Bellota

Bellota is the newest brainchild of Absinthe Group lead by restaurateur Bill Russell-Shapiro. The group has a range of high achieving restaurants including big names such as Absinthe, Arlequin Cafe, Arlequin Wine Merchant, Comstock Saloon and Boxing Room. The new kid on the block does not disappoint.
Bellota (meaning acorn in Spanish) focuses on the fresh rustic flavours of Spanish cooking. Think delicate hot and cold tapas and pintxos to share for the table or larger flame grilled plates with smoky meats and vegetables.

Tapas are always a good choice to start. Dishes start at $10 each or the kitchen can whip you up a selection for two people for $50. We recommend you start by sampling traditional bravas (fried potatoes) with garlic aioli, sea urchin fritters or nibble on the range of charcuterie.
But beware—save room for the main event, and i.e., paella! No Spanish restaurant would be the same without at least one form of paella and Bellota does not disappoint. They have four types of paella available but we couldn’t go past the seafood paella ($40). This is the traditional form of paella and with all the fresh seafood available in San Francisco it was some of the best quality paella we have ever tasted.

If you’re not a paella fan, never fear. There are plenty of other dishes available like slow roasted lamb, white bean and chorizo stew and whole roasted sea bass.

Don’t miss: Paella! Paella! Paella!