319_lr.jpg
jsgQ12xQVz9pIJbUIV_qUz_l8X9dRdX8m1_Agz-3Npk,SdRsMFx8I5q_LmzEXOaK9f9kBU8E55D9e-cXIBN6SGs,9q2j4pvrS9Rl_6B6DsXOElj7sU3LYh7ddaWt26mIhmo,2HCxPxELDJmbrD0AMmvDreZPaob1w622n81foAmHHIA.jpg-1.jpeg
rfuXxJVccXplczAkr6hBX-oz3N4kAXxJHcnErpHZuQM,wOyL3YXtLgL4ZMHQ4Zdw560zeT-cRHEnZXh7yWQX2KQ,qevcnDF33zcqtTqfZMcOFaGAhOfdUVWAEsJ7IDKCZ7s,Au5Hkz_chGTrZU7IWx34YR2KeAVfnnE3B2yGRWnCfmI.jpg.jpeg
asRpTSmqoYTmUzKVWGr7x9e94uyATK8ismvPc_t02WE,YTm0HD-Lvns65VD7r7SmTnD4pomFHPyt7IYotqAzhYI,nbJbmuUAR6k6OB5JtpMpTawph4Abw1HSwv9LsfrMm0c,oKAaGQ90diLwZ-9e8AOUx-dOlegplhG_qZsngtRWQg4.jpg.jpeg
342.jpg.jpeg
jsgQ12xQVz9pIJbUIV_qUz_l8X9dRdX8m1_Agz-3Npk,SdRsMFx8I5q_LmzEXOaK9f9kBU8E55D9e-cXIBN6SGs,9q2j4pvrS9Rl_6B6DsXOElj7sU3LYh7ddaWt26mIhmo,2HCxPxELDJmbrD0AMmvDreZPaob1w622n81foAmHHIA.jpg-1.jpeg
2_r_1Q0_whIGZb1PHQoAUNxRkxTpkGWY9PoCqbQidWo,gcvpk80tPlihjafYJNKVfSszHntE-1FHBI27KuWwcR0,9C-Bj67M87mXVr_-U3mhOFdSAdYldMQaFZQl1eveTf8,Gp1bEYQ49KZgB6Z14ZW4G-LQPwGxDTFQmSnnHTo72MY,eXMX7ncNtDTVblGkcq_-BP9FLIOIRq6c8Hop8JS2DQU.jpg.jpeg
319_lr.jpg

Con un buen amigo, el horario es corto


Join us for Jamón Happy Hour

Monday - Friday | 5 - 7p

Choose 3 Ibérico - $22

Choose 3 Cheese - $10

Sangira & Punch - $5

 

SCROLL DOWN

Con un buen amigo, el horario es corto


Join us for Jamón Happy Hour

Monday - Friday | 5 - 7p

Choose 3 Ibérico - $22

Choose 3 Cheese - $10

Sangira & Punch - $5

 

 

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.

 
 
jsgQ12xQVz9pIJbUIV_qUz_l8X9dRdX8m1_Agz-3Npk,SdRsMFx8I5q_LmzEXOaK9f9kBU8E55D9e-cXIBN6SGs,9q2j4pvrS9Rl_6B6DsXOElj7sU3LYh7ddaWt26mIhmo,2HCxPxELDJmbrD0AMmvDreZPaob1w622n81foAmHHIA.jpg-1.jpeg

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.

 
 
rfuXxJVccXplczAkr6hBX-oz3N4kAXxJHcnErpHZuQM,wOyL3YXtLgL4ZMHQ4Zdw560zeT-cRHEnZXh7yWQX2KQ,qevcnDF33zcqtTqfZMcOFaGAhOfdUVWAEsJ7IDKCZ7s,Au5Hkz_chGTrZU7IWx34YR2KeAVfnnE3B2yGRWnCfmI.jpg.jpeg

Gallery


Gallery


asRpTSmqoYTmUzKVWGr7x9e94uyATK8ismvPc_t02WE,YTm0HD-Lvns65VD7r7SmTnD4pomFHPyt7IYotqAzhYI,nbJbmuUAR6k6OB5JtpMpTawph4Abw1HSwv9LsfrMm0c,oKAaGQ90diLwZ-9e8AOUx-dOlegplhG_qZsngtRWQg4.jpg.jpeg

Menu


Menu


Join us for Jamón Happy Hour

Monday - Friday | 5 - 7p

Choose 3 Ibérico - $22

Choose 3 Cheese -$10

Sangira & Punch - $5

 

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 Apples, pomegranate, Lomo Ibérico, candied spiced pecans, shaved Manchego cheese, red wine vinaigrette 9

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

PIQUILLO PEPPER CHICHARONES Boquerones, olive relish, sous vide egg yolk, anchovy alioli 9

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 flatbread, white truffle, 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, cauliflower 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 truffle crème fraîche, roasted mushrooms 12

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

CONFIT DUCK CROQUETAS*  Blood orange sauce, aged balsamic, chives 13

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, truffle bread crumbs 16

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

CHORIZO & CIDER Seared chorizo, cider reduction, potato puree, house made chips 12

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

 

*Menu items subject to change


BEBIDAS & SANGIRA

THE IBERIAN OLD FASHIONED 10
Bacon infused rye, organic maple syrup,
Angostura bitters, expression of orange and lemon

Old Jerez 10
Amontillado Sherry, burnt-orange oleo saccarum, Angostura

Kentucky Bubble Bath 12
Larceny Bourbon, lavender tea, Cynar, agave, lemon

The Pomp is Back 12
Mezcal, Giffard Pamplemousse, Lillet Blanc

Linguistic Mystic 12
Barr Hill Gin, saged-honey syrup, Chaucer’s Mead

The merit of Carrots 10
Cachaça, terragon-carrot elixir  

Nothing is something worth doing 12
Elyx Vodka, Yellow Chartreuse, pomegranate, lemon, tonic

Hang tan 12
Lustau Vermut, Avion Blanco, Ancho Reyes, orange flower water

CATCH FOR US THREE FOXES 10
1792 Kentucky Straight Bourbon, cognac, Manzanilla Sherry, Antica Carpano, Benedictine, orange bitters

SANGRIA
Glass 7/ Liter 26  with Sacred Bond Brandy 12/46

CERVEZA

Estrella Damm, Lager

Creature Comforts - Tropicalia, IPA

eventide - citrus Grove, hefeweizen

Monday Night - Slap Fight, IPA

Orpheus - Sykophantes Blanc, Fig Sour

Sweetwater - grass monkey, lemongrass wheat

Arches - mystic bock, bock

Abbey of the Holy Goats - Unholy Goat, Dubbel

Atlanta Hard Cider Co. - Crisp Apple

Scofflaw - Sneaky Wheat, Imperial wheat

TWO Rotating Taps

 

WINE BY THE GLASS

SPARKLING
Gran Campo Viejo Brut, Cava Xarel-lo, Macabeo, Parellada Penedès, Spain NV 8
Barcino Brut, Cava Xarel-lo, Macabeo, Parellada Penedès, Spain NV 10
Naveran, Rosé Pinot Noir, Parellada Penedès, Spain 11

 

WHITE
Casa Do Valle Arinto, Alvarinho, Avesso, Azal Vinho Verde, Portugal     9 Pezo do Rei Godello Ribeira Sacra, Spain     13 Lagar de Cervera Albariño, Rias Baixas, Spain     13
Albert Seltz Riesling, Alsace, France     12
Muga Viura Rioja, Spain     11
Oro de Castilla Verdejo, Rueda, Spain     12 Gessamí Sauvignon Blanc, Muscat, Gewürztraminer, Penedès, Spain    14

 

CORAVIN WHITE

Lioco Estero Chardonnay, Russian River Valley, California 2015     20
Lopez de Heredia Viña Gravonia, Viura, Rioja, Spain 2007     28
Leirana Albariño, Rias Baixas, Spain 2015    22

 

ROSÉ

Broadbent Borraçal, Espadeiro| Amaral, Vinhão, Vinho Verde, Portugal 8

De Casta Garnacha, Cariñena, Syrah Catalunya, Spain     10

Txomin Etxaniz Hondarrabi Beltza, Hondarrabi Zuri Getaria, Spain     12

 

RED

Sharecropper's Pinot Noir,  Willamette Valley, Oregon     13

Carlos Serres, Reserva Tempranillo, Graciano Rioja, Spain     12
Torremorón Tempranillo, Ribera del Duero, Spain     11

Pago de Valdoneje Mencía, Bierzo, Spain      9

Altos de la Hoya Monastrell, Jumilla, Spain    12

Maal "Biutiful" Malbec Mendoza, Argentina     14
Lechuza Garnacha, Cariñena, Spain    10
Maquis Cabernet Sauvignon, Colchagua Valley, Chile     14

Dehesa la Granja Tempranillo, Castilla y León, Spain     14

Vall Llach "Embruix" Cariñena, Cabernet, Merlot Priorat, Spain     18

 

 

CORAVIN RED

Vall Llach "Embruix" Cariñena, Cabernet, Merlot, Priorat, Spain 2014  20

Bodegas Numanthia "Numanthia" Tinta de Toro Toro, Spain 2012 30

342.jpg.jpeg

About


About


327.jpg.jpeg

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

Daniel1.jpg

Daniel Hubbard
EXECUTIVE Sous Chef

jsgQ12xQVz9pIJbUIV_qUz_l8X9dRdX8m1_Agz-3Npk,SdRsMFx8I5q_LmzEXOaK9f9kBU8E55D9e-cXIBN6SGs,9q2j4pvrS9Rl_6B6DsXOElj7sU3LYh7ddaWt26mIhmo,2HCxPxELDJmbrD0AMmvDreZPaob1w622n81foAmHHIA.jpg-1.jpeg

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

 
2_r_1Q0_whIGZb1PHQoAUNxRkxTpkGWY9PoCqbQidWo,gcvpk80tPlihjafYJNKVfSszHntE-1FHBI27KuWwcR0,9C-Bj67M87mXVr_-U3mhOFdSAdYldMQaFZQl1eveTf8,Gp1bEYQ49KZgB6Z14ZW4G-LQPwGxDTFQmSnnHTo72MY,eXMX7ncNtDTVblGkcq_-BP9FLIOIRq6c8Hop8JS2DQU.jpg.jpeg

Footer


Footer