For over a decade, Spanish restaurant Albaluz has remained in its original Shanghai location, serving the same tapas, paella, and Iberico pork ribs it opened with. It’s what keeps people coming back.
Sometimes that’s exactly what you want — the classics.
About Albaluz
The two-story building in Hengshan Fang has been its home since August 2014. Yes, it’s a little dated in parts, but visible sprucing up has been done over the last decade.
A cozy patio makes room for al fresco tables, a simple dining area sits on the ground floor, and a second, more spacious level above carries a bit more rustic charm and roominess. Barcelona-style mosaic tiles and splashes of deep red add character to this unfussy, casual restaurant.
Proprietor Jessie Peng has seen it all. After 12 years of ups and downs running Albaluz, her love for Spanish food hasn’t wavered, “it’s in her blood,” she says. She makes a couple of trips to Spain each year to not only taste-check flavors with the dishes at her restaurant but to also source new wines from Rioja to Ribera del Duero to bring back with her import company and stock the shelves at Albaluz.
Authenticity here is earmarked in the ingredients: jamon iberico, Iberian pork, manchego cheese, and high quality extra virgin olive oil. That kind of sourcing is what’s earned Albaluz its official nod as an ambassador of authentic Spanish cuisine, backed by Spain’s own Shanghai trade office. And it’s all overseen by Chef Bobo Chen, who has been with the restaurant since the beginning.
The Food: Authentic Spanish
The food philosophy here is simple: do the classics and do them well.
If anything, you should start with the jamon iberico.
Once you’ve tried the real iberico ham, there’s little else that can match its complex, long lasting flavor. Savory-salty with a sweet nuttiness from the pigs’ acorn diet, it’s so rich and fatty that it starts melting between your fingers. Their 100% Iberico Ham (¥228/50g) is carved by hand, served as is.
Prawns in Garlic Oil (¥88) aka Gambas al Pil Pil is almost a requisite at any Spanish restaurant. Plump prawns cooked in olive oil with garlic and chili, arriving sizzling at the table. The best part? Dipping bread into that flavorful oil. Bread (¥25) is sliced baguette, served with tomato salsa.
That bread (¥25) is sliced baguette, served with tomato salsa.
I like my sardines (¥58) with a bit of bite and these, lightly marinated in vinegar and served in olive oil are the appetite starter I’d go for.
Croquetas (¥88/four) with iberico ham and mushrooms. Fried crisp, molten hot, cheesy, addictive. You’ll need self-control around these, lest you fill up before the mains.
I was blown away by the Homemade Beef Meatballs (¥78) with tomato sauce. Fluffy, herbed, and perfectly seasoned meatballs in a tart-sweet tomato sauce topped with melted parmesan. Big thumbs up.
For something a bit more basic, there’s the Tortillas Patatas (¥58), the Spanish potato-and-onion omelette. It’s a solid, filling dish between all the other flavor-forward ones.
Callos a la Madrileña (¥98) might not be for everyone, but it’s a dish I can’t resist. Beef tripe, intestines, and tenderloin with chorizo for a smoky kick, stewed in tomato with paprika, onions, and chickpeas. Their version leans a little sweet rather than peppery, but still a hearty, rustic bowl.
To share is the Galician Grilled Octopus Leg (¥118), complimented by a lightly spicy, peppery, nutty sauce.
Their BBQ Iberico Pork Ribs (¥228) are pretty incredible. The meat itself has a little bite left, tender, but not completely nuked down. The barbecue sauce is on point, tangy, sweet, savory, and spiced. A finger-licking good time that’s great for sharing. Comes with fries, unexpected but absolutely welcome.
Paella & Fideua
The stars: paella and fideua (¥258 per pan). The traditional seafood (pictured) is the one to go for, but they also have versions made with squid ink, or done with grilled sea bass, Iberico pork ribs, and oxtail with black truffle.
Between the two, fideua would be my recommendation. Few places in Shanghai offer it, and even fewer do it this well.
The thin vermicelli noodles soak up all that flavorful stock, and there’s proper socarrat — those crispy, toasted bits at the edge of the pan. No watered-down flavor here.
Desserts
For dessert, there’s a Black Truffle Basque Cheesecake (¥58), properly cake-like rather than oozing all over the plate, very much like the original from San Sebastián. The truffle flavor is quite present, and might split the crowd.
There’s also a Flan (¥45), which delivers a more straightforward sugar rush with each spoonful of smooth custard.
But I’m a chocolate person, and their Volcano Chocolate Cake (¥55) was excellent. I immediately tasted the bittersweet quality of the chocolate — another point for quality ingredients. Properly molten, balanced with vanilla ice cream. And after the massive meal, I still managed to polish off half of this.
Albaluz
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