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Beloved Spanish Restaurant La Nacional Reopens After Two Year Closure

Bocadillo de Calamar, lightly fried calamari with aioli encased in a house made squid ink bun </br>

Sai Mokhtari / Gothamist

Pulpo A La Plancha, grilled octopus on a potato creme with olive oil and paprika oil, topped with parsnip crisps </br>

Sai Mokhtari / Gothamist

Ajo Blanco, a white garlic chilled soup, with tomatoes, onions, tuna, and dry and salted fish </br>

Sai Mokhtari / Gothamist


Paella Mixta, with shrimp, mussels, and chicken </br>

Sai Mokhtari / Gothamist

A tomato foam gazpacho with a cucumber powder </br>

Sai Mokhtari / Gothamist

Arroz Valenciano: Protected Designation of Origin Valencian rice with chanterelle mushrooms and Iberico pork, on an artichoke puree and topped with artichoke chips </br>

Sai Mokhtari / Gothamist


The Alhambra, with saffron gin and an infusion of golden raisins, honey, smoked paprika and lemon </br>

Sai Mokhtari / Gothamist

The Asturian, with Pacharan cider, rose, and lemon </br>

Sai Mokhtari / Gothamist

House made flan </br>

Sai Mokhtari / Gothamist

Fresh fruit served with housemade basil ice cream </br>

Sai Mokhtari / Gothamist

Chef Salvador Boix in the kitchen of La Nacional </br>

Sai Mokhtari / Gothamist

The interior of La Nacional </br>

Sai Mokhtari / Gothamist


A traditional jamon </br>

Sai Mokhtari / Gothamist

Inside La Nacional </br>

Sai Mokhtari / Gothamist

Inside La Nacional </br>

Sai Mokhtari / Gothamist

Photos of the old Spanish Benevolent Society </br>

Sai Mokhtari / Gothamist