Madrid 1894 · Manila 2026
Menu
Fried to order, every single time
Churros & Porras
Fried to order, every single time — the ritual that started it all in 1894.
Six churros fried to order with San Ginés Signature Hot Chocolate from 1894.
Add 150 — Extra 3 churros (no dip) · Add 250 — Extra chocolate dip
Two porras fried to order with the Signature Hot Chocolate — thicker and crispier than churros.
Add 150 — Extra 2 porras (no dip) · Add 250 — Extra chocolate dip
Tapas
The way Madrileños have gathered for centuries — small plates, big conversations.
Toasted pan artesanal brushed with ripe tomato, cold-pressed olive oil, and sea salt. Add Jamón Ibérico +360.
Freshly sourced prawns sizzled in a terracotta cazuela of Spanish olive oil, garlic and chili.
Shellfish
Slender Basque chistorra sausage, flash-fried — smoky and deeply savory.
The definitive Spanish omelet — slow-cooked potatoes, caramelized onion, set just short of runny.
Eggs
The house croqueta — aged Ibérico ham folded into a slow béchamel, fried to order.
Dairy, Gluten
Crispy twice-cooked potatoes with our house brava sauce.
Spanish mussels cured in escabeche, with crispy hand-cut chips and Tabasco.
Shellfish
Rosemary-salted potato chips collapsed under gambas al ajillo — one of Madrid's great combinations.
Shellfish, Eggs
Hand-rolled croquettes filled with a béchamel of wild boletus mushrooms.
Dairy, Gluten
Jamón Ibérico, served with pan artesanal.
Slices of semi-curado Manchego from Castilla-La Mancha, with pan artesanal.
Dairy
Brunch
In Madrid, mornings are unhurried. Neither should yours be.
Butter croissant toasted on the plancha, house-made blueberry jam and fresh churned butter.
Dairy, Eggs, Gluten
Butter croissant on the plancha, layered with Jamón Ibérico and semi-curado Manchego.
Dairy, Gluten
Dairy, Eggs
Two thick buttermilk pancakes, cold churned butter and rich maple syrup.
Garlic confit rice, crispy fried egg, braised beef cubano and sweet fried banana.
Two eggs your way with hand-cut potatoes, sautéed tomatoes in chimichurri, roasted red peppers and garlic confit; pan artesanal and brava sauce on the side. Add Jamón Ibérico +360.
Eggs
Paella & Pasta
Serves 2–3 · Served in the paellera at the table, with the socarrat crisped at the bottom.
Jet-black Bomba rice cooked in squid ink, seared salmón and garlic confit aioli.
Fish, Shellfish
Bomba rice with home-made chicken caldo and chicken thigh fillets.
Poultry
Bomba rice with slow-cooked seafood caldo, mussels, clams and shrimp.
Shellfish
Pasta in a slow-simmered ragú of wagyu beef and deep roasted tomato sauce.
Gluten
Sides
Steamed white rice.
Warm artisanal bread with olive oil.
House garlic confit folded through steamed rice.
Hand-cut fries, fried twice, seasoned with sea salt.
Steamed rice dressed with our signature brava sofrito.
Pastelaría
Classic all-butter croissant.
Flaky pastry filled with seasoned tuna.
Sweet cinnamon spiral roll.
Pastry filled with chicken in creamy sauce.
Braided pastry with dark chocolate.
Pastry filled with spicy chicken.
Soft doughnut filled with hazelnut cream.
Puff pastry roll, seasoned sausage (Angus beef & chicken).
Pastry puff filled with melted cheese.
Mini croissants dipped in your choice: dark chocolate, white chocolate, Biscoff, matcha, caramel, ube.
Flaky pastry filled with seasoned spinach.
Desserts
In Madrid, no evening ends without something sweet. Every dessert carries the same dark, velvety thread of chocolate that has been with us since the beginning.
Dark chocolate chip cookie, shattering crust, gooey center, with Vainilla ice cream.
Dairy, Eggs, Gluten
Vanilla sponge soaked overnight in three milks, whipped cream and dulce de leche.
Dairy, Eggs
Three layers of warm fudge cake made with our house cocoa, cold Vainilla ice cream.
Dairy, Eggs
Warm, shattered butter croissant with Vainilla ice cream and San Ginés hot chocolate.
Dairy, Egg, Gluten
Three layers of dark cocoa sponge, caramel and airy chocolate mousse.
Dairy, Eggs
Ice Cream
Per scoop.
Spanish vanilla beans, slow-churned to a clean, cold cream.
Belgian Lotus Biscoff cookie butter, churned into cold cream.
The 1894 hot chocolate recipe, frozen to perfection.
Castilla-La Mancha pistachios, cold-pressed and churned.
Coffees
Hot or iced · whole or oat milk.
Hot or iced.
Hot or iced.
Hot or iced.
Espresso over sweetened condensed milk — hot or iced.
Hot or iced.
Espresso with condensed milk and whole milk — hot or iced.
Specialty Drinks
Rich chocolate sauce meets a double espresso — hot or iced.
Espresso and milk with Honey Crema and rock salt — iced only.
A smoother, lighter signature hot chocolate blended with milk for a silkier sip.
Latte with Chocolate Brûlée Crema, torched sugar on top — hot only.
Spanish latte with Honey Crema and rock salt — hot or iced.
Matcha with Honey Crema and rock salt — iced only.
Latte with Dulce de Leche Crema and rock salt — hot or iced.
Matcha and steamed milk — hot or iced.
Milkshakes
Vainilla ice cream, whole milk, blended with ice.
Biscoff ice cream, whole milk, blended with ice.
Dark chocolate ice cream, whole milk and cream, blended.
Pistachio ice cream, whole milk, blended with ice.
Juices, Cocktails, Beer & More
Locally sourced oranges — made to order.
Contains alcohol
Freshly squeezed lemons with a dash of Sprite — made to order.
Contains alcohol
Red wine, fresh citrus, cinnamon — served by the glass.
Contains alcohol
Served in a bottle.
Equal parts red wine and Coke — the Basque classic, ice cold.
Contains alcohol
San Miguel beer topped with fresh lemon soda — light and bitter.
Contains alcohol
Menu and prices may change. Some items contain allergens — please ask our team.