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Three of Ester's organic free-range eggs, beaten and filled with scallions, Serrano ham, and Irish Cheddar — soft-set, never rubbery, folded in the French style and served with sourdough toast. Add a side salad for €1.50. Allergens: 1, 11

The full Irish with its soul borrowed from the south — free-range Ester's egg, Kelly's sausage and dry-cured bacon, Choquera sourdough toast rubbed with D.O.P. Huelva olive oil, roasted vine tomato, and a side of pimentón-spiced black pudding. There is nothing else like it in Tipperary. Allergens: 1, 11

A generous stack of Kelly's dry-cured bacon, Ester's fried egg, and mature Irish Cheddar, piled high on toasted Choquera sourdough and finished with Cinta's smoky Andalusian BBQ sauce — slow-cooked with smoked paprika, vine tomatoes, and a whisper of sherry vinegar. Allergens: 1, 11

The lighter version of our signature fry — one of Ester's poached eggs, Kelly's sausage, dry-cured bacon, and a thick slice of Choquera sourdough toast with EVOO. A proper start, in miniature. Allergens: 1, 11

Choquera granary sourdough, slow-poached Ester's organic egg, silky avocado, vine-ripened tomato, mixed seeds toasted in cumin and paprika, fresh salad leaves, and a finishing pour of D.O.P. Huelva EVOO. Nourishing, bright, and unmistakably ours. Allergens: 1, 7, 9, 11

The breakfast of Andalusia. Choquera sourdough, sliced thick and griddled, then rubbed while hot with ripe vine tomato and garlic, drenched in our finest D.O.P. Huelva EVOO, and layered with hand-sliced Serrano ham. Finish with fleur de sel. This is Cinta's homeland on a plate. Allergens: 1, 12

Named for our neighbour who started the request — slow-poached Ester's organic egg nestled beside a slice of Clonakilty white pudding on a thick round of house-baked sourdough, finished with a drizzle of D.O.P. Huelva EVOO. Simple, nourishing, Newport. Allergens: 1, 5, 11

A vibrant base of frozen acai and banana, topped with Ramón's local honey, house-made granola with cinnamon and toasted almonds, seasonal fresh fruit, and cacao nibs. Pure energy, eaten with a spoon and a sense of occasion. Allergens: 5, 10

Buttermilk pancakes or delicate crêpes, made fresh to order. Choose your topping: Chocolate & hazelnut spread (+€2), Maple syrup (+€2), Crispy bacon & maple syrup (+€3), Seasonal fruit & Chantilly cream (+€3). Allergens: 1, 5, 11

Soft-scrambled Ester's organic eggs folded through sautéed wild and cultivated mushrooms, ribbons of hand-sliced Serrano ham, and a thread of D.O.P. Huelva EVOO — served on toasted Choquera sourdough. The kind of thing Cinta's abuela would make on a cold November morning in Huelva. Allergens: 1, 5, 11

Warm Choquera sourdough toast, finished with a generous pour of D.O.P. Huelva EVOO and a drizzle of Ramón's local wildflower honey. The traditional breakfast of the Sierra de Aracena — stripped back, beautiful, and impossible to improve. Allergens: 1

The dish that started everything. Hand-piped and fried to order in our kitchen each morning — crisp, golden, sugar-dusted, and served with Cinta's thick dark Spanish chocolate sauce (made from premium Valrhona-style cocoa) or hazelnut and chocolate spread. These are not shop churros. These are the real thing, made with love, every single time. Allergens: 1, 5, 11

Good Irish ham, mature Irish Cheddar, caramelised onion, and vine tomato on pressed Choquera sourdough — the one that anchors everything else. Allergens: 1, 5

Choquera's house-made basil and Huelva EVOO pesto, roast chicken or hand-sliced Parma ham, semi-dried vine tomatoes, and Provolone cheese pressed and griddled on sourdough. A love letter to the flavours between Spain and Italy. Allergens: 1, 5

Oven-roasted seasonal vegetables with Cinta's house-made red pepper and almond hummus on sourdough — vibrant, filling, and entirely plant-based. Add halloumi for €1.50. Allergens: 1, 7, 9

The Andalusian cousin of ratatouille — aubergine, courgette, piquillo peppers, and vine tomato slow-cooked in Huelva EVOO until they surrender completely into a silky, fragrant stew. Crowned with one of Ester's slow-poached free-range eggs, broken at the table. A dish of profound simplicity. Allergens: 5, 11

Cinta's famous hand-made Spanish savoury pie — slow-cooked filling of free-range chicken (or seasonal vegetable), roasted piquillo peppers, Córdoba olive oil sofrito, and a touch of pimentón de La Vera, sealed inside buttery, hand-worked pastry and baked golden. Served with Cinta's three house-made salads. The most Andalusian thing on the menu. Ask your server for today's filling. Allergens: 1, 5, 6, 11

Made fresh each morning from market vegetables and finished with Choquera sourdough — ask your server for today's recipe. Allergens: 1, 5

A classic of the Spanish republic — thick, slow-set, made with Ester's free-range eggs, waxy potatoes, and slow-caramelised onion cooked in D.O.P. Huelva EVOO until golden and trembling. Served with fresh side salad and Cinta's house dressing. A benchmark dish. Allergens: 5, 11

The most celebrated cut of the Ibérico pig — supremely marbled, impossibly tender, slow-roasted and served sliced over Cinta's smashed potatoes with a gleaming Pedro Ximénez sherry reduction from Montilla-Moriles, Córdoba. Finished with micro herbs and D.O.P. Huelva EVOO. This is the dish Cinta made for her MasterD examination. It passed. Allergens: 5, 6, 9, 11

Choquera-marinated chicken breast — 24 hours in Andalusian spices, garlic, and sherry vinegar — served on a toasted brioche bun with vine tomato, baby gem, mature Irish Cheddar, and Cinta's smoky Andalusian BBQ sauce. Served with Spanish-style chips. Allergens: 1, 5, 9, 11

Named for the Columbian Exchange — Columbus departed from Palos de la Frontera, just 15km from Cinta's home in Huelva, carrying ingredients that would change the world forever. Our version: crispy corn tacos filled with slow-braised free-range Spanish-style pork, pickled red onions, roasted piquillo peppers, spiced Andalusian sauce, and aged Manchego. Served with Spanish-style chips. Allergens: 1, 5, 9

Slow-cooked Choquera pulled pork in our house Andalusian BBQ sauce, piled into brioche buns with pickled onions and house slaw. Served with Spanish-style chips. Allergens: 1, 5, 9, 11

The cold soup that has defined Andalusia since the Moors. Vine-ripened tomatoes, cucumber, red pepper, garlic, D.O.P. Huelva EVOO, and sherry vinegar — blended until silky, seasoned, and chilled overnight. Served with a drizzle of our finest EVOO and diced garnish. Available from May through September. Allergens: 7, 9

Roast chicken, crispy dry-cured bacon, vine tomato, baby gem, and Cinta's house Spanish-style mayonnaise on Choquera sourdough. The one that never leaves the menu because nobody will let us take it off.

Named for the ancient kingdom that gave Andalusia its soul. Sustainable Bluefin tuna from the Almadraba trap fisheries of the Strait of Gibraltar — one of the world's most prestigious and ethical fisheries, practised for 3,000 years — with roasted piquillo peppers, scallions, and Cinta's Andalusian mayo. On Choquera sourdough. Nothing ordinary about this sandwich. Allergens: 1, 5, 7, 9, 12

Dry-cured Irish bacon, vine tomato, baby gem, and Cinta's Spanish mayonnaise on toasted Choquera granary sourdough. The version you'll compare all others to. Allergens: 1, 5, 11

Named for Newport's Anne, who asked for a salad worthy of the occasion — fresh leaves, spring onion, vine tomato, creamy avocado, roasted chicken, and Cinta's house Andalusian dressing: EVOO, sherry vinegar, Dijon, and honey. A salad that has earned its name. Allergens: 5, 9, 11

Cos and green leaves, cucumber, vine tomatoes, Kalamata olives, red onion, and a generous slab of PDO Feta — dressed with Huelva EVOO, dried oregano, and a squeeze of lemon. Clean, Mediterranean, honest. Allergens: 5

Our Andalusian take on the Niçoise — the finest available tuna, waxy potatoes, scallions, soft-boiled Ester's egg, Gordal olives from Seville, and mixed leaves, dressed with a sherry vinaigrette. Not a salad. A statement. Allergens: 5, 9, 11, 12

Crunchy shredded seasonal vegetables tossed through Cinta's house Andalusian dressing — EVOO, sherry vinegar, Dijon, and honey. Allergens: 9*

Waxy potatoes folded through house-made garlic alioli. Allergens: 11*

Simply dressed fresh mixed leaves.

Roast chicken and sweet mango on fresh leaves.

Our house sourdough, served with D.O.P. Huelva EVOO for dipping. Simple, high-quality, and unmistakably Andalusian. Allergens: 1

Laminated butter dough, folded eighteen times by hand, wrapped around two batons of dark Valrhona-quality chocolate. Baked to order — shatteringly crisp outside, yielding and melted within. Allergens: 1, 5, 13

Our most requested item. A laminated croissant shell twice-baked and filled with Cinta's house frangipane — ground almonds, butter, Ester's egg, and a touch of Ramón's honey — then crowned with toasted flaked almonds. Legend has it you cannot eat just one. Allergens: 1, 5, 10, 11

The croissant's wilder cousin — laminated dough baked in a muffin mould, producing a shatteringly crisp exterior with a layered, buttery spiral within. Filled daily with seasonal cream. Ask your server for today's flavour. Allergens: 1, 5, 11

Enriched dough wound through with cinnamon butter and Muscovado sugar, baked in a pull-apart round and finished with cream cheese glaze. Warm from the oven, it is barely responsible. Allergens: 1, 5, 11

Portugal's most iconic export, made in Cinta's kitchen with her own recipe — a shattering puff pastry shell cradling silky vanilla-bean set custard, caramelised on top under a fierce heat. Dust with cinnamon and icing sugar. Eat warm. Close your eyes. Allergens: 1, 5, 11

Classic choux pastry filled with Cinta's vanilla crème pâtissière and dipped in dark chocolate ganache — precise, elegant, and deeply satisfying. Allergens: 1, 5, 11

A traditional Spanish savoury pastry of enriched bread dough filled with chorizo, Serrano ham, and hard-boiled egg — the pilgrim's road food of Extremadura, baked golden in our oven. A meal in itself. Allergens: 1, 5, 11

The ancient wafer biscuit of Seville — made with olive oil, sesame, anise, and a whisper of cinnamon. Crisp, gossamer-thin, and utterly addictive. Also available in our Gourmet Shop to take home. Allergens: 1

The butter biscuit sandwich of Andalusia and South America — two melt-in-the-mouth shortbread rounds filled generously with dulce de leche and rolled in shredded coconut. One of the oldest sweet treats in the Spanish-speaking world. Allergens: 1, 5, 14

The humble, crumbling shortcrust biscuit of Huelva — made with lard, sugar, cinnamon, and a splash of anise. The biscuit of Cinta's childhood. Dry, fragrant, and instantly transporting. Allergens: 1, 5, 11

Spain's most revered cake — a dense, fragrant almond sponge flavoured with lemon zest and cinnamon, dusted with icing sugar through the Cross of Saint James. Gluten-free by ancient tradition, extraordinary by recipe. The pilgrim's cake. Allergens: 5, 10, 11

Choquera's signature spiced carrot cake with Ramón's honey, warming cinnamon and ginger, and a thick swirl of cream cheese frosting. Reliable, beloved, never off the menu. Allergens: 1, 5, 10, 11

Ground almonds, Ester's eggs, butter, and lemon — bound together and baked low and slow into a dense, golden, naturally gluten-free cake. Available whole to order. The GF option that requires no compromise whatsoever.

A light and airy Choquera sponge rolled around Chantilly cream and fresh fruit — seasonal flavours, ask the display. Elegant, effortless-looking, deeply satisfying. Allergens: 5, 11

Vienna's dark masterpiece — dense chocolate sponge layered with house-made apricot jam and coated in a glossy dark chocolate ganache. Precise, serious, and deeply rewarding. Allergens: 1, 5, 10, 11

Vanilla Bean, Black Forest, Lemon & Elderflower, Chocolate Ganache, Red Velvet, and seasonal specials — check the display. Each cupcake is made in Cinta's kitchen and finished by hand. Allergens: 1, 5, 11*

An individual hand-made buttery shortcrust shell filled with silky Choquera house-made lemon curd, topped with Italian meringue and torched to golden peaks. The one that photographs best. Allergens: 1, 5, 11

Seasonal berries arranged on Cinta's vanilla bean set custard in a hand-made shortcrust shell. The one that flies when the weather turns. Allergens: 1, 5, 11

House-made lemon curd beneath a cloud of soft meringue in a buttery shortcrust shell — the classic, done Cinta's way. Allergens: 1, 5, 11

Fresh fruit on Cinta's vanilla custard in a hand-made shortcrust base. See display for the daily range. Allergens: 1, 5, 11

A large-format cookie loaded with Callebaut Belgian chocolate chips, baked slightly underdone for chew. Allergens: 1, 5, 10, 11

A chewy cookie generously studded with dried cranberries and white chocolate. Allergens: 1, 5, 11*

Two melt-in-the-mouth shortbread rounds filled with dulce de leche and rolled in shredded coconut — the butter biscuit sandwich of Andalusia and South America. Allergens: 1, 5, 14

The ancient wafer biscuit of Seville — olive oil, sesame, anise, and a whisper of cinnamon. Crisp and gossamer-thin. Allergens: 1

The crumbling shortcrust biscuit of Cinta's Huelva childhood — cinnamon, anise, and instant nostalgia. Check the display. Allergens: 1, 5, 11