Refreshing, creamy, nourishing. Sweet aromatic nuttiness with ripe tomato acidity. The almond and tomato gazpacho has delicious creaminess on the tongue, with a bit of texture from the almonds, and a beautiful balance of sweet nuttiness and ripe tomato acidity, brought together by the richness of Andalusian Extra Virgin Olive Oil. *Gazpacho offer T&Cs: From 3rd to 7th of June 2026, when you buy any two cartons of our seasonal gazpacho flavours (Beetroot & Tomato or Almond & Tomato), receive one free carton of our classic tomato gazpacho. While stocks last, Brindisa reserves the right to amend or withdraw the offer at any time.

3 for 2 offer: Between the 3rd and 7th of June, buy any two cartons of seasonal gazpacho (Beetroot & Tomato and/or Almond & Tomato) and receive a FREE carton of Classic Tomato Gazpacho.Refreshing, richly earthy, nourishing. Sweet fruitiness, depth of ripe tomatoes. Hint of cumin.  The beetroot gazpacho is a beautiful deep purple; it combines a rich earthiness with sweet fruitiness and the depth of ripe tomatoes, balanced by a well-judged touch of red wine vinegar and Andalusian Extra Virgin Olive Oil. It has a hint of cumin on the finish.  Combining earthiness, sweetness and acidity, this is a beautifully balanced gazpacho. *Gazpacho offer T&Cs: From 3rd to 7th of June 2026, when you buy any two cartons of our seasonal gazpacho flavours (Beetroot & Tomato or Almond & Tomato), receive one free carton of our classic tomato gazpacho. While stocks last, Brindisa reserves the right to amend or withdraw the offer at any time.

This Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 4 months. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product

Sobrasada is a cured, soft-textured pork sausage. Made from the meat of pigs fed on organic cereals, legumes and foraged food. Cured by a specialist family company in Segovia. With a melting texture and pleasant smokiness, it pairs particularly well with something sweet, making it delicious when drizzled with honey. Use like a pâté or stir into dishes. 300g in weight

Unparalleled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This hot version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Unparalelled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This mild version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Complex, savoury. Hints of caramel, malted cereal. Masterful Manchego. As good as it gets. Our 1605 Manchego is made at the Sierra la Solana estate, 150km south of Madrid. Here you can find traditional, rustic Mediterranean vegetation, as well as a harsh and extreme climatic environment, ideal for the native Manchega sheep to roam about. The result is a clean, rich-tasting milk with a sweet and malted cereal finish, which translates into elegant, fruity, intense flavours with a long finish. This 11-month minimum matured Manchego has aromas of leather and lanolin. The paste is dense and, on occasion, crystalline. It has a complex savoury flavour with hints of caramel and spices and a long, intense finish. To learn more about Queserías 1605, watch the video here. Net weight: 200g wedge (11 months) 

Clean, citrus flavour. Tangy, complex rind. Dense, creamy interior. World class.  This wonderful cheese was created in the 1980's and has won numerous awards all over the world. Made in the Tietar valley in Avila, where there are is exceptional grazing for livestock. The creation of the late Rafael Báez. Although the cheese is made all year round,  production levels vary with the seasons, as only the highest quality milk is selected.  Monte Enebro has an intense lingering flavour with hints of mushroom and pasture flower and a distinct spiciness from the penicillin rind. It pairs wonderfully with zesty, herbaceous wines that have a refreshing acidity, like our Flor de Vetus.  It also complements the saline, dry, and structured qualities of a Fino or Manzanilla; as well as juicy red wines with berry and floral notes, such as our Petit Pittacum. Try it in our restaurants served fried with Alemany orange blossom honey and beetroot crisps.  Learn more about this incredible cheese: watch the video here. Net weight: approx. 200g

This small cheese has a soft and dense texture with crushed Italian black truffles. It combines fresh aromas of a young sheep’s milk cheese with luxurious, earthy truffle notes. Elegant and delicious balanced between sweet, creamy and mushroomy flavours. Perfect accompaniment: Olive Oil Ship Bicuits. Try this Baked Pastura recipe. Net weight: ~380g

Fragrant, delicate and silky. Perfect for dipping. A modern take on a torta. Cañarejal is a torta style cheese with a soft, silky centre and a fresh mushroom aroma. The flavour is mild, slightly sweet and richly creamy. Perfect for a dinner party, make sure you keep it at room temperature for at least an hour prior to consumption. Cut the top off and scoop the interior out with some breadsticks or crudités. A 1-star Great Taste Awards winner in 2024 and Silver at the World Cheese Awards 2023 Net weight: 250g approx.

Creamy torta-style cheese. Full bodied with balanced bitterness. Try spreading on toast. Winner: Silver at the World Cheese Awards 2023 Winner: Gold at the World Cheese Awards 2024 There is a tradition in South West Spain, and over the border in Portugal, of making sheep's milk cheeses called "torta" using thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior. Finca Pascualete is an interesting example of this unique style of cheese. La Retorta has a smooth, dense and creamy texture and ochre, pungent rind with aromas of mustard and dry hay. Rich in flavour with a pleasant bitterness at the finish. Learn more about this unique cheese, watch the video here. Net weight: Available in two variants: approx. 160g and approx. 480g

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz white (Bonito del Norte) tuna, Thunnus alalunga, is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Ortiz bonito tuna (thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Meaty, long, pinky-brown anchovy fillets. Visually excellent and superb to eat: well balanced. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Delicate brown anchovies, ideal for big savoury fish hit. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand. Due to their limited production, these delicious anchovies can sometimes be out of stock. But don’t worry! If they're unavailable, we recommend trying our Ortiz Premium Cured Anchovies, 78g Tin or our Ortiz Small Cured Anchovy Fillets, 95g Jar - they're just as irresistible.

Buttery texture. Deep savoury flavour from 6 month cure. Melt into sauces or elevate your pizza. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz bonito tuna (thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.