— Family Owned - Est. 2001 —
Our Full Bar is Open
as of 8/31/2020
We have Sangria and Wine
We offer a true culinary experience of modern Spanish 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. Come and experience the culture of Spain from our patrons to our employees.
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We have decided to stay open to help feed the community in this tough time for as long as we’re able. Rest assure that our team here is taking all health precautions necessary to ensure an extra sanitary environment both for our staff and customers.
Here are some details on the changes we’ve made indefinitely:
• We have created new Open-Air seating areas.
• Our Menu may be a little limited, but we still have all of our great Tapas, our famous Paella and Rabo de Toro as well as bottles of wine and Sangria!
• Our Pata Negra Deli & Market is open from 10:00 am – 6:30 pm
• Pata Negra Deli & Market is fully stocked with all the good stuff like Jamón, Chorizo, Queso y Vino!
Call the restaurant to place your order at (858) 273-1218
Call the store with any questions (858) 274-7282
Now more than ever, please support your local businesses!
Sunday through Thursday
1/2 price Sangria and a selected menu of Tapas at 1/2 price.
Except certain holidays. Walk-ins only for Happy Hour so be sure to arrive early!
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 are as straightforward as slices of jamon Serrano, tasty chorizo sausage or unique Manchego cheese. These are just a few of the tantalizing possibilities.
Paella, the "national dish of Spain", is a 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. It is made of simple ingredients that includes potatoes, eggs, olive oil, salt and sometimes onion. 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 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!
Our full menu is available for
Almejas a la Marinera
Gulas al Ajillo
Gambas a la Plancha
Gambas al Ajillo
Pimientos a la Riojana
Champiñones al Ajillo
Pulpo a la Gallega
Pollo al Ajillo
Dátiles con Tocino
Croquetas de Bacalao
Croquetas de Pollo
Croquetas de Jamón
Patatas a la Brava
Caracoles al Ali-Oli
Morcilla Frita con Cebolla
Anchoas con Pimientos
Pan Tomaca con Jamón
Sardinas en Aceite
Tortilla de Chorizo
Chorizo y Butifarra
Aceitunas con anchoa
Espárragos con Ali-Oli
Salpicón de Mariscos
Pulpo a la Vinagreta
Champiñones a la Vinagreta
Tablas de Quesos Españoles
Tablas de Embutidos Ibericos
Traditional saffron rice dish with chorizo sausage, chicken, shrimp, mussels, clams and calamari
$21.50 per person
Paella de Mariscos
Traditional saffron rice dish with shrimp, mussels, clams and calamari
$24.50 per person
Arroz negro con sepia
Rice with calamaris cooked in a Paella pan with a squid ink based saffron broth
$22.50 per person
Conejo a la Cazadora
Solomillo al Queso Cabrales
Chuletón con Patatucas y Pimientos
Rabo de Toro
Lomo a la Riojana
Cordero asado a Nuestra Manera
Lubina al Cava
Zarzuela de Mariscos
Cocido de Alubias
Sopa de Ajo Castellana
Ensalada Mixta de la casa
Ensalada de Pollo
Ensalada de Salmón
Tarta de chocolate
Pastel de Fruta
Queso con Membrillo
with caramelized sugar on top
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.
Make a Reservation
Our online reservations are limited to parties of six people or less. For larger groups, please call us and we will be happy to accommodate your party.