Bellota

Bellota is the Spanish word for acorn, and it’s the acorn that plays an essential part in the creation of one of the world's most prized delicacies – Jamón Ibérico de Bellota (literally Iberian ham of acorns).

The Iberian pig used to live all over Spain, Portugal and many parts of the Mediterranean, but due to the decline in its natural habitat the dehesa (oak forests), they are scarce – and needless to say - incredibly expensive. They're also very smart pigs.

I want you to have as authentic a tapas experience as you'll find in Auckland - but to be honest I've had to include a few ingredients from other Mediterranean countries and NZ to provide you with an extensive menu.

Bellota's kitchen is headed by Chef Mark Kawana and the entire Bellota team. Front of House is led by the gorgeous Chilean native Andrea de la Barra.

Saludos y disfrute

Peter Gordon

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LocationLocated opposite the SKYCITY Grand Hotel on Federal Street.
Open daily 4pm til late and from midday til late on Friday

During January opening Tuesday to Saturday from 5pm
Serves authentic Spanish tapas until 11.30pm Please note that a 15% surcharge applies on public holidays. Bookings are not required.