The CAVA BAJA menu, designed for unhurried sharing.
An invitation to discover our cuisine through the a la carte menu, the tasting menu, a carefully curated wine selection, and experiences conceived for sharing around the table.
A personal journey through technique, Spanish memory and product.
The chef's menu presents CAVA BAJA's most intimate language: precise bites, deep stocks and Mediterranean accents.
Two paths live here: Chef's Table, tailored to each guest's preferences, budget, season and occasion; and Spain, From Here, a fixed 14-course journey that always follows the same sequence.
Chef's Table
A flexible experience built around the guest: preferences, budget, season and special products of the day.
Personalized · Variable
Spain, From Here
Fourteen dishes designed by Chef Jorge Nebot as a sequence of ideas, memories and technique: a tasting experience that brings Spanish sensibility into dialogue with a contemporary perspective from Taiwan.
14 courses · FixedA proposal designed around the guest, the occasion and the moment.
Chef's Table begins with CAVA BAJA's own culinary base, then adjusts before each experience according to budget, preferences, available products and the reason for gathering.
Some dishes remain as signatures; others are replaced by seasonal products or the guest's preferences. Below we show real printed menu examples and dishes that may become part of this personalized journey.
A tasting menu that reinterprets Spanish cuisine through local Taiwanese ingredients and a contemporary perspective.
Spain, From Here is the result of years of ideas, memories, journeys and experiences gathered throughout my culinary path. Each dish reflects products, flavours and techniques that have inspired me, rooted in Spanish gastronomy yet expressed through a more contemporary and personal vision.
Alongside carefully selected ingredients from Spain, we celebrate exceptional local products from Taiwan, such as local crab, dragon fruit and seasonal ingredients. This is not simply a collection of dishes, but a culinary story that represents my vision of modern Spanish cuisine in Taiwan. — Chef Jorge Nebot
