Inspired by Barcelona’s iconic market, Boqueria brings Spain’s lively tapeo culture to Manhattan’s Flatiron, SoHo, and Times Square neighborhoods. The restaurant creates a vibrant urban atmosphere using warm wooden tables, sleek marble bars, and open kitchens designed for shared dining. While the kitchen turns out classic paellas, patatas bravas, and seasonal tapas, its culinary centerpiece remains authentic Jamón Ibérico de Bellota—specifically acorn-fed 100% ibérico ham cured for up to 48 months. Hand-carved to order into delicate, translucent slices, this exquisite charcuterie features rich marbling, a melt-in-your-mouth texture, and a distinctive nutty aroma. Guests enjoy this delicacy served alongside traditional pan con tomate—crispy rustic bread rubbed with ripe tomatoes, garlic, and extra virgin olive oil—or paired with aged Manchego cheese on charcuterie boards, making it an essential destination for Spanish gastronomy in New York City. 
