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Con un buen amigo, el horario es corto


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Con un buen amigo, el horario es corto


 

Reservations

Please join us by making a reservation by telephone or online. If you cannot find availability online, please make sure to call us directly at the restaurant and we would be happy to review our availability.

 
 
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Contact Us


Contact Us


 

Contact Us

Hours

Monday - Thursday

5 p.m. - 10 p.m.

Friday - Saturday

5 p.m. - 11 p.m.

Sunday

5 p.m. - 10 p.m.

Location

121 Sycamore St

Decatur, Georgia 30030

404.371.8800

We are located on the Decatur Square.  Parking is available around the Square, and each parking lot or parking deck varies in price.  Please reference this map to locate the surrounding parking options.

 
 
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Gallery


Gallery


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Menu


Menu


Charcuteria

FERMIN JAMÓN SERRANO
Aged 24 months 10 

JAMÓN MANGALICA 1 oz. 14

IBÉRICO CHORIZO 12

IBÉRICO SALCHICHÓN 12

CHORIZO IBÉRICO DE BELLOTA 14

JAMÓN IBÉRICO 1 oz. 14

PALETA IBÉRICO DE BELLOTA 1 oz. 14 

LOMITO IBÉRICO DE BELLOTA 1 oz. 14

OSSABAW LARDO Aged 6 months 12

IBÉRICO TASTING
Choose three Ibérico meats 36

GRAND IBÉRICO TASTING
All five Ibérico meats 49


quesos

MANCHEGO D.O.P.
Firm, pasteurized sheep’s milk,
aged 1 year, La Mancha, Spain 

GARROTXA
Semi-firm, pasteurized
goat’s milk, Catalonia, Spain

MITIBLEU
Semi-soft, raw sheep’s milk, artisan bleu,
aged 2-4 months, Castilla-La Mancha, Spain

MAHÓN D.O.
Semi-firm, pasteurized cow’s milk,
aged 3 months, Menorca, Spain

IDIAZABAL
Firm, smoked raw sheep’s milk,
aged 6-10 months, Navarra, Spain

VALDEÓN D.O.
Semi-soft, pasteurized cow & goat’s milk,
aged 5 months, artisan bleu, Castilla y Léon, Spain

CAÑA DE CABRA
Soft-ripened, pasteurized goat’s milk, Murcia, Spain

MONTE ENEBRO
Semi-soft, pasteurized goat’s milk, single
producer Rafael Baez of Castilla y Léon, Spain

CABRALES D.O.P.
Semi-soft, pasteurized cow, sheep & goat’s milk, artisan
bleu aged 9 months, Asturias, Spain

All Cheeses $5.5 each served
with seasonal accompaniments
Choose 3 - $16

 

tapas

MARINATED SPANISH OLIVES Arbequina, Manzanilla, Empeltre olives, fresh herbs, piquillo peppers, extra virgin olive oil 4

B.W.D. Applewood bacon wrapped Medjool dates, Manchego cheese, walnuts, Romesco sauce 7 ARUGULA SALAD Persimmon, pomegranate, Lomito Ibérico, candied spiced pecans,shaved Manchego cheese, red wine vinaigrette 9

BABY BEETS & APPLES Labneh foam, vadouvan crumble, honey roasted peanuts, maple syrup 9

BUTTERNUT SQUASH CHICHARONES Butternut squash purée, pinecone bud syrup, mojo rojo, Manchego cheese, pepitas, créme fraîche 9

WINTER GREENS & SPROUTS Pan wilted collard greens, cabbage, roasted Brussels sprouts, smoked Marcona almonds, brown butter, sherry maple vinegar, kale chips with Mahón cheese, aged sherry 9

ROASTED MUSHROOMS Locally cultivated mushrooms, sherry chicken jus, toasted wild rice cheese crumble 9

BROCCOLINI FRITO Cast iron seared, herb fromage blanc, pimenton oil, espelette pepper 7

PATATAS BRAVAS Twice fried potatoes, smoky pimenton bravas allioli 6

HIGADO GRASO ESPUMA Foie gras mousse, quince aspic, grilled rustic bread 14

COCA CON SETA Roasted mushroom atbread, white truf e, pickled onions, Tetilla cheese, guindilla allioli 13

PORK CHEEK TACOS Braised pork, grilled corn salsa, avocado créma, cilantro, lime 9 SAFFRON ARROZ Paella inspired saffron rice, English peas, sous vide egg yolk, lemon alioli 10

OYSTER BLT PINTXO Fried oysters, Benton's Bacon rillette, allioli, Heirloom tomatoes, celery leaves, espelette vinegar 10

PULPO A LA PLANCHA Cast iron seared octopus, garlic, pimenton picante, patatas, aioli, lemon, orange, herbs 13

VIEIRAS* Pan seared scallops, cauli ower purée, sourdough crouton, sherry brown butter sauce, hazelnuts 18

RED SNAPPER* Sunchokes, charred peppers & onions, coconut lime seafoam, micro cilantro 18

EMPANADAS DE CARNE Braised short rib, San Simon cheese, ramp salsa verde, labneh 10

CABRITO STUFFED PIQUILLO PEPPERS Braised goat, sofrito, aged sherry, lemon oil, herbs 12

ALBONDIGAS Pork meatballs, cascabel chili espuma, shaved 1-year Manchego 10

BRAISED VEAL SHANK RAVIOLI Rioja cream sauce, black truf e crème fraîche, roasted mushrooms 12

PIMENTÓN SPICED CHICKEN Joyce Farms chicken, pimentón picante sauce, mitibleu cheese foam, carrot chicharones, celery gelée 13

SEARED DUCK BREAST* Seared Maple Leaf Farms duck, roasted baby carrots, carrot purée, toasted quinoa, olive caramel sauce, sorrel 15

LOMO DE CERDO* Seared Kurobuta pork tenderloin, garlic allioli, crispy onions, chimichurri, shaved 1-year Manchego 13

GAMBAS EN ESCABÈCHE Georgia shrimp, yuzu-infused escabèche, veal demi-glace, grilled olive baguette, black garlic allioli 13

IBERICO MAC ‘N’ CHEESE Garganelli pasta, Mahón cheese, charcuterie, roasted garlic cream 9

SOLOMILLO* Seared beef tenderloin, caramelized pearl onion, aged balsamic, Idiazabal cheese espuma (Add Foie Gras 12) 16

LAMB CHOPS* Charred endive, toasted walnuts, brown butter, salbitxada, sherry reduction, truf e bread crumbs 16

WAGYU & BERKSHIRE BURGER* Ground Wagyu beef, Berkshire pork belly, Tetilla cheese, roasted garlic allioli, escabèche, toasted brioche 13

MONTADITO DE MORCILLA Seared morcilla sausage, toasted baguette, golden raisin chutney, pine nut purée 12

HUEVO CON TRUFA* Slow-braised pork cheeks, poached egg, black truf e paté, rustic bread (Add Foie Gras 12) 12

 

*Menu items subject to change

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About


About


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With roots in traditional Spanish flavors, our culinary team passionately strives to offer a creative menu of Spanish-inspired tapas. Bold flavors are matched by the warm, convivial environment – a hallmark of our seven years as Decatur’s destination for tapas. Home to one of the most expansive selection of imported cheeses and cured meats in the country, our menu is ever-evolving, merging traditional Spanish flavors with modern techniques and culinary creativity. Outside of the kitchen, we place a strong emphasis on our beverage program – including a focused wine list comprised of selections from Spain, Chile and Argentina and a cocktail list that consists of faithful classics and our signature combinations. 

  FEDERICO CASTELLUCCI III PROPRIETOR Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after as a teenager he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college. Federico studied Hospitality Management at Cornell University and while away he partnered with his dad and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation he assumed the reigns of the family business and since 2007 changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group. As President and CEO, Federico is responsible for high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions - where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent. In addition to his roles within the company, Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies. In his free time he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter play dates with his baby girl Olivia.

 

FEDERICO CASTELLUCCI III
PROPRIETOR

Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after as a teenager he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college. Federico studied Hospitality Management at Cornell University and while away he partnered with his dad and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation he assumed the reigns of the family business and since 2007 changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group.

As President and CEO, Federico is responsible for high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions - where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent.

In addition to his roles within the company, Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies. In his free time he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter play dates with his baby girl Olivia.

FEDERICO CASTELLUCCI
OWNER

  AARON JEFFERSON ASSISTANT GENERAL MANAGER An Atlanta native, Aaron Jefferson developed a passion for food while growing up in the explosive culinary scene. Jefferson’s strong grasp on local flavors allows him to understand the Atlanta Hospitality scene and create a dynamic dining experience for patrons as the front house manager of The Iberian Pig. Aaron attended Georgia State University where he built on his knowledge of classical music, while expanding on his musical range by working with artists in the jazz and R&B industry. From a young age, Jefferson had a passion for creating a one of a kind experience for guest through strong hospitality. Beginning his career as server at Season’s 52, Aaron was quickly promoted to training teams in new restaurant locations nationwide. Through this experience, he honed his management skills and solidified his dedication in crafting the perfect dining experience for his guests. After working at Season’s 52, Aaron accepted a position at Del Frisco’s Grille, before joining the Castelluci Hospitality Group in 2015. Bringing years of service experience and a vast knowledge of patron needs, Jefferson is a strong addition to The Iberian Pig team.

 

AARON JEFFERSON
ASSISTANT GENERAL MANAGER

An Atlanta native, Aaron Jefferson developed a passion for food while growing up in the explosive culinary scene. Jefferson’s strong grasp on local flavors allows him to understand the Atlanta Hospitality scene and create a dynamic dining experience for patrons as the front house manager of The Iberian Pig. Aaron attended Georgia State University where he built on his knowledge of classical music, while expanding on his musical range by working with artists in the jazz and R&B industry. From a young age, Jefferson had a passion for creating a one of a kind experience for guest through strong hospitality. Beginning his career as server at Season’s 52, Aaron was quickly promoted to training teams in new restaurant locations nationwide. Through this experience, he honed his management skills and solidified his dedication in crafting the perfect dining experience for his guests. After working at Season’s 52, Aaron accepted a position at Del Frisco’s Grille, before joining the Castelluci Hospitality Group in 2015. Bringing years of service experience and a vast knowledge of patron needs, Jefferson is a strong addition to The Iberian Pig team.

AARON JEFFERSON
Asst. General Manager

  LEIGH ANN MILLER GENERAL MANAGER Originally from Palm Beach County, Florida, Leigh Ann has been in the hospitality industry for 22 years. In that time, she has been in some of the top environments of restaurants, hotels, and private clubs around the country. She has studied under some of the well-known pioneers of the wine industry, and Master Sommeliers in California and Palm Beach. Her studies have taken her throughout Europe and back to the U.S. for continuing education ending at Cornell University. Although she cannot cook to save her life, her passion is in people. Leading people to realize their potential and provide them with a stage on which to be seen is the most rewarding part of her career. She has been the General Manager of The Iberian Pig for 7 years now, and in that time, has devoted herself to her crew who come back year after year referring to The Pig as "home" even after being gone for a length of time. Leigh Ann's love of music was what she thought she would be focused on until she decided that the hospitality industry was too difficult to leave. She has performed with major acts on stage and in the studio. She hopes to revisit this soon. Her love of animals drives her to one of her other passions to work with endangered species, particularly those of South Africa. The bulk of this might be years down the road, but she is planting those seeds now. Leigh Ann looks forward to many years ahead with The Castellucci Hospitality Group. Watching this team grow and stay true to their core values all along is a pleasure for her. People decisions are the most important decisions that we make day to day, and she has been a huge part of that for all of CHG. Her guests and crew become her family. She looks forward to making more of you the same very soon.

 

LEIGH ANN MILLER
GENERAL MANAGER

Originally from Palm Beach County, Florida, Leigh Ann has been in the hospitality industry for 22 years. In that time, she has been in some of the top environments of restaurants, hotels, and private clubs around the country. She has studied under some of the well-known pioneers of the wine industry, and Master Sommeliers in California and Palm Beach. Her studies have taken her throughout Europe and back to the U.S. for continuing education ending at Cornell University. Although she cannot cook to save her life, her passion is in people. Leading people to realize their potential and provide them with a stage on which to be seen is the most rewarding part of her career. She has been the General Manager of The Iberian Pig for 7 years now, and in that time, has devoted herself to her crew who come back year after year referring to The Pig as "home" even after being gone for a length of time. Leigh Ann's love of music was what she thought she would be focused on until she decided that the hospitality industry was too difficult to leave. She has performed with major acts on stage and in the studio. She hopes to revisit this soon. Her love of animals drives her to one of her other passions to work with endangered species, particularly those of South Africa. The bulk of this might be years down the road, but she is planting those seeds now. Leigh Ann looks forward to many years ahead with The Castellucci Hospitality Group. Watching this team grow and stay true to their core values all along is a pleasure for her. People decisions are the most important decisions that we make day to day, and she has been a huge part of that for all of CHG. Her guests and crew become her family. She looks forward to making more of you the same very soon.

LEIGH ANN MILLER
GENERAL MANAGER

MATT MEADOWS
EXECUTIVE Sous Chef

ERIC ROBERTS EXECUTIVE CHEF As executive chef at The Iberian Pig, Eric Roberts brings an eclectic cooking style and fresh approach to the kitchen. Heavily influenced by cuisines from all over the world, Roberts’s creativity is showcased in the modern Spanish menu. He joined the team in 2014 as executive sous chef and quickly worked his way to become executive chef. Prior to joining Castellucci Hospitality Group, Roberts was chef de cuisine under chef Tomas Lee at his namesake restaurant Tomas in New York. He also worked as chef de cuisine under Michael Ganley at Park Café, and served as executive sous chef at Buckhead Diner and Nava. At The Iberian Pig, Roberts believes in fostering a unique culture where each team member can exercise creativity and contribute ideas.

ERIC ROBERTS
EXECUTIVE CHEF
As executive chef at The Iberian Pig, Eric Roberts brings an eclectic cooking style and fresh approach to the kitchen. Heavily influenced by cuisines from all over the world, Roberts’s creativity is showcased in the modern Spanish menu. He joined the team in 2014 as executive sous chef and quickly worked his way to become executive chef. Prior to joining Castellucci Hospitality Group, Roberts was chef de cuisine under chef Tomas Lee at his namesake restaurant Tomas in New York. He also worked as chef de cuisine under Michael Ganley at Park Café, and served as executive sous chef at Buckhead Diner and Nava. At The Iberian Pig, Roberts believes in fostering a unique culture where each team member can exercise creativity and contribute ideas.

ERIC ROBERTS
Executive Chef

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Daniel Hubbard
EXECUTIVE Sous Chef

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Private Dining


Private Dining


Private Dining

Traditionally, tapas are served as a means to encourage and spark conversation between friends, family, coworkers, and even strangers! Between our menu of delicious, shareable Spanish-inspired tapas and private dining offerings, The Iberian Pig is the perfect venue for parties and events of all sizes. Our restaurant will gladly host any celebration, including team building, rehearsal dinners, wedding receptions, family reunions, anniversary parties, board meetings, business dinners and luncheons. Guests can choose from prix fixe menu options or cooking classes led by executive chef Eric Roberts. Planning materials are available for download as a PDF file. We welcome your questions and would be pleased to discuss your event or special occasion in more detail.

 

Contact

Monique Rampley

mrampley@iberianpigatl.com

404.371.8800

 
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