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Charcuterie Boards

MILL DANCE SMOKE GOUDA (Netherlands)
pasteurized cows milk | semi firm | smoked taste
HOT COPPA
San Francisco | cured and brine pork loin | rub in cayenne |pepper | spiced
QUESO IBÉRICO
La Mancha region | goat | cow | sheep | mild | firm
FUET
Osona region |
pork sausage | sweet | mild spice
JAMON SERRANO
Andalucia region |
spanish ham | dry-cured | black Iberian pig
VALDEON
Province of Leon | cow + goat | semi-soft |tangy | spicy
MANCHEGO
La Mancha region | cured sheep's milk I firm | sharp | piquant
PATALEÓ CHEESE (Sardegna ,Italy)
semi hard goat cheese | age for over 3 months | sweet and salty with a finishing touch of lemon preserves
QUESO DE TRUFA NEGRA
La Mancha | sheep's milk | semi-soft | truffle | aged
LOMO IBERICO *
Andalucía
dry-cured | acorn fed iberico pig loin
CHORIZO PICANTE
La Vera Valley |
pork sausage | spicy | dry cured
SAN SIMON
Galicia region +
cow's milk | buttery | smoky
IDIAZABAL
Basque Country |
sheep's milk | smoky
MANGALICA HAM
Castilla y León | aged 32-42 months | acorn pasture fed | hungarian pig | nutty | tender
CANA DE CABRA
Murcia region | goat’s milk | soft ripened | creamy
SALCHICHON DE VIC
Vic Village |
pork belly | peppercorn
CHORIZO SORIA
Soria region |
pork sausage | dry- cured
FRESH MAHON
Menorca region |
cow's milk | semi-soft
DRUNKEN GOAT
Murcia region |
goat’s milk I semi-soft I soaked in red wine

Reserve your table

For reservations click here

For private events click here

Contact Spain

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Address

13 St. Louis Ave, Ocean City, MD 21842
 

Phone

 

410-520-4541


Hours

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 © 2026 by the respected artists, designers, and Spain Wine Bar / Elias World Hospitality

New Hours:

Tuesday - Thursday 2 pm - 10 pm

Friday 2 pm - 11 pm

Saturday brunch 11 am - 3 pm | dinner 4 pm - 11 pm

Sunday brunch 11 am - 3 pm | dinner 4 pm - 10 pm

Social Hour Tuesday to Friday 2 pm - 5 pm

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