Sunday, January 28

Diego Velázquez - Seville - June 6, 1599

Before Diego Velázquez made it big as the court painter to King Philip IV, he painted bodegons. Derived from the word bodega, meaning tavern, bodegon paintings are a class of genre paintings that feature still-life kitchen elements. 

His contemporaries criticized his choice in subject as still-life paintings were regarded as the lowest on the hierarchy of tastes as the everyday objects were seen as unworthy. 

In response, he stated, "I would rather be the first painter of common things, 

than second in higher art."

Why Spanish Brunch

In Spain the days are filled with seemingly endless string of meals, small and large,

Brunch is a new concept. On weekends, and the countries metropolises, 

like Madrid, Barcelona & Seville, particularly hotel restaurants, it has been gaining traction. 

#Brunchalona has even emerged as a Social Media #.

Brunch is 100% not a Spanish tradition. But we are after all still in Key West!

Watch the video

MENU 

Chilled

Gazpacho Seville
Salmorejo served with chopped hard boiled eggs

~

Marinated Spanish Olives and Anchovies

~
Pan y Tomate

~
Jamon Iberico

~
Gilda
~ 

Ensalada Malaguena
potato salad with salt cod, oranges and olives

~

Zanahorias Aliñadas
Carrots marinated in vinegar and spices

Hot 

Calamares Fritos y Anchoas
Fried Calamari and Anchovies
~

Cazón en adobo
Marinated fried fish

~

Guiso de Espinacas y Garbanzos
Spinach and chickpea stew
~ 

Flamenquines Cordobeses
Pork Loin & Jamón Roulades
~

Patata a lo pobre
Potato with onion and peppers

Omellette Station
with choice of chorizo, manchego cheese, ham, onion and peppers 

Sweet 

Torrijas tradicionales con canela y miel

Traditional French toast with cinnamon and honey

~

Tocino del Cielo

"Bacon from Heaven"

Why is it called Tocino del Cielo?

This dessert was created by nuns from the yolks donated to them by the wineries of Jerez, 

which used the egg whites to clarify the wines. 

The name “tocino de cielo” was given by its appearance and color, similar to pork bacon. 

The name of the dessert comes from the place where this dessert was elaborated.