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.

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

Bellota's front of house consists of a mixture of lovely and bubbly Latin and Spanish people, our manager Carlos Delgado is supported by the entire Bellota team. Bellota's kitchen is headed by Chef Ernest Pietx.

Saludos y disfrute

Peter Gordon