Iberia Restaurant


75-90 min
1026 Alma St (NaN mi)
More Info

Open Hours

12:00 PM-2:00 PM
12:00 PM-2:00 PM
12:00 PM-2:00 PM
12:00 PM-2:00 PM
12:00 PM-2:00 PM
12:00 PM-2:00 PM
5:30 PM-10:00 PM


Entremeses (First Courses)

Gazpacho Malagueño

Chilled almond-garlic soup from Málaga, garnished with grapes.

Sopa del Puchero

The best chicken soup!

Ensalada Tibia de Pan, Queso, y Tomates

Warm salad of tomatoes and ovelheiro serra cheese bread pudding garlic vinaigrette.

Ensalada de César

Iberia's famous classic Caesar salad.


Warm salad of tomatoes and grilled pork tenderloin, garlic, oregano, and olive oil dressing.

Lemon Flummery

Delicate fresh lemon mousse garnished with clotted cream.

Tapas y Raciones (Rustic Specialties)

Espalda de Lechón

Medallions of cava-braised pork shoulder, served with potato pancakes.

Calamares Rellenos

Squid stuffed with tomatoes and cured ham, braised in their ink.

Jabato Mozárabe

Young wild boar slow-cooked with chickpeas, apricots, and almonds.

Costillas al Sésamo

Grilled marinated short ribs.

Verduras de Invierno

Winter greens braised with roasted onions, anchovies, thyme, tomatoes and manchego cheese.

Concha de Santiago

Bay scallops sautéed with mushrooms, serrano ham, brandy and béchamel sauce.

Almejas a la Marinera

Clams steamed with amontillado sherry and sofrito.

Grantinado de Viera y Cangrejo

Scallop and crab gratin with leeks, shallots, and tomato marmalade.

Regalo de Codorniz

Quail breast stuffed with pâté and duxelles of mushrooms in a puff pastry.

Pastelito de Cola de Toro

Red wine and brandy-marinated ox tail, slow-roasted and served off the bone.

Fritura Malagueña

Scallops, prawns, rock fish, Ipswich clams, and cuttlefish. Málaga-style, lightly floured and fried in olive oil, chive oil, and olive relish.

Gambas al Ajillo

Pan-seared prawns with toasted garlic, pimentón, and fino sherry.

Gambas al Ajillo

Pan-seared prawns with toasted garlic, pimentón, and fino sherry.

Ensalada de Remolacha

Baby beets, goat cheese, and smoked trout salad.

Platos Principales (Main Courses)


Tuna, peppers, and potatoes.

Pato al Oporto

Pan-roasted breast of duck, port wine reduction.

Costillar a la Parilla

Grilled aged prime sirloin of Angus beef, shallot-butter sauce, winter greens.


Sopa de Verduras

Carrots, leeks, and cabbage soup with pimento and olive oil.

Aguacate Relleno de Gambitas

Avocado half filled with dressed Canadian bay shrimp.

Ensalada Tibia de Pan, Queso, y Tomates

Warm salad of tomatoes and ovelheiro serra cheese bread pudding, garlic vinaigrette.

Ensalada de César

Iberia's famous classic Caesar's salad.

Ensalada Gallega

Fresh, seared sea scallops on wilted spinach with wild mushrooms and toasted hazelnuts, lemon-hazelnut oil vinaigrette.

Ensalada de Pollo a la Sevillana

Grilled chicken breast on mixed greens, with pine nuts and orange segments, burnt orange vinaigrette.

Fettuccine Iberia

Grilled chicken and escalibada, tossed with noodles.

Canelón a la Catalana

A traditional favorite in Barcelona: pasta tubes stuffed with chicken, veal, and pork, topped with béchamel and baked in a clay casserole.

Fabada Asturiana

Casserole of white beans, typical Spanish sausage, and smoked meats.

Pollo con Higos

Chicken filets sautéed with bacon and madeira marinated figs.

El Pepito

Pan-fried filet of beef sandwich, with manchego cheese, aioli and caramelized onions.

Costillitas de Cordero a la Parrilla

Grilled lamb rib chops served with shoe string potatoes and creamed spinach.

Paella Típica

Saffron rice with chicken and seafood.



Classic baked custard, caramelized sugar sauce.

Brazo de Gitano

Pistachio sponge cake filled with chocolate ganache, glazed with mocha icing.

Frozen Hazelnut Praline Sandwich

Creamy Kahlua-laced filing with crunchy chunks of praline and meringue sandwiched between hazelnut meringue discs.

Tarta de Fruta

Fresh fruit tart of the day, served with vanilla ice cream.

Tarta de Santiago

Orange-almond torte soaked with fresh orange reduction, garnish with orange segments and candied peel.

Higos Rellenos

Dried figs poached in port wine and stuffed with a mixture of chopped walnuts, pistachios, and chocolate. Drizzled with a port reduction.

Pastel de Tres Leches

A South American favorite. Made with condensed milk and topped with caramel sauce.

Cheese and Fruit Platter

A selection of fine Iberian cheeses, served with honey, fresh fruit, and olive oil toast.

Mel I Mato

A popular Catalan end to a meal, fresh mato cheese drizzled with honey.

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