Menukaart van Barrica Food & Wine Bar

Roasted with sea salt.

Greek, dark-brown olives, always nice to have.

The best sourdough bread from Levain et le Vin and our unbeatable home-made tomato salsa. Try it with one of our Spanish hams if you want to go all the way.

Anchovies from Spain, cured in olive oil and served on a toast with ‘sofrito’: a mix of sautéed vegetables. We have the best of the best. But that’s our not-so-humble opinion.

‘De Bellota Iberico’. These pigs eat acorns (the nuts) in the wild all.day.long. Aged for 35 months. Wow.

Forget all your problems and just eat Manchego.

Love Pata Negra, but also love animals like we do? This is the one: ‘De Bellota Iberico’, where the pigs are raised on a farm with lots of running in the grass. Sourdough bread from Levain et le Vin, with mascarpone, topped with the Jamon and sherry-soaked figs.

Sourdough bread from Levain et le Vin with fresh tomato, basil and pesto oil, just how we like it.

Gimme, gimme, gimme! Green, non-hot peppers straight from the oven. With oil, sea salt and lots of love from the chef. He says Hi!

Hand made with a filling of chicken and pork.

Smoked veggies from our own Josper Grill, mixed with parmesan cheese. YUM!

We are back on track with aioli and brava sauce.

Crispy guys dressed with truffle mayo and rolled in parmesan for some salty flavour.

Feeling green today? Choose this green asparagus with parmesan & balsamic syrup, they are excellent!

Our chefs have done their magic with this grilled eggplant, burrata and tomato. Need.we.say.more? No. And we won’t.

Pappardelle pasta with truffles, parmesan and champions. Sorry, mushrooms, my mistake. We think they are champions anyways.

Who says veggies don’t need self-care? Our beetroot has booked itself a deluxe spa day: wrapped in warm puff pastry (because it’s still a bit chilly in Amsterdam, let’s be real), cozy-ing up with a mix of mushrooms, pesto, and nori seaweed. And the luxury doesn’t stop there – this beauty comes with two slices and a drizzle of red wine sauce, because what’s a spa day without a glass of red to complete the vibe?

The BEST burrata cheese combined caponata, which means a savoury dish, with eggplant, onions, capers crumbled olives and more... and some toasted bread.

A piece of heaven on your plate. Served with fig syrup and pecan nuts. You can dip bread in it, or your fingers. We won’t judge.

Shrimps but without all the mess. Pan-fried in chili oil, garlic, deglazed with white wine.

This pulpo will make your evening. Straight from the grill with smoky mashed potato, veggies, celeriac-truffle cream, and salsa verde.

This is real STAR. A gorgeous pink salmon tartare avocado crème, apple, cucumber, grapefruit and a yoghurt foam. You’re welcome in advance.

Calamaris Made Easy. This one is the most uncomplicated, because we believe the best calamaris doesn’t need a big winter jacket of batter. This one is simple, with just a slight touch of rice flour, and shortlyfried. Enjoy

Oh boy, this is a great one! Sliced scallops in a beautiful leche de tigre, with coconut milk and ginger syrup. With edamame beans, roasted corn, lime- mayonnaise, kaffir lime, and coriander.

Oh my, these balls are our Spanish favourite, with tomato sauce, of course. You won’t speak to your table guests from now on, all focus on these balls. With some pecorino and parsley oil on top (can be left out!).

A perfect flat iron steak, with parmesan & balsamic vinegar.

Back by popular demand! Small chicken bites, marinaded in soy, ginger, ketjap, sambal, and garlic. Finished off with mayo and bravas sauce.

Grilled lamb racks, served with sweet potato cream, slices of orange, fig reduction sirup,, pomegranate seeds and pistachio. Made for winners!

An original made better with a touch of our Italian master. Pistachio cream and home-made cookies. Always a good choice.

Yes, try it and you will stick with it for as long as it is on our menu. We added some dulce de leche with roasted and salted pecan nuts. All the sweet flavours nicely counterbalanced with a lemon curd

If you’ve already tried (loved) our classic cheesecake then brace yourself for our latest experiment, made with pine nut and white chocolate.. Need we say more?

‘You don’t do desserts?’ You will do a Scroppino, that’s for sure. A classic one from Italy: lemon sorbet, vodka, sparkling wine.