F & B (Food and Beverage)
Gourmet. Spanish & European street food. Catering, delivery & take away
Area with changes until March 1. Check the news on social networks
We present to you our selection of gourmet homemade foods developed by award-winning chefs with experience in 3 Michelin® star restaurants. After much research, we have transformed the homemade dishes of our mothers and grandmothers into modern dishes (unprocessed, natural ingredients with limited caloric values) accessible to everyone. Let's bring back the traditions!
#1
ORGANIC "bellota" ham
100% Iberian, 8-9 kg. (+)
It comes from 100% Iberian breed animals, which during the months of montanera are raised in freedom in the best pastures, fed on acorns and grass. This product comes from Monte Nevado's desire to offer a gourmet product based on the origin of native strains, breeding and management on accredited farms with sustainability criteria with totally organic food.
#2
NATURAL cebo de campo, without additives 50% Iberian. 7-8 Kg. (+)
Iberian Cebo Ham (50% Iberian Breed), comes from native animals with black hooves, drooping rump and slow growth.
Tasting Notes: Deep red colour, veined cut. Soft fat with low melting point. Very aromatic and long flavour with a melting and unctuous sensation in the mouth.
#3
Serrano ham 24 months
NATURAL, without additives
8-9 kg. (+)
"24" Serrano ham, from white pigs raised in Spain, selected for their size, maturity and proportion of fat.
Tasting Notes: Colour cut in shades of pink to purple red, streaked with fine veins and occasional hints of tyrosine due to the long curing process. Characteristic cured aroma, delicate and with personality.
#4
Serrano ham 24 months
NATURAL, without additives
Vacuum packed 85 gr. (+)
Our pigs are raised in a 100% natural environment, under proper food control and exhaustive care. The 24 Serrano ham leaves our drying rooms through the front door and at the perfect time.
#5
NATURAL cebo de campo, without additives 50% Iberian
Vacuum packed 85 gr. (+)
Iberian Cebo Ham (50% Iberian Breed). Native animals with black hooves, drooping rump and slow growth.
Cut into thin slices and ready to serve and enjoy.
Tasting Notes: Deep red colour, veined cut. Soft fat with low melting point. Very aromatic and long flavour with a melting and unctuous sensation in the mouth.
#6
PAELLA: "Bar rice" (+)
In Spain, "Paella" known internationally by that name is a type of rice that has become popular in bars throughout the country for a flavor that pleases children and adults, meat and fish ingredients (shrimp, squid, octopus, clams, mussels, etc.) and very striking colors that invite you to eat...
However, Paella is a type of rice among the many that are prepared in Valencia and Alicante. At Armando's there will be special days for you to discover them.
#7
Asturian Fabada (+)
The first mention of FABADA was made in 1884, referring to a dish made with "fabes" (a synonym for beans, broad beans, habichuelas, beans, etc.), chorizo, blood sausage and pork. It has become an ever-present element in many countries around the world as a representative of Spanish food. Unfortunately, it is hardly anywhere on par with the original. We hope you try ours and judge for yourself...
#8
Madrid-style tripe (+)
An emblematic dish of Spanish gastronomy that represents the rich culinary tradition of Madrid. Originating in taverns, these tripe have records dating back to the 16th century in the book 'Guzmán de Alfarache' by Mateo Alemán. Made mainly with cow tripe, they are slowly cooked with chorizo, blood sausage and spices, creating a unique gastronomic experience. They are served hot in clay pots, accompanied by good bread to enjoy their exquisite sauce. A delight you cannot miss!
#9
The Spanish Omelette (+)
With or without onion? Also known as tortilla de patatas, it is an iconic dish of Spanish cuisine. It is mainly made with eggs, potatoes and sometimes onion, which are mixed and cooked in a pan until obtaining a juicy and golden texture on the outside. This delicious appetizer or main dish is very versatile and quick, as it can be enjoyed hot or cold, and it is common to find it in bars as a tapa or in sandwiches. It is a great source of protein and carbohydrates thanks to the egg and potato, as well as providing us with Vitamins A, E and D.
#10
Garlic Chicken (+)
Chicken with garlic is a traditional dish of Spanish cuisine that has its roots in the country's rural gastronomy. Its origins date back to medieval times, when garlic was a common ingredient in the peasant diet. This dish became popular due to its simplicity and the ease of obtaining its ingredients: chicken, garlic, olive oil and spices. Over time, various regions of Spain have adapted the recipe, incorporating local ingredients and variations, which has contributed to its fame and its inclusion in Mediterranean cuisine.
#11
Galician style octopus (+)
Also known as "pulpo a la feira", its origin dates back to the custom of cooking octopus at local fairs and festivals, where it was served on wooden boards, accompanied by paprika, salt and olive oil. The preparation consists of boiling the octopus in salted water, and once cooked, it is cut into slices and seasoned with paprika (sweet or spicy) and a dash of olive oil. Over the years, pulpo a la gallega has gained popularity beyond Galicia, becoming a symbol of Spanish cuisine.
#12
PAELLA: "Bar rice" (+)
In Spain, "Paella" known internationally by that name is a type of rice that has become popular in bars throughout the country for a flavor that pleases children and adults, meat and fish ingredients (shrimp, squid, octopus, clams, mussels, etc.) and very striking colors that invite you to eat...
However, Paella is one of the many types of rice prepared in Valencia and Alicante. At Armando's there will be special days for you to discover them.
#13
Las croquetas (+)
Spanish croquettes (their ancestral origin was in France in the 14th century) have their origin in a context of scarcity and cooking based on leftovers, emerging between 1918 and 1920 during the Spanish flu pandemic and the subsequent Civil War, where leftover stews were used to avoid waste. To be considered croquettes, they must have a bechamel base and a crispy breading, which allows for a variety of flavours, the most common being ham, chicken, boiled pork, oxtail, boletus, cod and blue cheese.
#14
Russian salad (+)
Russian salad is a dish with a fascinating history that dates back to the 19th century in Russia. It is believed to have been created by French chef Lucien Olivier, who first introduced it in his restaurant in Moscow. Over time, the recipe was adapted to the tastes of each country, becoming a culinary tradition in many homes, especially in Spain, where it is common to find it at celebrations and as a tapa in bars.
#15
Seafood salad (+)
Seafood salad is an emblematic dish of Spanish cuisine, especially in the region of Andalusia and along the Mediterranean coasts. Its origins are based on the tradition of using seafood, combining fresh seafood such as shrimp, mussels and octopus with vegetables such as peas and carrots, all bound with a mayonnaise sauce. Throughout the 20th century, this dish became popular at celebrations and family gatherings, especially in summer, thanks to its freshness and versatility.
#16
Andalusian style squid (+)
Andalusian-style squid is an emblematic dish of Spanish cuisine, especially popular in Andalusia. Its origins date back to the influence of Mediterranean cuisine, where seafood is the star. This dish consists of fresh, clean squid cut into rings, which are coated in flour and fried until they reach a crispy golden color. They are usually accompanied with lemon slices and sometimes with aioli. Their flavor and texture make them irresistible.
#17
Patatas bravas ¿o diabólicas? (+)
Patatas bravas, a classic of Spanish cuisine, have a history that takes us back to the bars and taverns of Madrid in the 1960s. Cut into irregular cubes, fried until they reach that crispy texture on the outside and tender on the inside. The magic is in the sauces: the famous brava sauce, made with tomato, paprika and a spicy touch. You can choose "your touch".
And the diabolical ones? Do you dare to overcome Armando's challenge with the spiciest sauce...?
#18
Patatas ali-oli (+)
Alioli potatoes have their origins in Mediterranean cuisine, especially in regions such as Spain and the south of France. This dish combines boiled potatoes with a sauce called aioli, which is traditionally made with garlic, olive oil, and sometimes egg. They became popular in the 20th century as a tasty and versatile side dish. Their simplicity and the contrast between the softness of the potatoes and the intensity of the aioli have made this dish a favorite at tapas and family meals.
#19
Iberian hamburger (+)
The perfect burger combines juicy beef with a generous chunk of cheddar cheese that melts on contact, creating a creamy and savory experience. To further elevate the flavor, ham shavings are added, which provide a salty and smoky touch. All of this is served on a soft, toasted bun, complemented by Armando's special sauce. This sauce adds creaminess and a unique flavor, achieving an ideal balance between textures and flavors that will delight any burger lover.
#20
Iberian hot dog (+)
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#21
Grilled ear tacos (+)
Grilled pig's ear is a typical dish of Spanish cuisine that has become a classic in bars and restaurants. Its origins date back to the humble taverns and markets of yesteryear, where popular cooks made the most of every part of the pig to create delicious morsels. The simple but tasty preparation of grilled pig's ear, with its hints of garlic, parsley and lemon, reflects the ingenuity and love of good food that characterise Spanish gastronomy.
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#22
Armando's chorizo sandwich (+)
The choripán is an iconic Argentine sandwich that combines grilled chorizo with bread and chimichurri. Its origins date back to the gaucho traditions of the 19th century, when gauchos cooked meat in the pampas and used bread as a side dish. Over time, the choripán became popular at barbecues and sporting events, becoming a symbol of Argentine culture. It is usually served with chimichurri, a sauce made from parsley, garlic, vinegar and oil, which enhances its flavor.
#23
Armando's sandwiches (+)
Iberian Milanese sandwich
Very dirty sandwich
Roman style squid sandwich
Spanish omelette sandwich
Serrano ham sandwich
Iberian ham sandwich
Armando´s Sandwich
#24
Armando's Sandwiches (+)
Bikini sandwich with egg
Double cheese sandwich with truffle
Evolutionary Menu
Our menu will evolve thanks to you. Find out how !
Our aim is to ensure that you eat what you want, how you want. Our menu will be modified from time to time based on the opinions and wishes of our customers.
We want to find out your tastes and feed you as you deserve with the best products from the country and imported from other countries. We want you to try new flavors, unique textures and above all, we promise to make you happy when you come to see us, when you order food from the comfort of your home or when you meet us at an event organized by third parties or by yourself.
