If you're looking for Basque restaurants in Philadelphia look no further. Tinto is known for having some of the best Basque in Philadelphia. Located at 116 S 20th St, Tinto is a great place to di...show more
Olives and marcona almonds.
Chef’s selection of Spanish cheeses. Acacia honey and membrillo.
Cured Spanish ham.
Chicken and mahón croquettes. Artichoke and truffle aioli.
Truffled chestnut soup. Duck confit, pistachio, and roasted mushrooms.
Beef meatballs, piperade, and poached egg.
Crab cocktail. Horseradish mousse, tomato sofrito, toasted sourdough, and lemon vinaigrette.
2 per order. Shrimp and chocolate sauce, orange and red chile glaze, and chistorra sausage.
2 per order. Bluefin tuna toast, avocado, garlic aioli, guindilla, and apple escabeche.
2 per order. Pork belly toast, chickpea purée, green apple, and honey glaze.
2 per order. Duck confit toast, serrano ham, black cherry, and la peral spread.
2 per order. Chorizo and beef burger, garlic aïoli, Mahon cheese, and green chile.
2 per order. Short rip sandwich, bacon, asparagus, and celery root aioli.
2 per order. Fried calamari sandwich, guindilla tartar sauce, Meyer lemon confit, and Fresno chile.
2 per order. Lamb brochettes, eggplant, bacon, and sherry jus.
Brussels sprout salad, sherry and mustard vinaigrette, Marcona almonds, and whipped idiazabal.
Little gem Caesar salad, baby gem lettuces, guanciale, creamy manchego, and nori vinaigrette.
Catalan style spinach, Catalan style spinach, fresh quince, brown butter, pine nuts, and green apple.
Grilled wild mushrooms, lemon, truffle, and potato.
Salt roasted potatoes, mojo rojo, salsa verde, and walnuts.
Kale and ricotta tart, mushroom, and charred onion jus.
Warm Spanish omelet, charred piquillo peppers, confit potatoes, and goat cheese cream.
Spanish octopus, smoked green olive aioli, crispy potato, and tomato escabeche.
Scallops and peas with toasted bomba rice cream and wild mushrooms.
Lobster and saffron pasta, lobster and caviar cream, tarragon, and crispy garlic.
Spiced monkfish and artichokes, lobster and choricero pepper broth, ajo blanco, and tarragon.
Beef tenderloin with foie gras, broccoli rabe, roquefort, sherry, and prune jus.
Chicken and octopus paella, jumbo shrimp, chorizo bilbao, piquillo peppers, and sofrito verde.
Roasted moulard duck breast, braised black beans, honey nut squash, and chorizo crumble.
Olives & Marcona Almonds
Chef's Selection of Spanish Cheeses
Cured Spanish Ham
Pork Belly, Chickpea Puree, Green Apple, Honey Glaze, Toast
Duck Confit, Serrano Ham, Black Cherry, La Peral Cheese, Toast
Chorizo & Beef Burger, Garlic Aioli, Mahon Cheese, Green Chile
Short Rib Sandwich with Bacon, Asparagus, Celery Root Aioli
Fried Calamari Sandwich with Guindilla Tartar Sauce, Meyer Lemon Confit, Fresno Chile
Lamb Brochettes, Eggplant, Bacon, Sherry Jus
Brussels Sprout Salad with Marcona Almonds, Whipped Idiazabal Cheese, Sherry & Mustard Vinaigrette
Kale & Ricotta Tart, Mushroom, Charred Onion Jus
Grilled Wild Mushrooms, Lemon, Truffle, Potato
Beef Meatballs, Piperade, Poached Egg
Spanish Octopus, Smoked Green Olive Aioli, Papas a la Chapa, Tomato Escabeche
Shrimp in Chocolate Sauce with Orange, Chile, Grilled Garlic Toast
Spiced Monkfish with Artichokes, Lobster & Choricero Broth, Ajo Blanco, Tarragon
Red Chile Braised Chicken, Swiss Chard, Leeks, Quail Egg