We offer a true culinary experience of modern cuisine from the Basque Region and Catalonia with a robust cookery of Castile and Extremadura. Where one finds superb roasts and exquisite game dishes with a broad spectrum of aromatic and healthful culinary choices from the Mediterranean coast.
Our on-site bodega or wine cellar is composed of 500-plus specially selected vintages including Sherries, Sparkling, Ports, Rose, Sweet, White and Red wines. Our staff is very knowledgeable and would love to help you match the perfect wine with your food.
Costa Brava specializes in events and catering. We provide Flamenco music every week on Wednesday, Thursday and Sunday nights. Have a seat at the bar and experience the culture of Spain from our patrons to our employees.
Happy Hour Sunday through Thursday from 4pm-6pm.
Come and enjoy 1/2 price Sangria and a selected menu of
Tapas at 1/2 price. Except certain holidays.
Costa Brava Gift Cards available!
We will be happy to ship to any address and for any amount.
Call us at 858-273-1218 for details.
Tapas, enjoyed in every region of Spain, are a national pastime; you might say they are a microcosm of traditional Spanish cooking. For those of you not yet acquainted with tapas, they are Spanish-style appetizers that go far beyond little tidbits to accompany an aperitif. They are most often bite-size, but nevertheless may need a dish or small casserole if they are saucy, or perhaps a fork or a toothpick. When enough tapas are served and in sufficient variety, they can easily replace a meal.
Tapas represent a Spanish style of living, and there is no better way to partake in the life of the country than by participating in this time-honored tradition. Spaniards love gathering in bars before their hearty lunchtime meal (a three hour period in which almost all business comes to a halt), and temporarily satisfy their hunger with tapas and a glass of beer, wine, or fino (sherry). They meet with friends and vigorously discuss affairs and life in general. At the end of the workday (about 8:00 p.m.) the bars fill once more for yet another round of tapas, drinks, and animated conversation. Based on healthy robust Mediterranean ingredients, tapas, although in the tradition of “snacking”, are a far cry from junk food. Seafood salads, empanadas, grilled shellfish, potato omelets, or tapas as straightforward as slices of jamon Serrano, tasty chorizo sausage, or unique Manchego cheese are just a few of the tantalizing possibilities.
Paella, the “national dish of Spain”, or so many come to consider this glorious rice dish that originated in the Valencia region on the Mediterranean coast. Paella gets its name from the pan it is prepared in, the paellera, which is traditionally cooked outdoors, over an open flame. There are many variations and opinions as to what goes into Paella, but what all Paellas have in common, however, is Spanish short-grain rice. Using the right kind of rice is without a doubt the most important factor in creating authentic Paella. Short-grain rice absorbs flavors and has a chewiness not found in long-grain, and both these qualities are the very essence of Paella. After all, the rice is the principal player in this dish, and aside from whatever else goes into the Paella, the rice must be extraordinarily good. The wide flat metal paellera pan in which the rice cooks is also of utmost importance. Another essential is adding the saffron to the Paella, which gives it its distinct flavor and yellowish color.
Spaniards have an ongoing love affair with their Tortilla Española, a potato omelet that has nothing in common with a Mexican tortilla except its name, which refers to its round shape. It is the most versatile dish imaginable, equally appropriate for breakfast, lunch and dinner or for the tapas hour, cut either in wedges or in small squares. Its ingredients are simply potatoes, eggs, olive oil, salt and sometimes onion, and yet there is something about the mixture and the way it is cooked that make Tortilla Española an object of adoration among Spaniards. Tortilla may be eaten hot, but it improves immeasurable if cooled to room temperature and is at its best when allowed to sit a few hours before serving.
Like the Beluga caviar or Kobe beef, Jamón Ibérico is the ultimate of its kind. Until now, it has been unavailable in the U.S.
The first Spanish producer, Embutidos y Jamones Fermín, is now fully approved by the U.S. Government to export Ibérico to the United States. The small family company delivered their first shipment of Ibérico embutidos (chorizo and salchichón sausages; lomo – cured loin) in July 2006.
The first Jamones Ibéricos (hams) arrived in time for Christmas in 2007. The first was sliced by celebrated chef José Andrés on December 12th with the Spanish ambassador to the U.S. in attendance . The crown jewel of Spanish ham, the Jamón Ibérico de Bellota, or acorn fed Iberico ham, arrived in July 2008. These larger hams require more time to cure, but they are worth the wait!
Cold Tapas - Tapas Frias
Anchoas con Pimientos $9.50
Spanish anchovies & piquillo peppers
Pan Tomaca con Jamón $10.95
Toasted bread, tomatoes, garlic & ham
Mejillones en Escabeche $7.50
Spanish mussels in brine
Sardinas en Aceite $6.95
Sardines in olive oil
Tortilla de Chorizo $8.95
Spanish potato omelet with chorizo
Ensalada Verde $6.95
Fresh anchovies in olive oil
Cured pork sausage
Chorizo y Butifarra $8.50
Chorizo sausage from La Rioja & grilled botifarra sausage
Queso Manchego $7.95
Queso Cabrales $7.95
Spanish blue cheese from Asturias
Aceitunas Aliñadas $4.50
Aceitunas con Anchoa $5.95
Anchovies stuffed olives
Espárragos con Ali Oli $6.95
White asparagus with ali oli
Jamón Serrano $14.50
Imported dry cured Serrano ham
Salpicón de Mariscos $8.95
Marinated seafood salad
Pulpo a la Vinagreta $8.50
Tablas de Quesos Españoles $17.50
Selection of five Spanish cheeses
Tabla de Embutidos Ibéricos $24.50
A platter of various Spanish cold cuts & cheeses
Hot Tapas - Tapas Calientes
Tortilla Española $7.75
Spanish potato omelet with onion and egg
Almejas a la Marinera $12.95
Steamed clams in Spanish marinara sauce
Gulas al Ajillo $12.50
Baby eels sautéed in olive oil & garlic
Gambas a la Plancha $9.95
Grilled whole shrimp
Gambas al Ajillo $9.95
Shrimp in garlic
Choricito Frito $8.95
Sautéed chorizo sausage
Pimientos a la Riojana $6.95
Spanish peppers sautéed in olive oil & garlic
Pinchitos Morunos $8.50
Grilled lamb on skewers
Champiñones al Ajillo $7.25
Sautéed mushrooms in garlic & sherry wine
Pulpo a la Gallega $12.50
Octopus with olive oil & spicy paprika
Pollo al Ajillo $7.95
Sautéed chicken in garlic & wine sauce
Dátiles con Tocino $7.50
Dates wrapped in bacon
Croquetas de Bacalao $8.50
Dry cod fish croquettes
Croquetas de Pollo $6.95
Croquetas de Jamón $8.50
Ibérico ham croquettes
Patatas Ali Oli $6.75
Potatoes with ali oli
Patatas a la Brava $6.75
Caracoles al Ali Oli $9.50
Escargot in a parsley ali oli
Morcilla Frita con Cebolla $9.50
Pork sausage sautéed with onions
Entrees - Platos Fuertes
Paella Mixta $21.50 per person
(2 person minimum)
Traditional saffron rice dish with chorizo sausage, chicken, shrimp, mussels, clams and calamari
Paella de Mariscos $24.50 per person
(2 person minimum)
Traditional saffron rice dish with shrimp, mussels, clams and calamari
Arroz negro con sepia $22.50 per person
(2 person minimum)
Rice with calamaris cooked in a Paella pan with a squid ink based saffron broth
Conejo a la Cazadora $20.50
Tender & succulent braised rabbit with herbs, tomato, onion, potatoes, carrots & white wine
Pollo Romescu $17.50
Chicken breast in Romescu sauce with rice & vegetables
Solomillo al Queso Cabrales $27.50
Filet mignon served with Cabrales cheese & green pepper corn cream
Chuletón con Patatucas y Pimientos $21.50
16 oz choice Porterhouse steak with fried potatoes and roasted piquillo peppers
Rabo de Toro $22.50
Ox tail slowly braised in Rioja wine sauce
Lomo a la Riojana $17.50
Pork loin medallions served over roasted peppers with a side of mashed potatoes
Cordero asado a Nuestra Manera $19.50
Roasted shank of lamb marinated in fine spices with a side of mashed potatoes
Lubina al Cava $28.50
Fresh sea bass cooked in Cava with dates & figs served on a bed of spinach sautéed with bacon
Zarzuela de Mariscos $21.50
A seafood medley of prawns, fish, scallops, clams & mussles in marinara sauce
Salmón Relleno $18.50
Fresh salmon stuffed with seafood in a lobster bisque sauce
Soups & Salads - Sopas y Ensaladas
Gazpacho Andaluz $5.95
Traditional cold vegetable soup
Cocido de Alubias $8.95
White bean stew with chorizo sausage
Sopa de Ajo Castellana $6.95
Garlic soup with poached egg
Ensalada Mixta de la casa $9.50
Lettuce, onion & tomato on a bed of potatoes, topped with olives, white asparagus & tuna
Ensalada de Pollo $10.95
Grilled marinated chicken breast on a bed of mixed greens, tossed in a balsamic vinaigrette, topped with shredded feta cheese
Ensalada de Salmón $12.95
Grilled salmon on a bed of green leaf lettuce, olives, cucumbers & tomatoes, tossed in a pesto dressing and topped with Parmesan cheese
Desserts - Postres
Egg custard pudding
Queso con Membrillo $7.50
Fresh Manchego cheese with Quince
Tarta de chocolate $6.95
Chocolate cheese cake
Pastel de Fruta $5.95
Bread pudding with fruit
Crema Catalana $7.95
Spanish-style crème brûlée
Capricho Helado $5.95
Vanilla ice cream over fresh strawberries topped with caramelized sugar
Large Groups Menu
We love hosting your special events and will coordinate a menu for you and your guests to enjoy. Please call us in advance at the restaurant for more information, availability and confirmation.
Edward “El Pescadito“ Fishwick
Guitarist - Wednesdays 7pm – “Flamencos anonimos“
Edward Fishwick began studying flamenco in the summer of 1993, the same day he heard the world-renowned virtuoso guitarist Paco de Lucía for the first time. From that day on, he dedicated himself to learning and playing this fantastic Spanish music. Fishwick began performing professionally in 1997, bringing this unique art to a wide variety of special events including weddings, corporate gatherings, private parties, and benefits. His audiences have included the Miss Budweiser powerboat racing team, acclaimed Spanish artist Royo, and Tonight Show host Jay Leno. Additionally, he performs in various ensembles and as an accompanist for flamenco singers and dancers. In 2005 Edward made his first trip to Andalucía, the southern most region of Spain, and the cradle of flamenco. There he studied with some of the greatest guitarists in Spain including David Serva, Emilio Maya, Paco Cortés and Rafael Santiago “Habichuela”. He returned to San Diego later that year to resume his musical studies at San Diego State University.
Guitarist - Thursdays 7pm
Jesus Soriano started performing when he was fifteen years old, two years after receiving his first guitar as a Christmas present. Born and raised in Madrid, Spain, he played in several rock bands while in his teens and moonlighted as a folk musician in several “Tunas and Estudiantinas”. Besides Flamenco, he pays special attention to old, traditional songs from different regions of Spain, and he particularly enjoys popular music with a strong social content. He came to San Diego directly from Madrid and he has performed in many local restaurants, as well as several TV programs representing the House of Spain with his catalonian partner Ben Garrido. One of his favourite quotes is “Just because I do it, doesn’t mean I’m good at it”.
Singer - Sundays 7pm
Angelita Agujetas comes from the legendary Agujetas Family of Gypsy Flamenco singers. She was raised in Rota, a small town near Jerez de la Frontera. Her father was “El Viejo Agujetas”, a Gypsy blacksmith who studied with Manuel Torre and was renown for his pure interpretation of the oldest Gypsy flamenco cante. Her brother, Manuel Agujetas, is widely acclaimed as today’s most authentic and moving interpreter of cante jondo; he has recorded extensively, is featured in Carlos Saura’s film, Flamenco, and is the subject of, Agujetas Cantaor, a documentary by Dominique Abel. Angelita’s other siblings, Luis, Diego, Paco, el Gordo, and Juana are also cantaores as is her niece Dolores Agujetas and her nephew Antonio Agujetas.