Rating 5 of 5 stars
Super
5 Sterne und mehr
January 17, 2025 | Anonymous userThe tapas menu at Don Jose is extensive – grilled cuttlefish, croquettes, tortillas, anchovies, olives, albondigas (meatballs), Iberico ham, calamari, and much more, with hot and cold small dishes to share, just like in Spain.
All ingredients come directly from Spanish suppliers. José Fraile wants to bring Spanish tapas culture, the uncomplicated get-together with a glass of wine and fine snacks, to Switzerland.
The à la carte menu features mixed fish platters with cuttlefish and shrimp, octopus à la gallega, as well as beer-fed pork chops, lamb and beef fillet, seasonal specialties, various paellas (seafood, mixta, chicken, negra or vegetarian), fidegua (paella with pasta instead of rice), and Iberian pork cheeks.
The wine list includes wines from all the famous Spanish wineries.
The house sangria is freshly prepared every day and is a welcome refreshment, especially in summer.
Opening times
Ab 21.09.2024 an neuer Adressse: Blumengässchen 1 Baden 5400
Rating 4.7 of 5 stars
Opening times
Ab 21.09.2024 an neuer Adressse: Blumengässchen 1 Baden 5400
Summary of the comments:
Restaurant Don Jose is widely praised for its authentic Spanish cuisine, particularly its exquisite tapas and paella, complemented by a well-curated selection of Spanish wines. Guests appreciate the friendly, attentive service and the cozy, charming atmosphere, although some find the seating arrangement a bit cramped and occasionally noisy. Overall, it is regarded as a welcoming place with outstanding food and a genuine Spanish dining experience.Rating 5 of 5 stars
5 Sterne und mehr
January 17, 2025 | Anonymous userRating 5 of 5 stars
Die Tapas waren super lecker und auch die Paella am Nachbarstisch sah spitze aus. Die Crema Catalana und die Churros schmeckten super. Jederzeit wieder.
June 30, 2023 | Claudia BinderRating 5 of 5 stars
Gutes Spanisches Restaurant mit feinen Tapas und einer leckeren Paella. Auch die passenden spanischen Weine sind empfehlenswert.
May 28, 2023 | Thomas Semela