Aguadulce Restaurant

 

Restaurante-Bar AguaDulce

A Different Way To Enjoy Spanish Cuisine

A greeting from the owner and Chef…

“I’ve  come to Brighton from Aguadulce-Almeria in the South-East of Spain, where, after owning a restaurant for 9 years, I decided I wanted a new challenge!  This colourful town is where my next adventure starts.

I aim for AguaDulce to be THE most authentic restaurant and tapas bar in Brighton.

In our humble restaurant, we have a cosy and relaxed bar area, as well as a traditional table seated area. Stop by for a selection of freshly-made snacks and sandwiches on a busy weekday, or later in the evening for a glass of the only draught of Estrella Galicia in town. We also have Gluten, and Alcohol-free beers, award winning Spanish wines, a modest Gin boutique, a number of Spanish liqueurs, numerous Sherries and our own Sangria (from our house-made Solera system) with a very unique flavour profile.

Our drinks promotions and by the glass wine offerings aim at giving to all the possibility to approach the Spanish gastronomic culture, not to mention the hand carved Serrano Reserva and Bellota Iberico hams.

In the dining area we display the Spanish culinary traditions the all world adores; a great selection of Paellas and rice dishes, the extensive range of tapas dishes, the most famous dishes one might have tasted while on holiday in the Iberian peninsula – the ever-delectable Rabo de Toro, are  but a small part of our offering here at AguaDulce.

There is the chance to savour much more, such as the traditional Suckling Pig, Empanadas, Croquetas, Octopus dishes and Pig’s Trotters. Naturally, we use only use the best local food suppliers in the area, which is key to creating our seasonal menus.

I truly hope that, when you step through our door, we can enchant you with our unique style of spice and seasoning that make our dishes so special. Knowing that I aim only at bringing to this welcoming town the true, fresh, original and traditional flavours of the land that gave me the precious chance to train and succeed as a Chef.

Look forward to you dining with us.”

Aprovechen,

Olga